There is something deeply satisfying about folding a little pocket of savory filling into a thin wrapper and watching it turn golden or glossy in the pan. That is exactly the joy of homemade cabbage dumplings. Tender napa cabbage, juicy ground pork, and a fragrant mix of garlic, ginger, and sesame oil come together to create bites that are equal parts comforting and craveable. Whether you steam them, boil them, or pan-fry them into crispy-bottomed potstickers, cabbage dumplings have a way of turning an ordinary evening into something worth gathering the family around. If you already love working with this humble vegetable, you might also enjoy browsing The Ultimate Guide to Cabbage Recipes: Salads, Soups, Sides, and More for even more inspiration. This recipe walks through everything you need, from choosing the right wrapper to folding techniques, storage tips, and a dipping sauce that ties it all together.

Table of Contents

Cabbage Dumplings Recipe: Juicy, Savory Pockets You’ll Crave Again and Again

Recipe by Oli Maz

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

220

kcal

Ingredients

1 pound ground pork
2 cups finely chopped napa cabbage
3 cloves garlic, minced
1 tablespoon grated fresh ginger
3 scallions, finely chopped
2 tablespoons soy sauce
1 tablespoon toasted sesame oil
1 tablespoon cornstarch
1/2 teaspoon salt
1/4 teaspoon white pepper
1 package round dumpling or gyoza wrappers (about 40 count)
2 tablespoons vegetable oil, for pan-frying
1/4 cup soy sauce (for dipping sauce)
2 tablespoons rice vinegar (for dipping sauce)
1 teaspoon sesame oil (for dipping sauce)
1 clove garlic, minced (for dipping sauce)
Chili crisp or sriracha, optional, for dipping sauce

Directions

Finely chop the napa cabbage and toss it with a pinch of salt. Let it sit for 10 minutes, then squeeze out as much liquid as possible using a clean kitchen towel.
In a large bowl, combine the squeezed cabbage with ground pork, garlic, ginger, scallions, soy sauce, sesame oil, cornstarch, salt, and white pepper. Mix well until the filling feels cohesive.
Working with one wrapper at a time, place about a teaspoon of filling in the center. Wet the edges with water, fold in half, and pleat one side while sealing tightly to form the cabbage dumplings.
Arrange the folded dumplings on a parchment-lined baking sheet, making sure they do not touch each other.
To steam, line a steamer basket with parchment and steam over simmering water for 8 to 10 minutes, until the wrappers turn translucent.
To pan-fry, heat oil in a nonstick skillet over medium-high heat, arrange dumplings flat-side down, and cook until golden, about 2 minutes. Add a splash of water, cover, and steam for 5 minutes before uncovering to crisp the bottoms again.
To boil, drop dumplings into gently boiling water and cook until they float to the surface, about 5 to 6 minutes.
While the dumplings cook, whisk together soy sauce, rice vinegar, sesame oil, and minced garlic for the dipping sauce. Add chili crisp or sriracha if desired.
Serve the cabbage dumplings hot with the dipping sauce alongside, garnished with extra scallions if you like.

Why You’ll Love This Cabbage Dumplings Recipe

Cabbage dumplings hit that sweet spot between comfort food and something a little special. The cabbage keeps the filling light and juicy without watering it down, while the pork adds richness and the aromatics bring everything to life. Unlike some dumpling fillings that can feel heavy, this one stays balanced and fresh tasting. Another reason to love this recipe is flexibility. You can steam a batch for a lighter meal, pan-fry them for that irresistible crispy bottom, or drop them into a simmering broth for dumpling soup. Best of all, cabbage dumplings freeze beautifully, so a single afternoon of folding can stock your freezer with dinners for weeks to come.

Ingredients You’ll Need

The ingredient list for cabbage dumplings is short but every component pulls its weight. Napa cabbage is the classic choice because its leaves are tender and mild, but green cabbage works in a pinch if that is what you have on hand. Ground pork brings juiciness, though ground chicken or turkey can be swapped in for a lighter version. A splash of soy sauce and a drizzle of toasted sesame oil give the filling that deeply savory, unmistakably dumpling flavor.

For The Filling

You will need ground pork, finely chopped napa cabbage, minced garlic, grated fresh ginger, chopped scallions, soy sauce, sesame oil, a touch of cornstarch to help everything bind, plus salt and white pepper to taste. The cornstarch is a small but important detail since it helps the filling hold together and stay juicy rather than crumbly once cooked.

For The Wrappers And Sauce

Round dumpling or gyoza wrappers work best for folding cabbage dumplings, though wonton wrappers can be used if that is what your grocery store carries. For the dipping sauce, you will want soy sauce, rice vinegar, a little sesame oil, minced garlic, and optional chili crisp or sriracha for anyone who likes a spicy kick.

Equipment You’ll Need

You do not need anything fancy to make cabbage dumplings at home, which is part of why this recipe is so approachable for a weeknight. A large mixing bowl for the filling, a small bowl of water for sealing the wrappers, and a baking sheet lined with parchment for holding finished dumplings before cooking are the basics. If you plan to steam your cabbage dumplings, a bamboo steamer basket or a metal steamer insert works well. For pan-frying, a nonstick skillet with a tight-fitting lid will help you get that classic crisp-bottomed, steamed-top texture in one pan.

How To Make Cabbage Dumplings

Making cabbage dumplings from scratch is easier than it looks once you get the rhythm down. The process breaks into three simple stages: prepping the filling, folding, and cooking. Give yourself a little extra time the first round, since folding gets faster with practice.

Prepping The Cabbage And Filling

Finely chop the napa cabbage, then sprinkle it with a pinch of salt and let it sit for about ten minutes. This draws out excess moisture, which keeps your cabbage dumplings from turning soggy. Squeeze the cabbage firmly in a clean kitchen towel to remove as much liquid as possible, then combine it in a bowl with the ground pork, garlic, ginger, scallions, soy sauce, sesame oil, and cornstarch. Mix everything with your hands or a spoon until it feels cohesive and slightly sticky.

Folding The Dumplings

Place a wrapper in the palm of your hand and add about a teaspoon of filling to the center. Dip a finger in water and trace it along the edge of the wrapper, then fold it in half and pinch the center closed. Working from the center outward, create small pleats along one side while pressing the opposite edge flat, sealing the cabbage dumplings into a tight little pouch. Set each finished dumpling on the parchment-lined baking sheet, making sure they do not touch so they will not stick together.

Cooking Methods: Steaming, Boiling, And Pan-Frying

For steamed cabbage dumplings, line your steamer basket with parchment or cabbage leaves and steam over simmering water for about eight to ten minutes, until the wrappers turn translucent. To boil, drop the dumplings into gently boiling water and cook until they float, about five to six minutes. For pan-fried dumplings, sometimes called potstickers, heat oil in a nonstick skillet, arrange the dumplings flat-side down, and cook until golden on the bottom. Add a splash of water, cover immediately, and let them steam for five minutes before removing the lid to let the bottoms crisp back up.

Tips For Perfect Cabbage Dumplings Every Time

Squeezing the cabbage well is the single most important step for avoiding soggy or falling-apart dumplings. Too much moisture in the filling will make the wrappers weak and prone to tearing during folding or cooking. It also helps to keep your wrappers covered with a damp towel while you work, since they dry out and crack quickly once exposed to air. If your filling feels too wet even after squeezing the cabbage, add another teaspoon of cornstarch to help it firm up. Finally, do not overfill each wrapper. A slightly smaller amount of filling seals more easily and cooks more evenly than an overstuffed cabbage dumpling that bursts open in the pan or pot.

Wrapper Alternatives And Variations

While round dumpling wrappers are the traditional choice, there is plenty of room to make this recipe your own. Square wonton wrappers work well for pan-frying and give a slightly different, crispier texture at the corners. For a gluten-free option, look for rice paper or specialty gluten-free dumpling wrappers at Asian grocery stores, though the folding technique will need to be adjusted since rice paper behaves differently once wet. On the filling side, shrimp can be folded in alongside the pork for extra sweetness, or mushrooms and tofu can replace the meat entirely for a vegetarian take on cabbage dumplings. A handful of shredded carrot or minced water chestnut also adds a pleasant crunch if you want to play with texture.

Dipping Sauce

A good dipping sauce rounds out cabbage dumplings and gives every bite a little extra punch. Whisk together soy sauce, rice vinegar, a small drizzle of sesame oil, and freshly minced garlic in a shallow bowl. For those who like heat, a spoonful of chili crisp or a few drops of sriracha turns the sauce into something bolder. This sauce also doubles nicely as a drizzle over steamed rice or noodles if you have extra dumplings to serve alongside a bigger spread.

Make-Ahead, Storage, And Freezing

One of the best things about cabbage dumplings is how well they fit into a make-ahead routine. You can prepare the filling up to a day in advance and store it covered in the refrigerator, which makes folding day much faster. Folded, uncooked cabbage dumplings can also be frozen directly on a parchment-lined tray until solid, then transferred to a freezer bag or container for up to three months. There is no need to thaw them before cooking; simply add a minute or two to the steaming, boiling, or pan-frying time.

Storing Leftovers

Cooked cabbage dumplings keep well in an airtight container in the refrigerator for up to three days. Reheat them gently in a steamer or in a covered skillet with a splash of water to bring back some of that original texture, since microwaving alone can leave the wrappers a bit chewy.

Batch Cooking Strategy

If you are planning to feed a crowd or simply want a stocked freezer, doubling or tripling the filling recipe is easy since the ratios scale cleanly. Set up an assembly line with the filling, wrappers, a small water bowl, and a tray, and enlist a helper if you can. Folding cabbage dumplings in bulk goes much faster with two sets of hands, and it turns a chore into a genuinely fun kitchen afternoon.

Nutritional Breakdown

A single serving of these cabbage dumplings, which comes out to roughly six pieces, contains approximately 220 calories along with a solid dose of protein from the pork. The cabbage adds fiber and volume without many extra calories, which is part of why this filling feels lighter than many other dumpling styles. Using leaner ground meat or swapping in ground chicken will lower the fat content further if that is a priority, and steaming instead of pan-frying is the lightest cooking method if you are watching overall calories.

What To Serve With Cabbage Dumplings

Cabbage dumplings pair beautifully with a simple side of steamed rice or a light cucumber salad to balance out the richness of the filling. A warm bowl of broth on the side turns the meal into something closer to dumpling soup, which is especially welcome on cooler evenings. If you are hosting a bigger spread and love cabbage in all its forms, it is also worth checking out The Ultimate Cabbage Boil: A Simple, Comforting Recipe You’ll Make Again and Again or the Cabbage Steak Recipe: Crispy, Caramelized, and Full of Flavor for more ways to make cabbage the centerpiece of dinner. Rounding out the table with a couple of cabbage-forward dishes keeps the meal cohesive while still offering plenty of variety in texture and preparation.

FAQ

Can I Make Cabbage Dumplings Ahead Of Time?

Yes. Prepare the filling a day ahead and refrigerate, or fold dumplings completely and freeze uncooked on a tray before transferring to a freezer bag for longer storage.

What Is The Best Cabbage To Use For Cabbage Dumplings?

Napa cabbage is the top choice because its leaves are tender, mild, and release just the right amount of moisture. Green cabbage can be substituted but has a firmer bite and stronger flavor.

How Do I Keep Cabbage Dumplings From Getting Soggy?

Salt the chopped cabbage and squeeze out excess liquid before mixing into the filling. Skipping this step leaves you with watery filling that weakens the wrappers.

Can Cabbage Dumplings Be Made Without Meat?

Yes. Swap ground pork for crumbled tofu, finely chopped mushrooms, or a combination of both, and adjust seasoning slightly since vegetables need more salt to stand out.

How Long Do Cooked Cabbage Dumplings Last In The Fridge?

Cooked dumplings keep in an airtight container for up to three days. Reheat in a steamer or covered skillet with a splash of water to restore texture.

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