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Chicken Dumplings Recipe: A Healthy Dim Sum Treat

Yields4 ServingsPrep Time10 minsCook Time30 minsTotal Time40 mins

Think chicken dumplings, but with a crunchy, juicy and sweet wrap. This Chicken and Cabbage dim sum is a keto-friendly recipe that takes it up a notch by replacing flour wrappers with cabbage instead.

cabbage and chicken dim sum rolls wrap

For the filling
 450 g boneless chicken thighwithout skin
 50 g spring onionsliced
 5 cloves of garlic
 40 g gingerminced
 2 tbsp light soya sauce
 2 tsp saltor replace with anchovy powder/seasoning
For the rolls
 1 head green napa cabbage
For the dipping sauce
 1 tbsp light soya sauce
 1 tsp rice vinegar
 1 tsp sesame oil
For the filling

Using the Kenwood Food Processor or Food Mincer attachment, minced chicken thigh.


In a large bowl, combine all of the filling ingredients and minced chicken together. Mix well and place into chiller whilst preparing the cabbage.

For the rolls

Bring a large pot of water to boil and prepare a large bowl with iced water.


Place the entire cabbage head into the boiling water for 45 to 60 seconds. Remove the outer 2 to 3 leaves that has softened and place them in the ice bath. Continue with the remaining leaves of the cabbage head until you have at least 10 to 15 leaves. Gently pat dry each blanched leaf well.


Place a cabbage leaf on a working surface with the stem side closest to you. Place 2 to 3 Tbsp chicken filling at the stem side closest to you.


Fold in the sides of the cabbage over the filling. Fold the closest edge over the filling and roll it away from you until it forms a nice package. Repeat with remaining cabbage leaves.


Place dumplings into the steamer and steam for 15 minutes until filling is completely cooked and slightly firm.

For the dipping sauce

Combine dipping sauce ingredients and mix well. Serve dumplings hot with dipping sauce on the side.

Nutrition Facts

Servings 0