These cabbage dumplings are juicy, savory, and wrapped in tender napa cabbage instead of traditional wrappers—perfect for a low-carb or gluten-free option.
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These Cabbage Dumplings are perfect for weeknight dinners or casual gatherings. They’re quick to make, using napa cabbage as the dumpling wrapper making them gluten free and healthy. Great for meal prep or entertaining, and ideal for Lunar New Year or cozy family meals. Steam or pan-fry, both ways are delicious.
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Ingredients and Substitutions
Napa cabbage → Use savoy cabbage or green cabbage.
Ground pork → Use ground chicken, ground turkey, ground beef, or crumbled firm tofu for a vegetarian option
Green onion → Use minced shallots, yellow onion, or chives
Garlic → Use garlic powder (½ teaspoon per clove) or shallots for a milder flavor
Carrots → Use finely chopped bell pepper, zucchini (squeezed dry), or cabbage core
Shiitake mushrooms → Use cremini, button mushrooms, or omit for mushroom-free
Vegetarian oyster sauce → Use regular oyster sauce, hoisin sauce, or soy sauce + a splash of maple syrup
Cornstarch → Use potato starch, tapioca starch, or all-purpose flour
Soy sauce → Use tamari (gluten-free) or coconut aminosSesame oil → Use chili oil, olive oil, or omit if avoiding sesame
See recipe card for quantities.
How to wrap cabbage dumplings
- 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)
- Steamer
- Food processor (optional, for mincing the veggies)
Meal planning tip:
Make a double batch of the filling and store it in the fridge for up to 2 days. When you’re ready to eat, just blanch the cabbage and wrap. It saves time and keeps the dumplings fresh and juicy.
Top tips for success
- 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.
Pork cabbage dumplings - FAQs
Yes! Savoy cabbage or regular green cabbage can work, but napa is more tender.
Yes, swap ground pork with crumbled tofu or mushrooms for a vegetarian version.
Yes, freeze them uncooked on a tray, then transfer to a bag. Steam from frozen. Add a few extra minutes for cooking time.
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Cabbage Dumplings
Ingredients
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 8–10 minutes, or until the pork is fully cooked through.
- Serve: Enjoy warm with a dipping sauce of chili oil and soy sauce.
Nutrition
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.
Tried this recipe?
Let us know how it was!Food safety
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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!