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Imagine delicate cabbage leaves wrapped around a savory chicken filling, perfectly seasoned with garlic, ginger, and sesame oil. These cabbage dumplings are a high-protein, low-carb alternative to traditional dumplings. In this recipe, you’ll learn step-by-step how to make these easy and flavorful dumplings, plus tips for perfecting the technique and storing leftovers. For another healthy cabbage recipe, explore this Chinese cabbage stir-fry.
Why You’ll Love This Recipe
- Healthier Alternative: Made with napa cabbage instead of dough, these dumplings are perfect for low-carb or high-protein diets.
- Bursting with Flavor: A filling packed with juicy chicken mince, earthy mushrooms, fresh garlic, and ginger makes every bite irresistible.
- Flexible and Family-Friendly: Easily adaptable for vegetarians or different taste preferences.
- Meal Prep Friendly: Freeze the filling ahead of time or use the leftovers creatively.
Ingredients
- 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: chili oil, soy sauce
Ingredient Notes & Substitutions
Cabbage: Use napa cabbage for its tenderness. Regular green cabbage can work in a pinch but may require longer blanching. For more cabbage recipes, check out this Southern smothered cabbage recipe.
Chicken Mince: Substitute with pork mince for a richer flavor or crumbled tofu/mushrooms for a vegetarian option.
Oil: Sesame oil adds nutty depth; do not replace with plain vegetable oil.
How to Make Cabbage Dumplings
Prepare the Cabbage Leaves
- Bring a large deep pot of salted water to the boil.
- Break about 12–14 of the large outside leaves off the cabbage.
- Simmer the cabbage leaves in the salted water for 2–3 minutes until soft.
- Line a large tray with kitchen paper or a clean tea towel. Remove the cabbage leaves from the water, place them on the tray, and pat dry.
Make the Filling
- Preheat the oven to 240°C/220°C fan.
- In a bowl, combine the mushrooms, carrot, spring onions, garlic, ginger, sesame oil, chicken mince, and a good pinch of salt and pepper. Mix well—I like to use my hands for this!
- Season & Test: Cook a small spoonful of the mixture in a pan to check seasoning; adjust as necessary.
Assembling the Dumplings
- Place 1–2 tablespoons of filling on the base of each blanched cabbage leaf. Fold in the edges and roll tightly into a dumpling. Repeat for the remaining leaves.
- Leftover Filling: Save the remaining chicken mixture to shape into fried patties later—a delicious meal paired with stir-fried vegetables. For additional ideas, you might enjoy exploring this purple cabbage recipe.
Cooking the Dumplings
- Place the dumplings into a baking tray, cover tightly with foil, and bake for 20 minutes, or until fully cooked.
- For golden edges, pan-fry the dumplings in oil for 2–3 minutes on each side.
Serving
Serve hot with chili oil and soy sauce for a flavorful finish.
Serving & Storage
Storing Leftovers
Cooked dumplings can be stored in an airtight container in the fridge for up to 3 days. The raw chicken mixture can be frozen in a zip-top bag or airtight container. Defrost the mixture overnight in the fridge before using.
Reheating Instructions
Oven: Warm dumplings in a preheated 350°F oven for 10 minutes.
Stove: Lightly fry dumplings in a pan with a bit of oil until heated through.
Pro Tips & Troubleshooting
Pro Tips
- Dry Cabbage Leaves Thoroughly: Ensure the leaves are completely pat-dried to avoid watery dumplings.
- Don’t Skip Taste-Testing: Adjust salt levels in the filling before assembly.
- Prep Ahead: Make and freeze the filling for quick assembly later.
- Tight Rolls: Ensure firm rolling to avoid dumplings falling apart during cooking.
Common Mistakes to Avoid
- Undercooking Cabbage Leaves: They need to be pliable, or they’ll tear when folded.
- Overstuffing: Keep the filling portions small to avoid overflowing and difficulty rolling.
- Skipping the Covering Step During Baking: This keeps the dumplings moist.
- Insufficient Seasoning: Always test and adjust the filling before assembly.
FAQ
Can I freeze the dumplings?
You can freeze the raw chicken mixture but assemble the dumplings fresh. If freezing, defrost the mixture fully in the fridge overnight before use.
What should I serve alongside cabbage dumplings?
Crispy chili oil and soy sauce are great dipping options, but you can also serve them with steamed rice or stir-fried vegetables.
How do I avoid soggy cabbage leaves in the dumplings?
Ensure the cabbage leaves are blanched briefly and patted completely dry before assembling the dumplings.
What are other sauces that pair well with this dish?
Try hoisin sauce, spicy peanut sauce, or garlic and ginger-infused soy sauce.
How do I ensure the cabbage leaves stay pliable?
Blanch the leaves just until soft and pliable; do not overboil, as this could make them too fragile.
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Cabbage Dumplings
Ingredients
Equipment
Method
- Bring a large deep pot of salted water to the boil.
- Break about 12–14 of the large outside leaves off the cabbage.
- Simmer the cabbage leaves in the salted water for 2–3 minutes until soft.
- Line a large tray with kitchen paper or a clean tea towel. Remove the cabbage leaves from the water, place them on the tray, and pat dry.
- Preheat the oven to 240°C/220°C fan.
- In a bowl, combine the mushrooms, carrot, spring onions, garlic, ginger, sesame oil, chicken mince, and a good pinch of salt and pepper. Mix well—I like to use my hands for this!
- Cook a small spoonful of the mixture in a pan to check seasoning; adjust as necessary.
- Place 1–2 tablespoons of filling on the base of each blanched cabbage leaf. Fold in the edges and roll tightly into a dumpling. Repeat for the remaining leaves.
- Save the remaining chicken mixture to shape into fried patties later—a delicious meal paired with stir-fried vegetables.
- Place the dumplings into a baking tray, cover tightly with foil, and bake for 20 minutes, or until fully cooked.
- For golden edges, pan-fry the dumplings in oil for 2–3 minutes on each side.
- Serve hot with chili oil and soy sauce for a flavorful finish.