Cabbage Dumplings

This is a great option if you’re looking to incorporate more vegetables into your diet! These cabbage dumplings use whole Chinese cabbage leaves as wrappers instead of traditional dumpling dough, making them lighter, naturally gluten-free, and packed with nutrients. Filled with a savory mixture of chicken mince, mushrooms, and aromatics, they’re baked until tender and can be crisped up in a pan for golden edges. Serve with chili oil and soy sauce for an absolutely delicious meal.

If you’ve never made cabbage-wrapped dumplings before, you’re in for a treat. The cabbage becomes tender and sweet when blanched, creating the perfect vessel for the flavorful filling. Unlike traditional dumpling making which can be finicky and time-consuming, these are surprisingly straightforward to assemble.

Why You’ll Love This Dish

• Healthier than traditional dumplings – Uses cabbage leaves instead of dough wrappers
• Naturally gluten-free – Perfect for those avoiding wheat
• Packed with vegetables – Cabbage, mushrooms, carrots, and spring onions
• Great for meal prep – Makes plenty and reheats beautifully
• Budget-friendly – Uses affordable, everyday ingredients
• Versatile protein – Works with chicken, pork, turkey, or plant-based mince
• Impressive presentation – Looks restaurant-quality but easy to make
• Customizable heat – Adjust the spice level with your choice of chili oil

“These cabbage dumplings are such a clever way to enjoy all the flavors of traditional dumplings with way more vegetables. The cabbage gets so tender and pairs perfectly with the savory filling!”

How This Recipe Comes Together

Making cabbage dumplings is easier than you might think! First, you’ll blanch large Chinese cabbage leaves in boiling water to soften them – this takes just 2-3 minutes. While the leaves cool, you’ll mix together your filling: chicken mince with finely chopped mushrooms, carrots, spring onions, garlic, ginger, and sesame oil. The key is to finely chop everything so the filling holds together well.

Then comes the fun part – assembling! You’ll place a spoonful of filling on each cabbage leaf, fold in the sides, and roll it up tightly like a spring roll. The dumplings get covered with foil and baked in a very hot oven (240°C/220°C fan) for 20 minutes until fully cooked. For an extra touch, you can pan-fry them after baking to get crispy golden edges. The whole process takes about 30 minutes, and you’ll have delicious, healthy dumplings ready to enjoy with your favorite dipping sauces.

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients

For the Dumplings:

• 1 Chinese cabbage (also known as napa cabbage)
• 500g chicken mince
• 100g chestnut mushrooms, finely chopped
• 1 carrot, finely chopped
• 3 spring onions, finely chopped
• 2 large garlic cloves, finely chopped
• ½ tablespoon grated fresh ginger
• 1 tablespoon sesame oil
• Oil for frying (optional, for crispy edges)
• Salt and pepper to taste

For Serving:

• Chili oil
• Soy sauce

Ingredient Notes:

Chinese cabbage (Napa cabbage) – The large, tender outer leaves work best for wrapping. This type of cabbage is milder and more flexible than regular cabbage.

Chicken mince – Keeps the filling light and lean. You can substitute with pork mince, turkey mince, or even a plant-based alternative.

Chestnut mushrooms – Add umami and meaty texture. Button mushrooms or shiitake work too.

Sesame oil – Provides that authentic Asian flavor. Don’t skip this – it’s essential!

Fresh ginger and garlic – The aromatics that make the filling incredibly flavorful. Use fresh, not dried.

Spring onions – Add a mild onion flavor and color. Green onions are the same thing.

Equipment Needed

• Large deep pot
• Baking tray
• Kitchen paper or clean tea towel
• Large mixing bowl
• Sharp knife and cutting board
• Small frying pan (for testing seasoning)
• Aluminum foil
• Frying pan (optional, for crisping)

Step-by-Step Instructions

Step 1: Prepare the Cabbage

Bring a large deep pot of salted water to the boil. Break off about 12-14 of the large outside leaves from the Chinese cabbage.

Step 2: Blanch the Leaves

Place the cabbage leaves in the salted boiling water and simmer for 2-3 minutes until soft and pliable. Don’t overcook – you want them tender but not falling apart.

Step 3: Dry the Leaves

Line a large baking tray with kitchen paper or a clean tea towel. Remove the cabbage leaves from the water using tongs and place on the tray. Pat them dry gently. Set aside to cool.

Step 4: Preheat the Oven

Preheat your oven to 240°C (220°C fan/465°F). This high heat will cook the dumplings quickly while keeping them moist.

Step 5: Make the Filling

In a large bowl, combine the chicken mince, finely chopped mushrooms, carrot, spring onions, garlic, ginger, sesame oil, and a good pinch of salt and pepper. Mix everything together well – using your hands works best for this!

Step 6: Test the Seasoning

Heat a small pan with 1 tablespoon of oil. Take a teaspoon of the mixture and fry until fully cooked. Taste it to check the salt level. Add more salt to the main mixture if needed. This step ensures perfectly seasoned dumplings!

Step 7: Assemble the Dumplings

Place about 1-2 tablespoons of the chicken mixture onto the base of each cabbage leaf (the wider end). Fold in the edges of the cabbage leaf over the mixture, then roll up tightly into a dumpling shape, similar to a spring roll. Repeat with the remaining leaves.

Note: You’ll have about half the chicken mixture leftover. Save it for another meal – it makes fantastic meatballs when shaped and pan-fried!

Step 8: Bake

Place the assembled cabbage dumplings into a baking tray. Cover tightly with aluminum foil to trap steam and keep them moist. Place in the preheated oven for 20 minutes, or until fully cooked through.

Step 9: Crisp the Edges (Optional)

The dumplings are delicious straight from the oven, but for golden crispy edges, heat an oiled frying pan over medium-high heat. Fry the dumplings for 2-3 minutes on each side until golden and crispy.

Step 10: Serve

Serve hot with crispy chili oil and soy sauce for dipping. Enjoy!

Yield: Serves 2 generously (makes 12-14 dumplings)

How to Serve Cabbage Dumplings

These versatile dumplings work for any meal:

As a Main Dish:

• Serve 6-7 dumplings per person with rice or noodles on the side
• Pair with a simple cucumber salad or Asian slaw
• Add a bowl of miso soup or hot and sour soup

With Dipping Sauces:

• Classic combo: Soy sauce + chili oil
• Creamy option: Mix soy sauce with a bit of mayo and sriracha
• Tangy version: Rice vinegar, soy sauce, sesame oil, and chili flakes
• Sweet and spicy: Soy sauce, honey, and ginger

Side Dish Ideas:

• Steamed jasmine or brown rice
• Stir-fried vegetables
• Sesame noodles
• Edamame beans
• Asian-style coleslaw

Make it a Meal:

• Add these to a Buddha bowl with rice, pickled vegetables, and avocado
• Serve alongside other dim sum dishes for a feast
• Pack in lunch boxes with dipping sauce in a small container

Storage and Reheating Tips

Refrigerator Storage: Place cooled dumplings in an airtight container and store in the refrigerator for up to 3 days. Keep them separate from the dipping sauce.

Reheating Methods:

Microwave: Place dumplings on a microwave-safe plate, cover with a damp paper towel, and heat for 1-2 minutes until warmed through.

Oven: Wrap in foil and reheat at 180°C (160°C fan/350°F) for 10-12 minutes until hot.

Pan-fry: Best method for crispy texture! Heat oil in a pan and fry for 2-3 minutes per side until heated through and crispy.

Freezing: I haven’t tried freezing the assembled dumplings, but you can definitely freeze the raw filling mixture. Place in a freezer-safe container or bag and freeze for up to 3 months. Defrost fully in the refrigerator overnight before assembling fresh dumplings.

Food Safety: Always ensure the chicken is fully cooked before serving. The internal temperature should reach 75°C (165°F).

Expert Tips for Perfect Cabbage Dumplings

• Don’t overcook the cabbage leaves – They should be pliable but not mushy. 2-3 minutes is perfect.
• Finely chop everything – The smaller the vegetables, the better the filling holds together and the easier it is to roll.
• Test your seasoning – Always fry a small amount to taste before assembling all the dumplings. This ensures perfect seasoning.
• Roll tightly – Compact dumplings hold together better and look more professional.
• Remove the thick stem – If the cabbage stem is very thick, you can trim it slightly to make rolling easier.
• Use your hands – Mix the filling with your hands for the best texture. It distributes everything evenly.
• Don’t overfill – Use 1-2 tablespoons of filling per leaf. Too much and they’ll be hard to seal.
• Keep foil tight – This traps steam and keeps the dumplings moist during baking.
• Save that extra filling – Shape into meatballs and pan-fry for another quick meal!
• Make it crispy – The pan-frying step at the end adds amazing texture and is totally worth it.

Creative Variations

Protein Swaps:

• Pork mince – Traditional and adds more fat for flavor
• Turkey mince – Leaner option
• Beef mince – Heartier flavor
• Plant-based mince – For vegetarian/vegan version
• Tofu – Crumble firm tofu and add extra seasonings
• Prawn/shrimp – Finely chop and mix with the vegetables

Vegetable Additions:

• Add finely chopped water chestnuts for crunch
• Include bamboo shoots for authentic flavor
• Mix in chopped bok choy
• Add shredded cabbage for extra bulk
• Include corn kernels for sweetness

Flavor Boosts:

• Add 1 teaspoon of five-spice powder to the filling
• Mix in 1 tablespoon of oyster sauce
• Include finely chopped chili for heat
• Add 1 teaspoon of Sichuan peppercorns for numbing heat
• Stir in 1 tablespoon of miso paste for umami

Different Wrapping:

• Use regular cabbage leaves (they’ll be sturdier)
• Try chard leaves for a different flavor
• Use lettuce leaves for raw spring rolls
• Wrap in rice paper for a gluten-free option

Cooking Methods:

• Steam instead of bake – Place in a steamer basket for 15-20 minutes
• Air fry – Cook at 180°C for 12-15 minutes, flipping halfway
• Pan-fry only – Skip the oven and just pan-fry with a lid on

Sauce Variations:

• Make a peanut dipping sauce with peanut butter, soy sauce, lime, and chili
• Try a sweet chili sauce
• Mix hoisin sauce with rice vinegar
• Make a ginger-scallion sauce

Frequently Asked Questions

Can I make these vegetarian or vegan? Absolutely! Replace the chicken mince with crumbled firm tofu, plant-based mince, or finely chopped mushrooms. You may want to add extra seasonings like soy sauce or miso paste for more umami flavor. Everything else stays the same.

What should I do with the leftover filling? Don’t waste it! My favorite option is to save it in the fridge for another meal. Shape the mixture into flattish balls and pan-fry them like meatballs. They’re delicious served over stir-fried vegetables or rice. You can also use it as a filling for lettuce wraps.

Can these be frozen after cooking? I haven’t tested freezing the cooked dumplings, but you can definitely freeze the raw filling mixture. Freeze in an airtight container for up to 3 months, then defrost fully in the fridge overnight before assembling fresh dumplings with blanched cabbage leaves.

Why do I need to blanch the cabbage? Blanching softens the leaves so they’re pliable enough to roll without tearing. Raw cabbage leaves are too stiff and will crack when you try to fold them. The brief blanching (just 2-3 minutes) is perfect for getting the right texture.

Can I use regular cabbage instead of Chinese cabbage? You can, but Chinese cabbage (napa cabbage) works much better because the leaves are larger, more tender, and easier to roll. Regular cabbage leaves are thicker and may need longer blanching time. If using regular cabbage, choose the large outer leaves.

How do I know when they’re fully cooked? The dumplings are done when the chicken is cooked through with no pink remaining. After 20 minutes at 240°C, they should be fully cooked. You can test one by cutting it open – the chicken should be white throughout. The internal temperature should reach 75°C (165°F).

Can I prepare these ahead of time? Yes! You can assemble the dumplings up to 24 hours ahead. Store them covered in the refrigerator, then bake when ready to serve. You can also prep the filling and blanch the cabbage leaves ahead, storing them separately until you’re ready to assemble.

What’s the best way to reheat leftovers? Pan-frying gives the best results! Heat oil in a pan and fry for 2-3 minutes per side until heated through and crispy. You can also microwave them (cover with a damp paper towel) or reheat in the oven wrapped in foil, but they won’t be as crispy.

Why does the recipe only use half the filling? Each cabbage typically has 12-14 large outer leaves suitable for wrapping, which uses about half the filling mixture. This isn’t a mistake – it’s designed this way so you can save the extra filling for easy meatballs or another batch of dumplings later in the week!

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Course: Main Dish

Cuisine: Asian-Inspired

Servings: 2 (makes 12-14 dumplings)

More Delicious Main Dishes

• 15 Minute Noodles
• Caramelized Onion Butter Beans
• Gochujang Silken Tofu

Did you try this recipe? Let me know how it turned out in the comments below!

Print