Soft, chewy dumpling wrappers filled with juicy pork and sweet cabbage, gently steamed until tender and perfect for dipping. Let’s try this easy and quick cabbage dumplings recipe tonight.
There is something incredibly comforting about a steamer basket full of dumplings. The gentle cloud of steam, the glossy tops of each little parcel, the first burst of gingery broth when you bite in. These steam pork cabbage dumplings bring all of that dim sum magic into your own kitchen with a very doable, home cook friendly process. No special skills, no restaurant equipment, just a mixing bowl, a steamer, and a bit of relaxing folding time.
At their core, these are classic Chinese style dumplings: finely chopped cabbage, tender ground pork, scallions, garlic, ginger, and a simple mix of soy, sesame, and a splash of rice wine. The cabbage softens and melts into the pork as it cooks, keeping everything incredibly moist. Steaming makes the wrappers silky and tender while preserving the delicate flavor of the filling. It is a great recipe if you want dumplings that feel lighter but still really satisfying.
I love these for cozy weekends when you have a bit of time to fold with a friend or older kid, but they are also surprisingly practical. The shaped dumplings freeze beautifully, so one relaxed dumpling session can stock your freezer with quick dinners or late night snacks for weeks. You can steam straight from frozen, no thawing.
Why you’ll love these steam pork cabbage dumplings:
- Juicy, flavorful filling that stays moist thanks to cabbage and a bit of broth.
- Gentle steaming keeps them lighter than pan fried dumplings.
- Freezer friendly, so you can cook as few or as many as you want.
- Easy to customize for spice level, aromatics, or even different meats.
- Fun, hands-on cooking project that doubles as a social activity.
Ingredients
Dumplings
- 1 lb ground pork, not too lean (about 80–85 percent)
- 450 g ground pork
- 2 packed cups finely chopped Napa or green cabbage
- about 7 oz / 200 g
- 1 tsp kosher salt (for salting cabbage)
- 3 scallions, finely sliced
- 2 cloves garlic, finely minced
- 1 tbsp fresh ginger, finely grated
- about 15 g
- 2 tbsp soy sauce
- 30 ml
- 1 tbsp oyster sauce (optional but recommended)
- 15 ml
- 1 tbsp Shaoxing wine or dry sherry (optional)
- 15 ml
- 1 tsp toasted sesame oil
- 5 ml
- 1 tsp sugar
- 1/4 tsp ground white or black pepper
- 2 tbsp cold water or unsalted chicken broth
- 30 ml
- 1 1/2 tbsp cornstarch
- about 12 g
- 30 to 35 round dumpling wrappers, about 3 to 3.5 inches / 7.5 to 9 cm in diameter
- Neutral oil for greasing the steamer, as needed
Simple Dipping Sauce
- 3 tbsp soy sauce
- 45 ml
- 2 tbsp rice vinegar
- 30 ml
- 1 tsp sesame oil
- 5 ml
- 1 to 2 tsp chili oil or chili crisp (optional, to taste)
💡 Shopping tip: Look for round dumpling or gyoza wrappers in the refrigerated section near tofu or noodles; they are thinner than wonton wrappers and steam up more tender.
Step-by-Step Instructions
- Prep the cabbage (10 minutes + 10 minutes resting). Finely chop the cabbage for cabbage dumplings and place it in a mixing bowl. Toss with 1 tsp salt and let sit for 10 minutes. Then squeeze handfuls firmly over the sink to remove as much water as possible. This keeps the filling from being watery. 💡 Tip: The cabbage should feel slightly squeaky and dry after squeezing; if in doubt, squeeze one more time.
- Mix the filling (5 minutes). In a large bowl, combine the ground pork, squeezed cabbage, scallions, garlic, ginger, soy sauce, oyster sauce, Shaoxing wine, sesame oil, sugar, pepper, and cornstarch.
- Add the liquid for juiciness (2 minutes). Gradually drizzle in the cold water or broth while stirring the mixture in one direction with chopsticks or a spoon. Stir until the filling looks slightly sticky and cohesive. This helps the filling hold together and stay moist. 💡 Tip: If the filling looks loose or runny, chill it for 15 minutes in the fridge before wrapping.
- Set up your wrapping station (5 minutes). Place a small bowl of water, a tray dusted lightly with cornstarch, the dumpling wrappers, and the bowl of filling on your work surface. Cover wrappers with a clean, slightly damp towel to prevent drying.
- Fill and fold the dumplings (25 to 30 minutes). Place one wrapper in your palm. Add about 1 tbsp filling in the center. Dip a finger in water and lightly moisten the edge of the wrapper. Fold into a half moon, pressing the center to seal, then pleat from one side to the other, sealing as you go. Arrange on the prepared tray so they do not touch. 💡 Tip: If pleats feel tricky, simply fold into a half moon and press the edges well; the dumplings will still be delicious.
- Prepare the steamer (5 minutes). Bring 1 to 2 inches / 2.5 to 5 cm of water to a gentle simmer in a pot or wok that fits your steamer basket. Line the steamer with parchment with a few holes punched, or use cabbage leaves, and lightly brush with oil to prevent sticking.
- Steam the dumplings (8 to 10 minutes per batch). Arrange dumplings in the steamer with a bit of space between each. Cover and steam over medium heat until the pork is cooked through and the wrappers look slightly translucent, 8 to 10 minutes. The internal temperature should reach at least 165°F / 74°C. 💡 Tip: Avoid a furious boil; a gentle but steady simmer gives the wrappers a better texture and prevents splitting.
- Mix the dipping sauce (2 minutes). While the dumplings steam, stir together soy sauce, rice vinegar, sesame oil, and chili oil or chili crisp if using. Taste and adjust, adding more vinegar for brightness or more chili for heat.
- Serve hot. Transfer steamed dumplings to a plate and serve immediately with dipping sauce. Garnish with extra sliced scallions or a sprinkle of toasted sesame seeds if you like.
Variations of Cabbage Dumplings
- Use half ground pork and half ground chicken or turkey for a slightly lighter filling.
- Swap Napa cabbage for finely chopped savoy or regular green cabbage if that is what you have.
- Add finely chopped shrimp for a pork and shrimp version with extra sweetness and bounce.
- For a mild dumpling, skip the chili oil in the dipping sauce and add a pinch of sugar instead.
- For more veg, mix in 1/2 cup / 50 g finely chopped mushrooms or grated carrot to the filling.
Make-Ahead, Storage & Reheating
- Make-ahead: Filling can be mixed up to 24 hours in advance and kept covered in the fridge. Shaped cabbage dumplings can rest, covered, in the fridge for up to 1 day before steaming.
- Storage: Store cooked dumplings in an airtight container in the fridge for up to 3 days. Cool fully before closing the lid to avoid condensation.
- Freezing: Place uncooked dumplings in a single layer on a tray and freeze until solid, then transfer to a freezer bag. Freeze for up to 3 months. Steam from frozen, adding 2 to 3 extra minutes.
- Reheat: Re steam chilled dumplings over simmering water for 4 to 5 minutes until heated through, or microwave on a plate with a damp paper towel for about 1 minute in short bursts until hot.
Nutritional Info (Estimated, per serving)
(Assuming 6 dumplings plus sauce per serving, 5 servings total.)
- Calories: ~420
- Protein: ~22 g
- Carbs: ~45 g
- Fat: ~16 g
💡 Note: Estimates vary by brands and portions.
Serving Suggestions
- Serve with extra chili crisp, black vinegar, or a splash of soy for dipping.
- Add a simple cucumber salad with rice vinegar and sesame seeds for freshness.
- Pair with a quick stir fried green vegetable like bok choy or Chinese broccoli.
- Serve over a bed of steamed rice to turn dumplings into a full, hearty meal.
- Offer a light soup, such as miso soup or a clear vegetable broth, on the side.
- Brew hot green tea or jasmine tea to balance the richness of the pork.
Recipe FAQs
Can I use premade cabbage dumpling wrappers instead of making my own dough?
Yes, store bought round cabbage dumpling or gyoza wrappers work perfectly here and save a lot of time. Keep them covered with a damp towel as you work so they do not dry out and crack.
Can I pan fry these dumplings instead of steaming?
You can turn them into potstickers. Heat a little oil in a non stick pan, add dumplings flat side down, and cook until the bottoms brown. Add a splash of water, cover, and let them steam until cooked through, adding more water if needed.
How spicy are these dumplings?
The filling itself is not spicy at all. Heat comes only from the dipping sauce, so you can easily control it. Skip the chili oil entirely for a family friendly version or offer it on the side.
Can I make these dumplings completely ahead and freeze them cooked?
You can, but the texture is best when you freeze them uncooked. Cooked dumplings can become a bit soft when reheated from frozen. If you must freeze them cooked, steam from frozen until hot and expect them to be slightly more tender.
Do I need a bamboo steamer?
A bamboo steamer is lovely, but not essential. You can use a metal steamer insert or a heat safe plate set on a trivet in a large pot with a lid. Just make sure to line or grease the surface so the dumplings do not stick.
Final Notes
Homemade dumplings feel special, but they do not need to be intimidating or fussy. Once you have salted and squeezed the cabbage and stirred together the filling, the rest is really just a gentle, repetitive rhythm of spoon, fold, pinch. Imperfect pleats still taste amazing. If you turn dumpling folding into a shared activity, it goes faster and becomes part of the fun.
These steam pork cabbage dumplings are the kind of recipe you can grow with. The first time, you might keep it very simple. The second time, you might play with a little chili in the filling, a different vinegar in the sauce, or a mix of meats. Before long, you will have a freezer stash of your own favorite version.
If you try this recipe, I would love to hear how it went, what you served alongside, and any tweaks you made that others might enjoy. Leave a comment, share a photo, and pass the dumpling love around your table.
