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