Pork Dumpling Cabbage Rolls


Savory, tender rolls done in the style of Chinese pork dumplings, are made gluten-free by using a cabbage leaf as the wrap. You can use ground chicken or turkey in place of the pork. You can also use Chinese black vinegar instead of rice vinegar to season the broth at the end, but be aware that black vinegar is not gluten-free. Adapted from NYT Cooking.
Kosher salt and black pepper
12 large leaves of savoy cabbage (regular green or Napa cabbage will work)
1 1/2 pounds ground pork
1/3 cup uncooked short-grain white rice
1 large egg, lightly beaten
6 scallions, finely chopped (about 1 cup)
3 tablespoons finely chopped fresh ginger
1 large clove garlic, minced
1/4 teaspoon crushed red pepper (optional)
2 tablespoons tamari (gluten-free soy sauce)
2 cups vegetable or chicken broth
1 tablespoon rice vinegar
Sesame oil and chile oil, for serving
1 Bring a large pot of water to a boil and season with salt. Lower heat to medium and add the cabbage leaves, about 4 at a time. Cook until flexible but leaves still hold together and maintain some crunch, about 2 minutes. Transfer to a colander and repeat with remaining leaves. Let drain while you prepare the filling.

2 In a large bowl, combine pork, rice, egg, scallions, ginger, garlic, crushed red pepper, and soy sauce with 1/2 teaspoon salt and 1 teaspoon black pepper. Mix to thoroughly combine.

3 Preheat oven to 350 degrees.

4 Place one cabbage leaf on a flat surface with its stem end at the bottom. Spoon a heaping 1/4 cup of the pork mixture in the center and mold the mixture into a rough 2- to 3-inch log crosswise on the leaf. Pull the stem end over the meat mixture, fold the right and left sides of the leaf over, and roll tightly to the top. Place the roll seam-side down in a large Dutch oven or other ovenproof pan. Repeat with remaining cabbage leaves and pork filling.

5 Pour the broth over the cabbage rolls and bring to a boil over medium heat. Cover the pan, transfer to the oven, and bake until cabbage rolls are fork tender and the meat mixture is cooked through, 40 to 45 minutes (55 minutes here at an altitude of 5,000 ft). Remove pan from oven and let rest 10-15 minutes.

6 Using a slotted spoon, place rolls in a serving bowl. Add vinegar to broth, then ladle broth over the rolls. Drizzle a bit of sesame and chile oils over the rolls and serve.

servings  use metric
original recipe yield: 4-6 servings

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