Cabbage Dumplings were the first dumplings I ever learned to make entirely on my own, standing barefoot in my kitchen late on a winter afternoon, cabbage leaves piled high on the counter and flour dusting my sleeves. There’s something deeply comforting about cabbage dumplings—the way humble ingredients come together into something warm, nourishing, and quietly impressive. This recipe is one I’ve tested, tweaked, and lovingly cooked for family dinners, freezer meals, and cozy weekends when food feels like a hug.
I’m Lily Anne Bakehart, Recipe Developer and Editor at DishWhirl, and at heart I’m still the home cook who learned the magic of comfort food from my grandmother’s kitchen and my mother’s pot roast pot. My philosophy is simple: Make it warm. Make it easy. Make it feel like home. These cabbage dumplings do exactly that. They’re budget-friendly, flexible, and deeply satisfying—perfect for beginners and seasoned cooks alike.
What makes Cabbage Dumplings special is balance: tender wrappers, a savory cabbage filling that’s juicy but not watery, and spices that lift the vegetable without overpowering it. I’ll show you which cabbage works best, how to season it properly, and which sauce makes every bite unforgettable—all in a way that fits real life. Let’s cook something that brings people together.
Why You’ll Love These Dumplings
Why This Recipe Deserves a Spot in Your Weekly Rotation
- Deeply comforting flavor with a savory, lightly sweet cabbage-based filling
- Simple, affordable ingredients you can find in any grocery store
- Flexible cooking methods, including pan-frying, steaming, or boiling
- Freezer-friendly, making it ideal for make-ahead meals
- Naturally vegetarian, with easy options to add meat if desired
- Lighter and fresher than takeout, yet just as satisfying
Unlike many dumpling recipes that rely heavily on meat or complicated seasoning blends, this version allows the vegetable filling to truly shine. The balance of aromatics and gentle spices enhances the natural sweetness of the cabbage rather than overpowering it, resulting in dumplings that are flavorful, aromatic, and comforting without feeling heavy or bland.
Table of Contents
Table of Contents
Ingredients for Homemade Cabbage Dumplings
The Best Cabbage for Dumplings (and Why It Matters)
For cabbage dumplings, Napa cabbage is the gold standard. It’s tender, slightly sweet, and releases less excess water than green cabbage, which keeps the filling juicy without turning soggy. If Napa isn’t available, green cabbage works beautifully with one extra step of salting and squeezing.
Ingredient List (Makes ~40 Dumplings)
For the Dough
- 3 cups all-purpose flour
- ¾ cup warm water
- ½ teaspoon salt
For the Cabbage Filling
- 4 cups finely chopped Napa cabbage (or green cabbage)
- 2 green onions, minced
- 2 cloves garlic, grated
- 1 tablespoon fresh ginger, grated
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- ½ teaspoon white pepper
- ½ teaspoon salt
- 1 tablespoon neutral oil
Optional Add-Ins
- ½ cup finely chopped mushrooms (for umami)
- ½ cup crumbled tofu (protein boost)
- ½ cup ground pork or chicken (if not vegetarian)
Ingredient Roles (Quick Guide)
- Cabbage: The heart of the dumpling—sweet, tender, nourishing
- Ginger & garlic: Bright warmth and aroma
- Soy sauce: Salty depth without heaviness
- Sesame oil: Nutty finish that defines classic dumplings
How to Make Cabbage Dumplings Step by Step
Step-by-Step Instructions
- Make the Dough
In a large bowl, combine flour and salt. Slowly pour in warm water while stirring until a shaggy dough forms. Knead for 8–10 minutes until smooth. Cover and rest for 30 minutes.
Pro tip: Resting relaxes gluten and makes rolling easier. - Prepare the Cabbage Filling
Toss chopped cabbage with salt and let sit for 10 minutes. Squeeze out excess moisture thoroughly. This step is crucial for perfect cabbage dumplings. - Season the Filling
In a bowl, mix cabbage with green onions, garlic, ginger, soy sauce, sesame oil, white pepper, and oil. Add optional mushrooms, tofu, or meat if using. - Roll the Wrappers
Divide dough into small pieces. Roll each into a thin 3-inch circle. Keep covered to prevent drying. - Fill and Shape
Place 1 tablespoon filling in the center. Fold, pleat, and seal tightly. - Cook the Dumplings
- Pan-fry: Crisp bottoms in oil, then steam with water and cover
- Steam: 8–10 minutes until translucent
- Boil: Cook until they float plus 1 minute
Cabbage Dumplings Recipe
- Total Time: 1 hour
- Yield: 40 dumplings
- Diet: Low Calorie
Description
These cabbage dumplings are tender, savory, and easy to make—perfect for weeknights, freezer meals, or sharing with loved ones.
Ingredients
For the Dough
3 cups all-purpose flour
¾ cup warm water
½ teaspoon salt
For the Filling
4 cups finely chopped Napa cabbage (or green cabbage)
2 green onions, finely sliced
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 tablespoon soy sauce
1 teaspoon sesame oil
½ teaspoon salt
½ teaspoon white pepper
1 tablespoon neutral cooking oil
Optional Add-Ins
½ cup finely chopped mushrooms
½ cup crumbled firm tofu
½ cup ground pork or chicken
Instructions
Prepare the Dough
In a large bowl, mix flour and salt. Gradually add warm water while stirring until a dough forms. Knead on a clean surface for 8–10 minutes until smooth. Cover and rest for 30 minutes.Prepare the Cabbage
Place chopped cabbage in a bowl, sprinkle with salt, and let sit for 10 minutes. Squeeze out as much moisture as possible and discard the liquid.Make the Filling
Combine cabbage with green onions, garlic, ginger, soy sauce, sesame oil, white pepper, and oil. Mix well. Stir in any optional add-ins if using.Shape the Dumplings
Divide dough into small pieces and roll each into a thin circle about 3 inches wide. Place 1 tablespoon of filling in the center, fold, and seal tightly.Cook the Dumplings
Pan-Fry: Cook in a lightly oiled skillet until bottoms are golden, add water, cover, and steam until cooked through.
Steam: Steam for 8–10 minutes until wrappers are tender.
Boil: Cook in gently boiling water until they float, then cook 1 additional minute.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Pan-Fried / Steamed / Boiled
- Cuisine: Asian-Inspired
Flavor Secrets: Spices That Make Cabbage Dumplings Shine
The best spices for cabbage dumplings don’t overpower—they enhance. Ginger brings warmth, white pepper adds gentle heat, and sesame oil rounds everything out. A pinch of sugar can boost cabbage’s natural sweetness, while chili crisp adds modern heat if you love spice.
The Best Sauce for Cabbage Dumplings
A good dumpling sauce transforms everything. My go-to:
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- ½ tsp sugar
- Chili oil to taste
This sauce balances salty, tangy, and nutty—perfect for cabbage dumplings. Creamy sauces can overpower; simple is best.
Make-Ahead, Storage & Freezing Tips
Cabbage dumplings are ideal for prep cooking. Freeze them uncooked on a tray, then store up to 3 months. Cook directly from frozen—no thawing needed. Cooked dumplings keep 3 days refrigerated and reheat best in a skillet.
Helpful Tips from My Kitchen
- Always squeeze cabbage dry
- Taste filling before wrapping
- Keep wrappers covered
- Don’t overfill
- Freeze extras—you’ll thank yourself later
If you love cozy baked comfort dishes too, pair these with my Million Dollar Ravioli Casserole for a weekend feast that feels extra special.
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Frequently Asked Questions
Which type of cabbage works best for dumpling fillings?
Napa cabbage is the most popular choice because it is tender, mildly sweet, and releases less water when chopped. Green cabbage can also be used successfully, as long as it is finely chopped and squeezed well to remove excess moisture before mixing.
How do you keep the filling from becoming watery?
The key is salting the chopped cabbage and letting it rest for several minutes, then squeezing out as much liquid as possible. This step concentrates the flavor and prevents soggy wrappers during cooking.
Can these dumplings be prepared ahead of time?
Yes, they are excellent for meal prep. You can assemble them in advance and store them uncooked in the refrigerator for up to 24 hours or freeze them for longer storage. Frozen dumplings can be cooked straight from the freezer without thawing.
What dipping sauce pairs best with vegetable dumplings?
A simple soy sauce–based dip works beautifully. Combining soy sauce with rice vinegar, sesame oil, and a touch of chili oil creates a balanced sauce that enhances the savory filling without overpowering it.
Conclusion
Cabbage Dumplings are proof that simple ingredients can create something deeply meaningful. They’re warm, adaptable, and made for sharing—exactly the kind of food that turns an ordinary day into a comforting memory. I hope you try this recipe, make it your own, and let it become part of your food story. If you do, I’d love to hear how you served them—because food, at its best, is connection.
