Steamed Napa Cabbage Dumplings (Mandu) without Wrappers
Hearty and Healthy Napa Cabbage Dumplings, Stuffed Directly with Cabbage Leaves!
Introducing delicious steamed cabbage dumplings made by stuffing fresh cabbage leaves without any wrappers! Are you tired of overly seasoned delivery food? Today, how about a light and healthy meal to refresh your palate? Recipe curated with care by Sesang Modeun Recipe and Mange Recipe.
Dumpling Filling Ingredients- 1 head of young Napa cabbage (choose large leaves)
- 100g minced pork (leaner cuts are recommended for a lighter taste)
- 1/3 onion (finely minced)
- 50g chives (finely chopped)
- 30g glass noodles (pre-cooked and soaked)
- 150g firm tofu (well-squeezed to remove excess water)
- A little flour (to help bind the filling)
- A pinch of salt (to taste)
- A pinch of black pepper (to remove any porky smell)
- 1/2 Tbsp minced garlic
Dipping Sauce- 1 Tbsp soy sauce
- 1 Tbsp vinegar
- 1/2 Tbsp sesame oil
- A pinch of sesame seeds (for added nutty flavor)
- 1 Tbsp soy sauce
- 1 Tbsp vinegar
- 1/2 Tbsp sesame oil
- A pinch of sesame seeds (for added nutty flavor)
Cooking Instructions
Step 1
First, boil the 30g of glass noodles in water until tender. Once cooked, rinse them under cold water to remove excess moisture. Then, use scissors to cut the noodles into small, bite-sized pieces. This will help them integrate well with the other filling ingredients.
Step 2
Carefully separate the leaves of the young Napa cabbage. Bring a pot of water to a boil and add a pinch of salt. Blanch the cabbage leaves until the white stem parts become pliable and slightly bent. Be careful not to overcook them, as they will become too soft. After blanching, rinse them under cold water and gently squeeze out any excess water.
Step 3
Take the 150g of firm tofu and mash it using a cheesecloth or clean kitchen towels, squeezing out as much water as possible. Removing excess water from the tofu is crucial to prevent the dumpling filling from becoming too moist and mushy.
Step 4
In a large bowl, combine the minced pork, minced onion, chopped chives, prepared glass noodles, and the well-squeezed tofu. Add a little flour, a pinch of salt, a pinch of black pepper, and 1/2 Tbsp of minced garlic. Mix everything thoroughly by hand until well combined and the filling holds together. Kneading the mixture well will help the flavors meld together beautifully.
Step 5
Lay a blanched Napa cabbage leaf flat. Place a portion of the prepared filling in the center. Then, carefully fold and roll the cabbage leaf around the filling to form a dumpling shape. You can tuck in the edges of the cabbage leaf to ensure the filling stays securely inside.
Step 6
Arrange the cabbage dumplings in a steamer basket over boiling water. Cover and steam for 7 to 10 minutes, or until the cabbage is tender and the filling is heated through. Once cooked, transfer the dumplings to a serving plate. Mix 1 Tbsp soy sauce, 1 Tbsp vinegar, 1/2 Tbsp sesame oil, and a pinch of sesame seeds to create a simple dipping sauce. Serve and enjoy!
