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Stuffed Cabbage Rolls with Gyoza Dipping Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 49 reviews
  • Author: Lily
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Main Dish
  • Method: Frying
  • Cuisine: Asian Fusion
  • Diet: Low Fat

Description

These Stuffed Cabbage Rolls with Gyoza Dipping Sauce offer a delicious fusion of Asian flavors wrapped in tender napa cabbage leaves. Ground turkey mixed with carrots, mushrooms, scallions, and fragrant Chinese five-spice is carefully wrapped and pan-seared to a golden crisp. Served alongside a vibrant, tangy gyoza dipping sauce, this dish is a flavorful and healthy meal perfect for a quick dinner.

Ingredients

Cabbage Rolls

  • 1 Large Napa Cabbage
  • 2 Teaspoons Avocado Oil (divided)
  • 1 Pound Ground Turkey
  • 2 Carrots, shredded
  • 8 Ounces Mushrooms, very finely chopped
  • 1 Bunch Scallions, sliced thinly
  • ½ Cup Dark Soy Sauce
  • 1 Teaspoon Chinese 5-Spice
  • ¾ Cup Cooked Rice

Gyoza Dipping Sauce

  • ½ Cup Low Sodium Soy Sauce (or Coconut Aminos)
  • 2 ½ Tablespoons Rice Vinegar
  • 1 Tablespoon Sesame Oil
  • 2 Cloves Garlic, mashed
  • 2 Teaspoons Ginger, grated or minced
  • 1 Tablespoon Sriracha
  • 2 Sesame Seeds
  • 1 Green Onion, sliced (optional)

Instructions

  1. Prepare the gyoza dipping sauce: In a small bowl, whisk together the low sodium soy sauce or coconut aminos, rice vinegar, sesame oil, mashed garlic, grated ginger, sriracha, sesame seeds, and sliced green onion if using. Set the sauce aside to allow the flavors to meld.
  2. Blanch the cabbage leaves: Bring a large pot of water to a rolling boil. Working in batches, carefully drop 4 to 5 napa cabbage leaves into the boiling water and blanch for 1 to 2 minutes until they become softened and pliable. Remove the leaves immediately with tongs and transfer to a paper towel-lined surface to cool. Repeat until all cabbage leaves are blanched.
  3. Make the filling: Heat 1 teaspoon of avocado oil in a large skillet over medium-high heat. Add the ground turkey, shredded carrots, finely chopped mushrooms, dark soy sauce, and Chinese five-spice. Cook while breaking the turkey into small pieces, until the meat is fully cooked and the mixture is evenly seasoned, about 6 to 8 minutes. Stir in the cooked rice and sliced scallions. Remove the skillet from heat.
  4. Assemble the cabbage rolls: Lay two slightly overlapping cabbage leaves on a flat surface. Spoon a heaping 2–3 tablespoons of the filling near the stem end of the leaves. Fold the cabbage over the filling, tuck in the sides, and roll tightly like a burrito. Repeat with remaining cabbage leaves and filling.
  5. Cook the cabbage rolls: Heat a large skillet over medium heat and add the remaining 1 teaspoon of avocado oil. Place the rolled cabbage seam-side down in the skillet. Cook undisturbed for 2 to 3 minutes until the bottoms are golden brown and crisp. Carefully flip each roll and cook for another 2 minutes on the other side. Repeat as needed with remaining rolls.
  6. Serve: Arrange the warm stuffed cabbage rolls on a serving platter and serve with the prepared gyoza dipping sauce on the side for dipping. Enjoy this tasty, Asian-inspired meal!

Notes

  • Blanching the cabbage leaves prevents tearing and makes folding easier.
  • Adjust the sriracha in the dipping sauce to your preferred spice level.
  • Using low sodium soy sauce helps control the salt content in this dish.
  • You can substitute ground turkey with ground chicken or pork if preferred.
  • Cooked rice helps bind the filling and adds texture.
  • For a gluten-free version, use tamari or coconut aminos instead of soy sauce.

Find it online: https://dishmelt.com/stuffed-cabbage-rolls-with-gyoza-dipping-sauce-recipe/