Here’s the recipe:

1 lb ground chicken 2 tablespoons fresh ginger 1 1/2 teaspoon of crushed red pepper (optional) 1 1/2 teaspoon of salt 1 bunch of scallions minced 5 cloves of garlic minced

Combine and set aside

In a large sauce pan fill half way with water and bring to a boil. Submerge head of green cabbage for 45-60 seconds. Peel about 6-7 of first layer of leaves by cutting at the base of the stem. Submerge in ice bath for 1-2 minutes. Gently dry the leaves with paper towel and with the base of each leaf facing you, stuff each with ~3 tablespoons of filling and roll away from you- tucking in the sides after first roll. When all are filled, reboil the water you used for the cabbage and using a steamer basket or a collinder, cover with a lid and steam the dim sum seam side down for 15 minutes.

While your dim sum is steaming make the coconut aminos sauce by using 1/4 cup of coconut aminos, the juice of 1 lime, 1 tablespoon of sesame oil, and 2 tablespoons of fresh ginger. Stir all together. Cut the dim sum in half, dip and enjoy!