Cabbage dumplings

Cabbage Dumplings

If you love cozy, savory comfort food but want something a little lighter and veg-forward, these cabbage dumplings are about to become your new weeknight (and weekend) favorite—simple, satisfying, and endlessly adaptable.

What Are Cabbage Dumplings, Really?

Cabbage dumplings are exactly what they sound like: tender dumpling wrappers filled with a flavorful cabbage-based mixture, then steamed, pan fried, or boiled until juicy and piping hot. Think of them as the love child between a classic Chinese dumpling and a veggie-forward dinner that doesn’t weigh you down.

This cabbage dumplings recipe is built around finely shredded cabbage, aromatics like garlic and ginger, and a touch of soy sauce and sesame oil for that unmistakable Asian comfort-food flavor. You can keep them totally vegetarian or vegan, make healthy cabbage dumplings with less oil and more vegetables, or lean into tradition with classic cabbage and pork dumplings like you’d find in a good neighborhood dumpling house.

I started making homemade cabbage dumplings when my kids were in high school and one of them went vegetarian “for a month.” You can probably guess how that went—she’s still vegetarian 9 years later, and these vegetarian cabbage dumplings became one of those staple recipes I make year after year. They’re just as welcome as a cozy cabbage dumplings dinner as they are as a fun cabbage dumplings appetizer when friends come over.

Whether you want steamed cabbage dumplings, pan fried cabbage dumplings with a crispy bottom, or tender boiled cabbage dumplings like you’d see at a Lunar New Year spread, this recipe gives you options and plenty of room to play.

Why You’ll Love This Cabbage Dumplings Recipe

• Veggie-packed but hearty – These dumplings are loaded with cabbage, scallions, and carrots, so you’re getting vegetables in every single bite.
• Flexible filling – Make a simple vegetarian cabbage dumplings filling, go full vegan, or add pork or chicken if you want more protein.
• Freezer-friendly – You can freeze a whole tray of homemade cabbage dumplings and cook them straight from frozen for an easy last-minute meal.
• Multiple cooking methods – Steam, boil, or pan fry; you can even mix and match in one batch.
• Crowd-pleasing appetizer or meal – Serve them as a cabbage dumplings appetizer for a party or as a full cabbage dumplings meal over rice or noodles.
• Great for beginners – The folding method is simple, and I’ll walk you through visual cues, textures, and little tricks that make it feel doable.
• Customizable for gluten-free eaters – With gluten free cabbage dumplings wrappers or rice paper, everyone gets to join the dumpling party.
• Budget-friendly – Cabbage is usually one of the cheapest vegetables in the store, so you can feed a crowd without blowing your grocery budget.

Ingredients for Cabbage Dumplings

You don’t need anything fancy for this cabbage dumplings recipe—just a few staples and some fresh produce. I’ll give you the basic vegetarian filling, plus notes for cabbage and pork dumplings and vegan swaps.

For the Dumpling Filling (Vegetarian Base)

• 4 cups finely shredded green cabbage (about ½ medium head)
  • Try to shred it very finely; a food processor with the shredding disk works great.
• 1 teaspoon kosher salt (for drawing out water from the cabbage)
• 1 cup finely shredded carrot (1–2 medium carrots)
• 1 cup finely chopped mushrooms (shiitake or cremini work well)
• 4 scallions, finely sliced (white and green parts)
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, finely grated
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon toasted sesame oil
• 1 tablespoon neutral oil (like canola, avocado, or grapeseed)
• 1 tablespoon cornstarch (helps bind the filling so it’s not watery)
• ½ teaspoon ground white pepper (or black pepper if that’s what you have)

For Optional Pork Version (Cabbage and Pork Dumplings)

• ½ pound ground pork
  • Mix it into the drained cabbage mixture before adding cornstarch; you may want to add 1 extra tablespoon soy sauce and another pinch of salt.

For Vegan Cabbage Dumplings

• Omit the pork and mushrooms if you like, or swap mushrooms with:
  • ½ cup finely crumbled firm tofu or
  • ½ cup finely minced cooked tempeh
• Make sure your wrappers are egg-free (many are, but always check the label).

Dumpling Wrappers

• 40–45 round dumpling wrappers (gyoza or potsticker style)
  • Look in the refrigerated section of Asian markets or many grocery stores; avoid wonton wrappers if you want the traditional round shape.
  • For gluten free cabbage dumplings, look for gluten-free dumpling wrappers (some brands use rice flour or a blend) or use softened rice paper wrappers as a workaround.

For Cooking

• 2–3 tablespoons neutral oil (for pan fried cabbage dumplings)
• ½ cup water or broth (for steaming in the pan)

For Cabbage Dumplings Sauce (Simple Dipping Sauce)

• ¼ cup soy sauce (or tamari)
• 2 tablespoons rice vinegar
• 1 teaspoon toasted sesame oil
• 1 teaspoon sugar or honey
• 1 clove garlic, grated or very finely minced
• ½ teaspoon grated ginger (optional)
• 1–2 teaspoons chili crisp, chili oil, or a pinch of red pepper flakes (optional but highly recommended)
• 1 tablespoon thinly sliced scallions or cilantro for garnish

You can absolutely use store-bought dumpling sauce if that’s easier, but this quick homemade cabbage dumplings sauce really lifts the flavors.

Directions: How To Make Cabbage Dumplings

You know what? Making homemade cabbage dumplings looks more intimidating than it actually is. Once you make a few, your hands will remember the rhythm. Let’s walk through it step by step.

1. Prep and Salt the Cabbage

Place the finely shredded cabbage in a large bowl and sprinkle it with the 1 teaspoon of kosher salt. Toss with your hands to coat evenly. Let it sit for 10–15 minutes; the salt will draw out excess moisture.

After it rests, grab handfuls of cabbage and squeeze firmly over the sink or a bowl—like you’re wringing out a dishcloth. You want to remove as much liquid as you can; this is one of the biggest secrets for a cabbage dumplings filling that’s not soggy.

2. Mix the Filling

In a large mixing bowl, combine the squeezed cabbage, shredded carrot, chopped mushrooms, and sliced scallions.

Add the minced garlic, grated ginger, soy sauce, sesame oil, and neutral oil. Stir until everything is evenly coated and fragrant.

Sprinkle the cornstarch and white pepper over the top and mix again, making sure the cornstarch is well-distributed. This helps the cabbage dumplings filling cling together and stay juicy but not watery when cooked.

If adding pork or tofu:
Add the ground pork or crumbled tofu now and gently mix with clean hands or a wooden spoon until everything looks uniform. Don’t overwork it; just enough so there are no large clumps.

3. Set Up a Dumpling Station

Get yourself organized—this makes the wrapping part relaxing instead of messy chaos.

• Place the stack of dumpling wrappers on a plate and cover them with a slightly damp kitchen towel so they don’t dry out.
• Fill a small bowl with water; you’ll use this as “glue” for sealing the dumplings.
• Have a large tray or baking sheet lined with parchment paper ready for your wrapped dumplings. Lightly dust it with cornstarch if the air is very humid.

4. Fill and Fold the Dumplings

Place one wrapper in the palm of your non-dominant hand. Spoon about 1 to 1½ teaspoons of filling into the center. Don’t overfill—this is one of the most common beginner mistakes and leads to burst dumplings.

Dip your finger into the water and lightly moisten the entire edge of the wrapper.

Now, fold:

• Easiest method (half-moon):
  Fold the wrapper in half over the filling to make a half-moon shape, pressing the edges together firmly to seal. You can leave it plain or add 2–3 small pleats along one side for looks.

• Classic pleated method (potsticker style):
  Hold the half-moon in one hand, sealed edge facing up. Starting at one end, make small pleats on just the front side of the wrapper, pressing each pleat into the back side. You’ll end up with a little crescent dumpling that stands up on its base.

Place the finished dumpling on the prepared tray, making sure they’re not touching (they like to stick together). Repeat with the remaining wrappers and filling.

If at any point the wrappers feel dry or the edges won’t stick, add a touch more water around the rim.

5. Choose Your Cooking Method

You can cook these cabbage dumplings three main ways. I’ll give you timing and texture notes so you can pick what you’re in the mood for.

Steamed Cabbage Dumplings

1. Line your steamer basket with parchment paper or lightly oiled cabbage leaves so dumplings don’t stick.
2. Arrange dumplings in a single layer, leaving a little space between each.
3. Bring water in your steamer pot or wok to a gentle boil.
4. Steam dumplings over medium heat for 8–10 minutes (10–12 minutes if using pork), until the wrappers are translucent and the filling is hot and fragrant.

Steamed cabbage dumplings are tender and juicy and feel a bit lighter—perfect if you’re going for healthy cabbage dumplings as a weeknight dinner.

Pan Fried Cabbage Dumplings (Potstickers Style)

1. Heat 1–2 tablespoons neutral oil in a large nonstick skillet over medium-high heat.
2. When the oil shimmers, arrange dumplings in a single layer, flat side down. Don’t crowd the pan.
3. Cook without moving them for 2–3 minutes, until the bottoms turn golden brown.
4. Carefully pour ¼ cup water into the pan (it will sizzle) and immediately cover with a lid.
5. Reduce heat to medium and steam for 5–6 minutes, until most of the water has evaporated.
6. Remove the lid and cook another 1–2 minutes to crisp the bottoms again if needed.

Pan fried cabbage dumplings give you that wonderful contrast: crisp bottom, soft top, juicy middle. They’re my favorite for serving as a cabbage dumplings appetizer with drinks.

Boiled Cabbage Dumplings

1. Bring a large pot of water to a gentle boil and salt it lightly.
2. Add dumplings in batches, stirring once so they don’t stick to the bottom.
3. Cook for 4–6 minutes (6–8 minutes if using pork), until they float and the wrappers are tender.
4. Use a slotted spoon to transfer them to a plate; drizzle with a little sesame oil to prevent sticking.

Boiled cabbage dumplings are soft and soothing—perfect for slipping into a simple broth with a handful of spinach or napa cabbage for a quick dumpling soup.

Make the Cabbage Dumplings Sauce

While the dumplings cook, stir together soy sauce, rice vinegar, sesame oil, sugar or honey, garlic, ginger, and chili oil or chili crisp in a small bowl. Taste and adjust—add more vinegar for tang, more sugar for balance, or more chili for heat.

Scatter some sliced scallions or cilantro on top right before serving.

Servings & Timing

• Yield: About 40–45 cabbage dumplings
• Prep Time: 35–45 minutes (includes salting and squeezing the cabbage)
• Cook Time: 10–15 minutes per batch, depending on method
• Total Time: About 60 minutes for one full batch (active time can be shorter if you have help wrapping)

If you’re new to dumpling folding, give yourself a bit of grace that first time. It goes faster once your hands “learn” the pattern—this is a great one to make with kids, friends, or a partner as a little kitchen project.

Variations: Make These Cabbage Dumplings Your Own

Here’s where homemade cabbage dumplings really shine—you can tweak them for every mood and dietary need.

• Spicy Asian Cabbage Dumplings – Add 1 tablespoon chili crisp or a spoonful of gochujang into the filling for a deeper heat.
• Traditional Cabbage and Pork Dumplings – Use ½–¾ pound ground pork, add a splash of Shaoxing wine or dry sherry, and a pinch of sugar for a more classic Chinese cabbage dumplings profile.
• Vegan Cabbage Dumplings – Replace mushrooms with finely crumbled tofu, use tamari, and serve with a vegan chili-garlic sauce.
• Garlic Chive and Cabbage Dumplings – Swap half the scallions for chopped garlic chives for a flavorful, more traditional Chinese cabbage dumpling style.
• Gluten Free Cabbage Dumplings – Use gluten-free wrappers and tamari; rice paper wrappers also work if you soften them briefly in warm water and fold gently.
• Cabbage Dumplings Meal Bowl – Turn them into a full cabbage dumplings dinner by serving over jasmine rice with sautéed bok choy, edamame, and extra sauce.

Storage & Reheating Tips

One of my favorite things about this recipe is how well these dumplings work for make-ahead meals.

To Refrigerate (Cooked Dumplings):

• Let dumplings cool completely on a tray.
• Store in an airtight container in the fridge for up to 3 days.
• Reheat by steaming for 3–4 minutes, microwaving with a damp paper towel on top, or pan frying gently over low heat with a splash of water.

To Freeze (Uncooked Dumplings):

• Arrange unbaked dumplings in a single layer on a parchment-lined baking sheet.
• Freeze until solid, 1–2 hours.
• Transfer to a freezer bag or airtight container; label with the date. They keep well for up to 3 months.

Cooking From Frozen:

• Pan fried: Place frozen dumplings in a lightly oiled skillet; follow the pan-frying method, adding 1–2 extra minutes of steam time.
• Steamed: Steam frozen dumplings 3–4 minutes longer than fresh, until hot in the middle.
• Boiled: Add frozen dumplings directly to boiling water; cook 2–3 minutes longer than usual.

Make-Ahead Tip:
You can also make the cabbage dumplings filling up to 24 hours in advance and store it in the fridge. Just give it a stir before wrapping. If it looks wet, sprinkle in another teaspoon of cornstarch.

Notes from My Kitchen to Yours

• Really squeeze that cabbage. I know I already said this, but it’s worth repeating: excess water is the enemy of good dumplings with cabbage. If the filling looks watery in the bowl, it’ll be mushy inside the wrappers.
• Don’t overfill. When I tested this recipe with my niece, every dumpling she overstuffed was the one that burst. A teaspoon or so of filling really is enough.
• Work in small batches. If the wrappers start to dry out while you’re learning, just grab 8–10 at a time from under the damp towel.
• Adjust seasoning to your taste. Before you wrap them all, you can microwave a teaspoon of filling for 20–30 seconds and taste. Add more soy sauce, ginger, or pepper if needed.
• Mix textures. Mushrooms and carrots add a nice variety of texture; if you skip mushrooms, consider a handful of finely chopped water chestnuts or bamboo shoots for a pleasant crunch.
• Sauce is half the fun. Don’t be shy about playing with your cabbage dumplings sauce—try peanut sauce, black vinegar with ginger, or chili crisp plus a squeeze of lime.

Honestly, making dumplings can turn into a lovely little ritual. I’ve wrapped these at the kitchen table with my kids while we caught up on their lives, and with friends while everyone chatted and snacked. They never turn out picture-perfect, and that’s half the charm.

FAQs About Cabbage Dumplings

1. Can I make cabbage dumplings ahead of time?
Yes—wrap the dumplings and freeze them on a tray, then stash them in a freezer bag. Cook straight from frozen whenever you need an easy cabbage dumplings dinner.

2. How do I keep the filling from being watery?
Salt and squeeze the cabbage very well, and don’t skip the cornstarch in the filling; it helps bind the juices as the dumplings cook.

3. Can I use red cabbage instead of green?
You can, but the color will bleed slightly and turn the filling a bit purple; the flavor is similar, just a touch sweeter and earthier.

4. Are these cabbage dumplings healthy?
They’re naturally lighter than many meat-heavy dumplings, especially if you steam them and keep the filling mostly vegetables with a modest amount of oil.

5. What should I serve with cabbage dumplings?
Serve them with rice, a simple cucumber salad, miso soup, stir-fried greens, or a quick noodle dish for a complete cabbage dumplings meal.

6. Can I bake cabbage dumplings?
You can, but they’ll be a bit drier; brush them lightly with oil and bake at 400°F (200°C) for 12–15 minutes, then serve with plenty of dipping sauce.

7. How do I make the dumplings gluten-free?
Use gluten-free dumpling wrappers or softened rice paper and swap soy sauce for tamari in both the filling and the cabbage dumplings sauce.

8. My dumplings keep sticking to the pan. What am I doing wrong?
Make sure you’re using a nonstick or well-seasoned pan, preheat the oil before adding dumplings, and don’t move them too soon; they’ll release more easily once a crust forms.

Wrapping It Up (Pun Fully Intended)

These cabbage dumplings check all my boxes: comforting, budget-friendly, customizable, and honestly just fun to eat. Whether you steam them for a light lunch, pan fry them for a crispy cabbage dumplings appetizer, or boil them for a soothing bowl of dumpling soup, they bring that quietly joyful “someone cared enough to wrap these” feeling to the table.

If you try this cabbage dumplings recipe, I’d love to hear how you served them—vegetarian, vegan, or with pork—and which cooking method you ended up loving most. Leave a comment, share a photo, or explore more dumpling and Asian-inspired recipes next time you’re in the mood for a cozy kitchen project.