shu, shu, shumai

We bought a steamer just for this recipe, but now we can't wait to use it for everything. This is a fun way to make something completely delicious.

Cabbage "Shumai"

1 lb of ground pork
2 Tbsp grated ginger (or more)
1 clove of garlic
2 Tbsp sesame oil
2 Tbsp tamari
1 Tbsp Shao Xing rice wine
2 green onions (thinly sliced)
2 Tbsp coconut flour
2 eggs
1 head of cabbage
salt and pepper

Clean the cabbage and remove the core. Boil the cabbage until each leaf separates. Remove each leaf from the core as it separates and stack on a plate to cool.

Combine ground pork, ginger, garlic, sesame oil, rice wine, green onion, coconut flour, tamari, rice wine, eggs, 1 tsp salt, and 1 tsp pepper and mix well.

Make packets by rolling cabbage around pork mixture, tucking sides in. Place the rolls seam side down in the steamer leaving enough space between each roll for steam to come through.

Over high heat, steam the shumai for 20-25 minutes until fully cooked.

Dipping sauce:

1 Tbsp Sesame oil
2 Tbsp Rice vinegar
2 Tbsp Tamari
2 Tbsp Garlic Chili sauce

Combine all and mix well.

Adapted from Paleodad