Delicious Cabbage Dumplings Recipe You’ll Love to Make!

cabbage dumplings recipe nights usually happen at my place when I want something cozy but I do not want to babysit a big pot of soup for an hour. You know that feeling when you want comfort food, but you also want it to be kind of light and packed with veggies? These dumplings hit that sweet spot. They are juicy, a little garlicky, and they make the kitchen smell like something really good is about to happen. If you have ever felt intimidated by dumplings, I promise this is way more doable than it looks. Let me walk you through how I make mine, the easy way, with a few shortcuts that still taste homemade.

How to make dumplings with cabbage (VIDEO) {video_youtube}

I make these when I have half a head of cabbage sitting in the fridge and I am tired of salads. The basic idea is simple: chop cabbage, mix a flavorful filling, wrap, then cook. If you can mix meatballs, you can make dumpling filling.

Here is what you will need. I am keeping it practical and supermarket friendly.

• Ground pork (or chicken, turkey, or crumbled tofu)
• Napa cabbage (or regular green cabbage in a pinch)
• Green onions
• Garlic and ginger
• Soy sauce
• Sesame oil
• Salt and pepper
• Dumpling wrappers (round or square both work)
• Optional: a pinch of sugar, chili flakes, or a splash of rice vinegar

For the cabbage, I like to chop it pretty fine, then sprinkle it with salt and let it sit for 10 minutes. After that, squeeze out the extra water. This keeps your filling from going watery, which is the number one reason dumplings get sloppy.

Mix your filling in a bowl: ground pork, squeezed cabbage, green onions, garlic, ginger, soy sauce, sesame oil, and a little pepper. I stir it until it looks kind of sticky. That sticky texture helps it hold together inside the wrapper.

If you are in a cabbage mood and want another quick dinner idea for later in the week, I also make this Chinese chicken cabbage stir fry a lot. Same cozy vibes, different shape.

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Quick dipping sauce I always throw together:

Soy sauce + rice vinegar + a tiny spoon of sugar + chili oil if you like heat. If I have sesame seeds, they go in too.

That is the whole flow of this cabbage dumplings recipe, and once you do it once, you will start eyeballing everything.

How to wrap cabbage dumplings (PICTURES)

Wrapping looks like an art project, but it does not have to be perfect. Ugly dumplings still taste amazing. My first batch years ago looked like little wrinkled pillows and I ate them anyway, happily.

My easiest fold for beginners

This is the no stress method:

Put a wrapper in your hand. Add about 1 tablespoon of filling in the center. Dip your finger in water and wet the edge of the wrapper. Fold it in half and pinch to seal. That is it. If you want to get fancy, add a couple pleats along one side, but you do not need to.

Two big tips that save you from dumpling drama:

Do not overfill or the wrapper will tear. Also, press out extra air before sealing so they do not puff and split while cooking.

If you are cooking with kids or friends, set up a little wrapper station. Somebody fills, somebody seals, somebody lines them up. It turns into a fun assembly line, and suddenly you have a whole tray ready for the freezer.

Random side note: whenever I am in a “make a bunch of food and feel productive” mood, I sometimes add a sweet treat plan too. These are fun for weekends: exquisite cheesecake recipes. Dumplings plus cheesecake is not a bad day.

How to cook napa cabbage dumplings

You have a few options here, and honestly it depends on what texture you are craving. I rotate between pan fry and boil the most.

Pan fry and steam (my favorite)

Heat a skillet with a little oil. Place dumplings in a single layer and let the bottoms get golden for about 2 to 3 minutes. Then carefully add a splash of water, cover with a lid, and steam for about 5 to 6 minutes. Take the lid off and let any extra water cook off. You get crispy bottoms and juicy filling, which is just the best.

Boil (fast and comforting)

Bring a pot of water to a gentle boil. Add dumplings and stir once so they do not stick. When they float, cook another 2 to 3 minutes. Pull one out and cut it open to check that the filling is cooked through.

You can also steam them in a bamboo steamer if you have one, but I usually do not bother on busy nights.

One more thing: if you are using napa cabbage, it cooks quickly and stays tender. Regular cabbage works too, just chop it finer and squeeze it well. This is the part of the cabbage dumplings recipe that makes it feel lighter than a lot of takeout dumplings.

And if you want a totally different cabbage situation for another night, this Cajun cabbage jambalaya is such a fun change of pace.

“I tried these dumplings last weekend and they actually stayed sealed and juicy. My family ate the whole batch and asked when I am making them again.”

Top tips

I have made enough dumplings to learn a few things the hard way, so you do not have to.

Tip 1: Salt and squeeze the cabbage. This is the difference between a juicy filling and a watery mess.

Tip 2: Taste test the filling safely. I pinch off a tiny bit and cook it in the pan like a mini patty. Then I adjust seasoning. It is such an easy confidence boost.

Tip 3: Keep wrappers covered. They dry out fast. I keep a slightly damp towel over them while I work.

Tip 4: Use a simple seal. A tight half moon seal beats fancy pleats that pop open.

Tip 5: Make your dipping sauce early. Dumplings go from good to can we make these every week with the right sauce.

If you like little kitchen experiments, you might also enjoy this odd but popular one: 4 ingredient mounjaro recipe. It is not dumplings, but it is one of those internet recipes people keep talking about.

Perfect for meal planning

This cabbage dumplings recipe is one of my favorite meal prep tricks because you can do the work once and eat well for days. Dumplings freeze beautifully. Future you will be so thankful.

How I freeze them

Line a baking sheet with parchment. Place uncooked dumplings in a single layer, not touching. Freeze for 1 to 2 hours until firm, then transfer to a freezer bag. Label it with the date because dumplings have a way of disappearing.

How to cook from frozen: go straight to pan fry and steam, just add a bit more steaming time. Or boil them from frozen, and cook until they float plus a few extra minutes.

For make ahead lunches, I sometimes pack a little dessert too, especially when I want something bright and fun. These gelatin recipes are cute if you like colorful snacks.

Common Questions

1) Can I make these dumplings vegetarian?
Yes. Swap ground pork for crumbled tofu or a plant based ground. Add extra mushrooms for a meaty feel, and bump up the soy sauce and sesame oil for flavor.

2) What if I only have regular green cabbage?
Use it. Chop it very fine and definitely salt and squeeze it. Napa is softer, but green cabbage still makes a great filling.

3) Why do my dumplings fall apart when boiling?
Usually the seal was not tight or the water was boiling too hard. Keep it at a gentle boil and make sure the edges are well sealed with a little water.

4) How do I know the filling is cooked?
The safest way is to cut one open. The meat should not be pink, and the juices should run clear. If you have a thermometer, 160 F is a good target for pork.

5) Can I cook them in an air fryer?
You can crisp them, but it is not my favorite for raw dumplings because the wrapper can dry out. If you try it, spray with oil and do a small test batch first.

A cozy batch you will be proud of

If you make this cabbage dumplings recipe once, you will start craving that crispy bottom and steamy, savory bite on random weeknights. Keep a bag of frozen dumplings around and dinner becomes so much easier. If you want more inspiration, I like browsing recipes like Pork Cabbage Dumplings – The Defined Dish – Recipes, Cabbage Dumplings (Napa Cabbage Wrapped Pork Dumplings), and Cabbage Dumplings – Carole Food to compare folding styles and filling ideas. Now go grab those wrappers and make a small batch first, because once you taste them, you will want a big batch next time. I am rooting for you, and I hope your kitchen smells amazing tonight.

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