There is nothing quite like the feeling of finally sitting down after a long day to a meal that feels like a warm hug. When I first moved to the U.S., I constantly struggled to balance my craving for comforting, homemade food with the reality of a packed schedule. I used to think dumplings were strictly a “weekend project” or something reserved for takeout, but I was wrong.
This recipe for cabbage dumplings completely changed my mind. It strips away the intimidation of rolling out dough wrappers while keeping all the savory, juicy goodness you crave. By using Napa cabbage leaves as the wrapper, we get a fantastic low-carb dinner that is packed with flavor and surprisingly easy to assemble. It takes about 55-60 minutes from start to finish, and the result is a healthy, nourishing meal that tastes like a total victory.
Why You’ll Love These Homemade Cabbage Dumplings
I know how hard it is to find meals that are both healthy and genuinely satisfying. These amazing homemade cabbage dumplings have become a staple in my kitchen because they tick every single box for a busy weeknight.
- A Healthy Twist on Comfort Food: swapping traditional dough for tender cabbage leaves makes these naturally low-carb and gluten-free without sacrificing that “dumpling” experience.
- Packed with Hidden Veggies: The filling is loaded with mushrooms, carrots, and aromatics, making it a clever way to get more vegetables into your diet (or your picky eaters).
- Proof That Simple is Delicious: You don’t need fancy equipment or hours of prep; this recipe uses accessible ingredients to create sophisticated flavors.
- Meal Prep Friendly: These are fantastic for making ahead for a simple and quick meal, which is a lifesaver when you need a quick lunch or dinner later in the week.
Essential Tools for Cabbage Dumpling Success
You don’t need a professional kitchen setup to make these, but a few key tools will make the process smooth and stress-free.
- Large Deep Pot: You will need plenty of room to blanch the large cabbage leaves without tearing them.
- Large Mixing Bowl: A spacious bowl is essential for getting your hands in there and mixing the filling thoroughly.
- Sharp Knife: There is a bit of chopping involved for the mushrooms and aromatics, so a sharp knife makes this quick work.
- Baking Tray with Foil: Since we are baking these to perfection, a sturdy tray lined with foil ensures easy cleanup and keeps the moisture in.
Ingredients
Here is exactly what you need to gather to make these delicious dumplings.
- 1 chinese cabbage (also known as napa cabbage)
- 100g chestnut mushrooms, finely chopped
- 1 carrot, finely chopped
- 3 spring onions, finely chopped
- 2 large garlic cloves, finely chopped
- 1/2 tbsp grated ginger
- 1 tbsp sesame oil
- 500g chicken mince
- Oil, salt and pepper
- To serve: chilli oil, soy sauce
Instructions
Follow these steps exactly for the best results.
- Bring a large deep pot of salted water to the boil.
- Break about 12-14 of the large outside leaves off the cabbage.
- Place the cabbage leaves in the salted water and simmer for 2-3 minutes until soft.
- Line a large baking tray with kitchen paper or a clean tea towel.
- Remove the cabbage leaves from the water, place on the tray and pat dry.
- Preheat the oven to 240c/220c fan.
- In a large bowl add the mushrooms, carrot, spring onion, garlic, ginger, sesame oil, chicken mince and a good pinch of salt and pepper. Mix it together well – I like to use my hands for this!
- You should check the seasoning of the mixture, and the best way to do this is to heat a small pan with 1 tbsp of oil, then fry a teaspoon of the mixture until fully cooked. Taste and check for salt. Add more if needed!
- Now it’s time to shape the dumplings: place about 1-2 tbsp of the chicken mixture onto the base of the cabbage leaf. Fold in the edges of the cabbage leaf over the mixture, and roll up, into a tight dumpling. Repeat with the remaining cabbage leaves.
- Note: you’ll have about 1/2 the chicken mixture leftover. My favourite thing to do with the leftover mix is to keep it in the fridge for another meal, then shape them into flattish balls and fry in a pan. It’s delicious with stir fried vegetables!
- Place the cabbage dumplings into a baking tray then cover tightly with foil. Place in the oven for 20 minutes, or until fully cooked.
- You can definitely eat them at this point, but if you want golden edges then you can fry them in an oiled frying pan for 2-3 minutes on each side.
- Serve with crispy chilli oil and soy sauce, and that’s it!
Pro Tips for Perfect Cabbage Dumplings
Kitchen confidence comes from knowing the little tricks that make a recipe foolproof. Here are some pointers to help you master this dish on your first try.
Preparing Cabbage Leaves for Flawless Wraps
The key to a good wrap is a pliable leaf. I specifically use Napa cabbage (Chinese cabbage) because the leaves are large and have a nice crinkle that holds sauce well. When you blanch them, watch for the vibrant color change; they should be limp but not falling apart. If the white central stem feels too thick or stiff to roll even after blanching, you can carefully shave it down with a paring knife to make it flatter. This prevents the leaf from snapping when you roll it up.
Foolproof Filling Technique and Seasoning Check
I cannot stress enough how important step 8 is; frying that tiny tester patty ensures your final meal is delicious. If the tester tastes flat, add a little more salt or an extra splash of sesame oil to the raw mix before you start rolling. When mixing the meat and veggies, really work it with your hands until it becomes sticky. This protein extraction helps the filling hold together inside the cabbage so it doesn’t crumble out when you take a bite.
Mastering the Cabbage Dumpling Wrap: A Step-by-Step Guide
Wrapping these can actually be quite therapeutic once you get the rhythm. Here is how I do it to get those neat little parcels:
- Lay the blanched, dried leaf flat on your surface with the stem side facing you.
- Place your tablespoon of filling right at the base of the stem.
- Fold the bottom of the stem up over the meat.
- Fold the left and right sides of the leaf inward, creating an envelope shape.
- Roll it away from you tightly until you reach the frilly end of the leaf.
Exploring Cooking Methods for Your Cabbage Dumplings
While baking is my go-to method for ease and quantity, these dumplings are versatile. Depending on your mood and how much time you have, you can try different approaches.
Baking Your Cabbage Dumplings to Perfection
The oven method in the recipe instructions is wonderful because it is “hands-off.” Covering the tray tightly with foil is the secret here. It essentially steams the dumplings in their own juices, keeping the chicken mince moist and the cabbage tender. If you skip the foil, the cabbage leaves might dry out and become tough before the chicken is cooked through.
Pan-Searing for Crispy Cabbage Dumplings
As mentioned in step 12, pan-searing after baking adds a delightful texture. Use a non-stick pan with a little oil over medium-high heat. You are looking for a golden-brown caramelization on the cabbage, which brings out a sweet, nutty flavor. Just keep an eye on them; cabbage sugars can burn quickly if the heat is too high.
Steaming for Tender and Juicy Cabbage Dumplings
If you prefer a softer, more traditional dumpling texture, you can steam these raw instead of baking them. Set up your steamer basket over boiling water and make sure to line it with parchment paper or extra cabbage leaves to prevent sticking. Steam them for about 15-20 minutes, depending on the size of your dumplings. They are done when the chicken filling is firm and opaque.
Creative Filling Variations for Your Cabbage Dumplings
The chicken mince recipe is my personal favorite, but the beauty of this dish is its adaptability. You can swap proteins or veggies based on what you have in the fridge.
| Variation Type | Ingredients to Substitute/Add | Notes |
|---|---|---|
| Vegetarian | Tofu (pressed & crumbled), finely chopped mushrooms, shredded cabbage (from core), grated zucchini | Add a tablespoon of cornstarch to help bind the veggies together since you lack the meat protein. |
| Shrimp | Finely minced raw shrimp | Shrimp cooks faster than chicken, so check doneness a few minutes early. |
| Pork & Beef | Ground pork or lean ground beef | Pork adds a rich juiciness; adjust salt as pork can sometimes be saltier if cured ingredients are added. |
| Spicy Kick | A pinch of red pepper flakes, dash of sriracha, or chopped bird’s eye chili | Mix this directly into the mince for heat in every bite. |
Dipping Sauces to Elevate Your Cabbage Dumplings
A good sauce transforms a great dish into an unforgettable one. While the recipe calls for chilli oil and soy sauce, here is how I like to prepare them.
Classic Soy-Ginger Dipping Sauce
For a balanced, savory dip, I combine lighter soy sauce with a splash of rice vinegar and a drop of sesame oil. I love adding the leftover grated ginger or some finely sliced scallions to this mix. It cuts through the richness of the meat and brightens up the palate.
Spicy Chili-Garlic Dipping Sauce
If you love heat like I do, make the chili oil the star. I take a generous scoop of crispy chili oil and mix it with a small amount of soy sauce and a dash of minced garlic. The crunch from the chili oil combined with the soft dumpling is pure magic.
Make Ahead & Meal Prep Strategies for Cabbage Dumplings
This recipe yields a generous amount of filling, which is why I love it for meal prep. You can mix the filling up to a day in advance and store it in an airtight container in the fridge—just wait to add the salt until right before assembly to prevent it from drawing moisture out of the veggies.
If you want to freeze these, I recommend freezing them after they are fully cooked. Let them cool completely, then place them in a single layer on a baking sheet in the freezer. Once solid, transfer them to a freezer bag. To reheat, you can simply microwave them for a quick lunch, or re-crisp them in a pan with a little oil and a splash of water, covered with a lid.
Serving Suggestions for a Complete Meal
These dumplings are filling enough to be a main course, but they also pair beautifully with simple sides. I often serve them with the leftover chicken mixture shaped into patties, as mentioned in the recipe note, alongside some stir-fried broccoli or snap peas.
For a lighter option, a smashed cucumber salad with garlic and vinegar is refreshing and provides a nice cold crunch against the warm dumplings. If you are not strictly low-carb, a small bowl of steamed jasmine rice is perfect for soaking up that delicious dipping sauce.
Troubleshooting Common Cabbage Dumpling Issues
Even with a simple recipe, things can occasionally go sideways. Here is how to fix common hiccups so you don’t have to stress.
- Soggy Wrappers: Ensure you pat the blanched leaves very dry with paper towels. Excess water leads to a watery filling.
- Leaves Tearing: You might be overstuffing them. Try using slightly less filling; a smaller, tighter dumpling is better than a large, broken one.
- Bland Filling: Always do the “fry test” in step 8. It is the only way to guarantee the seasoning is perfect before you commit to rolling.
- Undercooked Meat: If your dumplings are very large, they might need a few extra minutes in the oven. Use a meat thermometer to check that the center reaches 165°F (74°C).
Frequently Asked Questions
Which type of cabbage is best for wrapping?
Chinese cabbage, or Napa cabbage, is definitely the superior choice here. The leaves are broad, tender, and have a mild flavor that doesn’t overpower the filling. Savoy cabbage can work in a pinch, but it is much tougher and requires longer blanching.
Can I use pre-shredded cabbage for the filling?
No, for the wrapper you need whole leaves. However, if you are making a vegetarian version and need cabbage inside the filling, pre-shredded coleslaw mix is a brilliant time-saver! Just chop it up a bit finer so it mixes well.
How do I store leftover cooked cabbage dumplings?
Place any leftovers in an airtight container and refrigerate them for up to 3 days. They hold up remarkably well and make for a fantastic lunch the next day.
Can these cabbage dumplings be frozen?
Yes! As mentioned in the meal prep section, freezing them cooked is the easiest method. If you freeze them raw, the cabbage releases a lot of water upon thawing, which can make the texture a bit mushy, so I stick to freezing the cooked ones.
I hope this recipe brings a little bit of ease and a lot of flavor to your kitchen table. Cooking doesn’t have to be perfect to be wonderful, and these cabbage dumplings are proof that simple ingredients create the best comforts. I would love to hear how yours turned out! Please leave a comment below sharing your favorite filling variation or just to say hello—let’s celebrate those kitchen wins together.
Cabbage Dumplings
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil.
- Break off about 12-14 large outside leaves from the cabbage.
- Simmer the cabbage leaves in the salted water for 2-3 minutes until soft, then remove and pat dry on a baking tray lined with kitchen paper.
- Preheat the oven to 240°C/220°C fan.
- In a large bowl, combine mushrooms, carrot, spring onion, garlic, ginger, sesame oil, chicken mince, salt, and pepper; mix well.
- To check seasoning, fry a small teaspoon of the mixture in 1 tbsp of oil until cooked, then taste and adjust salt if needed.
- Place 1-2 tbsp of the chicken mixture onto the base of a cabbage leaf, fold in the edges, and roll up into a tight dumpling. Repeat for all leaves.
- Place the cabbage dumplings in a baking tray, cover tightly with foil, and bake for 20 minutes or until fully cooked.
- For golden edges, fry the cooked dumplings in an oiled frying pan for 2-3 minutes per side.
- Serve the dumplings with crispy chili oil and soy sauce.
