Cabbage Dumplings
I'm a total sucker for those frozen potstickers, but they're full of carbs. Cabbage makes a great swap for the dumpling wrapper (like really, surprisingly tasty, doesn't feel like a diet food type of good!) and is fairly simple if you don't mind taking a few minutes prepping and boiling the cabbage leaves.
Servings 4 servings
Calories 469kcal
Ingredients
For the dumplings:
- 12 napa cabbage leaves
- 1 pound ground pork
- 3 green onions chopped
- 1 clove garlic minced
- 1 tablespoon soy sauce
- 1 tablespoon toasted sesame oil
- 1 teaspoon minced ginger or ginger paste
- Pinch of salt
- 1 tablespoon avocado oil
For the dipping sauce:
- ¼ cup soy sauce see notes
- 1 tablespoon toasted sesame oil
- 2 teaspoons rice vinegar
- 1 teaspoon honey alternative
- 1 teaspoon chili crisp more to taste
- 1 green onion minced
- sesame seeds optional
Instructions
To make the dumplings:
- Cut the base of the cabbage off and separate into leaves, looking for leaves around 5-7 inches in size. Cut the thick bit of the stem out from the ends of the leaves, if needed. This will make rolling easier.
- Bring a large pot of water to a boil and add the cabbage leaves. Boil for 30 seconds and remove to a strainer to drain. Pat dry with a paper towel. Be careful as the leaves are fairly delicate and rip easily. I always boil a few extra to be safe.
- Add the pork, green onions, garlic, soy sauce, sesame oil, and ginger to a bowl and use your hands or a wooden spoon to combine well.
- Spoon heaping tablespoons of the pork mixture into the center of each cabbage leaf. Fold in the edges to cover the filling, and then roll the cabbage up from the bottom, making a tight bundle with the pork covered by cabbage. Press the bundles a bit to flatten them out a little.
- Once all of the cabbage dumplings are rolled, heat a skillet over medium high heat and drizzle the avocado oil in the skillet. Once hot, place the cabbage dumplings seam side down in the skillet. Add ¼ cup of water to the skillet, cover, and cook for 10 minutes. Remove the lid from the skillet and continue cooking for 2-3 minutes, until all liquid has evaporated and the dumplings are browned to your liking on the bottom. Use a meat thermometer to check the center of a dumpling for doneness - it should be at least 160 degrees.
- Serve hot with the dipping sauce.
To make the dipping sauce:
- Add all of the ingredients to a small dish and whisk to combine. Taste and add more chili crisp, if desired. Sesame seeds can be added to the dipping sauce or sprinkled over the dumplings, if desired.
Notes
If you’re sensitive to salt, try using low sodium soy sauce. I love big, bold, salty flavors and I tend to a mix of regular + low sodium for the dipping sauce.
The cabbage is pretty fragile after boiling and wants to stick together. Just work slowly and carefully. It will rip a bit, but it’s totally fine
Nutrition
Serving: 3dumplings | Calories: 469kcal | Carbohydrates: 5g | Protein: 33g | Fat: 36g | Cholesterol: 107mg | Sodium: 1329mg | Fiber: 1g | Sugar: 1g | Net Carbs: 4g