You can also find full recipe on my blog onehappybite.com

Ingredients:
About 12-14 cabbage leaves
1 lb ground chicken or pork
2 inch knob ginger, minced
3 cloves garlic, minced
1 carrot, diced
2 green onion, chopped
2 tbsp light soy sauce
1 tbsp cooking wine
1 tbsp oyster sauce
1 tsp sesame oil
Salt
White Pepper

Instructions:
1. Prepare Cabbage Leaves: Remove cabbage leaves, one by one, until you have about 14 cabbage leaves. Lay the leaves down and use a knife to remove part of tough stem at the bottom. This will make it easier to roll later. Bring a large pot of water to a boil. Once the water is boiling, take one cabbage leaf at a time and blanch the cabbage leave for about 1 minute, or until slightly softened. Set the cooked cabbage leaves to the side while you prepare for the filling.
2. Preparing the Filling: In a large bowl, combine ground meat, minced ginger, garlic, diced carrot, green onion, light soy sauce, cooking wine, oyster sauce, sesame oil, salt, and pepper together. Mix until well incorporated. Divide the filling into 14 equal portions.
3. Assemble the Cabbage Rolls: Take one cabbage leaf and lay it flat on a cutting board. Place one portion of the filling onto the leaf, closer to the stem. Roll the leaf like a burrito. Repeat the same process with the remaining leaves and filling.
4. Steam the cabbage rolls for about 15-20 minutes.
5. Pour your favorite dumpling sauce over the cabbage rolls. Garnish with white sesame seeds (optional). Serve and enjoy!

Recipe for my homemade dumpling dipping sauce:

#highprotein #easyrecipe #asianfood #cabbagerolls #chickendumpling #lowcarb

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