Cabbage Dumplings (Napa Cabbage Wrapped Meat Dumplings)

These cabbage dumplings are a delicious, comforting alternative to traditional flour-wrapped dumplings. Tender napa cabbage leaves are filled with a savory mixture of ground pork, garlic, fresh ginger, and green onions, then gently steamed until the filling is juicy and the cabbage is soft.

If you love Asian-inspired comfort food but want to skip the traditional dumpling wrappers, this napa cabbage wrapped pork dumplings recipe is a wonderful option. The ingredients are simple, the preparation is beginner-friendly, and the dumplings work beautifully as an appetizer, a light lunch, or a satisfying dinner served with rice and a flavorful dipping sauce.

Why you’ll love this recipe

• No flour wrappers needed: Napa cabbage leaves hold the meat filling together.
• Full of flavor: Ginger, garlic, soy sauce, and sesame oil create a savory filling.
• Great for meal prep: Prepare the filling and cabbage leaves ahead of time.
• Easy to customize: Swap the pork for ground chicken or turkey.
• Perfect for sharing: Serve these little cabbage parcels with your favorite Asian-inspired sides.

Quick Answer: What Are Cabbage Dumplings?

Cabbage dumplings are dumpling-style parcels made by wrapping a seasoned filling, such as ground pork, in softened cabbage leaves instead of traditional dough wrappers. For this recipe, napa cabbage leaves are filled with pork, ginger, garlic, and green onions, then steamed until tender and fully cooked.

Cabbage Dumplings Recipe at a Glance

• Prep time:15 minutes
• Cook time: 10minutes
• Total time: 25 minutes
• Servings: 4
• Yield: Approximately 12 dumplings
• Cuisine: Asian-inspired
• Cooking method: Steaming
• Difficulty: Easy

Ingredients for Napa Cabbage Wrapped Meat Dumplings

You only need a handful of everyday ingredients to make these flavorful cabbage-wrapped dumplings.

For the cabbage wrappers

• 12 large napa cabbage leaves
• Water, for blanching
• A pinch of salt, optional

For the pork dumpling filling

• 1 pound (450 g) ground pork
• 3 green onions, finely chopped
• 2 garlic cloves, minced
• 1 tablespoon freshly grated ginger
• 2 tablespoons soy sauce
• 1 teaspoon toasted sesame oil
• 1 tablespoon cornstarch
• 1/2 teaspoon ground white pepper or black pepper
• 1/2 teaspoon sugar, optional

For the dipping sauce

• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon chili crisp or chili oil, optional
• 1 teaspoon finely sliced green onion

Ingredient tip: Choose large, flexible napa cabbage leaves because they are easier to fill and fold. If the leaves are small, use two overlapping leaves for each dumpling.

For a gluten-free version, use certified gluten-free tamari instead of regular soy sauce and check the labels of all other ingredients.

Equipment

Prepare the following kitchen tools before starting:

• Large pot for blanching the cabbage
• Large mixing bowl
• Cutting board and sharp knife
• Measuring spoons
• Slotted spoon or tongs
• Steamer basket or steaming rack
• Large pot with a lid
• Instant-read food thermometer, if available

A bamboo steamer also works well, provided it fits securely over a pot of simmering water.

How to Make Dumplings With Cabbage

Follow these simple steps to prepare tender napa cabbage dumplings filled with juicy, flavorful pork.

Step 1: Prepare the napa cabbage leaves

Bring a large pot of water to a boil. Carefully separate 12 large napa cabbage leaves and rinse them under cool running water.

Blanch the leaves in boiling water for approximately 1–2 minutes, or until they become flexible enough to fold without tearing.

Transfer the leaves to a bowl of cold water to stop the cooking process. Drain well and gently pat them dry with a clean kitchen towel.

Trim a small amount from the thickest part of each stem if necessary. This makes the leaves easier to fold and wrap around the filling.

Step 2: Mix the filling

Place the ground pork in a large mixing bowl.

Add the chopped green onions, minced garlic, grated ginger, soy sauce, sesame oil, cornstarch, pepper, and optional sugar.

Mix until the ingredients are evenly distributed and the filling begins to hold together.

Avoid overmixing, which can make the texture denser than desired.

Step 3: Fill the cabbage leaves

Lay one softened cabbage leaf on a clean cutting board with the stem end facing you.

Place approximately 2 tablespoons of pork filling near the lower third of the leaf, adjusting the amount according to the leaf’s size.

Fold the sides inward, then roll the leaf from the bottom upward to enclose the filling. Keep the roll snug enough to hold its shape without stretching or tearing the cabbage.

Repeat with the remaining leaves and filling.

Step 4: Arrange the cabbage dumplings

Place the dumplings seam-side down in a lightly oiled steamer basket or on a heatproof plate that fits inside your steamer.

Leave a little space between the dumplings so steam can circulate evenly.

If you have extra cabbage leaves, place a few beneath the dumplings to help prevent sticking.

Step 5: Steam until fully cooked

Bring water to a gentle boil in a pot fitted with a steamer basket.

Cover and steam the dumplings for approximately 15–20 minutes, depending on their size and thickness.

Ground pork should reach an internal temperature of 160°F (71°C). Check the center of a dumpling with a food thermometer to confirm it is fully cooked.

Keep the water below the steaming basket and add more hot water if needed during cooking.

Step 6: Make the dipping sauce

While the dumplings cook, combine the soy sauce, rice vinegar, sesame oil, and optional chili oil in a small bowl.

Stir well and finish with sliced green onions.

Taste and adjust the balance. Add a little more vinegar for brightness or chili oil for extra heat.

Step 7: Serve and enjoy

Carefully transfer the cooked cabbage dumplings to a serving platter.

Sprinkle with additional green onions or sesame seeds if desired. Serve immediately with the dipping sauce.

For a complete meal, pair the dumplings with steamed rice, stir-fried vegetables, or a light cucumber salad.

How to Wrap Cabbage Dumplings

The secret to neat cabbage dumplings is soft, flexible leaves and a filling that is not overloaded.

1. Soften the leaves first. Blanching helps prevent cracks and tears.
2. Remove excess water. Wet leaves can become slippery and difficult to fold.
3. Use the right amount of filling. About 2 tablespoons is a good starting point.
4. Fold the sides inward. This keeps the filling from escaping.
5. Roll gently. Aim for a secure parcel without squeezing the pork mixture too tightly.
6. Place seam-side down. This helps the dumplings stay closed during steaming.

If a cabbage leaf tears, don’t worry. Patch the opening with a small piece of another softened leaf or use two overlapping leaves.

How to Cook Napa Cabbage Dumplings

Steaming is the easiest method for this recipe because it gently cooks the pork filling while keeping the cabbage tender.

Steaming

Steam the dumplings for approximately 15–20 minutes, checking the thickest dumpling for an internal temperature of 160°F (71°C).

Pan-steaming

For a slightly browned bottom, place the dumplings in a lightly oiled nonstick skillet over medium heat. Cook briefly until the bottoms begin to turn golden.

Carefully add a small amount of water, cover immediately, and allow the dumplings to steam until the pork is fully cooked. Make sure the pan does not run dry.

Simmering in broth

You can also gently simmer the wrapped dumplings in a flavorful broth. Keep the liquid at a gentle simmer rather than a vigorous boil to reduce the risk of the leaves opening.

Cooking times vary with dumpling size and method, so always verify that the pork reaches 160°F (71°C).

The Best Tips for Perfect Cabbage Dumplings

Choose fresh napa cabbage

Look for a firm cabbage with crisp leaves and no extensive browning or slimy spots. Fresh leaves are easier to separate and wrap.

Do not skip blanching

Raw cabbage leaves are more likely to crack when folded. A short blanch makes them flexible without fully cooking them.

Keep the filling cold

If you are preparing the cabbage in advance, keep the pork mixture refrigerated until you’re ready to assemble the dumplings.

Season the filling before wrapping

For a consistent result, measure the soy sauce, ginger, garlic, and sesame oil carefully. Remember that soy sauce already contains salt.

Avoid overcrowding the steamer

Arrange the dumplings in a single layer whenever possible. If necessary, cook them in batches.

Make the recipe your own

Add finely chopped mushrooms, grated carrot, or water chestnuts for extra texture. Keep vegetable additions moderate so the filling stays easy to wrap.

Check the internal temperature

Appearance alone does not guarantee that ground pork is safely cooked. Use a food thermometer to confirm the center reaches 160°F (71°C).

Are Cabbage Dumplings Healthy?

Cabbage dumplings can be part of a balanced meal. Napa cabbage adds vegetables, while ground pork provides protein and fat. The nutritional content depends on the pork’s fat percentage, the amount of filling, the sauce, and the portion size.

Steaming uses little additional oil compared with deep-frying. To make the meal lighter, choose lean ground pork, serve a generous portion of vegetables, and use the dipping sauce in moderation.

These dumplings are not automatically low-calorie or low-sodium. Soy sauce can contribute substantial sodium, so consider a reduced-sodium version if appropriate for your dietary needs.

Perfect for Meal Planning

These napa cabbage dumplings are a practical choice for preparing ahead because the filling and wrappers can be organized in advance.

Can you make cabbage dumplings ahead of time?

Yes. You can blanch the cabbage leaves and prepare the filling separately, then refrigerate them in covered containers and assemble the dumplings before cooking. Keep raw ground pork refrigerated and use it within the recommended storage period.

You can also assemble the dumplings ahead of time. Arrange them in a single layer in a covered container and refrigerate promptly. For best quality, cook them within 24 hours.

How to store leftovers

Transfer cooked dumplings to a shallow, airtight container and refrigerate within 2 hours of cooking.

For food safety, use refrigerated leftovers within 3–4 days. Reheat thoroughly to 165°F (74°C).

Can you freeze cabbage dumplings?

Yes. For the best texture, freeze uncooked dumplings in a single layer on a lined tray until firm, then transfer them to a freezer-safe container or bag.

Label the container with the date. Cook from frozen, allowing additional time, and check that the pork reaches 160°F (71°C) in the center. Avoid thawing raw pork dumplings on the counter.

Cooked dumplings can also be frozen, although the cabbage may soften slightly after thawing and reheating.

What to Serve With Cabbage Dumplings

These pork-filled cabbage parcels pair well with a variety of simple sides.

• Steamed jasmine rice or brown rice
• Garlic green beans
• Stir-fried bok choy
• Asian cucumber salad
• Vegetable fried rice
• Miso soup or a light ginger broth
• Chili crisp, soy-vinegar sauce, or sesame dipping sauce

For a balanced dinner, serve three or four dumplings per person with rice and vegetables, adjusting the portion to appetite and the size of the dumplings.

Easy Variations

Chicken cabbage dumplings

Replace the ground pork with ground chicken. Because ground chicken can have a different texture and fat content, avoid overcooking and check that the center reaches 165°F (74°C).

Turkey cabbage dumplings

Use ground turkey for a different flavor profile. Add a little extra grated ginger or finely chopped mushrooms if the mixture needs additional moisture.

Vegetarian cabbage dumplings

Replace the pork with finely chopped mushrooms, crumbled firm tofu, grated carrot, and chopped green onions. Season with soy sauce, ginger, and sesame oil. Since the filling is different, adjust cooking time according to the ingredients and verify that the filling is heated through.

Spicy cabbage dumplings

Add chili crisp, chili flakes, or a little chili-garlic sauce to the filling. Start with a small amount so the other flavors remain balanced.

Frequently Asked Questions

What are cabbage dumplings made of?

These cabbage dumplings are made with napa cabbage leaves wrapped around ground pork seasoned with garlic, ginger, green onions, soy sauce, sesame oil, and pepper. Cornstarch helps bind the filling.

What is the best cabbage for dumplings?

Napa cabbage is ideal because its leaves are relatively tender and flexible after blanching. Large green cabbage leaves can also work, but they may require a little more preparation.

Do you need to cook cabbage before wrapping dumplings?

Yes, briefly blanching the leaves is recommended for this recipe. It softens the thick ribs and makes the leaves easier to fold without tearing.

How long do you steam cabbage dumplings?

Most medium-sized cabbage-wrapped pork dumplings take approximately 15–20 minutes to steam. The exact time depends on their size and how tightly they are packed. Ground pork must reach an internal temperature of 160°F (71°C).

Can I use regular green cabbage instead of napa cabbage?

Yes. Regular green cabbage can be used, but the leaves are often thicker and firmer. Separate the leaves carefully and blanch them until pliable enough to wrap.

Are cabbage dumplings the same as traditional Chinese dumplings?

Not exactly. Traditional Chinese dumplings commonly use a flour-based wrapper, while this recipe uses cabbage leaves. The flavors can be inspired by Chinese dumpling fillings, but this cabbage-wrapped version is an adaptation rather than a traditional wrapper-based dumpling.

Can I make cabbage dumplings without a steamer?

Yes. Arrange the dumplings on a heatproof plate inside a large pot with a small rack underneath. Add water below the rack, cover with a lid, and steam carefully. Make sure the water does not touch the plate and never let the pot boil dry.

What dipping sauce goes best with pork cabbage dumplings?

A simple mixture of soy sauce, rice vinegar, a

Cabbage Dumplings (Napa Cabbage Wrapped meat Dumplings)

Tender napa cabbage leaves wrapped around savory ground meat seasoned with ginger, garlic, green onions, soy sauce, and sesame oil.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 4 dumplings

Course: Dinner

Cuisine: Asian-inspired

Notes

Notes

Cooking time varies with dumpling size. Refrigerate leftovers promptly and use within 3–4 days.

nd sesame oil works well. Add chili oil for heat or sliced green onions for freshness.

Why are my cabbage dumplings falling apart?

The leaves may not have been blanched long enough, the wrappers may be too small, or the filling may be overstuffed. Soften the leaves, fold the sides inward, and place the dumplings seam-side down.

Are cabbage dumplings good for meal prep?

Yes. Prepare the cabbage and filling ahead of time, or assemble the dumplings and refrigerate them for up to 24 hours before cooking. Cooked leftovers can be refrigerated for 3–4 days.

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Shop the Recipe Ingredients

Prepare these cabbage dumplings with a few kitchen essentials:

• A reliable steamer basket
• A large mixing bowl
• A digital food thermometer
• A sharp chef’s knife
• Measuring spoons
• A small bowl for dipping sauce

Choose equipment you already own whenever possible. A regular pot with a rack and lid can work as a steamer.

Food Safety Note

Keep raw ground pork refrigerated until preparation, wash hands and food-contact surfaces after handling it, and avoid placing cooked dumplings back on plates that held raw pork. Cook ground pork to 160°F (71°C), and refrigerate leftovers promptly.

For additional guidance, consult the USDA Safe Minimum Internal Temperature Chart and FoodSafety.gov’s food safety guidance.

Final Thoughts

These cabbage dumplings combine tender napa cabbage, juicy seasoned pork, and a simple dipping sauce in a comforting meal that’s easy to customize. Whether you’re preparing a weeknight dinner, planning meals ahead, or looking for an alternative to flour-based dumpling wrappers, this recipe is a delicious place to start.

Make a batch, serve them fresh from the steamer, and save the recipe for the next time you’re craving homemade dumplings!

Cabbage Dumplings (Napa Cabbage Wrapped Meat Dumplings)

If you love dumplings but hate the prep, these cabbage dumplings are perfect for you. Wrapped in tender napa cabbage instead of traditional wrappers, happens to be low-carb or gluten-free option. This is what I call a big win!

Cuisine: Chinese

Keywords: cabbage dumplings, napa cabbage dumplings, MEAT cabbage dumplings

Calories: 389

Preparation Time: PTH15M

Cooking Time: PTH10M

Total Time: PTH25M

Recipe Ingredients: