Royal Napa Cabbage Rolls (Sungchae Mandu)
Authentic Royal Court Recipe: Sungchae Mandu ~ A Delight from Dae Jang Geum!
Today, I’m thrilled to introduce you to Sungchae Mandu, a healthy and delicious dumpling wrapped not in dough, but in tender Napa cabbage leaves! ‘Sungchae’ refers to the soft inner leaves of Napa cabbage. Historically documented in Donguibogam (Korean classic medical book), Sungchae Mandu is packed with nutrients yet low in calories. Its high satiety makes it a perfect dish for those on a diet. It’s easily digestible and incredibly flavorful, making it a recommended healthy dish for everyone, young and old. Elevate your next special occasion with this exquisite and wholesome royal court cuisine!
Dumpling Ingredients
- 20 Napa cabbage leaves (use the tender inner leaves)
- 150g Mung bean sprouts
- 60g Korean water parsley (minari)
- 1 Cucumber
- 200g Chicken breast
- 3 Tbsp Cornstarch
Filling Seasoning
- 1 tsp Salt
- 1 Tbsp Toasted sesame seeds
- 1 tsp Minced garlic
- 1 Tbsp Minced scallions
- 1/2 tsp Minced ginger
- 1 tsp Sesame oil
- Pinch of black pepper
Dipping Sauce (Choganjang)
- 1 Tbsp Soy sauce
- 1 Tbsp Vinegar
- 1 Tbsp Water
- 1 tsp Pine nut powder (optional)
Cabbage Leaf Seasoning
- 1 tsp Salt
- 1 Tbsp Sesame oil
- 1 tsp Salt
- 1 Tbsp Toasted sesame seeds
- 1 tsp Minced garlic
- 1 Tbsp Minced scallions
- 1/2 tsp Minced ginger
- 1 tsp Sesame oil
- Pinch of black pepper
Dipping Sauce (Choganjang)
- 1 Tbsp Soy sauce
- 1 Tbsp Vinegar
- 1 Tbsp Water
- 1 tsp Pine nut powder (optional)
Cabbage Leaf Seasoning
- 1 tsp Salt
- 1 Tbsp Sesame oil
- 1 tsp Salt
- 1 Tbsp Sesame oil
Cooking Instructions
Step 1
Prepare all ingredients: wash and trim everything thoroughly. For the cabbage, remove the outer leaves and use the tender inner core for softer, easier-to-roll wraps.
Step 2
Bring a large pot of water to a boil and add 1 tsp of salt. Blanch the Napa cabbage leaves one by one for about 2 minutes. Be careful not to overcook, as they will become too soft. Once blanched, immediately rinse them under cold water and drain well. Briefly blanch the mung bean sprouts and water parsley (about 30 seconds to 1 minute), then rinse in cold water and squeeze out excess moisture.
Step 3
Wash the cucumber. Using a peeler, remove the skin in strips, then cut away the seedy core. Julienne the cucumber flesh thinly. Sprinkle lightly with salt and let it sit for about 10 minutes to draw out moisture. Give it a stir halfway through.
Step 4
While the cucumber is draining, finely chop the blanched mung bean sprouts and water parsley on a cutting board. Avoid mincing them too finely; a slight texture is desirable. Chopping them small makes the filling easier to manage.
Step 5
Squeeze out the excess water from the drained cucumber and finely chop it. Add it to the chopped bean sprouts and parsley. The crisp texture of the cucumber will add a delightful contrast to the filling.
Step 6
To make the chicken breast easier to mince, place it in the microwave for about 2 minutes to partially cook. Once slightly cooked, finely chop the chicken breast on a cutting board. If you prefer some texture, you can chop it coarser.
Step 7
Lay out the blanched Napa cabbage leaves. Spread the seasoning mixture (1 tsp salt, 1 Tbsp sesame oil) evenly over the inner side of each leaf. This step helps to remove any slight bitterness from the cabbage and enhances its flavor.
Step 8
In a large bowl, combine the minced chicken breast, chopped bean sprouts, water parsley, and cucumber. Add all the filling seasonings (1 tsp salt, 1 Tbsp toasted sesame seeds, 1 tsp minced garlic, 1 Tbsp minced scallions, 1/2 tsp minced ginger, 1 tsp sesame oil, pinch of black pepper) and mix gently with your hands until well combined. Ensure all ingredients are evenly distributed.
Step 9
Take a seasoned cabbage leaf and spread it flat. Lightly sprinkle about 1/2 tsp of cornstarch on the thicker, harder stem area of the leaf. Place about 1 to 1.5 tablespoons of the filling onto the cornstarch. Avoid overfilling, as the dumplings might break.
Step 10
Starting from the stem end, carefully roll the cabbage leaf tightly towards the thinner tip, enclosing the filling. Roll it snugly to prevent the filling from escaping, similar to how you would roll a sushi roll.
Step 11
Arrange the rolled Sungchae Mandu in a steamer basket, ensuring they don’t touch each other. Steam over medium-high heat for about 8 to 10 minutes, or until the cabbage is tender and the filling is fully cooked. You can check for doneness by inserting a chopstick; if clear liquid comes out, they are ready.
Step 12
Arrange the beautifully steamed Sungchae Mandu on a serving plate. Serve with the delightful dipping sauce, Choganjang (1 Tbsp soy sauce, 1 Tbsp vinegar, 1 Tbsp water, 1 tsp pine nut powder). This combination is exquisite and makes for a wonderful appetizer or a light meal. Enjoy! ^^
Step 13
If the whole dumplings are a bit large for your preference, you can cut them into bite-sized pieces (about 2-3 cm), just like slicing a sushi roll. This makes them perfect for a single bite and great as a snack for children!
