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!
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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.
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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.
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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
Nutrition
Video
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!