CHINESE NAPA CABBAGE SALAD RECIPE | ALLRECIPES
An excellent way to use up that leftover cabbage from the garden.
Provided by Hopps
Categories Salad Coleslaw Recipes No Mayo
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 6 servings
Number Of Ingredients 11
Steps:
- Crush noodles, place them in a medium skillet and brown in butter over medium heat. Add almonds and sesame seeds. Stir often to prevent burning. Add seasoning mix from noodles and cool. Toss in a large bowl with cabbage and onions.
- Prepare the dressing by whisking together the vegetable oil, rice vinegar, soy sauce, sesame oil and sugar. Pour over salad, toss and serve.
Nutrition Facts : Calories 404.9 calories, CarbohydrateContent 28.3 g, CholesterolContent 20.3 mg, FatContent 30.3 g, FiberContent 5.6 g, ProteinContent 9.2 g, SaturatedFatContent 7.6 g, SodiumContent 590.3 mg, SugarContent 10.6 g
CHINESE DUMPLING WITH CHICKEN & NAPA CABBAGE FILLING ...
Provided by Rachael Ray Every Day
Total Time 1 hours 50 minutes
Prep Time 1 hours 30 minutes
Cook Time 20 minutes
Number Of Ingredients 12
Steps:
- In a medium bowl, toss the cabbage with 1/2 tsp. salt; let stand 15 minutes. Rinse quickly, drain well and wrap in a kitchen towel. Squeeze to remove excess liquid.
- Wipe out the bowl, then add the drained cabbage, chicken, scallion and ginger; combine. In a small bowl, whisk the soy sauce, both oils, sherry, 1/8 tsp. pepper and 1/2 tsp. salt.
- Pour the soy sauce mixture over the chicken mixture. Mix until well incorporated, stirring quickly at the end to create a thick, smooth mixture. Cover and let stand at room temperature 30 minutes to allow the flavors to meld.
- Line a rimmed baking sheet with parchment and dust with flour. Place 1 wrapper on a work surface; brush the edges lightly with water. Place the wrapper in the palm of your hand, cupping it slightly in the center. Scoop about 2 tsp. of the filling into the center of the wrapper, leaving a 1/2-inch border. Fold the wrapper in half, enclosing the filling. Press the edges firmly to seal.
- Pleat the dumpling's sealed edge by folding every 1/4 inch, forming 4 to 5 pleats; press firmly to seal. Transfer the dumpling to the prepared baking sheet; cover with a kitchen towel. Repeat with the remaining wrappers and filling, spacing the dumplings 1/2 inch apart on the baking sheet.
- In a large nonstick skillet with a lid, heat 2 tbsp. oil over medium-high. Working in batches, add the dumplings, one at a time and seam-side up, to the skillet. Fry until golden, 1 to 2 minutes.
- Holding the lid between you and the skillet in order to protect yourself from splatters, add 1/3 cup water, then cover the skillet immediately. Reduce the heat to medium; cook 3 minutes. Adjust the lid so it's slightly ajar (this allows steam to escape). Cook until most of the water evaporates and the dumplings begin to sizzle, 1 to 2 minutes.
- Uncover and cook until the dumplings are browned and crispy on the bottom, 2 to 4 minutes. Remove from the heat. When the dumplings stop sizzling, transfer them to a plate. Serve with the dipping sauce.
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