Cabbage Dumplings with Pork and Ginger Recipe
Introduction
Cabbage dumplings are a delightful twist on traditional dumplings, using tender cabbage leaves as wrappers filled with a flavorful pork mixture. They offer a light yet satisfying bite perfect for appetizers or a main dish.
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 ground pork, minced garlic, grated ginger, chopped cilantro, 1 sliced scallion, 1 tablespoon soy sauce, and 1 teaspoon sesame oil. Add the lightly beaten egg and mix until just combined.
- Step 2: Bring a large pot of salted water to a boil. Add cabbage leaves and cook until tender, about 1 minute. Drain the leaves on paper towels.
- Step 3: Cut each cabbage leaf in half lengthwise and remove the core. Place about 1 tablespoon of the pork mixture on one end of a cabbage half and roll it up tightly, tucking in the sides. Repeat until all filling is used.
- Step 4: Heat olive oil in a large skillet over medium heat. Place dumplings seam side down in batches and cook until golden, about 2 minutes.
- Step 5: Add water to the skillet and cover with a lid. Steam the dumplings until the pork is cooked through, about 10 minutes. Test one to ensure it is fully cooked. Repeat with remaining dumplings.
- Step 6: While the dumplings cook, mix the remaining sliced scallion, 1/3 cup soy sauce, and 1 teaspoon sesame oil in a small bowl to make the dipping sauce.
- Step 7: Arrange the cooked dumplings on a platter and serve with the dipping sauce alongside.
Tips & Variations
- For a vegetarian version, substitute ground pork with finely chopped mushrooms or cooked lentils.
- Adding a pinch of white pepper to the filling enhances the flavor subtly without overpowering the pork.
- Use a steamer basket instead of adding water to the skillet if you prefer a gentler steaming method.
Storage
Store leftover cabbage dumplings in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet with a splash of water to steam them warm without drying out.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I freeze these cabbage dumplings?
Yes, you can freeze the assembled but uncooked dumplings on a baking sheet until solid, then transfer to a freezer bag. Cook them straight from frozen by adding extra steaming time.
What can I use instead of fresh cabbage leaves?
If cabbage leaves are unavailable, large collard green leaves or Napa cabbage can be used as wrappers. Just adjust the blanching time until tender but still flexible.
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Cabbage Dumplings with Pork and Ginger Recipe
- Total Time: 35 minutes
- Yield: Approximately 26 dumplings 1x
Description
Delicious and tender cabbage dumplings filled with a savory ground pork mixture, flavored with garlic, ginger, and fresh cilantro. These dumplings are first boiled in cabbage leaves, then pan-fried and steamed to perfection, resulting in a crispy yet juicy bite. Served with a flavorful soy-based dipping sauce, this recipe is a delightful appetizer or main dish perfect for any occasion.
Ingredients
Dumpling Filling
- 1 lb. ground pork
- 2 garlic cloves, minced
- 1 tbsp. finely chopped fresh cilantro
- 1 tbsp. grated peeled ginger
- 1 scallion, thinly sliced
- 1 tbsp. reduced-sodium soy sauce
- 1 tsp. toasted sesame oil
- 1 large egg, lightly beaten
Cabbage 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 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 mix gently until just combined to avoid overworking the meat.
- Cook the Cabbage Leaves: Bring a large pot of salted water to a boil. Add the cabbage leaves and cook until tender but still pliable, about 1 minute. Remove and drain on paper towels to remove excess moisture.
- Assemble the Dumplings: Cut each cabbage leaf in half lengthwise and remove the thick core. Place about 1 tablespoon of the pork mixture at one end of a cabbage piece. Tightly roll the leaf around the filling, tucking in the sides as you go to seal the dumpling. Repeat for all dumplings.
- Pan-Fry the Dumplings: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Working in batches, place the dumplings seam-side down and cook until the bottom is golden brown, about 2 minutes.
- Steam the Dumplings: Add 1/4 cup water to the skillet and immediately cover with a lid to steam the dumplings. Cook until the pork is cooked through, approximately 10 minutes. Test one dumpling to ensure no pinkness remains. Repeat with remaining dumplings.
- 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. Mix well.
- Serve: Arrange the cabbage dumplings on a platter and serve with the prepared dipping sauce alongside for a flavorful finish.
Notes
- Remove the thick core from cabbage leaves to make rolling easier and avoid tough bites.
- Do not overmix the pork filling to keep the dumplings tender.
- Use a lid when steaming to trap the steam and cook the filling thoroughly.
- Test cook one dumpling first to check for doneness before finishing all.
- Extra dumplings can be refrigerated and reheated by pan-frying and steaming again.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Asian
Keywords: cabbage dumplings, pork dumplings, Asian appetizer, steamed dumplings, pan-fried dumplings, ginger dumplings, soy sauce dipping
