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.
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.
