Traditional dumpling pleating takes 12 folds and 3 years to master—this bowl skips the technique but keeps every flavor.
Deconstructed Dumpling Bowls
Dive into our Deconstructed Dumpling Bowls, where wholesome meets delicious! Packed with protein-rich chicken or tofu, vibrant bok choy, and a drizzle of umami-packed soy sauce, this dish offers all the flavors of traditional dumplings without the fuss. Get ready to enjoy a colorful feast that’s as nutritious as it is satisfying!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(6)
- Fresh cilantrooptional
- 1.5 tablespoons corn starch (22.5 ml)
- 1 - 4 inch knob fresh ginger
- 8 garlic cloves
- 2 cups shredded napa cabbage (480 ml)
- 2 cups shredded purple cabbage (480 ml)
🥩Meat & Seafood(2)
- 1 lb. Ground chicken breast (454 g)
- 1 lb. Ground pork (454 g)
🫙Pantry Staples(5)
- 1 teaspoon avocado oil (5 ml)
- 1 tablespoon raw honey (15 ml)
- 2 tablespoons rice vinegar (30 ml)
- 1/2 cup rice vinegar (120 ml)
- 1 teaspoon sesame oil (5 ml)
🧂Spices & Seasonings(1)
- 1 teaspoon salt (5 ml)
🍯Sauces & Condiments(3)
- 1 tablespoon gochujang sauce (15 ml)
- 1/2 cup low sodium soy sauce (120 ml)
- 2 tablespoons soy sauce (30 ml)
📦Other(6)
- 2 cups ribboned carrots (480 ml)
- Green onionsoptional
- Peanutsoptional
- Sesame seedsoptional
- 4 tablespoons sweet chilli sauce (60 ml)
- Crispy wonton stripsoptional
👨🍳 Instructions
- 1
Make sauce by combining all sauce ingredients and whisk to combine.
- 2
Preheat a large skillet with avocado oil and brown chicken and pork.
- 3
Add sauce, turn heat off and stir to thicken and coat the meat.
- 4
Shred cabbages and carrots and toss with rice vinegar and salt.
- 5
Mix together sweet chilli sauce with soy sauce.
- 6
Prepare toppings.
- 7
Assemble bowls with cabbage mixture on the bottom, saucy chicken and pork mix on top and sprinkle toppings all around.
- 8
Drizzle sweet chilli dressing and enjoy!
💡 Pro Tips
- ✓Brown the meat in batches if necessary to maintain pan temperature above 300°F, as overcrowding drops temperature and causes steaming instead of the Maillard reaction.technique300°F minimum
- ✓Turn off heat before adding sauce to prevent protein coagulation and sauce breaking - residual heat at 180-200°F is sufficient for thickening without curdling.timing180-200°F residual heat
- ✓Salt the shredded cabbage 10-15 minutes before serving to draw out excess moisture through osmosis, preventing soggy bowls.timing10-15 minutes
- ✓Use a 3:1 ratio of rice vinegar to salt when dressing the cabbage slaw to achieve proper acidity balance without overpowering the delicate vegetables.ingredient3:1 vinegar to salt ratio
- ✓Shred cabbage to 1/8-inch thickness using a sharp knife rather than a food processor to maintain structural integrity and prevent mushiness.technique1/8-inch thickness
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Traditional dumpling pleating takes 12 folds and 3 years to master—this bowl skips the technique but keeps every flavor.
Deconstructed Dumpling Bowls
Dive into our Deconstructed Dumpling Bowls, where wholesome meets delicious! Packed with protein-rich chicken or tofu, vibrant bok choy, and a drizzle of umami-packed soy sauce, this dish offers all the flavors of traditional dumplings without the fuss. Get ready to enjoy a colorful feast that’s as nutritious as it is satisfying!
📝 Ingredients
Serves 4🥬Fresh Produce(6)
- Fresh cilantrooptional
- 1.5 tablespoons corn starch (22.5 ml)
- 1 - 4 inch knob fresh ginger
- 8 garlic cloves
- 2 cups shredded napa cabbage (480 ml)
- 2 cups shredded purple cabbage (480 ml)
🥩Meat & Seafood(2)
- 1 lb. Ground chicken breast (454 g)
- 1 lb. Ground pork (454 g)
🫙Pantry Staples(5)
- 1 teaspoon avocado oil (5 ml)
- 1 tablespoon raw honey (15 ml)
- 2 tablespoons rice vinegar (30 ml)
- 1/2 cup rice vinegar (120 ml)
- 1 teaspoon sesame oil (5 ml)
🧂Spices & Seasonings(1)
- 1 teaspoon salt (5 ml)
🍯Sauces & Condiments(3)
- 1 tablespoon gochujang sauce (15 ml)
- 1/2 cup low sodium soy sauce (120 ml)
- 2 tablespoons soy sauce (30 ml)
📦Other(6)
- 2 cups ribboned carrots (480 ml)
- Green onionsoptional
- Peanutsoptional
- Sesame seedsoptional
- 4 tablespoons sweet chilli sauce (60 ml)
- Crispy wonton stripsoptional
👨🍳 Instructions
- 1
Make sauce by combining all sauce ingredients and whisk to combine.
- 2
Preheat a large skillet with avocado oil and brown chicken and pork.
- 3
Add sauce, turn heat off and stir to thicken and coat the meat.
- 4
Shred cabbages and carrots and toss with rice vinegar and salt.
- 5
Mix together sweet chilli sauce with soy sauce.
- 6
Prepare toppings.
- 7
Assemble bowls with cabbage mixture on the bottom, saucy chicken and pork mix on top and sprinkle toppings all around.
- 8
Drizzle sweet chilli dressing and enjoy!
💡 Pro Tips
- ✓Brown the meat in batches if necessary to maintain pan temperature above 300°F, as overcrowding drops temperature and causes steaming instead of the Maillard reaction.technique300°F minimum
- ✓Turn off heat before adding sauce to prevent protein coagulation and sauce breaking - residual heat at 180-200°F is sufficient for thickening without curdling.timing180-200°F residual heat
- ✓Salt the shredded cabbage 10-15 minutes before serving to draw out excess moisture through osmosis, preventing soggy bowls.timing10-15 minutes
- ✓Use a 3:1 ratio of rice vinegar to salt when dressing the cabbage slaw to achieve proper acidity balance without overpowering the delicate vegetables.ingredient3:1 vinegar to salt ratio
- ✓Shred cabbage to 1/8-inch thickness using a sharp knife rather than a food processor to maintain structural integrity and prevent mushiness.technique1/8-inch thickness