This Pork Dumpling and Cabbage recipe is a quick, 30-minute dinner packed with savory flavor and comforting texture. With tender dumplings, seasoned pork, and napa cabbage, it’s a simple low carb meal you can put together in no time.
What I Learned Testing This Pork Dumpling Recipe
One thing I learned while testing this recipe is how much the right cabbage matters. Napa cabbage consistently gave the best results with its mild sweetness and tender crunch. It balanced the rich pork filling without overpowering the dish. It also cooks quickly, which helped keep the recipe practical for a quick, weeknight meal.
Another takeaway from testing this recipe was that a few well-chosen ingredients can do a lot of heavy lifting. After trying several versions, the flavor makers I used in this recipe gave the best balance of flavor without overcomplicating the recipe.
Key Ingredients
This is a brief overview of some of the primary ingredients for this pork dumpling recipe. Scroll to the printable recipe card at the bottom of the page for a complete ingredients list, amounts, and step-by-step instructions.
- Napa Cabbage: has a mild sweetness and a tender crunch
- Protein: ground pork
- Flavormakers: soy sauce, minced garlic, toasted sesame oil, and sweet chili sauce
How to Make Pork Dumplings
Simply follow the step-by-step instructions below or scroll to the printable recipe card at the bottom to make this pork dumplings and cabbage recipe. You will need a pot with a steamer basket, skillet, and mixing bowl.
- Start by separating the Napa cabbage leaves. Then bring 1-2 inches of water to a boil in a pot fitted with a steamer basket. Next, add the cabbage leaves, cover, and steam 2-3 minutes until just tender and pliable.
- Then immediately transfer leaves to an ice water bath. Leave the cabbage in the ice bath for 2 minutes. Then drain the water and pat completely dry.
- In a bowl, combine the filling ingredients and mix well. Next, place a spoonful of filling at the base of each leaf. Fold in sides and roll tightly (like a burrito).
- Then heat a skillet over medium heat and lightly cover the bottom of the skillet with a neutral oil.
- Now you can add the rolls, seam side down, and cook turning occasionally, for 6-8 minutes until the pork is fully cooked and lightly golden.
Storage and Reheating Instructions
This recipe is best served fresh. However, you could store it in the refrigerator for up to two days. To reheat, I would toss in an oiled skillet on medium heat for a few minutes until heated through.
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Pork Dumpling Recipe
Ingredients
- 2 heads napa cabbage
Filling
- 1.5 pounds ground pork
- 2.5 tablespoons soy sauce
- 2 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 tablespoon toasted sesame oil
- 2 teaspoons sweet chili sauce
- 1 teaspoon rice vinegar
- 1/3 cup finely chopped green onion stalks
Instructions
- Separate the napa cabbage leaves.
- Bring 1-2 inches of water to a boil in a pot fitted with a steamer basket. Add cabbage leaves, cover and steam 2-3 minutes until just tender and pliable.
- Immediately transfer leaves to an ice water bath to stop the cooking. Leave in the ice bath for 2 minutes. Drain the water and pat completely dry.
- In a bowl, combine the filling ingredients and mix well.
- Place a spoonful of filling at the base of each leaf. Fold in sides and roll tightly (like a burrito).
- Heat a skillet over medium heat and lightly cover the bottom of the skillet with a neutral oil.
- Add the rolls seam side down and cook, turning occasionally, for 6-8 minutes until the pork is fully cooked and lightly golden.
