Cabbage Dumplings Recipe (Classic + Low-Carb Wrapped Version)

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Cabbage dumplings are either pan-fried dumplings filled with seasoned ground pork and napa cabbage, and or a low-carb version where softened cabbage leaves replace the dough wrapper entirely around a savory meat filling.

Both versions are excellent and both are worth knowing. The classic filling version is one of the most popular dumplings in all of Chinese cooking. The cabbage-wrapped version is the one blowing up on TikTok right now, and it genuinely delivers.

I am covering both in this guide because they share the same filling and the same dipping sauce. The only real difference is the wrapper.

Key Takeaways

• Moisture control is the most important step in either version. Cabbage holds a lot of water and if you do not squeeze it dry, the filling will be soggy and the dumplings will fall apart
• Mix the filling vigorously in one direction until it becomes sticky and paste-like. This step builds the bouncy texture that makes great dumplings great
• For the cabbage-wrapped version, napa cabbage is the easiest to work with. Green cabbage works too but needs more blanching time
• Freeze uncooked, not cooked. Frozen uncooked dumplings cook directly from frozen in the same pan
• The crispy skirt technique works for any version using dough wrappers and turns a good dumpling into a great one

The Two Versions Explained

Classic cabbage dumplings use finely chopped napa cabbage mixed with seasoned ground pork as the filling, all wrapped in round wheat-flour dough. They are pan-fried until the bottom is golden, then steamed in the same pan to cook through. This is Northern Chinese comfort food, one of the most beloved dumplings in the world.

Cabbage-wrapped dumplings skip the dough entirely. Softened cabbage leaves serve as the wrapper around a seasoned pork or chicken filling. They have no flour, significantly fewer carbs, and a lighter, more delicate texture. This is the version trending hard on TikTok right now, and the technique is closer to stuffed cabbage rolls than traditional dumplings.

They share the same filling recipe. Decide which version you want to make, then follow the same filling instructions below.

Ingredients

For the filling (makes about 35 to 40 dumplings):

Ground pork, 1 lb: At least 20 percent fat. Lean ground pork produces dry, crumbly filling every time.

Napa cabbage, 10 oz, finely chopped: About half a small head after the outer leaves are removed. The finer you chop it, the better the texture. This is not a job for a food processor.

Scallions, 3, finely sliced

Fresh ginger, 1 tablespoon, grated

Garlic, 2 cloves, minced

Soy sauce, 2 tablespoons

Toasted sesame oil, 2 teaspoons: Kadoya Toasted Sesame Oil is the right brand for this. It is the most widely used in Chinese cooking and the flavor is noticeably cleaner than other brands.

Shaoxing wine or dry sherry, 1 tablespoon

White pepper, 1/2 teaspoon

Sugar, 1 teaspoon

Cornstarch, 1 tablespoon: Absorbs residual moisture from the cabbage and helps the filling bind.

For the wrappers (classic version): Store-bought round dumpling wrappers work well. Look for them in the refrigerator section of any Asian grocery store. They are sold fresh or frozen, 40 to 50 per pack. Wonton wrappers are square and thinner; use round dumpling wrappers specifically.

For the cabbage-wrapped version: 1 medium head of napa cabbage or green cabbage, outer leaves reserved whole.

For the dipping sauce:

• 2 tablespoons soy sauce
• 1 tablespoon Chinese black vinegar or rice vinegar
• 1 teaspoon toasted sesame oil
• 1 teaspoon chili crisp or chili oil (optional)
• 1 clove garlic, minced
• 1/2 teaspoon sugar dissolved in 1 tablespoon hot water

Step 1: Prep the Cabbage Filling

Finely chop the napa cabbage into pieces no larger than a centimeter. Place in a colander, sprinkle with 1 teaspoon salt, toss to distribute, and let sit for 10 to 15 minutes. The salt draws the water out through osmosis.

Transfer the cabbage to a clean kitchen towel, gather the corners, and wring out every drop of liquid you can over the sink. This step is not optional. Wet cabbage equals soggy filling and dumplings that burst or fall apart during cooking.

Step 2: Make the Filling

Combine the ground pork, squeezed-dry cabbage, scallions, ginger, garlic, soy sauce, sesame oil, Shaoxing wine, white pepper, sugar, and cornstarch in a large bowl.

Mix vigorously in one direction, either clockwise or counterclockwise, for 3 to 5 minutes until the mixture becomes sticky and holds together when pressed. It should look like a dense paste, not loose ground meat. This one-direction mixing is what gives the filling its bouncy, juicy texture. Mix it longer rather than shorter.

Taste the filling before wrapping. The easiest way is to microwave a small spoonful for 30 seconds on a plate. Adjust salt or soy sauce as needed.

Classic Version: Wrapping and Cooking

Wrapping

Place a dumpling wrapper on a clean, dry surface. Spoon about 1.5 to 2 teaspoons of filling into the center. Do not overfill. Overstuffed dumplings burst.

Moisten the edge of the wrapper with a small amount of water using your finger. Fold the wrapper in half over the filling to form a half-moon. Press the center point together first, then pleat one side toward the center in small folds, pressing firmly as you go. The filling should be completely sealed with no air pockets. Set the finished dumpling flat-side down.

A simple half-moon with no pleats is completely acceptable for beginners and still produces a good result.

Work in batches and cover finished dumplings with a damp kitchen towel so they do not dry out.

Pan-frying (the crispy potsticker method)

Heat 1.5 tablespoons of vegetable oil in a 10 or 12-inch nonstick pan over medium-high heat. Arrange the dumplings flat-side down in a single layer with a small gap between each one. Fry for 2 to 3 minutes without moving them until the bottoms are golden brown.

Add 1/3 cup of water to the pan, stand back from the steam, and immediately cover with a lid. Steam for 4 to 5 minutes until the water has fully evaporated. Remove the lid and fry for 1 more minute to re-crisp the bottoms.

Slide onto a plate crispy-side up and serve immediately with dipping sauce.

How to Make the Crispy Skirt

The lacy, connected crust that forms around the base of pan-fried dumplings looks impressive and adds real crunch. It is easier to make than it looks.

Whisk together 1/4 cup cold water, 1 teaspoon cornstarch, and 1 teaspoon all-purpose flour until smooth. The slurry needs to be stirred right before pouring since the starch settles immediately.

After the dumplings have fried 2 minutes on the first side and have a golden base, pour the slurry evenly into the pan so it comes about a quarter of the way up the dumplings. Cover with a lid and cook on medium-high for 5 to 6 minutes. Remove the lid and cook another 1 to 2 minutes until all the water evaporates and the starch forms a translucent golden web connecting the dumplings.

Place a flat plate face-down over the pan, then flip the pan and plate together in one quick motion. The skirt lands on top, golden side up.

This only works with a nonstick pan. The skirt will not release from stainless steel or cast iron.

Cabbage-Wrapped Version: Prepping the Leaves

The goal is leaves that are pliable enough to fold without tearing but still have enough structure to hold the filling.

Napa cabbage (recommended for beginners): Bring a pot of water to a boil. Separate the leaves. Submerge 2 to 3 leaves at a time for 30 to 60 seconds until softened but not limp. Remove immediately and lay flat on a kitchen towel to dry. Pat thoroughly dry.

Green cabbage: Needs 3 to 5 minutes in boiling water to fully soften. The central rib is thick and should be shaved down with a knife or peeled back slightly so the leaf folds without cracking.

Freeze-thaw method (no boiling): Freeze the whole cabbage overnight. Leave it on the counter to thaw fully the next day. The leaves will be naturally soft and pliable, ready to use without any cooking.

After any method, trim any remaining thick rib sections and pat the leaves completely dry before filling.

Cabbage-Wrapped Version: Filling and Cooking

Use the same filling from above. Lay a prepared cabbage leaf flat. Place 2 to 3 tablespoons of filling in the lower third. Fold the sides in over the filling, then roll upward from the bottom into a compact parcel. The cabbage will seal itself once the filling is snug.

Steaming then pan-searing (best result)

Place the rolls seam-side down in a bamboo steamer lined with parchment paper. A 10-inch 2-tier bamboo steamer fits about 8 to 10 rolls per tier. Steam over boiling water for 12 to 15 minutes until the filling is cooked through.

Heat a thin layer of oil in a nonstick pan over medium-high heat. Sear the steamed rolls seam-side down for 2 minutes, then flip and sear the other side for 2 minutes. You want some color on the outside.

Air fryer method

Lightly brush or spray the rolls with oil. Air fry at 375 degrees for 10 to 12 minutes, flipping once at the 6-minute mark. The outside gets pleasantly charred at the edges.

This method consistently produces the neatest presentation and the crispiest exterior of any cooking method. Check that the internal temperature of the filling reaches 165 degrees.

The Dipping Sauce

Mix all sauce ingredients together and taste. The balance you are looking for is salty from the soy sauce, sour from the vinegar, a little spicy from the chili crisp, and slightly sweet from the dissolved sugar.

Marukan Seasoned Rice Vinegar is good for beginners since the seasoning is built in. Chinese black vinegar (Chinkiang) is deeper and more complex if you can find it.

For a soy-free version: substitute coconut aminos for the soy sauce, and add an extra pinch of salt since coconut aminos is sweeter and less salty.

Troubleshooting

The filling is too wet. The cabbage was not squeezed dry enough. It needs to be wrung out aggressively in a kitchen towel, not just drained in a colander. This step cannot be rushed.

The dumplings are bursting during cooking. Either overfilled or the filling was too wet. Use less filling per wrapper and make sure the filling is thoroughly squeezed dry.

The filling tastes bland. Season more aggressively. The filling needs to be slightly overseasoned on its own because the wrapper or cabbage leaf mutes the flavor. Add more soy sauce or a small pinch of chicken bouillon powder.

The cabbage leaves are tearing. Underblanched leaves are brittle. Go longer in the boiling water, especially with green cabbage. The freeze-thaw method eliminates this problem entirely.

The dumplings are sticking to the pan. Not enough oil, the pan was not hot enough before adding the dumplings, or the dumplings were moved too early. Let them fry untouched until the bottoms release cleanly on their own.

The crispy skirt is burning before it crisps. The heat was too high. Use medium rather than medium-high during the slurry stage, and watch the pan the entire time.

Tips for the Best Dumplings

Do not use a food processor to chop the cabbage. It creates an uneven, watery pulp. Hand-chop the cabbage into small pieces with a knife.

Make a test dumpling before wrapping the whole batch. Pan-fry one and taste the filling. It is much easier to add more seasoning to the bowl than it is to unwrap and re-stuff.

Work fast once the dumplings are assembled. The moisture from the filling slowly softens the wrappers. Wrap a batch, cook it, then wrap the next batch. Do not let assembled dumplings sit for more than 15 minutes before cooking.

Rest the filling for at least 30 minutes in the fridge before wrapping. This lets the flavors meld and firms the mixture, making it easier to handle.

Protein Variations

Shrimp: Coarsely chop raw peeled shrimp and mix with the pork for a shrimp and pork combination that is sweet and juicy. A straight shrimp filling with no pork works well in the cabbage-wrapped version specifically.

Ground chicken: Works in both versions. Add 1 extra teaspoon of sesame oil and a tablespoon of neutral oil to compensate for the lower fat content.

Vegetarian: Replace the pork with pressed firm tofu crumbled small, 4 oz of shiitake mushrooms finely diced, and a handful of soaked glass noodles cut into short pieces. The noodles absorb excess moisture and improve texture.

Korean-style: Add 1 tablespoon of gochujang and substitute the Shaoxing wine with 1 tablespoon of rice vinegar. Use ground beef instead of pork. This is the version making the rounds on TikTok as “protein cabbage pillows” and it is very good.

How to Freeze and Reheat

To freeze: Arrange assembled uncooked dumplings in a single layer on a parchment-lined baking sheet, not touching. Freeze for at least 4 hours until solid, then transfer to a zip-top bag with as much air removed as possible. Label with the date. Good for 2 to 3 months.

Cooking from frozen: Pan-fry the same as fresh but extend the steaming time to 5 to 7 minutes. Do not thaw first. Boil from frozen by adding 2 to 3 extra minutes to the cooking time.

Do not freeze cooked dumplings. The wrappers turn soggy and tear when reheated.

Reheating cooked leftovers: Heat a small amount of oil in a pan over medium. Add leftover dumplings, add 2 tablespoons of water, cover for 3 to 4 minutes, uncover and let the bottoms crisp back up. Microwave works but destroys the texture.

More Cabbage Recipes

Cabbage is one of the best value ingredients in the produce section and there are a lot of excellent things to do with it. My Golumpki Soup Recipe takes the same stuffed-cabbage concept and turns it into a one-pot soup that is even better the next day. My Cabbage Alfredo Recipe uses shredded cabbage as a pasta substitute with a butter, cream, and parmesan sauce.

For more ideas, the full Best Cabbage Recipes roundup covers everything worth making this year.

Conclusion

Cabbage dumplings come down to three things: squeeze the cabbage dry, mix the filling until it is genuinely sticky, and do not overfill the wrapper. Get those three things right and the rest is just practice. The crispy skirt is a bonus step that takes the finished dish from good to something that looks and tastes like it came from a restaurant. The cabbage-wrapped version requires even less technique and the air fryer method in particular is one of the most practical, low-effort dinners in the whole cabbage category.

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