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.

Low-Calorie Cabbage Dumplings: High-Protein Wraps for Healthy Meals

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

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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