Cabbage Dumplings with Pork and Ginger Recipe
These cabbage dumplings feature a delicious ground pork filling seasoned with garlic, ginger, cilantro, and scallions, all wrapped in tender cabbage leaves and pan-steamed to perfection. Served with a savory soy and sesame dipping sauce, they make a delightful appetizer or light meal that’s both flavorful and wholesome.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: Approximately 26 dumplings 1x
- Category: Appetizer
- Method: Stovetop
- Cuisine: Asian
Ingredients
Scale
Filling
- 1 lb. ground pork
- 2 garlic cloves, minced
- 1 tbsp. finely chopped fresh cilantro
- 1 tbsp. grated peeled ginger
- 1 scallion, thinly sliced (divided from 2 scallions)
- 1 tbsp. reduced-sodium soy sauce
- 1 tsp. toasted sesame oil
- 1 large egg, lightly beaten
Dumpling Wrappers
- 13 green cabbage leaves
Cooking
- 2 tbsp. extra-virgin olive oil
- 1/4 cup water
Sauce
- 1 scallion, thinly sliced
- 1/3 cup reduced-sodium soy sauce
- 1 tsp. toasted sesame oil
Instructions
- Prepare the filling: In a medium bowl, combine the ground pork, minced garlic, grated ginger, chopped cilantro, one sliced scallion, 1 tablespoon soy sauce, and 1 teaspoon toasted sesame oil. Add the lightly beaten egg and gently mix until just combined to form the dumpling filling.
- Cook the cabbage leaves: Bring a large pot of salted water to a boil. Submerge the cabbage leaves and cook until tender but still pliable, about 1 minute. Remove the leaves and place them on paper towels to drain excess water.
- Assemble the dumplings: Cut each cabbage leaf in half lengthwise and remove the core to create workable wrappers. Spoon approximately one tablespoon of the pork mixture onto one end of each cabbage leaf half. Tightly roll the leaf up around the filling, tucking in the sides as you go, to create a sealed dumpling. Repeat for all the filling and leaves.
- Pan-fry the dumplings: Heat the extra-virgin olive oil in a large skillet over medium heat. Working in batches, place the dumplings seam side down in the skillet. Cook without moving them until the bottoms are golden brown, about 2 minutes.
- Steam the dumplings: Carefully add 1/4 cup water to the skillet and immediately cover with a lid to trap the steam. Allow the dumplings to steam until the pork filling is fully cooked through, about 10 minutes. Check one dumpling to ensure it is thoroughly cooked. Repeat the process with remaining dumplings as needed.
- Prepare the dipping sauce: While the dumplings cook, combine the remaining sliced scallion, 1/3 cup soy sauce, and 1 teaspoon toasted sesame oil in a small bowl.
- Serve: Arrange the cooked dumplings on a serving platter and serve alongside the prepared dipping sauce.
Notes
- To make assembly easier, pat the cabbage leaves dry after boiling to remove excess moisture.
- If you prefer, Napa cabbage can be used as a substitute for green cabbage for a slightly different texture.
- Be careful not to overfill the dumplings to avoid tearing the cabbage leaves.
- Check one dumpling for doneness by cutting it in half to ensure the pork is cooked through.
- The dumplings can be served with additional chili oil or vinegar for extra flavor.
Keywords: cabbage dumplings, pork dumplings, Asian appetizer, steamed dumplings, cabbage wrap
