Chicken Shumai in Cabbage Cups

Ingredients

• 1 lb Ground chicken
• 1/2 cup Water chestnuts, finely diced
• 9 Green cabbage leaves (large, for cups)
• 3 Green onions, minced
• 1 tbsp Fresh ginger, grated
• 2 cloves Garlic, minced
• 2 tbsp Coconut aminos
• 1 tbsp Rice vinegar
• 1 Egg white
• 1 tsp Cornstarch
• 1/2 tsp Salt
• 1/4 tsp White pepper
• 1 tsp Sriracha(optional)

Instructions

1. 1

   Bring a large pot of water to a boil. Blanch the cabbage leaves for 1-2 minutes until pliable, then plunge into ice water, drain, and pat dry. Trim each leaf into roughly 4-inch rounds.

2. 2

   In a bowl, combine ground chicken, water chestnuts, green onions, ginger, garlic, coconut aminos, rice vinegar, egg white, cornstarch, salt, and white pepper. Mix vigorously with your hands for 2-3 minutes until the mixture becomes sticky and cohesive.

3. 3

   Spoon about 1.5 tablespoons of the chicken mixture onto each cabbage round, pressing it flat and smoothing the top to form open-faced shumai.

4. 4

   Line a steamer basket with parchment pierced with holes. Arrange the shumai in a single layer, cover, and steam over simmering water for 12-15 minutes until the chicken is cooked through (internal temperature 165°F).

5. 5

   Whisk the sriracha with a splash of rice vinegar for a quick dipping sauce, if using. Serve the shumai warm, 3 per person, straight from their cabbage cups.