Asian Cabbage Rolls (no wrapper dumplings)

Name: Asian Cabbage Rolls (no wrapper dumplings)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: asian
Ingredients: 1 head of cabbage; Filling:; 1 lb of ground pork; 5-6 dried shitake mushrooms; 4 tbsp minced water chestnuts; 4 tbsp minced carrots; 1 bunch of green onions; 3 garlic cloves; 2 tbsp sesame oil; 2 tbsp oyster sauce; 2 tbsp low-sodium soy sauce; 1 tbsp white sugar; 1 tsp salt; 1 tsp pepper

Nothing screams comfort food like a delicious plate of Asian Cabbage Rolls with Dumpling Sauce. This dish is basically Asian dumplings with no wrappers. I loved every bite, and you will too!

asian cabbage rolls gluten free dumplings

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This steamed cabbage roll recipe is filled with ground pork, shiitake mushrooms, carrots, and water chestnuts mixed with flavorful condiments and spices like garlic, soy sauce, oyster sauce, and sesame oil. The cabbage rolls are then wrapped in cabbage leaves and steamed until cooked.

Why you will love these dumplings

These delicious non-wrapper dumplings are keto and gluten-free friendly.
Healthy! You can put as much or as little vegetables as you want. Change the protein to tofu, prawns, or chicken.
Extremely easy to make. The filling is simple to prepare, then all that's left is to wrap up the rolls in cabbage leaves and steam them. Easy peasy.
Great for meal prep.

Ingredients and Substitution

Cabbage: Houses the pork and vegetable filling. I used Savoy cabbage because it has a milder flavor, but green cabbage or Napa cabbage leaves also work well.

Ground pork: This packs a lot of flavors and adds a meaty texture to the Chinese cabbage rolls. If you don’t eat pork, you can substitute it with other ground meat like ground tofu, chicken, or turkey.

Shiitake mushrooms: Shiitakes have a deep, earthy flavor that pairs wonderfully with pork and vegetables. If shiitakes are not available, substitute with white or cremini mushrooms.

Water chestnuts: Brings a nice crunch to the rolls that contrasts with the softness of the pork and vegetables.

Carrots: Add a bit of sweetness and crunch to the filling.

Green onions: You can substitute shallots or any onion you have on hand.

Garlic: I recommend using freshly minced garlic for maximum flavor.

Sesame oil: A must for Chinese cuisine.

Oyster sauce: Adds a savory flavor to the meat mixture. If you don’t have oyster sauce, you can substitute it with more soy sauce. Vegan Oyster Sauce is also available in grocery stores like Whole Foods.

Low-Sodium Soy sauce: For that salty, umami flavor in the filling. I use light soy sauce, but you can choose the regular one. If you’re gluten-free, use tamari or coconut aminos instead.

White sugar: To balance out the salty flavors. You can also use brown sugar, coconut sugar, or honey.

Salt and pepper: Always season with these two!

Optional ingredients: corn, ginger, chili flakes, sesame seeds

Equipment for Asian Cabbage Rolls

Large bowl
Wooden spoon
A large pot of water for steaming and blanching the cabbage
Steamer basket

Method for making dumplings

Prep your ingredients.
Boil water and rehydrate your shiitake mushrooms for 10-15 minutes.
In the meantime, mince the garlic, green onions, carrots, and water chestnuts.
Add the ground pork, garlic, green onions, carrots, and water chestnuts in a large bowl.
Slice the rehydrated shiitake mushrooms into small pieces, similar size as the carrots and water chestnuts. Save the shiitake broth.
Add the oyster sauce, sesame oil, soy sauce, sugar, salt, and pepper.
Mix the filling well and add 2-3 tablespoon of shiitake broth to ensure the filling is wet. Add more if needed. You do not want a dry dumpling. Set it aside and let the flavors mingle.
In a large pot of boiling water, carefully remove the leaves of the cabbage one at a time and blanch the leaves until they are malleable.
Start the dumpling assembly.
Place 1-2 tablespoon of filling into the middle of the cabbage.
Roll and tuck in both sides. Fold and repeat.
Steam the cabbage rolls for 20 minutes. The internal temperature should be 145 degrees.
Serve with my amazing chili oil recipe. Any chili oil or dumpling sauce will work.

blanch cabbage 1-2 minutes — seperate the cabbage from the core carefully then blanch for 1-2 minutes

seperate the cabbage from the core carefully then blanch for 1-2 minutes

Tips for making the best cabbage rolls

Use good quality ground pork for the filling. The higher fat content will help keep the cabbage rolls moist and flavorful.
Don’t overstuff the cabbage rolls, or they will fall apart.
To get nice, even rolls, use large leaves of round cabbage so you can roll them up tightly without too much stuffing escaping.
For an added flavor boost, add a few dashes of fish sauce to the filling.
To serve the cabbage wraps, make a batch of my chili oil recipe. But you can use your favorite dipping sauce or spicy chili sauce.

Storage and Reheating Instructions

STORE – store the leftovers in an airtight container for up to 3 days in the fridge.

REHEAT – steam them again for 5 minutes or reheat them in a microwave for 1 minute.

What to Serve with these delicious Asian Cabbage Rolls

Steamed or roasted vegetables like carrots and broccoli
White or brown rice
Ultimate Garlic Chili Oil - dumpling sauce
Cauliflower rice
Garlic Braised Kale
Air Fryer Zucchini Parmesan
Air Fryer Frozen Dumplings
Sesame Cucumber Salad

MORE CABBAGE RECIPES YOU WILL LOVE

Asian Cabbage Rolls - FAQS

What type of cabbage is used for cabbage rolls?

You can use regular cabbage, but I prefer savoy cabbage because of its wrinkly texture. It is more appealing to look at and great for presentation. Its leaves are slightly thicker and firmer than other types but still soft enough to roll up, making them perfect for stuffing without breaking apart. It has a mild and slightly sweet flavor without the peppery notes associated with green cabbage. You can always use green cabbage or Napa cabbage if that's all you have on hand.

Do you have to blanch cabbage for cabbage rolls?

Traditional cabbage rolls often require blanching the cabbage leaves for 2-3 minutes and dipping them in ice-cold water before rolling up the filling. Blanched cabbage leaves are more pliable and easier to work with. This step is crucial. Otherwise, your cabbage rolls wouldn't roll.