These Pork Cabbage Dumplings capture the comforting, savory flavors of classic takeout but are simple enough to make at home. Soft cabbage leaves wrap a juicy, well-seasoned pork filling that steams up tender and full of umami. Whether you’re making them as an appetizer, a light dinner, or for a gathering, these dumplings are satisfying, slightly rustic, and surprisingly quick to assemble once you get the rolling rhythm down.
These dumplings are particularly satisfying if you want a gluten-free or paleo-friendly alternative to traditional wrappers — using blanched cabbage leaves keeps them light while still offering that classic dumpling bite. The filling leans on simple, bold ingredients: ground pork, fresh green onions, bright grated ginger, and savory seasonings like coconut aminos and fish sauce for depth. A touch of sesame oil and optional red pepper flakes round out the profile.
Rolling the dumplings takes a little patience the first few times, but it’s a fun, hands-on process and great to do with friends or family. Once wrapped, the dumplings steam quickly in a basket over simmering broth and come out juicy and tender. Serve with a bright dipping sauce—coconut aminos and lime juice complemented by fish sauce—and finish with a sprinkle of toasted sesame seeds for texture and aroma.
Looking for more umami-packed appetizer recipes? Try these
Chicken and Scallion “Dumpling” Meatballs with Chili-Sesame Drizzle
Chopped Chicken Cabbage Wraps
Sichuan-Inspired Wonton Meatballs in Chili Oil
- 1 pound ground pork
- 1/2 cup green onions, finely chopped (about 3 green onions)
- 1/2 inch knob ginger, peeled and finely grated
- 1 tablespoon coconut aminos
- 1 teaspoon fish sauce
- 1/2 teaspoon toasted sesame oil
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 15 savoy cabbage leaves, ends trimmed (or regular green cabbage — see notes)
- About 2 cups broth (for steaming)
- 2 tablespoons coconut aminos
- 1 tablespoon lime juice (about 1/2 lime)
- 1 1/2 teaspoons fish sauce
- Toasted sesame seeds, for garnish (optional)
- Prepare a large baking sheet lined with paper towels and have it nearby for draining the blanched cabbage leaves.
- Bring a large pot of water with a pinch of salt to a rolling boil.
- In a mixing bowl, combine the ground pork with the chopped green onions, grated ginger, coconut aminos, fish sauce, toasted sesame oil, crushed red pepper flakes (if using), kosher salt, and black pepper. Use your hands or a spoon to mix everything until evenly combined and slightly tacky — this helps the filling hold together while steaming.
- Submerge each cabbage leaf in the boiling water for about 2–3 minutes to soften. Remove and place the leaves on the paper towel-lined baking sheet to cool until you can comfortably handle them. Pat any excess water from the leaves with paper towels before filling.
- Place roughly 1 1/2 tablespoons of the pork mixture into the center of a cabbage leaf. Fold the thicker rib over the filling first, then roll the leaf horizontally, tucking the sides in as you go so the filling is snugly enclosed. The finished parcel should resemble a small, compact dumpling or mini burrito.
- Pour about 2 inches of broth into a wide pot and position a steamer basket over it. The liquid level should be below the basket so the dumplings steam rather than sit in liquid.
- Arrange the dumplings seam-side down in the steamer basket. It’s fine to nest them close together or stack lightly if necessary. Bring the broth to a gentle boil, then cover and steam until the pork is cooked through, about 12–13 minutes. To check doneness, cut one dumpling in half—there should be no pink in the center. If you use an electric steamer, steam the dumplings for about 15 minutes.
- While the dumplings steam, whisk together the sauce ingredients: coconut aminos, fresh lime juice, and fish sauce. Adjust the balance to taste—more lime for brightness, more coconut aminos for savory depth.
- When the dumplings are done, use tongs to transfer them to a paper towel-lined plate to drain briefly. Sprinkle with toasted sesame seeds if desired and serve hot with the dipping sauce on the side. Enjoy immediately for the best texture and flavor.
- If using a head of green cabbage instead of savoy, place the whole head in boiling water for about 10 minutes to soften the leaves. Allow to cool, then separate the leaves before rolling.
- Make-ahead & storage: You can assemble the dumplings and keep them covered in the refrigerator for a day before steaming. For longer storage, freeze uncooked dumplings separated on a tray, then transfer to a sealed container; steam directly from frozen, adding a few minutes to the cook time.
- To vary the filling, try adding finely chopped shiitake mushrooms for extra umami, or swap pork for ground chicken or turkey if you prefer a lighter protein.