Something about Sundays that makes me crave some dim sum. Asian food is my comfort food. I could eat it all day! Since I’m on prep and dim sum is not really on the diet plan, I was trying to figure out a way to satisfy this craving.
While waiting for the red snapper to finish cooking in the steamer, it gave me an idea for chicken dumplings. I knew there’s no way I could have dumpling wrappers so I had to think of alternate way to wrap the chicken in. I happen to have a head of cabbage in the fridge (napa cabbage would have been ideal for this but this is all I had). These dumplings are full of flavor and super easy to make, especially with a food processor.
2″ knob of ginger, roughly chopped
2 stalks of leaks, roughly chopped
2 stalks of lemon grass, soft parts only, roughly chopped
2 cloves of garlic
1 lime, zested
1 can of sliced water chestnut, rinsed
1/2 pint of sliced mushrooms
2 chicken breast
salt and pepper to taste
Add all ingredients except for chicken, water chestnut and mushrooms. Pulse a times until well blended. Add the remaining of ingredients and pulse until chicken is ground. Be careful not to make it too pasty. Set aside.
Using an ice cream scoop for uniformity, scoop one scoop of the chicken mixture in the steamed cabbage leave and wrap tightly and steam for a 5 minutes or until chicken is done. Slice dumplings into two and serve with spicy garlic ginger sauce.