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Stuffed Cabbage Rolls with Gyoza Dipping Sauce

Delicious Stuffed Cabbage Rolls with Gyoza Dipping Sauce

Stuffed Cabbage Rolls with Gyoza Dipping Sauce are a delightful twist on a classic, customizable, and gluten-free recipe that's sure to impress.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 rolls
Course: Dinner
Cuisine: Asian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rolls
  • 1 large Napa Cabbage Choose fresh, vibrant leaves
  • 1 tablespoon Avocado Oil Can substitute with olive oil
  • 1 pound Ground Turkey Can substitute with ground chicken or tofu
  • 1 cup Carrots Shredded finely for even distribution
  • 1 cup Mushrooms Finely chopped
  • 2 scallions Scallions Chopped
  • 2 tablespoons Dark Soy Sauce Consider low-sodium for a healthier option
  • 1 teaspoon Chinese Five-Spice Can substitute with cinnamon and star anise
  • 1 cup Cooked Rice Can use brown rice or quinoa
For the Dipping Sauce
  • ¼ cup Low Sodium Soy Sauce or Coconut Aminos Coconut aminos is a soy-free option
  • 2 tablespoons Rice Wine Vinegar Can substitute with apple cider vinegar
  • 1 teaspoon Sesame Oil Adjust or omit if allergic
  • 2 cloves Garlic Minced
  • 1 tablespoon Ginger Grated
  • Sriracha Adjust for desired spice
  • Sesame Seeds Optional garnish
  • Green Onion Optional for garnish

Equipment

  • Large Pot
  • skillet
  • medium bowl
  • Tongs

Method
 

Preparation
  1. In a medium bowl, whisk together low sodium soy sauce or coconut aminos, rice wine vinegar, sesame oil, minced garlic, grated ginger, and sriracha. Stir in sesame seeds and green onions if desired. Set aside.
  2. Bring a large pot of water to a boil. Blanch 4-5 napa cabbage leaves for 1-2 minutes until pliable and bright green. Transfer to a paper towel-lined surface to cool.
  3. In a skillet, heat avocado oil over medium heat. Add ground turkey, shredded carrot, and chopped mushrooms. Stir in dark soy sauce and Chinese five-spice. Cook until browned and vegetables are tender, about 5-7 minutes. Mix in cooked rice and scallions.
  4. On a clean surface, overlap two cabbage leaves. Spoon turkey filling onto the leaves, fold them over the filling, tuck in the sides, and roll tightly. Repeat until all rolls are assembled.
  5. Heat avocado oil in the skillet. Place rolls seam-side down, cooking for 2-3 minutes until golden. Flip and cook for an additional 2 minutes.
  6. Serve warm with gyoza dipping sauce.

Nutrition

Serving: 1rollCalories: 250kcalCarbohydrates: 30gProtein: 20gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 500mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 60mgCalcium: 50mgIron: 2mg

Notes

Allow the dipping sauce to marinate for extra flavor. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for longer storage.

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