Let me tell you something that changed the way I think about dumplings. A while back I had a head of napa cabbage sitting in my fridge – too much for soup, not enough for a salad. I did not want to make yet another stir-fry. So I blanched a few of the larger leaves, wrapped some seasoned chicken mince inside them, and baked the whole thing. What came out of that oven was one of the most satisfying dinners I had made in months.
This cabbage dumpling recipe is not a compromise. It is not the sad, low-carb version of something better. The cabbage wrapper gives you a softness that dough actually cannot – almost silky, with a gentle sweetness that plays beautifully off the sesame and ginger in the filling. And when you pan-fry them after baking, you get those golden, slightly crispy edges that make people ask for seconds.
If you have been looking for an easy cabbage dumpling recipe that fits into a healthy weeknight routine without requiring a whole afternoon, this is it. Thirty minutes, one bowl, one baking tray. Whether you are new to making cabbage dumplings or you have tried them before, this guide covers everything you need.
Key Takeaways for This Cabbage Dumpling Recipe
Before we get into the details, here is what you need to know about this cabbage dumpling recipe:
Napa cabbage leaves replace dough entirely in this cabbage dumpling recipe, making these naturally gluten-free and low in carbohydrates. The dumpling filling combines chicken mince, mushrooms, carrot, ginger and sesame oil for a deeply flavoured result. You blanch the leaves for just 2 to 3 minutes so they fold without tearing. Bake covered at 240 degrees Celsius for 20 minutes, then optionally pan-fry for golden edges. Serve your cabbage dumplings with crispy chilli oil and soy sauce – both are non-negotiable.
What Are Cabbage Dumplings?
Cabbage dumplings are a style of dumpling where a blanched cabbage leaf – typically napa cabbage, also called Chinese cabbage – acts as the wrapper around a seasoned meat or vegetable filling. Instead of folding dough, you fold the leaf. The result is closer to a delicate dumpling bake format than a traditional gyoza, but the flavour profile of this cabbage dumpling recipe lands firmly in dumpling territory.
The concept of cabbage dumplings appears across multiple food cultures. In Chinese cabbage dumpling recipes, cabbage is most often part of the dumpling filling – paired with pork and aromatics. In Polish and Russian cabbage dumpling traditions, the leaf itself has long been used as a wrapper for stuffed rolls. In Greek and German variations, cabbage rolls are a staple comfort food with regional spice profiles. What makes this particular cabbage dumpling recipe special is that it brings the Asian-inspired seasoning – sesame, ginger, soy – to that leaf-wrapping technique, creating something that feels simultaneously familiar and new.
According to Healthline’s guide to the health benefits of cabbage, the vegetable is rich in vitamin K, vitamin C and antioxidants, making it a genuinely nourishing swap for traditional dough wrappers – not just a low-carb compromise.
Why Napa Cabbage Is the Best Cabbage for a Cabbage Dumpling Recipe
Not all cabbage is created equal when it comes to making cabbage dumplings. Regular green cabbage has a tougher, more fibrous structure – it can work, but it takes longer to soften and tends to split when you roll it tight. Napa cabbage, sometimes spelled nappa cabbage, has thinner and more pliable leaves with a higher water content. Once blanched for 2 to 3 minutes in salted water, they become almost translucent and fold without tearing – which is exactly what you need for a reliable cabbage dumpling recipe.
The flavour is also gentler. Napa cabbage has a subtle sweetness that does not fight the filling – it frames it. From a nutrition standpoint, it is low in calories and carbohydrates, high in vitamin K and vitamin C, and delivers a real vegetable boost to every bite of your cabbage dumplings. If you cannot find napa cabbage, savoy cabbage leaves make a decent substitute, though they will need an extra minute in the blanching water.
You will want to use the large outer leaves for your cabbage dumpling recipe – aim for 12 to 14. The smaller inner leaves are not wide enough to wrap properly. Do not throw them away though. Slice them thin and add them to a quick soup or saute.
For more inspiration on what to do with this versatile ingredient, take a look at our guide to purple cabbage juice – another great way to get more cabbage into your diet.
The Cabbage Dumpling Filling Recipe – What Makes It Work
The filling in this chicken cabbage dumpling recipe follows the logic of a classic Asian dumpling filling recipe – aromatics, protein, fat and texture. According to The Woks of Life’s ultimate dumpling recipe guide, the key to any great dumpling filling is balance between moisture, seasoning and fat. The same principle applies to this cabbage dumpling recipe.
Here is what you are working with in this cabbage dumpling recipe: 500g chicken mince as the protein base – lean but not dry once mixed with the vegetables and sesame oil. Then 100g chestnut mushrooms, finely chopped, which add a meaty and earthy depth along with moisture. One carrot, finely chopped, brings sweetness and structure. Three spring onions deliver freshness with a slight sharpness. Two large garlic cloves are essential. Half a tablespoon of grated ginger is where the warmth comes from. And one tablespoon of sesame oil – the whole thing smells incredible the moment you add this to your dumpling filling.
A note on mixing: use your hands. I know it sounds messy, but you need to feel when the mixture comes together evenly. A spoon does not give you the same feedback. Before you shape your cabbage dumplings, fry a teaspoon of the mixture in a small pan with a drop of oil. Taste it. Adjust the salt. This one step is the difference between a dumpling filling that is okay and one that tastes exactly right.
Vegetarian Cabbage Dumpling Recipe Option
Want to make a vegetarian cabbage dumpling recipe? Replace the chicken mince with finely chopped firm tofu or a mix of lentils and mushrooms. The sesame-ginger base carries both beautifully. You can also swap chicken for pork dumpling filling – pork mince with the same aromatics – for a richer and more traditional cabbage dumpling recipe. Pork is one of the most popular and fastest-growing variations in this category right now.
How to Make This Cabbage Dumpling Recipe Step by Step
Follow these steps exactly and your cabbage dumplings will come out perfectly every time. The whole cabbage dumpling recipe takes around 30 minutes from start to finish.
Step 1: Blanch the Cabbage Leaves
Bring a large deep pot of salted water to the boil. Break off 12 to 14 of the large outer leaves from the napa cabbage. Drop them into the boiling water and simmer for 2 to 3 minutes until they are soft and pliable – you will see them turn slightly translucent. Remove them and lay them flat on a baking tray lined with kitchen paper. Pat them dry. This matters for your cabbage dumpling recipe: excess water will steam the filling instead of letting it roast properly.
Step 2: Make the Chicken Dumpling Filling
In a large bowl, combine the chicken mince, mushrooms, carrot, spring onion, garlic, ginger, sesame oil, salt and pepper. Mix well – use your hands for this. Then fry a teaspoon of the mixture in a pan, taste it and adjust the salt before you commit to wrapping your cabbage dumplings.
Step 3: Shape the Cabbage Dumplings
Place 1 to 2 tablespoons of filling at the base of a cabbage leaf. Fold the sides of the leaf in over the filling, then roll it up from the base – tightly but not so tight the leaf tears. Think of rolling a burrito with a more delicate wrapper. Repeat with all the leaves to form your cabbage dumplings. You will have about half the filling left over – we will get to that below.
Step 4: The Dumpling Bake Method
Preheat your oven to 240 degrees Celsius, or 220 degrees on a fan setting. Place the cabbage dumplings in a baking tray seam-side down and cover the tray tightly with foil. Bake for 20 minutes. The foil creates a steamy environment that gently cooks the filling all the way through. You can eat the cabbage dumplings straight out of the oven at this point – the filling will be juicy and the cabbage tender. This dumpling bake method is one of the simplest and most effective ways to cook them in volume, especially if you are making this cabbage dumpling recipe for more than two people.
Step 5: The Optional Pan-Fry
Heat a frying pan with a drizzle of oil over medium-high heat. Place the baked cabbage dumplings in the pan and fry for 2 to 3 minutes per side until golden and slightly crispy on the edges. This step is optional only in theory. In practice, those golden edges are the whole reason people ask for this cabbage dumpling recipe again. The contrast between the soft cabbage and the caramelised bottom is what makes it. According to The Woks of Life’s pork and cabbage potsticker recipe, the combination of steaming then frying is the traditional method for achieving that signature texture in Chinese dumpling cooking. Here we simply reverse it – bake first, then fry – and it works beautifully.
Step 6: Serve Your Cabbage Dumplings
Plate your cabbage dumplings up and serve immediately with crispy chilli oil and soy sauce. Both are non-negotiable. The chilli oil brings heat and richness. The soy brings salt and umami. Together they make this cabbage dumpling recipe complete.
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Cabbage Dumpling Recipe — The Healthy, Low-Carb Trick You’ll Make Every Week
- Total Time: 30 minutes
- Yield: 12–14 cabbage dumplings (serves 2–3)
Description
This easy cabbage dumpling recipe uses blanched napa cabbage leaves as a low-carb wrapper filled with seasoned chicken mince, mushrooms, ginger, garlic, and sesame oil. Baked until juicy, then pan-fried for golden crispy edges. Ready in 30 minutes, naturally gluten-free, and deeply satisfying.
Ingredients
12–14 large napa cabbage leaves
500g chicken mince
100g chestnut mushrooms, finely chopped
1 medium carrot, finely chopped
3 spring onions, finely chopped
2 large garlic cloves, finely chopped
½ tbsp grated fresh ginger
1 tbsp sesame oil
Olive oil, salt and black pepper
To serve: crispy chilli oil, soy sauce
Instructions
1. Bring a large pot of salted water to the boil. Add cabbage leaves and simmer 2–3 minutes until soft and pliable. Remove, lay flat, and pat very dry.
2. Preheat oven to 240°C / 220°C fan.
3. In a large bowl combine chicken mince, mushrooms, carrot, spring onion, garlic, ginger, sesame oil, salt and pepper. Mix well with your hands.
4. Fry a teaspoon of filling in a small pan, taste and adjust salt.
5. Place 1–2 tbsp filling at the base of each cabbage leaf. Fold in sides, roll up tightly. Repeat with all leaves.
6. Place dumplings seam-side down in a baking tray. Cover tightly with foil. Bake 20 minutes.
7. Heat oil in a frying pan over medium-high heat. Pan-fry dumplings 2–3 minutes per side until golden.
8. Serve immediately with crispy chilli oil and soy sauce.
Notes
Pat cabbage leaves very dry after blanching — excess moisture makes the filling watery.
Fry a teaspoon of filling before wrapping to check seasoning.
Leftover filling: shape into flat patties and pan-fry. Serve with stir-fried vegetables.
Freeze raw filling (not assembled dumplings) for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Bake then Pan-Fry
- Cuisine: Asian-Inspired, Chinese
Nutrition
- Serving Size: 4–5 dumplings
- Calories: 210
- Sugar: 3g
- Sodium: 420mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 85mg
Keywords: cabbage dumpling recipe, cabbage dumplings, easy dumpling recipe, chicken dumpling recipe, napa cabbage recipes, dumpling filling recipe, dumpling bake, low-carb dumplings, healthy dumpling recipe
What to Do With the Leftover Cabbage Dumpling Filling
You will have approximately half the chicken filling left over after wrapping all your cabbage dumplings. The best thing to do is to shape the leftover dumpling filling into small flat patties and fry them in an oiled pan over medium heat until cooked through. Serve them alongside stir-fried vegetables for a second meal that takes under ten minutes. They are like little pan-fried meatballs and they are genuinely delicious. The flavour is actually more concentrated because there is no cabbage softening it.
You can also keep the raw dumpling filling in the fridge for up to 24 hours if you want to make a fresh batch of cabbage dumplings the next day. Just bring it back to room temperature for a few minutes before wrapping so it holds together better. This works especially well alongside our quick and easy dinner ideas rotation – make the cabbage dumpling filling once and eat twice.
Cabbage Dumpling Recipe Variations Around the World
What is fascinating about this dish is how the same core idea – meat or vegetables wrapped in cabbage – shows up in completely different food cultures, each with its own identity. Here is how the cabbage dumpling recipe takes shape around the world.
Chinese Cabbage Dumpling Recipe
The classic Chinese cabbage dumpling recipe uses napa cabbage combined with pork mince, ginger, garlic and soy sauce. The filling is wrapped in thin dough or, in this style, the leaf itself. Often steamed or pan-fried, these Chinese cabbage dumplings are the origin point for what most people think of when they hear the word dumpling. For a fully authentic deep dive, The Woks of Life’s ultimate dumpling recipe is the definitive reference.
Polish Cabbage Dumpling Recipe
Polish cabbage dumplings, known as golabki, are stuffed cabbage rolls filled with pork mince and rice, slow-braised in a light tomato sauce. They are heavier and more rustic than the Asian-style cabbage dumpling recipe, built for cold winters and long Sunday meals. The technique of blanching and rolling is identical to this recipe – only the filling and sauce differ.
Russian Cabbage Dumpling Recipe
Russian cabbage dumplings follow a similar logic to the Polish version – braised cabbage rolls with a hearty meat filling, typically served with sour cream. The cabbage is often boiled longer and the rolls are tighter than in this cabbage dumpling recipe. Comfort food at its most direct.
German Cabbage Dumpling Recipe
German cabbage dumplings, called kohlrouladen, are stuffed with pork, beef or veal mince and braised in stock with root vegetables. They are a staple of German home cooking, typically served with mashed potatoes or bread dumplings on the side.
Greek Cabbage Dumpling Recipe
Greek cabbage dumplings, known as lahanodolmades, are rice and meat rolls served in avgolemono – a bright, velvety egg and lemon sauce. The contrast between the rich filling and the acidic sauce is remarkable. A completely different flavour direction from this Asian-style cabbage dumpling recipe, but built on exactly the same wrapping technique.
Vegetarian Cabbage Dumplings
Vegetarian cabbage dumplings replace meat with firm tofu, glass noodles, mixed mushrooms and soy sauce. The result is lighter and brighter but still deeply satisfying. The sesame-ginger base of this cabbage dumpling recipe works equally well without the chicken, and the texture of finely chopped mushrooms gives the filling enough structure to hold its shape inside the leaf.
How to Store and Reheat Cabbage Dumplings
Knowing how to store your cabbage dumplings properly means you can make this cabbage dumpling recipe ahead and enjoy it across multiple meals.
Refrigerator
Place cooled cabbage dumplings in an airtight container and store in the fridge for up to 3 days. Reheat in the microwave for 2 minutes, or better yet, pan-fry them again from cold. They come out just as good the second day, sometimes with even better colour on the bottom.
Freezer
Do not freeze the assembled cabbage dumplings. The cabbage releases too much water when it defrosts and the texture suffers. Instead, freeze the raw dumpling filling in a sealed bag or container. Defrost overnight in the fridge, then blanch fresh cabbage leaves and assemble to order. This works well for meal prep – make a double batch of cabbage dumpling filling, freeze half, and you are halfway to dinner on a future weeknight.
Cabbage Dumpling Recipe with Beef – A Hearty Variation
A cabbage dumpling recipe with beef is especially popular in Eastern European-style cooking. Use 500g beef mince in place of chicken to make these beef cabbage dumplings. Add a pinch of smoked paprika and some finely chopped white onion to the filling. The bolder flavour of beef stands up beautifully to the cabbage and works particularly well in the German or Polish style – braised in a light tomato sauce rather than baked dry.
If you want to explore more high-protein chicken and beef dinner options beyond this cabbage dumpling recipe, our collection of easy healthy recipes has plenty of weeknight-friendly ideas that follow the same logic: simple technique, real ingredients, maximum flavour.
How to Make Lazy Cabbage Rolls – The Deconstructed Cabbage Dumpling Recipe
The lazy version of this cabbage dumpling recipe skips the wrapping entirely. Brown the filling in a pan, then shred or roughly chop the cabbage and cook it directly into the pan with the meat, a splash of soy sauce and sesame oil. Serve it as a bowl. All the flavour of a cabbage dumpling recipe, none of the rolling. It is genuinely excellent as a 15-minute weeknight dinner, and the texture from the slightly caramelised cabbage is addictive.
This approach is also a great way to use up the inner leaves of the napa cabbage – the ones that are too small to wrap for your cabbage dumplings but too good to waste. Slice them thin, add them to the pan in the last few minutes, and you have a complete one-pan meal with almost no washing up.
Making a Cabbage Dumpling Bake for a Crowd
Scale up this cabbage dumpling recipe and layer the cabbage dumplings in a large roasting dish. Add a quarter cup of chicken stock to the bottom of the dish before covering with foil. This creates steam and prevents sticking when cooking for 4 to 6 people. The dumpling bake format is one of the fastest-growing search trends in this category – up over 110 percent in the past year – because it takes all the effort of individual cooking and collapses it into one tray. Fewer pans, same result from your cabbage dumpling recipe.
Pair this cabbage dumpling recipe with our 30 easy Japanese recipes guide for more Asian-inspired ideas that work equally well for weeknight dinners and weekend entertaining.
What to Serve with Cabbage Dumplings
Crispy chilli oil and soy sauce are the core serving suggestion for this cabbage dumpling recipe and they are all you really need. But if you want to build your cabbage dumplings into a fuller meal, a light cucumber salad with rice vinegar and sesame seeds works beautifully alongside. So does a simple miso broth, or a bowl of plain steamed rice to balance the richness of the filling.
For a more substantial spread, our lemon ginger chicken pairs well as a second main alongside these cabbage dumplings. And if you are keeping things low-carb across the whole meal, the low-carb pasta options on the site give you a satisfying starchy element without undoing the work the cabbage wrapper does in this cabbage dumpling recipe.
Frequently Asked Questions About the Cabbage Dumpling Recipe
What are cabbage dumplings?
Cabbage dumplings are a style of dumpling where a blanched cabbage leaf – typically napa cabbage – replaces the traditional dough wrapper. In this cabbage dumpling recipe, the leaf is wrapped around a seasoned meat or vegetable filling, then baked or steamed. They are naturally gluten-free, lower in carbohydrates than dough-based dumplings, and popular across Chinese, Polish, Russian, German and Greek cuisines in different forms.
What type of cabbage is used for dumplings?
Napa cabbage, also called Chinese cabbage, is the best choice for this cabbage dumpling recipe. Its leaves are large, thin and pliable – they soften quickly when blanched and fold without tearing. Savoy cabbage is a good substitute if napa is not available. Regular green cabbage can work but needs a longer blanching time and is tougher to roll tightly. Red cabbage is generally too stiff and strongly flavoured to use in a cabbage dumpling recipe.
How long to blanch cabbage for dumplings?
Blanch napa cabbage leaves in well-salted boiling water for 2 to 3 minutes when making this cabbage dumpling recipe. You are looking for the leaves to turn slightly translucent and become soft enough to fold without cracking. Do not go beyond 3 to 4 minutes or they will become too delicate to handle and may tear during rolling. After blanching, pat them very dry – excess moisture leads to a watery dumpling filling during baking.
How to make lazy cabbage rolls?
The lazy version of this cabbage dumpling recipe skips the wrapping entirely. Brown the filling in a pan, shred the cabbage and cook it directly into the pan with the meat, a splash of soy sauce and sesame oil. Serve as a bowl. All the flavour of the full cabbage dumpling recipe, none of the assembly. This is an excellent 15-minute weeknight option and works especially well when you have leftover dumpling filling already made.
Can I make cabbage dumplings with beef?
Yes. A cabbage dumpling recipe with beef is popular in Eastern European traditions. Use 500g beef mince in place of chicken and add a pinch of smoked paprika and finely chopped white onion to the filling. The bolder flavour of beef works particularly well in a braised version of this cabbage dumpling recipe with a light tomato sauce.
Can I freeze cabbage dumplings?
Do not freeze the assembled cabbage dumplings – the cabbage releases too much water on defrosting. When using this cabbage dumpling recipe for meal prep, freeze the raw dumpling filling instead, sealed in a container, for up to 3 months. Defrost overnight in the fridge, then blanch fresh cabbage leaves and assemble fresh.
What is the difference between Chinese and Russian cabbage dumplings?
A Chinese cabbage dumpling recipe typically uses napa cabbage as part of the filling inside a thin dough wrapper, seasoned with soy, ginger and sesame. A Russian cabbage dumpling recipe uses the cabbage leaf itself as the wrapper around a meat and rice filling, braised in stock or tomato sauce. Different technique, different flavour profile, same foundational idea as this cabbage dumpling recipe.
More Recipes to Try After This Cabbage Dumpling Recipe
If this cabbage dumpling recipe is your kind of cooking – simple technique, real ingredients, maximum flavour – here are some other recipes from the site worth bookmarking:
Dumpling Bake Recipe – the crowd-friendly tray version of this cabbage dumpling recipe, perfect for feeding four or more people at once.
Lemon Ginger Chicken – same flavour profile as the cabbage dumpling filling, served as a main dish with the same aromatic base of ginger and garlic.
Quick and Easy Dinner Ideas – a roundup of weeknight recipes that follow the same logic as this cabbage dumpling recipe: minimal effort, real satisfaction.
30 Easy Japanese Recipes – Asian-inspired cooking ideas that pair naturally with this cabbage dumpling recipe for a fuller spread.
Low-Carb Pasta Options – if you are keeping meals low in carbohydrates like in this cabbage dumpling recipe, these pair well alongside the dumplings for a more substantial dinner.
Easy Healthy Recipes – a broader collection of clean, real-food recipes with the same principle as this cabbage dumpling recipe: cook well, eat better.
Purple Cabbage Juice – another great way to use up any remaining cabbage from this cabbage dumpling recipe and get more of its nutritional benefits into your daily routine.
Final Thoughts on This Cabbage Dumpling Recipe
This cabbage dumpling recipe has stayed in my regular weeknight rotation for one reason: it delivers something that feels special without requiring much from you. The napa cabbage does the structural work. The sesame-ginger dumpling filling does the flavour work. All you have to do is roll and bake your cabbage dumplings.
Whether you make this cabbage dumpling recipe with chicken, swap to pork for a richer filling, go fully vegetarian, or skip the wrapping entirely for the lazy bowl version – the technique stays the same. Once you have made these cabbage dumplings twice, you will do it without thinking. And that is the kind of recipe worth keeping.
If you try this cabbage dumpling recipe, leave a comment below and tell me which version you went for – and whether you pan-fried for the golden edges. You should have. But even if you did not, you still made something worth eating.
