Cabbage dumplings were the thing my mother in law made every time we visited, folding them at the kitchen table while telling stories, and it took me an embarrassing number of attempts to get the folding technique even close to hers.
Why You’ll Love This Recipe
- A budget friendly way to stretch a single head of cabbage into a full meal
- Works pan fried, steamed, or boiled depending on your mood
- Freezer friendly, so a big batch covers multiple future dinners
Ingredients You’ll Need
| Ingredient | Quantity | Notes & Substitutions |
|---|---|---|
| Cabbage, finely shredded | 2 cups | Squeeze out excess moisture after shredding |
| Ground pork | 1/2 lb | Ground chicken or turkey work as leaner options |
| Garlic, minced | 2 cloves | |
| Ginger, grated | 1 tsp | |
| Soy sauce | 1 tbsp | Use tamari for a gluten free version |
| Sesame oil | 1 tsp | |
| Dumpling wrappers | 30 to 35 | Store bought, found in the refrigerated section |
Pro tip: salt the shredded cabbage and let it sit for 10 minutes, then squeeze out the liquid before mixing it into the filling. Skipping this step is the main reason dumpling filling turns watery.
Kitchen Tools & Equipment
- A large mixing bowl
- A small bowl of water for sealing the wrappers
- A steamer basket or large skillet
Step by Step Instructions
Step 1: Prep the Ingredients
Salt the shredded cabbage, let it sit 10 minutes, then squeeze out the excess liquid firmly.
Step 2: Start the Filling
Mix the cabbage with ground pork, garlic, ginger, soy sauce, and sesame oil until well combined.
Step 3: Add Layers of Flavor
Place a spoonful of filling in the center of each wrapper, wet the edges, and fold into your preferred shape, pressing to seal.
Step 4: Bring It All Together
Steam for 8 to 10 minutes, or pan fry in a hot skillet with a splash of water added and covered, until the pork reaches a safe internal temperature per USDA guidelines.
Step 5: Serve and Enjoy!
Serve hot with a dipping sauce of soy sauce, vinegar, and chili oil.
Expert Tips & Common Mistakes to Avoid
Tips:
- Keep unused wrappers covered with a damp towel while you work, since they dry out and crack quickly.
- Don’t overfill the wrappers. A rounded teaspoon is usually enough to seal properly without bursting.
Mistakes:
- Skipping the salt and squeeze step on the cabbage, which leads to watery, bland filling.
- Sealing the wrappers with too little water, which can cause them to pop open during cooking.
Recipe Variations & Customizations
- Swap pork for shrimp or a mix of both for a different flavor.
- Use a gluten free wrapper if avoiding wheat, available at some specialty grocers.
What to Serve With This Dish
These pair well with a bowl of cabbage ramen or a simple side of steamed rice.
How to Store & Reheat Leftovers
Storage: store cooked dumplings in an airtight container in the fridge for up to 3 days.
Reheating: pan fry or steam again briefly to restore texture. The microwave works but softens the wrapper.
Freezing: freeze uncooked dumplings on a tray until solid, then transfer to a bag for up to 3 months. Cook straight from frozen, adding a few extra minutes.
FAQs About This Recipe
Can I make these ahead of time?
Yes, freezing uncooked dumplings is actually the best way to make this recipe ahead, since they cook well straight from frozen.
What’s the easiest way to fold dumplings?
A simple half moon fold with a few pleats along one edge is the easiest to learn, and it still seals just as well as more elaborate shapes.
Final Thoughts
My folding still doesn’t match my mother in law’s, but the filling tastes right, and that’s the part that actually matters at dinner.
Save this one, it’s worth the folding practice.
