Introduction

Cabbage dumplings are a delightful twist on traditional dumplings, using tender cabbage leaves instead of wrappers for a lighter, fresh bite. Filled with savory ground pork and aromatic herbs, these dumplings are both flavorful and comforting. Perfect for a cozy meal or sharing with friends and family.

The image shows a close-up of two rows of cabbage rolls placed tightly together in a white ceramic dish. Each roll is wrapped in glossy, slightly translucent green cabbage leaves with visible veins, showing some browning and light charring from cooking. The rolls vary in shade from pale green to a deeper green, with some parts slightly browned. The texture of the cabbage looks soft but with a slight firmness, and the filling underneath creates little bumps under the surface. A light sauce or oil gives a shiny finish to the rolls. The dish sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb. ground pork

2 garlic cloves, minced

1 Tbsp. finely chopped fresh cilantro

1 Tbsp. grated peeled ginger

2 scallions, thinly sliced, divided

1 Tbsp. plus ⅓ cup reduced-sodium soy sauce, divided

2 tsp. toasted sesame oil, divided

1 large egg, lightly beaten

13 green cabbage leaves

2 Tbsp. extra-virgin olive oil

1/4 cup water

Instructions

Step 1: In a medium bowl, combine ground pork, minced garlic, grated ginger, cilantro, 1 sliced scallion, 1 tablespoon soy sauce, and 1 teaspoon sesame oil. Add the lightly beaten egg and mix until just combined.

Step 2: Bring a large pot of salted water to a boil. Cook cabbage leaves until tender, about 1 minute. Drain on paper towels.

Step 3: Cut each cabbage leaf in half lengthwise and remove the core. Place about 1 tablespoon of the pork mixture at one end of a leaf. Tightly roll up the leaf, tucking in the sides. Repeat with the remaining pork mixture and cabbage leaves.

Step 4: Heat olive oil in a large skillet over medium heat. Working in batches, place dumplings seam side down and cook until golden brown, about 2 minutes.

Step 5: Add water to the skillet and cover with a lid. Steam the dumplings until pork is cooked through, about 10 minutes. Check one dumpling to ensure doneness. Repeat with remaining dumplings.

Step 6: In a small bowl, combine the remaining sliced scallion, ⅓ cup soy sauce, and 1 teaspoon sesame oil to make a dipping sauce.

Step 7: Arrange the cooked dumplings on a platter and serve with the dipping sauce alongside.

Tips & Variations

For a vegetarian option, substitute ground pork with finely chopped mushrooms and tofu.

To add extra crunch, include finely chopped water chestnuts in the filling.

Use Napa cabbage leaves if green cabbage feels too firm; they are more tender and easier to roll.

Make sure to drain the cabbage leaves well to avoid soggy dumplings.

FAQs

Can I prepare these dumplings ahead of time?

Yes, you can assemble the dumplings in advance and keep them refrigerated for a few hours before cooking. Just cover them tightly to prevent drying.

Can I freeze cabbage dumplings?

It’s best to freeze before cooking. Arrange the rolled dumplings on a tray without touching, freeze until solid, then transfer to a freezer-safe bag. Cook from frozen, adding a few extra minutes to the steaming time.