Ingredients
10 cabbage leaves
500 g ground chicken
½ small onion
2 cm fresh ginger, microplaned
1 small spring onion, chopped
Small handful coriander or ¼ tsp dried coriander
2 tbsp coconut aminos (or liquid aminos)
¼ tsp Chinese 5 spice powder
½ shredded carrot
1 tbsp sesame oil
SIDS SALT & PEPPER to taste
Rice bran oil
SAUCE:--
1 tbsp peanut or cashew butter
1 tbsp sriracha sauce or red chilli paste
1 tsp sesame oil
1 clove garlic, diced
¼ cup liquid aminos
1 tbsp SIDS LOW SUGAR RASPBERRY VINEGAR
Directions
Boil a large pot of water and add 1 teaspoon salt. Boil cabbage leaves until tender, about 6 minutes. Drain. Cut the large leaves in half, cutting away hard spine of the cabbage.
Mix the ground chicken, onion, ginger, spring onion, coriander, coconut aminos, 5 spice powder, carrot, sesame oil, SIDS SALT & PEPPER. Mix well.
Stuff the cabbage leaves with the chicken filling and roll tightly, If possible, tuck in the ends. Steam for 15 minutes until chicken is done.
Heat 1 tablespoon of rice bran oil in a frypan. Add the dumplings in small batches and fry until golden brown. Turn and brown the other side.
SAUCE: Mix SIDS LOW SUGAR RASPBERRY VINEGAR and everything together in a large ramekin and use for dipping.
