About this recipe
These easy cabbage dumplings with soy chili sauce are a ridiculously fun way to use up that head of cabbage sitting in your crisper drawer. Instead of dealing with finicky dough, we are using softened cabbage leaves to wrap up a savory, ginger-garlic ground chicken filling. The cabbage gets perfectly tender while steaming, and then crisps up beautifully on the bottom—just like a standard potsticker. Plus, that soy chili dipping sauce is so good you'll want to drink it. They're ready in 45 minutes and feel like a total restaurant-style appetizer right at home.
Why You'll Love This Recipe
It completely satisfies that potsticker craving without dealing with messy flour or sticky dumpling wrappers.
The cabbage leaves hold in the juicy chicken filling perfectly while crisping up in the hot oil.
Ingredients
Cabbage dumplings
- 10 large green cabbage leaves (outer leaves work best)
- 1 lb ground chicken (or ground turkey)
- 2 cloves garlic (minced)
- 1 tbsp fresh ginger (grated)
- 3 whole green onions (thinly sliced)
- 1 tbsp low sodium soy sauce
- 1 tsp sesame oil
- 1 tsp rice vinegar
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 tbsp olive oil (or avocado oil, for crisping)
- 1/4 cup water (for steaming)
Soy chili sauce
- 3 tbsp low sodium soy sauce
- 1 tbsp rice vinegar
- 1 tbsp chili crisp (or chili garlic sauce)
- 1 tsp sesame oil
- 1 tsp honey (optional)
- 1 tsp lime juice (optional)
- 1 tbsp green onions (thinly sliced, for topping)
- 1 tsp sesame seeds (optional)
Ingredient Notes
Green cabbage
Look for a large head of cabbage with loose, intact outer leaves. The bigger leaves are much easier to roll.
Ground chicken
I like lean ground chicken here, but ground turkey or even ground pork makes a fantastic substitute.
Equipment
large skillet
large pot
mixing bowl
cutting board
small bowl
Instructions
Soften the cabbage leaves
Bring a large pot of water to a rolling simmer. Drop the outer cabbage leaves in for just 1 to 2 minutes until they become flexible and pliable. Drain them immediately and pat them completely dry with paper towels.
Mix the filling
In a mixing bowl, toss together the ground chicken, minced garlic, grated ginger, sliced green onions, soy sauce, sesame oil, rice vinegar, salt, and black pepper. Mix it gently with a fork or your hands just until everything is incorporated.
Fill and fold
Lay each dried cabbage leaf flat on a cutting board. If the bottom stem is super thick and rigid, shave it down slightly with a paring knife so it folds easily. Scoop a modest spoonful of the chicken filling right into the center. Fold the sides in first, then roll it up tightly like a mini burrito to form a neat little dumpling packet.
Steam and crisp
Heat the olive oil in a large skillet over medium heat. Place the cabbage dumplings in the skillet seam-side down to lock them shut, and let them sear for 2 to 3 minutes. Pour the water into the pan, immediately cover it with a tight-fitting lid, and steam for 8 to 10 minutes. The ground chicken is fully cooked when it reaches a safe internal temperature of 165°F. Take off the lid and let them cook for 1 to 2 more minutes to evaporate any leftover water and re-crisp the bottoms.
15 minute timer
Make the sauce and serve
While the dumplings finish up, whisk the soy sauce, rice vinegar, chili crisp, sesame oil, honey, and lime juice in a small bowl. Plate the warm cabbage dumplings and spoon the punchy chili sauce over the top, finishing with extra green onions and sesame seeds.
Common Mistakes to Avoid
Skipping the pat-down
If you don't pat the boiled cabbage leaves completely dry, they will waterlog the hot oil and sputter aggressively when you try to pan-fry them.
Overfilling the leaves
Keep the scoop of meat modest. If you stuff them too full, the seams will burst open while steaming.
Tips
- Dry the cabbage leaves thoroughly—it makes them easier to handle and ensures a better sear in the pan.
- Always place the dumplings seam-side down in the skillet first so the heat seals the flap shut.
Variations
Pork and mushroom
Swap the ground chicken for ground pork and mix in a handful of finely minced shiitake mushrooms for extra umami.
Substitutions
- Ground turkey, ground pork, or crumbled firm tofu work flawlessly instead of ground chicken.
- If you aren't a fan of spice, omit the chili crisp and just use a splash of regular sesame oil in the dipping sauce.
What to Serve With It
Serve these right out of the skillet while the bottoms are still crispy, alongside a big bowl of steamed rice.
Make Ahead
Prep the rolls
You can boil the cabbage, roll the dumplings, and store them uncooked in an airtight container in the fridge for up to 24 hours before pan-frying.
Storage
Refrigerator
Store leftover cooked dumplings in an airtight container in the fridge for up to 3 days. Always keep the dipping sauce in a separate little jar.
Freezer
Freeze uncooked, assembled dumplings on a baking sheet, then transfer them to a freezer bag for up to 2 months. Just add a few extra minutes of steaming time when cooking them straight from frozen.
Reheating
Toss them back into a covered skillet over medium-low heat with a tiny splash of water to warm the filling, then uncover to crisp up the bottoms.
Recipe Notes
Using an instant-read meat thermometer is the absolute easiest way to guarantee your chicken filling hits that safe 165°F mark without having to slice a dumpling open.
Nutrition
- Serving Size
- 1/4 of recipe
- Calories
- 285
- Protein
- 28g
- Carbohydrates
- 14g
- Fat
- 13g
- Fiber
- 4g
- Sugar
- 7g
- Sodium
- 760mg
FAQ
Can I make cabbage dumplings ahead of time?
Absolutely. You can fill and roll the cabbage dumplings, then stash them in the fridge for up to 24 hours before you cook them.
Can I use regular dumpling wrappers instead of cabbage?
You definitely can. Standard wonton or gyoza wrappers work perfectly with this filling (though it obviously changes the whole cabbage-wrap vibe).
How do I stop cabbage dumplings from opening?
The trick is a modest filling size. Don't overstuff them. Also, shave down the thick stem so the leaf bends easily, and always start cooking them seam-side down.
Recipe Card
Easy Cabbage Dumplings with Soy Chili Sauce
Tender cabbage dumplings filled with savory chicken, garlic, ginger, green onions, and served with a quick soy chili sauce.
- Prep
- 25 min
- Cook
- 20 min
- Total
- 45 min
- Servings
- 4
- Category
- Appetizer Recipes
- Cuisine
- Asian Inspired
- Difficulty
- Easy
- Cost
- Budget-friendly
Ingredients
Cabbage dumplings
- 10 large green cabbage leaves (outer leaves work best)
- 1 lb ground chicken (or ground turkey)
- 2 cloves garlic (minced)
- 1 tbsp fresh ginger (grated)
- 3 whole green onions (thinly sliced)
- 1 tbsp low sodium soy sauce
- 1 tsp sesame oil
- 1 tsp rice vinegar
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 tbsp olive oil (or avocado oil, for crisping)
- 1/4 cup water (for steaming)
Soy chili sauce
- 3 tbsp low sodium soy sauce
- 1 tbsp rice vinegar
- 1 tbsp chili crisp (or chili garlic sauce)
- 1 tsp sesame oil
- 1 tsp honey (optional)
- 1 tsp lime juice (optional)
- 1 tbsp green onions (thinly sliced, for topping)
- 1 tsp sesame seeds (optional)
Instructions
- Soften the cabbage leaves: Bring a large pot of water to a rolling simmer. Drop the outer cabbage leaves in for just 1 to 2 minutes until they become flexible and pliable. Drain them immediately and pat them completely dry with paper towels.
- Mix the filling: In a mixing bowl, toss together the ground chicken, minced garlic, grated ginger, sliced green onions, soy sauce, sesame oil, rice vinegar, salt, and black pepper. Mix it gently with a fork or your hands just until everything is incorporated.
- Fill and fold: Lay each dried cabbage leaf flat on a cutting board. If the bottom stem is super thick and rigid, shave it down slightly with a paring knife so it folds easily. Scoop a modest spoonful of the chicken filling right into the center. Fold the sides in first, then roll it up tightly like a mini burrito to form a neat little dumpling packet.
- Steam and crisp: Heat the olive oil in a large skillet over medium heat. Place the cabbage dumplings in the skillet seam-side down to lock them shut, and let them sear for 2 to 3 minutes. Pour the water into the pan, immediately cover it with a tight-fitting lid, and steam for 8 to 10 minutes. The ground chicken is fully cooked when it reaches a safe internal temperature of 165°F. Take off the lid and let them cook for 1 to 2 more minutes to evaporate any leftover water and re-crisp the bottoms.
- Make the sauce and serve: While the dumplings finish up, whisk the soy sauce, rice vinegar, chili crisp, sesame oil, honey, and lime juice in a small bowl. Plate the warm cabbage dumplings and spoon the punchy chili sauce over the top, finishing with extra green onions and sesame seeds.
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