Go Back
cabbage dumplings recipe pan-fried with crispy skirt

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

Pan-fried pork and napa cabbage dumplings with crispy golden bottoms, plus a low-carb version using cabbage leaves as the wrapper. Full guide with dipping sauce, crispy skirt technique, and freezer instructions.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Rest for Filling 30 minutes
Total Time 1 hour 15 minutes
Course Appetizer, Main Course
Cuisine Asian, Chinese
Servings 4 (about 35 to 40 dumplings)
Calories 280 kcal

Ingredients
  

Filing

  • 1 lb ground pork (20% fat minimum)
  • 10 oz napa cabbage, finely chopped
  • 2 scallions, finely sliced
  • fresh ginger, grated
  • 2 cloves garlic, minced
  • 2 tbsp soy sauce
  • 2 tsp toasted sesame oil
  • 1 tbsp Shaoxing wine or dry sherry
  • 1/2 tsp white pepper
  • 1 tsp sugar
  • 1 tbsp cornstarch
  • 1 tsp salt (for drawing water from cabbage)

For classic version

  • 1 pack round dumpling wrappers (35 to 40 ct)

For wrapped version

  • 1 medium head napa or green cabbage

Dipping sauce

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

Instructions
 

  • Salt the chopped cabbage, rest 10 to 15 minutes, then wring completely dry in a kitchen towel.
  • Combine all filling ingredients in a large bowl. Mix vigorously in one direction for 3 to 5 minutes until sticky and paste-like. Refrigerate 30 minutes.
  • For classic version: place 1.5 to 2 tsp filling in each wrapper. Moisten edges, fold, pleat, and seal. For wrapped version: blanch cabbage leaves 30 to 60 seconds (napa) or 3 to 5 minutes (green), pat dry, fill with 2 to 3 tbsp filling, and fold into parcels.
  • Classic pan-fry: heat oil in nonstick pan, fry dumplings flat-side down 2 to 3 minutes until golden. Add 1/3 cup water, cover, steam 4 to 5 minutes. Uncover and crisp 1 minute more.
  • Cabbage-wrapped: steam in bamboo steamer 12 to 15 minutes, then sear in oiled pan 2 minutes per side. Or air fry at 375°F for 10 to 12 minutes, flipping once.
  • Mix dipping sauce ingredients together. Serve alongside dumplings immediately.

Notes

Squeezing the cabbage: the single most important step. Wet cabbage ruins the filling. Wring until no more liquid comes out.
One-direction mixing: mix clockwise or counterclockwise consistently. This builds the sticky texture that keeps the filling juicy.
Make a test: microwave one tablespoon of filling for 30 seconds and taste before wrapping the whole batch.
Freezing: freeze uncooked in a single layer until solid, then bag. Cook directly from frozen.