Name: Easy Cabbage Dumplings Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 12 large Napa cabbage leaves; 1 pound ground pork; 2 green onions, finely minced; 2 garlic cloves, minced; ½ cup grated carrots; ½ cup shiitake mushrooms, finely chopped; 2 tablespoons vegetarian oyster sauce; 1 tablespoon cornstarch; 1 tablespoon soy sauce; 1 tablespoon sesame oil; 1 Neutral cooking oil, as needed for pan-frying; ½ cup water, for pan-frying; 1 teaspoon chili crisp or chili crunch; 1 teaspoon soy sauce; 1 teaspoon rice vinegar; 1 teaspoon sugar or honey; 1 teaspoon toasted sesame oil

Easy Cabbage Dumplings Recipe

These Easy Cabbage Dumplings are a delicious twist on traditional Chinese dumplings, featuring tender Napa cabbage leaves wrapped around a savory ground pork filling with garlic, green onions, carrots, and shiitake mushrooms. Instead of using traditional dumpling wrappers, this recipe uses softened cabbage leaves to create flavorful, satisfying bundles that are perfect for lunch, dinner, or meal prep. Serve them pan-fried for golden, crispy bottoms or steamed for a tender, juicy finish, alongside a tangy chili-soy dipping sauce.

Why This Recipe Works

These easy cabbage dumplings deliver all the savory flavors of traditional dumplings without the extra work of making or folding dough wrappers. Napa cabbage leaves become soft and flexible after a quick blanch, making them easy to wrap around the juicy pork filling. Shiitake mushrooms add a rich, savory flavor, while carrots, garlic, and green onions provide freshness and texture. You can pan-fry them for crispy bottoms or steam them for a lighter finish, making this recipe versatile enough for busy weeknights and meal-prep lunches.

Tips to Make Easy Cabbage Dumplings Recipe

Choose flexible cabbage leaves: Napa cabbage works best because its leaves are tender and easy to fold. Select large, intact leaves for easier wrapping.
Blanch briefly: Boil the cabbage leaves for about 30 seconds, just until flexible. Overcooking can make them fragile and difficult to wrap.
Trim thick stems: Shave down the thickest part of each cabbage stem to make folding and rolling easier.
Chop the vegetables finely: Finely minced green onions, mushrooms, and carrots help the filling hold together and cook evenly.
Avoid overfilling: Start with 1–2 tablespoons of filling per leaf, adjusting for leaf size.
Dry the cabbage well: Excess water can make the dumplings slippery and prevent them from browning properly.
Choose your cooking method: Pan-frying creates a golden, crisp bottom, while steaming produces a softer texture.
Check your ingredients: For a gluten-free version, use certified gluten-free soy sauce or tamari and verify that the vegetarian oyster sauce and other condiments are gluten-free.

💡

Chef's Tip

For the best cabbage dumplings, keep the pork filling chilled until you're ready to assemble the bundles. This makes the mixture easier to handle and helps prevent it from becoming too soft. After blanching, pat each cabbage leaf completely dry and trim only the thickest portion of the stem without cutting through the leaf. When pan-frying, arrange the dumplings seam-side down in a lightly oiled nonstick skillet, add ¼ cup of water, and cover immediately to steam the filling. Once the water evaporates, uncover the pan and let the bottoms turn golden. Always check that the pork filling reaches 160°F (71°C) before serving.