Cabbage Dumplings with Pork and Ginger Recipe
These Cabbage Dumplings feature a savory pork filling seasoned with garlic, ginger, and fresh herbs, wrapped in tender steamed cabbage leaves and pan-fried to a golden crisp before being steam-cooked to juicy perfection. Served with a flavorful soy-based dipping sauce, they make a delicious appetizer or main dish that’s both wholesome and satisfying.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: About 26 dumplings 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Ingredients
Scale
Filling
- 1 lb. ground pork
- 2 garlic cloves, minced
- 1 Tbsp. finely chopped fresh cilantro
- 1 Tbsp. grated peeled ginger
- 1 scallion, thinly sliced (divided use)
- 1 Tbsp. reduced-sodium soy sauce (divided use)
- 2 tsp. toasted sesame oil (divided use)
- 1 large egg, lightly beaten
Cabbage Wrappers
- 13 green cabbage leaves
Cooking
- 2 Tbsp. extra-virgin olive oil
- 1/4 cup water
Sauce
- 1/3 cup reduced-sodium soy sauce
- 1 tsp. toasted sesame oil
- 1 scallion, thinly sliced (remaining)
Instructions
- Prepare the filling: In a medium bowl, combine ground pork, minced garlic, grated ginger, finely chopped cilantro, one sliced scallion, 1 tablespoon soy sauce, and 1 teaspoon sesame oil. Add the lightly beaten egg and mix gently until just combined to avoid toughening the filling.
- Cook the cabbage leaves: Bring a large pot of salted water to a boil. Add the cabbage leaves and cook until tender but still pliable, about 1 minute. Drain and transfer to paper towels to remove excess moisture.
- Assemble the dumplings: Cut each cabbage leaf in half lengthwise and remove the thick core. Place about 1 tablespoon of the pork mixture at one end of each leaf. Roll tightly, tucking in the sides as you go, forming a neat dumpling. Repeat with all leaves and filling.
- Pan-fry the dumplings: Heat the extra-virgin olive oil in a large skillet over medium heat. Place the dumplings seam side down and cook in batches until the bottoms turn golden brown, approximately 2 minutes.
- Steam the dumplings: Add 1/4 cup water to the skillet and immediately cover with a lid to trap steam. Cook until the pork is fully cooked through, about 10 minutes. Check one dumpling to ensure doneness before removing the lid.
- Prepare the dipping sauce: In a small bowl, combine the remaining sliced scallion, 1/3 cup soy sauce, and 1 teaspoon toasted sesame oil. Mix well.
- Serve: Arrange the cooked dumplings on a serving platter and offer the dipping sauce alongside for an enhanced flavor experience.
Notes
- Be careful not to overmix the pork filling to keep it tender and juicy.
- Ensure cabbage leaves are pliable but not overcooked to prevent tearing when rolling.
- Test one dumpling after steaming to make sure the pork is fully cooked.
- Use reduced-sodium soy sauce to control salt levels.
- Can be served as an appetizer or a main course with steamed rice or veggies.
- Leftover dumplings can be refrigerated and reheated by pan-frying and steaming again.
Keywords: Cabbage dumplings, pork dumplings, Asian appetizer, pan-fried dumplings, steamed dumplings, easy dumplings recipe
