Cabbage Roll Dumplings With Tempeh Recipe
Prep Time:
40 minutes
Cook Time:
18 minutes
Servings:
3 Servings
Ingredients
  • ½ ounce dried shiitake mushrooms
  • 12 leaves napa cabbage
  • 8 ounces tempeh, crumbled
  • ¼ cup shredded carrot
  • 2 scallions, finely chopped
  • 1 large clove garlic, minced
  • ¼ inch ginger, grated
  • ½ tablespoon sesame oil
  • ½ tablespoon soy sauce
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon maple syrup
  • ½ teaspoon toasted sesame oil
Directions
  1. Submerge the dried shiitake mushrooms in a bowl of warm water and let them soak for 15-20 minutes.
  2. Meanwhile, bring a large pot of water to a boil.
  3. Place the cabbage leaves in the water and cook them for 2-3 minutes until softened.
  4. Gently remove the leaves from the water and layer them on a large baking sheet with paper towels or tea towels to blot them dry. Set them aside until they’re cool enough to handle.
  5. When the soaking time has elapsed remove the mushrooms with a slotted spoon or strainer, gently squeeze the water out, rinse with fresh water, blot dry, and finely chop.
  6. Place the mushrooms in a mixing bowl along with the tempeh, carrot, scallions, garlic, ginger, sesame oil, soy sauce, salt, and black pepper and stir to evenly combine. Taste and adjust for salt and black pepper if needed.
  7. Place 1 cabbage leaf on a flat surface and spoon about 2 tablespoons of filling onto the center of the leaf closer to the top leafy end.
  8. Fold the top leafy end over the filling, fold in the sides, and tightly roll the leaf up all the way to the stem end like a burrito, keeping the seam on the bottom when finished.
  9. Repeat the filling and rolling steps with the remaining filling and leaves.
  10. Place the dumplings in a covered steamer basket, seam side down, over rapidly simmering water. They don’t need to be in a single layer. Steam for 10 minutes.
  11. While the dumplings are cooking, place the soy sauce, rice vinegar, maple syrup, and sesame oil in a small bowl and stir to combine. Add a small pinch of optional red pepper flakes if desired.
  12. Remove the dumplings from the heat and let them cool for about 5 minutes.
  13. Serve warm with the dipping sauce, garnished with white sesame seeds if desired.