Cabbage Dumplings

These cabbage dumplings are made with tender napa cabbage leaves wrapped around a juicy pork, mushroom, carrot, garlic, ginger, and sesame filling. They’re baked until cooked through, then pan-fried for a golden finish and served with chili oil and soy sauce.

Why You’ll Love This Cabbage Dumplings Recipe

I've been on a dumpling kick, making different variations like dumpling lasagna and one pan baked dumplings. Both of those use traditional dumpling wrappers, and I wanted to make a version that's lighter and low carb but still has that classic savory flavor. So after trying different wrapper methods, I created this cabbage-wrapped version of classic dumplings.

Ingredients

This recipe uses napa cabbage leaves in place of regular dumpling wrappers and a savory chicken vegetable filling.

Here’s what you’ll need:

• 1 Chinese cabbage, also known as napa cabbage
• 100g mushrooms, finely chopped
• 1 carrot, finely grated
• 2 spring onions, finely chopped
• 2 large garlic cloves, finely chopped
• ½ tablespoon grated ginger
• 1 tablespoon sesame oil
• 500g ground pork or chicken
• Salt and pepper, to taste
• Chili oil and Soy sauce for serving

How To Make Cabbage Dumplings

Step 1: Blanch The Cabbage Leaves

Bring a large pot of salted water to a boil. Carefully remove 12-14 large outer leaves from the napa cabbage. Add the leaves to the boiling water and simmer for 2-3 minutes, or until softened and flexible.

Transfer the leaves to a tray lined with paper towels or a clean kitchen towel. Pat them dry well before filling.

Step 2: Make The Filling

Preheat your oven to 465°F (240°C), or 430°F (220°C) on the fan setting.

In a large bowl, combine the finely chopped mushrooms, grated carrot, spring onions, garlic, ginger, sesame oil, pork mince, salt, and pepper. Mix until everything is fully combined and the vegetables are evenly distributed through the pork.

Step 3: Test The Seasoning

Heat a small amount of oil in a pan. Cook a small spoonful of the filling until fully cooked through, then taste it. Adjust the salt and pepper in the raw filling if needed. This small step helps make sure the finished cabbage dumplings are flavorful before you roll and bake the whole batch.

Step 4: Fill The Cabbage Leaves

Place one cabbage leaf on a clean surface. Add about 1-2 tablespoons of the pork mixture near the base of the leaf. The exact amount will depend on the size of the leaf. Don’t overfill it, or the dumplings will be harder to roll tightly.

Step 5: Roll The Dumplings

Fold the sides of the cabbage leaf over the filling, then roll tightly from the base to form a dumpling. Repeat with the remaining cabbage leaves and filling. Try to keep the rolls similar in size so they cook evenly.

Step 6: Bake Until Cooked Through

Arrange the cabbage dumplings in a baking tray. Cover the tray tightly with foil and bake for about 20 minutes, or until the chicken filling is fully cooked through.

Step 7: Pan-Fry For A Crispy Finish

For a golden finish, heat a little oil in a pan over medium heat. Add the cooked cabbage dumplings and fry for 2-3 minutes per side, or until lightly golden. Work in batches if needed so the dumplings have room to brown.

Step 8: Serve

Serve the cabbage dumplings warm with chili oil and soy sauce. They’re also delicious with dumpling sauce, sesame dipping sauce, garlic soy sauce, or extra green onions on top.

My Tested Expert Tips For The Best Cabbage Dumplings

• Use napa cabbage, not regular green cabbage. Napa cabbage leaves are softer, more flexible, and easier to roll than standard green cabbage. They also have a mild flavor that works really well with the chicken, ginger, garlic, and sesame filling.
• Choose the largest outer leaves. The outer leaves are bigger and easier to fill. Smaller inner leaves can be used too, but they’ll make smaller dumplings and may be harder to roll.
• Don’t over-blanch the cabbage. The leaves only need 2-3 minutes in simmering water. If they cook too long, they can tear when rolling or become too soft after baking.
• Pat the leaves dry before filling. Extra water on the cabbage can make the dumplings slippery and dilute the flavor. Dry leaves are easier to roll and brown better if you pan-fry them after baking.
• Finely chop the vegetables. Mushrooms, carrot, spring onions, garlic, and ginger should be chopped or grated small so the filling holds together. Large pieces can make the dumplings harder to roll and can cause uneven texture.
• Use pork mince with some moisture. Very lean pork mince can turn dry. The mushrooms, carrot, and sesame oil help keep the filling juicy, but using pork mince that isn’t extremely lean will give you the best texture.
• Mix the filling well. The pork and vegetables should be fully combined so each dumpling has the same flavor. Mix until the filling looks evenly distributed and slightly sticky.
• Cook a test piece of filling. This is one of the most important steps. Since you can’t safely taste raw chicken, cooking a small spoonful lets you check seasoning before wrapping all the dumplings.
• Don’t overfill the cabbage leaves. It’s tempting to add a lot of filling, but too much makes the dumplings harder to roll and more likely to burst. Start with 1 tablespoon for smaller leaves and 2 tablespoons for larger leaves.
• Roll tightly, but gently. You want the dumplings snug enough to hold their shape, but not so tight that the cabbage tears. Fold the sides in first, then roll from the base like a small cabbage roll.
• Cover tightly with foil while baking. The foil traps steam and helps the chicken cook through without drying out. It also keeps the cabbage tender.
• Check for doneness. Pork should be fully cooked before serving. If you’re unsure, cut into one dumpling and make sure the filling is no longer pink, or use a thermometer to check that it reaches 165°F, or 74°C.
• Pan-fry after baking for better texture. Baking cooks the dumplings evenly, but pan-frying adds the golden edges. It’s optional, but it makes the cabbage dumplings taste much better.

How To Store and Reheat Cabbage Dumplings

Cabbage dumplings store well, especially if you keep the sauce separate.

• To store: Let the dumplings cool completely, then transfer them to an airtight container and refrigerate for up to 4 days.
• To reheat in a skillet: Add a small amount of oil to a skillet and cook the dumplings over medium-low heat until warmed through and lightly crisp on the outside.
• To reheat in the oven: Place the dumplings in a covered baking dish and warm at 325°F until heated through. Remove the cover for the last few minutes if you want the outside to dry slightly.
• To microwave: Microwave in short intervals until warm. This is the fastest method, but the cabbage will be softer.
• To freeze: Freeze cooked cabbage dumplings in a single layer until firm, then transfer them to a freezer-safe bag or container. Freeze for up to 2 months. Reheat from frozen in a covered dish until hot, then pan-fry if desired.

Cabbage Dumplings FAQs

What are cabbage dumplings?

Cabbage dumplings are dumplings made by wrapping a savory filling in softened cabbage leaves instead of traditional flour wrappers. This version uses napa cabbage leaves filled with ground meat, mushrooms, carrot, spring onions, garlic, ginger, and sesame oil.

What kind of cabbage is best for cabbage dumplings?

Napa cabbage, also called Chinese cabbage, is best because the leaves are large, tender, and easy to roll once blanched. Regular green cabbage can work, but the leaves are firmer and may need a longer blanching time.

Do you have to blanch cabbage before making dumplings?

Yes, blanching softens the cabbage leaves so they bend and roll without tearing. It also makes the leaves easier to wrap around the filling.

How long do you blanch cabbage leaves?

Blanch napa cabbage leaves for about 2-3 minutes, or until they’re softened and flexible. Don’t cook them too long, or they can become too delicate and tear when rolling.

Can I make cabbage dumplings ahead of time?

Yes. You can assemble the cabbage dumplings ahead of time and keep them covered in the refrigerator until ready to bake. For best results, bake them the same day they’re assembled.

Can I use chicken instead of pork?

Yes, chicken mince works really well in cabbage dumplings. It will make the filling richer and more traditional in flavor. You can also use turkey mince or a mix of chicken and pork.

Why are my cabbage dumplings watery?

The cabbage leaves may not have been dried well enough, or the mushrooms may have released too much moisture. Pat the cabbage leaves dry before filling and finely chop the mushrooms so they blend into the filling better.

Why did my cabbage dumplings fall apart?

They may have been overfilled, rolled too loosely, or made with leaves that were too small or overcooked. Use large napa cabbage leaves, add only 1-2 tablespoons of filling, and roll tightly but gently.

Can I steam cabbage dumplings instead of baking them?

Yes, steaming works well. Place the dumplings in a steamer basket and steam until the chicken filling is cooked through. You can then pan-fry them afterward for a golden finish.

Can I make these cabbage dumplings low carb?

Yes, these are naturally lower in carbs than traditional dumplings because the wrappers are cabbage leaves instead of dough. Just check your dipping sauces if you’re watching sugar or carbs.

What sauce goes best with cabbage dumplings?

Soy sauce and chili oil are simple and delicious. You can also serve them with dumpling sauce, ponzu, sesame sauce, garlic soy sauce, or sweet chili sauce.

More Recipes To Try Next

• Trader Joe's dumpling chili bake
• Garlic parmesan melting cabbage
• Cabbage boil
• Cabbage casserole
• Veggie rice paper dumplings