Easy Skillet Chicken and Napa Cabbage Shumai

Name: Easy Skillet Chicken and Napa Cabbage Shumai
Yield: Makes 15 pieces
Ingredients: 5 –6 leaves napa cabbage; 1 piece (about 10.5 oz/300g) boneless chicken thigh (or ground chicken); 1.75 oz (50 g) corn kernels; 2 –3 dried shiitake mushrooms; 1 teaspoon each soy sauce and oyster sauce; 1 teaspoon each sake, sugar, and mayonnaise; 1 teaspoon each sesame oil and reserved shiitake soaking liquid; 1 teaspoon chicken bouillon powder; To taste, ginger paste; To taste, salt and pepper; 3 tablespoons potato starch (about 24g)

優雨 @cook_40076021

No need for shumai wrappers! Just roll up napa cabbage leaves for delicious shumai. You can steam them right in a skillet—no steamer required!

Recipe background:
I made cabbage shumai in the spring, so for winter, I created this version using napa cabbage.

Cabbage Flower Shumai [ID19786955]

No need for shumai wrappers! Just roll up napa cabbage leaves for delicious shumai. You can steam them right in a skillet—no steamer required!

Recipe background:
I made cabbage shumai in the spring, so for winter, I created this version using napa cabbage.

Cabbage Flower Shumai [ID19786955]

優雨 @cook_40076021

No need for shumai wrappers! Just roll up napa cabbage leaves for delicious shumai. You can steam them right in a skillet—no steamer required!

Recipe background:
I made cabbage shumai in the spring, so for winter, I created this version using napa cabbage.

Cabbage Flower Shumai [ID19786955]

No need for shumai wrappers! Just roll up napa cabbage leaves for delicious shumai. You can steam them right in a skillet—no steamer required!

Recipe background:
I made cabbage shumai in the spring, so for winter, I created this version using napa cabbage.

Cabbage Flower Shumai [ID19786955]

Saved

Ingredients

Makes 15 pieces

5–6 leaves napa cabbage
1 piece(about 10.5 oz/300g) boneless chicken thigh (or ground chicken)
1.75 oz (50 g)corn kernels
2–3 dried shiitake mushrooms
[Seasoning Mix]
1 teaspooneach soy sauce and oyster sauce
1 teaspooneach sake, sugar, and mayonnaise
1 teaspooneach sesame oil and reserved shiitake soaking liquid
1 teaspoonchicken bouillon powder
To taste, ginger paste
To taste, salt and pepper
3 tablespoonspotato starch (about 24g)

Saved

Steps

1

Separate the napa cabbage leaves from the stems.
2

Soak the leaves in cold water, then drain well. Place on a plate, cover loosely with plastic wrap, and microwave at 500W for about 2–3 minutes. Let cool slightly.
3

Finely chop the cabbage stems (about 3.5 oz/100g). Prepare the corn. Rehydrate the dried shiitake mushrooms as directed, then finely chop them (reserve the soaking liquid).
4

Remove the skin from the chicken thigh and mince it with a knife (or use ground chicken).
5

In a bowl, combine all ingredients and seasonings. Mix well.
6

Once thoroughly mixed, cover tightly with plastic wrap and refrigerate for at least 30 minutes.
7

Shape the chilled meat mixture into balls (about 1.25 oz/35g each, makes 15 pieces).
8

Squeeze excess water from the cabbage leaves and wrap each meatball. Press firmly so the cabbage and filling stick together. Top each with a bit of corn.
9

Pour 3/4 cup water (200ml) into a skillet and line with parchment paper. Arrange the shumai on top.
10

Once the water boils, cover and steam over medium heat for about 10 minutes.
11

They're ready! Serve with soy sauce or your favorite dipping sauce.