Dinner

Cabbage Dumplings with Pork and Ginger Recipe

ByElena Hart August 16, 2026August 16, 2026

Introduction

Cabbage dumplings make for a light yet flavorful meal, combining tender ground pork with fragrant herbs and spices wrapped in soft cabbage leaves. These dumplings are a delightful twist on traditional wrappers and perfect for a comforting dinner or appetizer.

The image shows a close-up of many cabbage rolls tightly packed in a white rectangular dish placed on a white marbled surface. Each roll is wrapped in glossy light to medium green cabbage leaves, some showing slightly translucent textures with visible veins and folds. Inside the thin green layers, there are fillings with hints of light brown, beige, and small pieces of green herbs. The rolls have some browned spots and slight wetness, suggesting they are cooked and juicy. The overall look is fresh and neat with a mix of smooth and slightly wrinkled textures on the cabbage leaves. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb. ground pork
2 garlic cloves, minced

1 tbsp. finely chopped fresh cilantro
1 tbsp. grated peeled ginger

2 scallions, thinly sliced, divided
1 tbsp. plus 1/3 cup reduced-sodium soy sauce, divided

2 tsp. toasted sesame oil, divided
1 large egg, lightly beaten
13 green cabbage leaves

2 tbsp. extra-virgin olive oil
1/4 cup water

Instructions

Step 1: In a medium bowl, combine the ground pork, minced garlic, grated ginger, chopped cilantro, one sliced scallion, 1 tablespoon soy sauce, and 1 teaspoon sesame oil. Add the beaten egg and mix gently until just combined.

Step 2: Bring a large pot of salted water to a boil. Cook the cabbage leaves until tender, about 1 minute, then transfer to paper towels to drain.
Step 3: Cut each cabbage leaf in half lengthwise and remove the core. Place about 1 tablespoon of the pork mixture at one end of a leaf, then roll up tightly, tucking in the sides to seal. Repeat with the remaining filling and leaves.
Step 4: Heat the olive oil in a large skillet over medium heat. Working in batches, cook the dumplings seam side down until golden brown, about 2 minutes.

Step 5: Add the water to the skillet and cover with a lid. Steam the dumplings until the pork is cooked through, about 10 minutes. Test one to check doneness, then repeat with the rest.
Step 6: Meanwhile, in a small bowl, combine the remaining sliced scallion, 1/3 cup soy sauce, and 1 teaspoon sesame oil to create a dipping sauce.
Step 7: Arrange the cooked dumplings on a platter and serve them with the dipping sauce alongside.

Tips & Variations

For a vegetarian option, substitute the ground pork with finely chopped mushrooms and tofu.
Adding a splash of rice vinegar to the dipping sauce gives it a refreshing tang.
To make wrapping easier, use larger, more pliable cabbage leaves and be sure to drain them well to avoid sogginess.

Storage

Store leftover dumplings in an airtight container in the refrigerator for up to 2 days. Reheat by steaming or pan-frying gently until warmed through. Avoid microwaving as it can make the cabbage soggy.

How to Serve

The image shows a white plate with three cabbage rolls on it. Two of the rolls have light green cabbage leaves tightly wrapped around a filling, one of which is cut open to reveal a light pink meat filling mixed with green herbs. The third roll is browned and slightly crispy on the outside, showing a golden, caramelized texture. Light brown sauce with some green scallion pieces is drizzled around and underneath the rolls on the plate, adding a glossy shine. The background has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the dumplings ahead of time?

Yes, you can assemble the dumplings and keep them refrigerated for a few hours before cooking. Just cover them well to prevent drying out.

What can I use instead of cabbage leaves?

If cabbage is not available, large lettuce leaves or blanched collard greens can be good alternatives for wrapping the pork filling.

Elena Hart