If you love dumplings but hate the prep, these cabbage dumplings are perfect for you. Wrapped in tender napa cabbage instead of traditional wrappers, happens to be low-carb or gluten-free option. This is what I call a big win!
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
I just love how easy these were to make especially when I am craving dumplings.
Another great cabbage recipe is my beef hot pot, I love how easy it is to make and all in one pan in less than 30 minutes.
Jump to:
How to make dumplings with cabbage (VIDEO)
How to wrap cabbage dumplings (PICTURES)
- Step 1: Make the filling.
- Step 2: Mix everything until well combined.
- Step 3: Blanch the cabbage leaves until soft and pliable.
- Step 4: Cook a little filling to check if it's seasoned well.
- Step 5: Start wrapping.
- Step 6: Make as many dumplings as you can.
How to cook napa cabbage dumplings
- Step 1: Add water to help steam the cabbage dumplings.
- Step 2: Cover with a lid.
- Step 3: When the water is gone, pan fry until the cabbage is crisp.
- Step 4: Serve with chili oil or you favorite dumpling sauce.
Equipment
- Frying pan with lid
- Small pot (for boiling the cabbage)
- Food processor (optional, for mincing the veggies)
Perfect for meal planning
Make a double batch of the cabbage dumplings and store it in the fridge for up to 2 days. When you're ready to eat steam it again for a few minutes or use the microwave.
Top tips
- Use a food processor to mince the veggies quickly.
- Make sure the filling is cold when wrapping for easier handling.
- Trim the cabbage stems to help the dumplings fold neatly.
Other recipes
Looking for other recipes like this? Try these:
Other recipes you need to check out
Cabbage Dumplings
If you love dumplings but hate the prep, these cabbage dumplings are perfect for you. Wrapped in tender napa cabbage instead of traditional wrappers, happens to be low-carb or gluten-free option. This is what I call a big win!
Ingredients
Equipment
Method
- Prep the Cabbage: Bring a large pot of water to a boil. Blanch the napa cabbage leaves for 30 seconds until just softened. Remove and pat dry with paper towels. Trim the thick stems for easier folding if needed.
- Make the Filling: In a large bowl, combine the ground pork, green onions, garlic, carrots, shiitake mushrooms, vegetarian oyster sauce, cornstarch, soy sauce, and sesame oil. Mix until well combined.
- Assemble the Dumplings: Lay a cabbage leaf flat. Spoon 1-2 tablespoons of filling into the center. Fold the sides over the filling, then roll from the bottom to form a tight bundle. Repeat with remaining leaves.
- Cook the Dumplings: Pan-fry Method: In a large non-stick pan, add a bit of oil and place dumplings seam-side down. Add ¼ cup of water, cover with a lid, and cook over medium heat until the water evaporates and the bottoms are golden and crispy (about 8-10 minutes).
- Steam Method: Steam the dumplings in a lined steamer basket for 10 minutes, or until the it is fully cooked through.
- Serve: Enjoy warm with the dipping sauce
Notes
- Use a food processor to mince the veggies quickly.
- Make sure the filling is cold when wrapping for easier handling.
- Trim the cabbage stems to help the dumplings fold neatly.
- Make a double batch of the cabbage dumplings and store it in the fridge for up to 2 days. When you're ready to eat steam it again for a few minutes or use the microwave.
Sui Kai says
Huge dumpling fan here 😋 I wasn't too sure what to expect, but this is unbelievable!!! The best dumpling I've ever made at home!! 11/10 ❤️❤️❤️
Carmen Spillette says
YEESSSS!!!
Cheryl Buy says
Love dumplings and this is an absolute game changer. Love this gluten free option!!!
Carmen Spillette says
FACTS!
Carmen Spillette says
Love this!