Recipes Garlic Chive Dumplings Wrapped in Napa Cabbage Be the first to rate & review! Garlic chives, similar to plain chives, add their distinctive pungent flavor to many Chinese and Korean dishes. The buds can be sautéed like a vegetable, and the flat leaves can be used like an herb, as in these mushroomy dumplings, which are wrapped in slightly soft, slightly crunchy Napa cabbage leaves.Plus: More Appetizer Recipes and Tips By Anita Lo Anita Lo Chef Anita Lo combines classic French training with a global perspective. While earning a French degree from Columbia University, Lo studied abroad in Paris, and later attended culinary school there at École Ritz-Escoffier. Back in New York she worked in some of the most lauded restaurants of the late '80s and early '90s—Bouley, Chanterelle and Maxim's—before leaving to travel through Europe and Southeast Asia to research her own restaurant, Annisa, which opened in 2000. Here, Lo, a Food & Wine Best New Chef 2001 and the author of Cooking Without Borders, discusses sea robins, stuffed pandas and weird sushi. Food & Wine's Editorial Guidelines Updated on December 29, 2015 Print Rate It Share Share Tweet Pin Email Total Time: 1 hrs Yield: 32 dumplings Ingredients Sauce 1/4 cup mushroom soy sauce (see Note) 1 tablespoon unseasoned rice vinegar 1 tablespoon vegetable oil 1 scallion, thinly sliced Freshly ground pepper Dumplings 1 small head Napa cabbage (2 pounds) Kosher salt 1 tablespoon vegetable oil 1/2 pound shiitake mushrooms, stems discarded, caps cut into 1/4-inch dice Freshly ground pepper 3 tablespoons oyster sauce 3 scallions, thinly sliced 1 garlic clove, minced 1/2 teaspoon minced fresh ginger 1 1/2 cups garlic chives, finely chopped 4 ounces firm tofu, chopped 1 large egg plus 1 egg yolk, beaten Directions In a bowl, combine the mushroom soy sauce, vinegar, oil and scallion. Grind pepper over the sauce. Bring a medium saucepan of water to a boil. Remove 20 large outer leaves from the head of cabbage and blanch in the boiling water for 1 minute. Drain and dry on paper towels. Trim the thick stems and discard them. Cut the large leaves into three square pieces (roughly 4 inches) and cut the other leaves into roughly 4-inch squares so you have 32 cabbage squares for filling. Finely chop enough of the remaining unblanched cabbage to yield 2 cups. Transfer the cabbage to a small colander and toss with 1/2 teaspoon of salt. Let stand until wilted, about 10 minutes. Firmly squeeze the cabbage to remove any moisture. In a medium skillet, heat the oil. Add the shiitake, season with salt and pepper and cook over moderate heat, stirring, until lightly browned, about 4 minutes. In a large bowl, stir the oyster sauce, scallions, garlic and ginger. Add the garlic chives, tofu, whole egg, egg yolk, salted cabbage, sautéed shiitake and 1/4 teaspoon of pepper; combine thoroughly. Lay out the cabbage leaf squares on a work surface. Spoon 1 slightly rounded tablespoon of filling onto each square. Fold in the ends to enclose the filling, making neat squares. Fill a wok or a very large skillet with 1 inch of water and bring to a boil. Arrange the dumplings in a double-tiered bamboo steamer and set the steamer over the boiling water. Cover and steam the dumplings until they are firm, about 7 minutes. Serve the dumplings right away, passing the dipping sauce at the table. Notes Mushroom soy sauce is dark soy flavored with mushrooms. It's thick, meaty and salty. If it's unavailable, substitute regular soy sauce. Rate it Print