About this recipe
These Easy Cabbage Dumplings with Soy Chili Sauce are a fun way to turn simple cabbage into something cozy, savory, and satisfying. Softened cabbage leaves wrap around a garlic-ginger chicken filling, then the dumplings are steamed and lightly crisped before serving with a quick soy chili sauce.
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 green onions 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)
Equipment
Large Skillet
Large Pot
Mixing Bowl
Cutting Board
Small Bowl
Instructions
- 1
Soften the cabbage leaves
Bring a large pot of water to a simmer. Add the cabbage leaves for 1 to 2 minutes until flexible, then drain and pat dry very well.
- 2
Mix the filling
In a bowl, combine the ground chicken, garlic, ginger, green onions, soy sauce, sesame oil, rice vinegar, salt, and black pepper. Mix gently until just combined.
- 3
Fill and fold
Lay each cabbage leaf flat and trim the thick stem if needed. Add a spoonful of filling to the center, fold in the sides, and roll tightly into a small dumpling packet.
- 4
Steam and crisp
Heat oil in a large skillet over medium heat. Add the dumplings seam-side down, cook for 2 to 3 minutes, then add water, cover, and steam for 8 to 10 minutes until the filling is cooked through. Uncover and cook 1 to 2 minutes more to crisp the bottoms.
- 5
Make the sauce and serve
Stir together the soy sauce, rice vinegar, chili crisp, sesame oil, honey if using, and lime juice if using. Serve the cabbage dumplings warm with the sauce, green onions, and sesame seeds.
Tips
- Pat the cabbage dry: Dry cabbage leaves are easier to fold and help the dumplings crisp better in the skillet.
- Do not overfill: Use a modest spoonful of filling so the dumplings close neatly and cook evenly.
- Check doneness: Cut one dumpling open to make sure the chicken filling is fully cooked before serving.
Substitutions
- Use another protein: Ground turkey, ground pork, shrimp, or tofu crumbles can work instead of ground chicken.
- Make it less spicy: Use less chili crisp or swap it for a mild sesame-soy dipping sauce.
- Add more vegetables: Finely chopped mushrooms, carrots, or napa cabbage can be mixed into the filling.
Storage
Refrigerator
Store cooked cabbage dumplings in an airtight container in the refrigerator for up to 3 days. Keep the sauce separate. Freezer: Freeze uncooked filled dumplings on a tray, then transfer to a freezer bag for up to 2 months. Cook from frozen with a few extra minutes of steaming. Reheating: Reheat in a covered skillet with a splash of water, then uncover to crisp the bottoms again.
Nutrition
- Serving Size
- Calories
- 285
- Protein
- 28g
- Carbohydrates
- 14g
- Fat
- 13g
- Fiber
- 4g
- Sugar
- 7g
- Sodium
- 760mg
FAQ
Can I make cabbage dumplings ahead of time?
Yes. You can fill the cabbage dumplings ahead and refrigerate them for up to 24 hours before cooking.
Can I use regular dumpling wrappers instead of cabbage?
Yes. Regular dumpling wrappers work, but the recipe will no longer have the same cabbage-wrap style.
How do I stop cabbage dumplings from opening?
Do not overfill them, trim the thick stem so the leaf folds easily, and cook them seam-side down first.
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 green onions 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 simmer. Add the cabbage leaves for 1 to 2 minutes until flexible, then drain and pat dry very well.
- Mix the filling: In a bowl, combine the ground chicken, garlic, ginger, green onions, soy sauce, sesame oil, rice vinegar, salt, and black pepper. Mix gently until just combined.
- Fill and fold: Lay each cabbage leaf flat and trim the thick stem if needed. Add a spoonful of filling to the center, fold in the sides, and roll tightly into a small dumpling packet.
- Steam and crisp: Heat oil in a large skillet over medium heat. Add the dumplings seam-side down, cook for 2 to 3 minutes, then add water, cover, and steam for 8 to 10 minutes until the filling is cooked through. Uncover and cook 1 to 2 minutes more to crisp the bottoms.
- Make the sauce and serve: Stir together the soy sauce, rice vinegar, chili crisp, sesame oil, honey if using, and lime juice if using. Serve the cabbage dumplings warm with the sauce, green onions, and sesame seeds.
