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.

Steamed Chicken Cabbage Dumplings

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.

In a medium wok, boil water and set steamer up. Separate cabbage leaves and steam cabbage for a few minutes until pliable.

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.