Method

1. Bring a large pot of water to a boil. Line a baking sheet with paper towels and set aside.

2. Meanwhile, in a medium mixing bowl, combine the pork, green onions, ginger, garlic, coconut aminos, chili flakes, SideDish Creamy Sesame, salt and pepper. Mix until very well combined. Set aside.

3. Once the water is boiling, submerge cabbage leaves under the water to soften, 2 to 3 minutes. Transfer the tender cabbage leaves to the paper towel-lined baking sheet and let cool until they are cool enough to handle.

4. When the cabbage has cooled, pat any excess water off using additional paper towels. Place approximately 1 ½ tablespoons of the pork mixture into the middle of the leaf, take the thick stem of the cabbage and fold it on top of the meat mixture. Begin to roll horizontally, using your thumb and forefinger to simultaneously roll and tuck in the sides. Gently roll until it is in a tight little package or dumpling. Similar to if you were rolling a tiny burrito.

5. Fill a pot with about 2 inches of broth and set a steamer basket on top. Be sure the broth isn’t spilling over the top of the steamer basket, you want it filled to just below your basket so the liquid doesn’t touch your dumplings, it just steams them. If using an electronic steamer, fill bottom with broth.

6. Gently place dumplings in steamer basket seam side down (it’s okay to stack them) and bring the broth to a boil. Once boiling, cover and let the dumplings steam until the pork is just cooked through, about 12 to 13 minutes. Test dumplings by cutting into the center of one to make sure the pork is no longer pink.

7. To serve, transfer to a plate and drizzle with chili oil, if desired, and garnish with green onion. Serve with SideDish Creamy Sesame for dipping!