Serves 4-6 

Chinese cabbage (or any leafy green)

3.5 oz shiitake

½ onion

2 garlic cloves

2 scallions

1/5 lb ground turkey

1” ginger, grated

1 tbsp soy sauce

1 tsp sesame oil

Sauce:

¼ cup soy

¼ cup water

4 tbsp agave

1 tbsp sesame oil

Dash of chili flakes (optional)

Combine the sauce ingredients and set aside.  Preheat the oven to 375˚.  Bring a large pot of salted water to a boil.  Slice off the bottom of the Chinese cabbage and remove the individual leaves.  You’ll need 8-12 leaves.  Place them in the boiling water and allow to wilt for a 3-5 minutes, then drain.  While the leaves are cooling, prepare the filling by placing the shiitake, onion, garlic and scallions in a food processor and processing until finely minced.  Mix the veggies with the turkey, ginger, soy sauce and sesame oil until well combined.  Lay out the cabbage leaves, place a small amount of the turkey mixture at one end and then roll it up, like a burrito, into a little package…or dumpling.  Place the dumplings into a greased baking dish and pour the sauce overtop.  Bake the dumplings for 30-40 minutes, until fully cooked through.  Serve with brown rice and veggies. 

Kids will love this recipe…my son gobbles these guys up!!!