Steamed Siu Mai Dumplings

Adapted from Cooking Light
Makes about 2 dozen or so

• 2 tbsp fresh cilantro
• 2 green onions, roughly chopped
• 3 cloves of garlic, roughly chopped
• 1/2 tsp ginger
• about 2 cups sliced green or napa (chinese) cabbage
• 1/2 apple, peeled and chopped (preferably a tart variety such as Granny Smith)
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1/4 tsp crushed red chile pepper flakes
• 3 ounces minced cooked chicken or other protein
• 24+ round gyoza wrappers

Combine cilantro, green onions and garlic in a food processor, chop finely. Add cabbage and apple, process until finely chopped. Remove to a bowl, mix in ginger, soy sauce, oyster sauce and chile flakes, then stir in chicken or protein.

Set aside a small bowl full of water at your workspace. Lay out a gyoza wrapper, leaving the rest under a damp paper towel so they don't dry out. Place about 1 tablespoon's worth in the center and dampen the outside edge of the wrapper. Gather the edge up and pleat, squeezing the pleats together so that the wrapper stands up around the filling. Add more filling so that the little "pouch" is full (cabbage cooks down quite a bit, so you want it to rise a little above).

Place the siu mai in a bamboo steamer that has been lined with a steamer liner or cabbage leaves². Steam for 9 - 10 minutes.

Notes:

1. You can also use parchment, but cutting some holes is probably a good idea.