Recipe courtesy of Jeanine Donofrio
Total:
35 min
Active:
20 min
Yield:
15 to 20 dumplings
Level:
Easy

Ingredients

  • 1 teaspoon olive oil
  • 6 oz. (about 1.5 cups) shiitake mushrooms, de-stemmed and chopped into small pieces 
  • 2 teaspoons soy sauce
  • 1 cup napa cabbage, very thinly sliced
  • 1 heaping teaspoon white miso paste
  • 1 teaspoon mirin or rice vinegar
  • 1/4 teaspoon honey
  • 1/4 cup scallions
  • 1/4 cup firm tofu, crumbled
  • 1 teaspoon corn starch
  • 1 teaspoon sesame oil
  • 1/2 teaspoon chile garlic sauce
  • 15 to 20 round dumpling wrappers
  • Napa cabbage leaves, banana leaves or parchment paper, for the bottom of the steamer
  • Ponzu dipping sauce, for serving
Ponzu Dipping Sauce:
  • 1/4 cup rice vinegar
  • 1/4 cup ponzu sauce
  • 1/2 teaspoon chile garlic sauce (optional)

Directions

In a medium skillet, heat the olive oil over medium heat. Add the mushrooms and soy sauce and cook until soft, about 3 minutes. Reduce heat to medium-low and stir in the cabbage and miso paste, using a wooden spoon to break apart and incorporate the miso paste. Cook for another 30 seconds to one minute, just until the cabbage wilts down. Add the mirin and stir to deglaze the pan. Remove from heat and transfer to a medium bowl. Add honey, scallions, crumbled tofu, corn starch, sesame oil and chile garlic sauce and mix together. 

Spoon up to 1 tablespoon of filling into each dumpling wrapper. Use your fingers to dab a bit of water around the edges of each wrapper. Fold the wrappers in half, over the filling, and pinch the edges shut. 

Prepare your bamboo steamer by placing banana leaves, napa cabbage leaves or parchment paper on the bottom to prevent the dumplings from sticking. Place dumplings in the steamer with enough space between them so that they are not touching. Steam dumplings in bamboo steamer over simmering water for 10 to 12 minutes. You can also steam them in a large skillet with 1/4 to 1/2 inch water at the bottom. Serve with ponzu dipping sauce.

IDEAS YOU'LL LOVE

Napa Cabbage Slaw

Recipe courtesy of Bobby Flay

Lobster of the Links Napa Cabbage Wraps

Chinese-Style Dumplings

Recipe courtesy of Bobby Flay

Green Curry Shrimp Dumplings

Recipe courtesy of Jeanine Donofrio

Duck Confit Panino with Grilled Napa Cabbage Slaw, Pickled Jalapeno and Spicy Mayo

Recipe courtesy of Rob Evans

Napa Cabbage Lobster Rolls with Mint Mayonnaise and Carrot Ginger Sauce

Recipe courtesy of Roger Mooking

Shiitake and Black Bean Ho Fun with Crisp Pastrami

Recipe courtesy of Ching-He Huang

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

On TV

Carnival Eats

10:30am | 9:30c

Carnival Eats

11am | 10c

Carnival Eats

11:30am | 10:30c

Carnival Eats

12pm | 11c

Carnival Eats

12:30pm | 11:30c

Carnival Eats

1pm | 12c

Carnival Eats

1:30pm | 12:30c

Carnival Eats

2:30pm | 1:30c

Carnival Eats

3:30pm | 2:30c

Good Eats

4pm | 3c

Good Eats

4:30pm | 3:30c

Good Eats

5pm | 4c

Good Eats

5:30pm | 4:30c

Good Eats

6pm | 5c

Good Eats

6:30pm | 5:30c

Good Eats

7pm | 6c

Good Eats

7:30pm | 6:30c
On Tonight
On Tonight

Cake Wars

8pm | 7c

Cake Wars

9pm | 8c

Cake Wars

10pm | 9c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Cake Wars

12am | 11c

Cake Wars

1am | 12c

Cake Wars

2am | 1c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here