>> source: Napa Wrapper Dumplings
>> servings: 12
Bring a large #pot{} of water to a boil. Separate @napa cabbage{1%head} leaves and blanch for ~{1%minute} until pliable. Pat dry or let drain and set aside.
In a large #bowl{}, combine @ground chicken{1%lb}, @garlic{3%cloves}, @ginger{2%tsp}, @green onions{4}, @soy sauce{3%tbsp}, @sesame oil{1%tbsp}, @salt{}, @black pepper{}, and @gochugaru{1%tsp}. Mix well until fully combined.
Lay a cabbage leaf flat. Add a spoonful of filling near the thicker white stem. Roll just enough to cover the filling, fold the sides inward, then continue rolling tightly like a burrito to fully seal. Place finished dumplings seam-side down.
Cook using one of the methods below:
Steam: Steam dumplings seam-side down in a #steamer{} for ~{15%minutes}, until fully cooked.
Serve warm with your favorite dipping sauce.