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
Scale
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
