GWYNETH PALTROW’S CHICKEN & CABBAGE DIM SUM
Who doesn’t love dim sum? Let’s be frank. These are no where near the real thing, but they’re light, heart healthy and packed with fresh flavors. The whole gang has been enjoying these, even though we’re not all ‘cleansing.’
SHOP THE STORY
Recipe courtesy of The Clean Plate: Eat, Reset, Heal. By Gwyneth Paltrow
Note: WF substituted the dark meat for white and used a gluten free tamari sauce with toasted sesame seeds for dipping.
Combine all the ingredients except the cabbage in a large bowl. Mix well, then refrigerate while you prep the cabbage leaves.
Bring a large pot of water to a boil and fill a large bowl with ice and water.
Using a pair of sturdy tongs, place the entire cabbage head into the boiling water and cook for 45 to 50 seconds. Carefully pull the cabbage out. Remove the two or three layers of softened outer leaves and transfer them to the ice bath. Repeat until you have 10 blanched leaves. Dry the leaves well before assembling the rolls.
Place one cabbage leaf on your work surface with the stem end closest to you. Add about 3 tablespoons of the chicken mixture at the base of the cabbage leaf and fold it up and away from you, gently tucking the sides in over your first fold and rolling until you’ve formed a nice little package. Set aside and repeat to use the remaining cabbage leaves and filling.
Fill a pot about 1 inch of water and set a wire or bamboo steamer basket inside. Line the bottom of the steamer with any extra blanched cabbage leaves. Bring the water to a simmer.
Set the dumplings in the steamer basket, seam-side down, cover, and steam for about 15 minutes —just until the filling looks cooked and is slightly firm.
Serve with coconut amino sauce.