Cabbage Dumpling Rolls solve a specific problem: you want the pork-and-shiitake satisfaction of a dumpling without rolling forty pleats at 9 p.m. on a Tuesday. You blanch whole cabbage leaves until pliable, fill them with a seasoned pork mixture, roll them like mini burritos, and steam them in a single skillet. The result is a soft, savory parcel that holds together with nothing but leaf tension and a little cornstarch slurry.
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The numbers matter here. One large green cabbage yields roughly 18 usable leaves, which is exactly enough for 1.5 pounds of filling at about 1.5 ounces per roll. That gives you 6 servings of 3 rolls each at roughly 285 calories per serving, versus about 480 calories for the same amount of pork filling wrapped in wheat dough. The cabbage also releases moisture as it steams, which keeps the pork from drying out without any added fat.
The one real risk is tearing leaves during blanching. Fix it by cutting the core out in a cone and peeling leaves from the outside in while the head is still warm, not by boiling the whole head and hoping. Work in batches of 4 leaves for 60 seconds each and the failure rate drops to near zero.
Why You'll Love This Recipe
About the Ingredients
1 large green cabbage (about 3 lb / 1.4 kg)
Look for a tight, heavy head with no loose outer leaves. Savoy cabbage works too and its crinkly leaves actually fold more easily, though you will need to trim thicker ribs.
1.5 lb (680 g) ground pork, 80/20
The fat ratio matters: 80/20 keeps the filling juicy during steaming. Ground chicken thigh is a solid substitute, but add 1 tablespoon neutral oil to compensate for the leaner meat.
6 oz (170 g) shiitake mushrooms, stems removed, finely chopped
Fresh shiitakes give the deepest flavor; if using dried, rehydrate 1 oz in hot water for 20 minutes and reserve the soaking liquid for the filling. Cremini mushrooms are a fine everyday swap.
3 scallions, thinly sliced, whites and greens separated
Use the whites in the filling and save the greens for garnish. If scallions are limp, soak them in ice water for 10 minutes to crisp them back up.
2 tablespoons soy sauce
Tamari substitutes directly for a gluten-free version. Low-sodium soy sauce works but taste the filling before adding extra salt, since the cabbage absorbs seasoning.
1 tablespoon toasted sesame oil
Buy untoasted sesame oil only if you plan to cook with it at high heat; for a finishing flavor like this, toasted is what you want. A teaspoon of chili crisp can replace it if you want heat.
1 tablespoon freshly grated ginger
Frozen ginger grates more easily than fresh and keeps for months. Ground ginger is a poor substitute here because it lacks the sharpness that cuts through pork fat.
1 tablespoon cornstarch, plus 1 teaspoon for the slurry
Cornstarch locks moisture into the filling and thickens the steaming liquid into a light sauce. Arrowroot powder works as a 1:1 substitute.
1 teaspoon kosher salt
Kosher salt dissolves more evenly in raw meat than table salt. If using fine table salt, reduce to 3/4 teaspoon.
1/2 teaspoon white pepper
White pepper is the traditional dumpling spice and tastes rounder than black here. Black pepper is acceptable but will read sharper.
1 cup (240 ml) low-sodium chicken broth, for steaming
Water works, but broth adds a savory base for the pan sauce. Vegetable broth keeps the dish pescatarian-friendly if you swap the pork for tofu.
Tips & Tricks
Do not overfill
Cap each roll at about 1.5 ounces of filling. Overstuffed leaves split at the seam during steaming, and no amount of toothpicks fixes a burst roll.
Salt the filling, not the leaves
Mix the salt into the pork and let it sit 10 minutes. Salting the blanched leaves draws out water and makes them slippery and hard to roll.
Keep the skillet covered
Steam needs to be trapped. Every time you lift the lid, you lose about 30 seconds of cooking time, so set a timer and leave it alone.
- Chill the filling 15 minutes before rolling: Cold filling holds its shape and rolls tighter. This is the single easiest upgrade to the recipe.
Pro Tips
Step-by-Step Instructions
1. Prep the cabbage
Cut a cone-shaped core out of the cabbage with a paring knife, then peel off the 18 largest outer leaves. Reserve the remaining head for another use.
2. Blanch the leaves
Bring a large pot of water to 212F (100C). Blanch 4 leaves at a time for 60 seconds, until they turn vivid green and bend without cracking, then transfer to an ice bath for 30 seconds and pat dry.
3. Trim the ribs
Lay each leaf flat and shave the thick center rib down with a paring knife until it sits level. This prevents the leaf from cracking when you roll it.
4. Mix the filling
Combine the pork, shiitakes, scallion whites, soy sauce, sesame oil, ginger, 1 tablespoon cornstarch, salt, and white pepper in a bowl. Mix with your hand for 60 seconds until it turns slightly sticky, then chill for 15 minutes.
5. Roll the dumplings
Spoon 1.5 ounces (about 3 tablespoons) of filling onto the lower third of each leaf. Fold the sides in, roll from the bottom up, and press the seam closed with cornstarch slurry.
6. Arrange in the skillet
Pour the broth into a 12-inch skillet and lay the rolls seam-side down in a single layer, snug but not crushed. You should fit 12 comfortably; use a second pan for the rest.
7. Steam covered
Bring the broth to a simmer over medium heat, about 200F (93C) at the surface, then cover and steam for 18 minutes. The rolls are done when the internal temperature of the filling hits 160F (71C) and the leaves are translucent at the edges.
8. Reduce the sauce
Transfer the rolls to a plate, add the remaining 1 teaspoon cornstarch slurry to the skillet, and simmer uncovered for 2 minutes until the liquid coats a spoon. Spoon over the rolls and finish with scallion greens.
Delicious Variations
Chicken and shiitake
Swap the pork for ground chicken thigh and add 1 tablespoon neutral oil; steam time stays at 18 minutes.
Vegetarian tofu version
Use 14 oz firm tofu crumbled and pressed dry, plus 1 extra tablespoon soy sauce; steam for 15 minutes instead of 18.
Spicy Sichuan style
Add 1 tablespoon chili bean paste and 1 teaspoon ground Sichuan peppercorn to the filling for a numbing, hot finish.
How to Store Cabbage Dumpling Rolls
Refrigerator
Store cooked rolls in an airtight container for up to 4 days. Keep the pan sauce separate so the leaves do not get soggy.
Freezer
Freeze raw assembled rolls on a sheet pan for 1 hour, then transfer to a bag for up to 2 months. Steam from frozen and add 6 minutes to the cook time.
Reheating
Reheat in a covered skillet with 2 tablespoons of water over medium heat for 5 minutes, or microwave covered for 90 seconds. Avoid the oven, which dries the leaves.
Frequently Asked Questions
Q: Can I make cabbage dumpling rolls ahead of time?
Yes, you can assemble and refrigerate the raw rolls up to 24 hours ahead. Cover them tightly so the leaves do not dry out, and add 2 minutes to the steam time since they start cold.
Q: How do I keep cabbage leaves from tearing when rolling?
Blanch them for exactly 60 seconds and shave down the thick center rib before rolling. Overcooked leaves turn mushy and tear, while undercooked leaves crack at the fold.
Q: Are cabbage dumpling rolls gluten-free?
They are gluten-free if you use tamari instead of soy sauce and confirm your broth is gluten-free. The cabbage replaces the wheat wrapper entirely, so there is no dough to worry about.
Q: What internal temperature should the pork filling reach?
The filling needs to reach 160F (71C) at the center of the roll. Check the thickest roll with an instant-read thermometer before pulling the lid off.
Q: Can I use napa cabbage instead of green cabbage?
Yes, napa cabbage works well and its leaves are more tender, so blanch them for only 30 seconds. You will need about 2 heads since napa leaves are smaller.
Make a double batch and freeze half raw; you will thank yourself on the next busy night. If you try the Sichuan variation, tell me how the heat level landed. Stay sharp, stay solvent.
Cabbage Dumpling Rolls
Cabbage Dumpling Rolls wrap juicy pork and shiitake filling in tender blanched cabbage leaves for a low-carb, gluten-free take on dumplings.
🧂 Ingredients
- 1 large green cabbage (about 3 lb / 1.4 kg)
- 1.5 lb (680 g) ground pork, 80/20
- 6 oz (170 g) shiitake mushrooms, stems removed, finely chopped
- 3 scallions, thinly sliced, whites and greens separated
- 2 tablespoons soy sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon freshly grated ginger
- 1 tablespoon cornstarch, plus 1 teaspoon for the slurry
- 1 teaspoon kosher salt
- 1/2 teaspoon white pepper
- 1 cup (240 ml) low-sodium chicken broth, for steaming
📋 Instructions
- 1Prep the cabbage — Cut a cone-shaped core out of the cabbage with a paring knife, then peel off the 18 largest outer leaves. Reserve the remaining head for another use.
- 2Blanch the leaves — Bring a large pot of water to 212F (100C). Blanch 4 leaves at a time for 60 seconds, until they turn vivid green and bend without cracking, then transfer to an ice bath for 30 seconds and pat dry.
- 3Trim the ribs — Lay each leaf flat and shave the thick center rib down with a paring knife until it sits level. This prevents the leaf from cracking when you roll it.
- 4Mix the filling — Combine the pork, shiitakes, scallion whites, soy sauce, sesame oil, ginger, 1 tablespoon cornstarch, salt, and white pepper in a bowl. Mix with your hand for 60 seconds until it turns slightly sticky, then chill for 15 minutes.
- 5Roll the dumplings — Spoon 1.5 ounces (about 3 tablespoons) of filling onto the lower third of each leaf. Fold the sides in, roll from the bottom up, and press the seam closed with cornstarch slurry.
- 6Arrange in the skillet — Pour the broth into a 12-inch skillet and lay the rolls seam-side down in a single layer, snug but not crushed. You should fit 12 comfortably; use a second pan for the rest.
- 7Steam covered — Bring the broth to a simmer over medium heat, about 200F (93C) at the surface, then cover and steam for 18 minutes. The rolls are done when the internal temperature of the filling hits 160F (71C) and the leaves are translucent at the edges.
- 8Reduce the sauce — Transfer the rolls to a plate, add the remaining 1 teaspoon cornstarch slurry to the skillet, and simmer uncovered for 2 minutes until the liquid coats a spoon. Spoon over the rolls and finish with scallion greens.
Diego covers personal finance and investing for freelancers and gig workers. His angle is practical money management for irregular income, from budgeting to tax basics.
