Cabbage Dumplings - These cabbage dumplings feature tender cabbage leaves wrapping a savory pork and mushroom filling, creating delicate parcels with contrasting textures. The wrappers become translucent and slightly chewy after steaming, while the filling stays juicy with umami depth from soy sauce and ginger. This budget-friendly recipe uses one head of cabbage to make about 24 dumplings in under an hour.

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Cabbage Dumplings - The cabbage leaf wrapper technique works because blanching makes the leaves pliable without tearing, while the natural veins provide structure. After testing multiple cooking methods, steaming preserves the delicate cabbage texture better than boiling, and the leaves develop a pleasant chewiness that holds the filling. This shows how basic vegetables can transform into something special with simple techniques. My approach focuses on maximizing flavor from affordable ingredients—the cabbage acts as both wrapper and vegetable component. The dipping sauce balances sweet, salty, and acidic notes that cut through the richness.

Dietary Notes

✓ Budget-Friendly
✓ Trending Ingredient
✓ Freezer-Friendly
✓ One-Bowl Filling

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Why You'll Love This

Cabbage as Wrapper: Blanched leaves create naturally gluten-free, delicate dumpling skins.
Umami-Packed Filling: Ground pork and mushrooms build layered savory flavor with ginger brightness.
Make-Ahead Convenience: Dumplings can be assembled and frozen for quick weeknight meals.
Customizable Dipping: Adjust sauce sweet-spicy balance to personal preference.

Cabbage Dumplings

👩‍🍳 Author: Chef Nour

⏰ Prep Time: 30min

❄️ Cool Time: 0

🔥 Cook Time: 20min

🥨 Yield: 24

🍞 Method: Steaming

🌾 Diet: None

★ ★ ★ ★ ★

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restaurant Ingredients

1 large green cabbage head
1 lb ground pork
8 oz shiitake mushrooms
4 garlic cloves
2 tbsp grated fresh ginger
6 scallions
3 tbsp soy sauce
2 tsp sesame oil
¼ cup rice vinegar
2 tbsp honey or maple syrup
1 tbsp cornstarch
2 tbsp toasted sesame seeds

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✏️

large green cabbage head Choose a heavy, tightly packed cabbage with large outer leaves that become pliable when blanched. The natural veins provide structure for the dumpling wrapper while becoming tender and slightly translucent during steaming.
ground pork 80/20 fat ratio works best—the fat melts during steaming to keep the filling juicy and moist. Leaner pork can result in dry filling. For vegetarian option, use crumbled firm tofu pressed and mixed with mushrooms.
shiitake mushrooms Finely chop these for meaty texture and deep umami flavor. Sauté briefly before adding to filling to concentrate their earthy essence and eliminate excess moisture that could make wrappers soggy.
garlic cloves Add minced garlic raw to the filling for pungent, aromatic notes that permeate the pork during cooking. The steaming process mellows the sharpness while distributing flavor evenly throughout.
fresh ginger Freshly grated ginger adds bright, spicy notes that cut through the pork richness. Grate it finely so fibers don't create unpleasant texture—the juice integrates better than chopped pieces.
scallions Use both white and green parts: the whites add oniony depth to the filling while the greens provide fresh garnish. Chop finely for even distribution that doesn't tear the delicate cabbage wrappers.
soy sauce Regular soy sauce provides proper saltiness and umami foundation. Add directly to filling mixture rather than dipping sauce alone—this seasons the interior thoroughly for balanced flavor in every bite.
sesame oil Add half to filling and reserve half for dipping sauce to preserve its aromatic quality. The toasted nutty flavor complements cabbage's natural sweetness and pork richness without overpowering.
rice vinegar Provides necessary acidity in dipping sauce that cuts through the dumpling richness. Its mild flavor balances without dominating—apple cider vinegar can substitute if needed but is more assertive. Swap
honey or maple syrup Sweetens dipping sauce to create that perfect sweet-savory balance. Honey adds floral notes while maple syrup offers deeper caramel tones—both work well with the ginger and garlic flavors.
cornstarch Mixed with water to create a paste for sealing cabbage leaves if they don't stick naturally. Apply sparingly just to edges—too much creates gummy texture that interferes with delicate wrapper.
toasted sesame seeds Garnish adds visual appeal and nutty crunch contrast against soft dumplings. Toast them lightly in a dry pan until fragrant for maximum flavor impact that enhances the sesame oil notes.

list_alt Instructions

1

Step 1: Bring a large pot of salted water to boil while carefully removing 24 whole cabbage leaves from the head - blanching makes leaves pliable without breaking delicate structure.
2

Step 2: Blanch cabbage leaves in batches for 45-60 seconds until bright green and flexible - brief cooking preserves texture while eliminating raw crunch.
3

Step 3: Transfer blanched leaves to ice water bath to stop cooking, then pat completely dry with towels - dry surfaces prevent filling from sliding during assembly.
4

Step 4: Combine ground pork, chopped mushrooms, garlic, ginger, and scallions in a bowl, mixing gently until just combined - overmixing makes filling tough and dense.
5

Step 5: Add soy sauce and 1 tsp sesame oil to filling, folding to incorporate evenly - seasoning in stages builds layered flavor throughout filling.
6

Step 6: Place 1 tablespoon filling in center of each cabbage leaf, fold sides over, then roll tightly into a parcel - proper rolling technique ensures even cooking without bursting.
7

Step 7: Arrange dumplings seam-side down in a single layer in a steamer basket lined with cabbage scraps - cabbage liner prevents sticking without adding oil.
8

Step 8: Steam over boiling water for 12-14 minutes until cabbage is translucent and filling reaches 165°F - steaming preserves delicate texture better than boiling.
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Step 9: Whisk remaining sesame oil with rice vinegar and honey for dipping sauce - the emulsion coats dumplings evenly with balanced sweet-tangy notes.
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Step 10: Serve dumplings immediately garnished with sesame seeds and scallions - hot serving maximizes textural contrast between wrapper and filling.

Nutrition Facts

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Calories 85

Protein 6g

Carbs 5g

Fiber 1g

Sugar 2g

Fat 5g

Sodium 210mg

Potassium N/A

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Serving Suggestions

Serve dumplings hot from the steamer basket arranged on a platter with dipping sauce in individual bowls. Garnish with sliced scallions and sesame seeds for color contrast. Pair with a simple cucumber salad or steamed rice to complete the meal. The ideal texture is when the cabbage wrapper is tender but still holds its shape, with filling visible through the translucent leaves.

How to Store?

Store uncooked assembled dumplings in a single layer on a baking sheet, freeze until solid, then transfer to freezer bags for up to 3 months. Cook frozen dumplings directly from freezer, adding 3-4 minutes to steaming time. Leftover cooked dumplings keep in refrigerator for 2 days and reheat best in a steamer to restore texture. The dipping sauce can be made ahead and refrigerated for up to a week.

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