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Cabbage leaves instead of traditional dumpling wrappers — lighter, fresher, and just as satisfying. This trending twist on classic potstickers swaps flour wrappers for tender, blanched cabbage leaves, wrapped around a savory, juicy filling and pan-fried until golden and crisp.

why make this recipe

Cabbage dumplings have taken over social media as a lighter, low-carb alternative to traditional dumplings, without sacrificing any of the flavor or satisfaction. Blanched cabbage leaves become soft and pliable, wrapping neatly around a savory pork or chicken filling packed with garlic, ginger, and sesame oil. Pan-frying gives them a crispy, golden bottom while the filling steams to perfection inside. They’re naturally gluten-free and lower in carbs than wrapper-based dumplings, making them a great option for anyone watching their carb intake without wanting to give up their favorite comfort food. Plus, the folding and rolling process makes for a genuinely satisfying, hands-on cooking video.

how to make Cabbage Dumplings

Ingredients

For the cabbage wrappers

1 large head napa cabbage, or green cabbage

For the filling

1 lb ground pork or ground chicken
3 green onions, finely chopped
2 garlic cloves, minced
1 tablespoon fresh ginger, grated
1 tablespoon soy sauce
1 teaspoon sesame oil
1 teaspoon cornstarch
½ teaspoon salt
¼ teaspoon white or black pepper

For cooking and serving

1-2 tablespoons vegetable or avocado oil
¼ cup water, for steaming
Soy sauce, rice vinegar, and chili oil, for dipping sauce
Sesame seeds and chopped green onions, for garnish

Directions

Prep the cabbage leaves: Bring a large pot of water to a boil. Carefully separate 12-14 large cabbage leaves and blanch them for 30-60 seconds, until softened and pliable. Transfer to a towel-lined tray to drain and pat dry. Trim the thick center stem for easier rolling.
Make the filling: In a large bowl, combine the ground pork or chicken with green onions, garlic, ginger, soy sauce, sesame oil, cornstarch, salt, and pepper. Mix until well combined and slightly sticky.
Assemble the dumplings: Lay a cabbage leaf flat and spoon 1-2 tablespoons of filling near the base. Fold in the sides over the filling, then roll tightly from the bottom to form a compact bundle, keeping the filling fully enclosed.
Repeat: Continue with the remaining leaves and filling, keeping finished dumplings covered with a damp towel to prevent drying out.
Pan-fry the bottoms: Heat the oil in a large nonstick skillet over medium heat. Arrange the dumplings seam-side down, without overcrowding, and cook for 2-3 minutes until golden brown on the bottom.
Steam to finish: Carefully pour in the water and immediately cover with a lid, as it will splatter and steam. Cook for 8-10 minutes, until the filling is fully cooked through and the water has mostly evaporated.
Re-crisp: Remove the lid and cook for an additional 1-2 minutes uncovered to re-crisp the bottoms.
Serve: Serve hot with a dipping sauce made from soy sauce, rice vinegar, and chili oil, garnished with sesame seeds and green onions.

how to serve Cabbage Dumplings

Serve these dumplings hot, straight from the skillet, alongside a simple dipping sauce of soy sauce, rice vinegar, and chili oil for that classic potsticker flavor. They make a satisfying appetizer, light lunch, or part of a larger Asian-inspired spread alongside steamed rice or a simple cucumber salad. Garnish generously with sesame seeds and sliced green onions for extra flavor and presentation.

Skillet of pan-fried cabbage dumplings with dipping sauce

how to store Cabbage Dumplings

Store cooked cabbage dumplings in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet with a splash of water over medium heat to restore the crispy bottom, or microwave for a quicker option. Uncooked assembled dumplings can also be frozen on a tray until solid, then transferred to a freezer bag for up to 2 months; cook straight from frozen, adding a few extra minutes to the steaming time.

tips to make Cabbage Dumplings

Don’t over-blanch the cabbage leaves — 30-60 seconds is enough to soften them without making them too fragile to roll.
Trim the thick center stem from each leaf so it folds and rolls smoothly without tearing.
Roll the dumplings tightly to keep the filling from falling out during cooking.
Use a splatter guard or step back when adding water to the hot skillet, as it will steam vigorously.
Check that the filling reaches at least 160°F internally to ensure the meat is fully cooked through.

variation

Swap ground pork for ground turkey, chicken, or a plant-based ground meat alternative for a different protein option. Add shredded carrots or finely chopped mushrooms to the filling for extra texture and flavor. For a spicier version, mix chili crisp directly into the filling or dipping sauce. You can also steam the dumplings instead of pan-frying for an even lighter, oil-free version.

FAQs

Can I use regular green cabbage instead of napa cabbage?
Yes, though napa cabbage leaves are more tender and pliable, making them slightly easier to roll. Regular green cabbage works fine with a bit more careful handling.

Why did my cabbage leaves tear while rolling?
This usually happens if the leaves weren’t blanched long enough or if the stem wasn’t trimmed. Blanch until pliable and trim the thick center rib before rolling.

Can I steam these instead of pan-frying?
Yes, simply arrange the assembled dumplings in a steamer basket and steam for 10-12 minutes until fully cooked, skipping the pan-fry step entirely.

Are cabbage dumplings really lower in carbs?
Yes, replacing flour-based wrappers with cabbage leaves significantly reduces the carb content while keeping the same satisfying dumpling experience.

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Cabbage dumpling cut open showing savory pork filling

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