Cabbage Pork Dumplings

This recipe makes simple, tasty cabbage pork dumplings. The filling is ground pork with green onion and ginger. Cabbage leaves wrap the pork for a light, healthy dumpling.

You can serve these dumplings with a cooked pork side like creamy garlic pork chops for a fuller meal.

Why make this recipe

This recipe is fast and fresh. It uses common ingredients and no dough to make. The cabbage keeps dumplings light and low in carbs. Try it if you want an easy, homey meal that cooks in under 30 minutes.

You can also pair the dumplings with a crisp salad like fresh crunchy cabbage salad for more texture.

How to make Cabbage Pork Dumplings

Ingredients :

• 1 pound ground pork
• 1/2 cup green onions, finely chopped (about 3 green onions)
• 1/2 inch knob ginger, peeled and finely grated
• 1 tablespoon coconut aminos
• 1 teaspoon fish sauce
• 1/2 teaspoon toasted sesame oil
• 1/2 teaspoon crushed red pepper flakes (optional)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 15 savoy cabbage leaves, ends trimmed (or regular green cabbage)
• 2 cups broth (approximately)
• 2 tablespoons coconut aminos (for sauce)
• 1 tablespoon lime juice (about 1/2 lime)
• 1 1/2 teaspoons fish sauce (for sauce)
• Toasted sesame seeds, for garnish (optional)

Directions :

1. Line a large baking sheet with paper towels and set aside.
2. Bring a large saucepan of water with a pinch of salt to boil.
3. In a bowl, combine ground pork, green onions, ginger, coconut aminos, fish sauce, toasted sesame oil, crushed red pepper flakes, salt and pepper. Mix well and set aside.
4. Submerge cabbage leaves in boiling water for about 3 minutes to soften, then transfer them to the paper towel lined baking sheet to cool.
5. Pat the cabbage leaves dry and place approximately 1 ½ tbsp. of the pork mixture in the middle of each leaf to wrap. Fold the thick stem over the filling and roll tightly.
6. Fill a pot with about 2 inches of broth and place a steamer basket on top. Place dumplings seam side down in the basket. Bring the broth to a boil and cover the basket. Steam dumplings for 12-13 minutes until pork is cooked through.
7. While dumplings steam, prepare the sauce by combining the sauce ingredients.
8. Once cooked, transfer dumplings to a paper towel lined plate, sprinkle with sesame seeds, and serve with the dipping sauce.

You can also check another simple side idea like another cabbage salad idea to serve with these dumplings.

How to serve Cabbage Pork Dumplings

Serve warm with the lime and fish sauce dipping sauce. Add toasted sesame seeds on top. You can add a small soy or coconut aminos bowl for extra salt. For a casual plate, serve with a crunchy side like Frito Cowboy Cabbage.

How to store Cabbage Pork Dumplings

Cool dumplings to room temperature. Store in an airtight container in the fridge for up to 3 days. Reheat by steaming for 5-6 minutes or pan-frying in a little oil until hot. For longer storage, freeze dumplings on a tray until firm, then transfer to a freezer bag for up to 3 months.

Tips to make Cabbage Pork Dumplings

• Pat cabbage leaves dry so the filling stays in place.
• Use a small scoop (about 1 1/2 tbsp) for even sizes.
• Do not overfill the leaves, or they will burst while steaming.
• Use room-temperature pork for better texture and even cooking.
• For extra flavor, serve with a side dish like garlic butter pan seared pork chops.

Variation (if any)

• Add chopped mushrooms or water chestnuts to the filling for crunch.
• Swap ground pork for ground chicken or turkey.
• Pan-fry the rolled dumplings in a little oil until brown, then add broth and steam to finish for a potsticker style.

FAQs

Q: Can I use regular green cabbage instead of savoy?

A: Yes. Regular green cabbage works. It may be a little firmer, so blanch a bit longer.

Q: Can I make these ahead and freeze?

A: Yes. Freeze the rolled dumplings on a tray until firm, then store in a bag. Steam from frozen for 15-18 minutes.

Q: How do I know the pork is cooked?

A: Pork should reach 160°F (71°C) or be fully opaque with no pink. Steaming 12-13 minutes usually cooks them through.

Q: Can I use soy sauce instead of coconut aminos?

A: Yes. Use low-sodium soy sauce if you prefer.

Q: Can I bake these instead of steaming?

A: Baking is possible but may dry them. If you bake, cover with foil and add a little broth in the pan to keep them moist.

Conclusion

These cabbage pork dumplings are easy and fresh. For another take on pork cabbage dumplings, see the recipe at The Defined Dish pork cabbage dumplings. If you want a home-style version, try the guide at Choochoo-ca-Chew pork and cabbage dumplings. For a simple step-by-step version, check Simple Home Edit pork and cabbage dumplings. For a Napa cabbage take, see Red House Spice pork dumpling with Napa cabbage. For a classic Chinese style recipe, read Caroline’s Cooking Chinese pork and cabbage dumplings.

Cabbage Pork Dumplings

These simple and tasty cabbage pork dumplings are filled with ground pork, green onion, and ginger, wrapped in soft cabbage leaves for a healthy meal.

Print Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Appetizer, Main Course

Cuisine Asian, Chinese

Servings 4 servings

Calories 250 kcal

Ingredients

  

For the filling

• 1 lb ground pork
• 0.5 cup green onions, finely chopped (about 3 green onions)
• 0.5 inch ginger, peeled and finely grated
• 1 tbsp coconut aminos
• 1 tsp fish sauce
• 0.5 tsp toasted sesame oil
• 0.5 tsp crushed red pepper flakes (optional)
• 0.5 tsp kosher salt
• 0.25 tsp black pepper

For the dumpling wrappers

• 15 leaves savoy cabbage, ends trimmed (or regular green cabbage)

For steaming

• 2 cups broth (approximately)

For the dipping sauce

• 2 tbsp coconut aminos
• 1 tbsp lime juice (about 1/2 lime)
• 1.5 tsp fish sauce

For garnish

• Toasted sesame seeds, for garnish (optional)

Instructions

 

Preparation

• Line a large baking sheet with paper towels and set aside.
• Bring a large saucepan of water with a pinch of salt to boil.
• In a bowl, combine ground pork, green onions, ginger, coconut aminos, fish sauce, toasted sesame oil, crushed red pepper flakes, salt and pepper. Mix well and set aside.
• Submerge cabbage leaves in boiling water for about 3 minutes to soften, then transfer them to the paper towel lined baking sheet to cool.
• Pat the cabbage leaves dry and place approximately 1 ½ tbsp. of the pork mixture in the middle of each leaf to wrap. Fold the thick stem over the filling and roll tightly.

Cooking

• Fill a pot with about 2 inches of broth and place a steamer basket on top. Place dumplings seam side down in the basket.
• Bring the broth to a boil and cover the basket. Steam dumplings for 12-13 minutes until pork is cooked through.

Sauce Preparation

• While dumplings steam, prepare the dipping sauce by combining the sauce ingredients.

Serving

• Once cooked, transfer dumplings to a paper towel lined plate, sprinkle with sesame seeds, and serve with the dipping sauce.

Notes

Pat cabbage leaves dry so the filling stays in place. Use a small scoop (about 1 1/2 tbsp) for even sizes. Do not overfill the leaves, or they will burst while steaming. Use room-temperature pork for better texture and even cooking. For extra flavor, serve with a side dish like garlic butter pan seared pork chops.

Keyword cabbage, Dumplings, Easy Recipe, Healthy Meal, pork