Ingredients

 

Filling:

24 savoy cabbage leaves, washed and softened until bendable in boiling water

1 lb ground organic/free range chicken

2 Tbsp thinly sliced scallions

2 cloves garlic, pressed or minced

½ tsp grated fresh ginger

1 tsp kosher salt

1 tsp toasted sesame oil

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Sauce:

¼ cup coconut aminos (or soy sauce + 1 Tbsp honey)

Juice of 1 large lime

1 small garlic clove, pressed or minced

1 tsp grated fresh ginger

Optional: Splash to taste of hot chili sesame oil

 

Directions

From the thick end of the cabbage leaf, fill with 1-2 tablespoons of meat filling mixture (depending on size of cabbage leaf). Tuck in sides and roll to rest on the seam. Fill a streamer pot with water. Line the steamer basket with rolled dim sum. Cover and cook at medium temperature for about 20 minutes. To serve, place dim sum in a shallow bowl, spoon a few tablespoons of sauce and garnish with freshly chopped cilantro, roasted cashews and extra scallions.

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Based on Dim Sum from Gwyneth Paltrow’s The Clean Plate

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