Cabbage Dumplings

These juicy cabbage-wrapped dumplings are packed with lean pork, veggies, and a collagen boost for a high-protein, low-carb meal. Gently pan-seared and finished with soy-sesame drizzle, they’re light, nourishing, and full of flavour – just 238 calories and 32g protein per serve.

Makes 16/ serves 4

Ingredients

• 500g extra lean pork mince
• 4 mushrooms, finely grated
• 1 carrot, grated
• 2 tbsp hoisin sauce
• 1 tbsp soy sauce
• 1 tsp ground ginger
• 1 egg
• 2 scoops unflavoured collagen
• 16 wombok (Chinese cabbage) leaves

To Serve

• 2 tbsp soy sauce
• 1 tsp toasted sesame oil
• Sesame seeds

Method

1. Bring a medium pot of water to a boil. Add 3–4 cabbage leaves at a time and cook for 30–60 seconds until tender. Remove and set aside on a plate.
2. In a medium bowl, add all the filling ingredients and mix thoroughly to combine.
3. To assemble, place a cabbage leaf on a dry board. Add 2 tablespoons of the meat mixture at the base, then roll up tightly to form a dumpling. Repeat with remaining leaves and filling.
4. Heat a large pan over medium-low heat and lightly spray with oil. Add the dumplings, cover with a lid, and cook for 5 minutes. Flip each dumpling and cook for a further 5 minutes until cooked through and lightly browned.
5. In a small bowl, mix together the soy sauce and sesame oil. Drizzle over the cooked dumplings, sprinkle with sesame seeds, and enjoy!

Macros

• Calories: 238
• Fat: 9.2g
• Carbs: 8g
• Protein: 32.5g