Cabbage Dumplings: Easy Homemade Chicken and Napa Cabbage Dumplings

If you’re searching for delicious cabbage dumplings, this recipe is one you’ll want to make again and again. These tender dumplings swap traditional wrappers for soft napa cabbage leaves, creating a lighter meal that’s packed with juicy chicken, mushrooms, carrots, garlic, ginger, and spring onions. They’re flavorful, protein-rich, and surprisingly simple to prepare. Whether you’re looking for a healthy dinner or a fun weekend cooking project, these homemade cabbage dumplings deliver restaurant-quality flavor with everyday ingredients.

What Are Cabbage Dumplings?

Unlike classic dumplings wrapped in dough, cabbage dumplings use softened napa cabbage leaves to surround a flavorful chicken filling.

The cabbage becomes silky and tender during cooking while keeping the filling moist.

These dumplings are:

• High in protein
• Lower in carbohydrates
• Naturally gluten-free (with gluten-free soy sauce)
• Packed with vegetables
• Great for meal prep
• Easy to customize

Ingredients

How to Make Cabbage Dumplings

Step 1: Prepare the Cabbage

Bring a large pot of salted water to a boil.

Remove 12–14 large outer cabbage leaves.

Cook them for 2–3 minutes until soft.

Transfer them to a towel and pat dry.

Step 2: Prepare the Filling

Combine:

• Chicken mince
• Finely chopped mushrooms
• Carrot
• Spring onions
• Garlic
• Fresh ginger
• Sesame oil
• Salt
• Black pepper

Mix thoroughly until evenly combined.

Step 3: Test the Seasoning

Cook a small spoonful of filling in a skillet.

Taste it before assembling the dumplings.

Adjust seasoning if necessary.

Step 4: Wrap the Dumplings

Place 1–2 tablespoons of filling onto the bottom of each cabbage leaf.

Fold the sides inward.

Roll tightly into a neat dumpling.

Repeat with the remaining leaves.

Step 5: Bake

Preheat the oven to 240°C (220°C fan).

Arrange the dumplings in a baking dish.

Cover tightly with foil.

Bake for 20 minutes.

Step 6: Crisp the Outside (Optional)

For golden edges, lightly pan-fry the cooked dumplings for 2–3 minutes per side.

Serve immediately with soy sauce and crispy chili oil.

Tips for Perfect Cabbage Dumplings

Follow these simple tips for the best results.

• Use large outer napa cabbage leaves.
• Don’t overfill the dumplings.
• Roll tightly so they stay together.
• Test the seasoning before wrapping.
• Keep the cabbage leaves moist while working.
• Let the dumplings rest for a few minutes after baking.

Easy Variations

You can customize these cabbage dumplings in many ways.

Try using:

• Ground turkey
• Ground pork
• Shrimp
• Tofu
• Ground chicken thighs
• Extra mushrooms
• Water chestnuts
• Finely chopped cabbage inside the filling

For extra heat, stir chili flakes directly into the filling.

Storage and Meal Prep

These dumplings store beautifully.

• Refrigerate for up to 4 days.
• Freeze before or after baking.
• Reheat in the oven or skillet.
• Avoid microwaving for crispy dumplings.

The leftover filling also makes delicious meatballs or stir-fry.

Nutrition Highlights

Approximate per serving:

Serving Suggestions

These cabbage dumplings pair wonderfully with:

• Steamed jasmine rice
• Brown rice
• Stir-fried vegetables
• Asian cucumber salad
• Garlic green beans
• Miso soup
• Kimchi

They’re equally delicious as an appetizer or the main course.

Final Thoughts

These homemade cabbage dumplings are proof that comfort food can also be wholesome and satisfying. Tender napa cabbage wraps a juicy chicken filling seasoned with garlic, ginger, mushrooms, and sesame oil for an irresistible combination of flavor and texture. Whether you’re preparing dinner for the family or meal-prepping lunches for the week, this recipe is simple, nutritious, and packed with delicious Asian-inspired flavors. Once you make these cabbage dumplings, they’ll become a regular addition to your weekly menu.

Cabbage Dumplings: Easy Homemade Chicken and Napa Cabbage Dumplings

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These Cabbage Dumplings are made with tender napa cabbage leaves wrapped around a flavorful chicken, mushroom, carrot, and ginger filling. They’re a healthy, high-protein alternative to traditional dumplings and perfect for dinner or meal prep.

• Author: IMAA
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 2 servings
• Category: Main Course
• Method: Baking
• Cuisine: Asian
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

1 large napa (Chinese) cabbage

100g chestnut mushrooms, finely chopped

1 carrot, finely chopped

3 spring onions, finely chopped

2 garlic cloves, finely chopped

1/2 tablespoon fresh grated ginger

1 tablespoon sesame oil

500g chicken mince

Salt, to taste

Black pepper, to taste

1 tablespoon cooking oil (optional, for pan-frying)

Soy sauce, for serving

Crispy chili oil, for serving

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Instructions

1. Bring a large pot of salted water to a boil and cook the outer napa cabbage leaves for 2 to 3 minutes until softened.

2. Transfer the cabbage leaves to a clean towel and pat them dry.

3. Preheat the oven to 240°C (220°C fan).

4. In a large bowl, combine the chicken mince, mushrooms, carrot, spring onions, garlic, ginger, sesame oil, salt, and black pepper.

5. Mix everything thoroughly until evenly combined.

6. Cook a small spoonful of the filling to taste and adjust the seasoning if needed.

7. Place 1 to 2 tablespoons of filling onto the base of each cabbage leaf.

8. Fold the sides inward and roll tightly to form a dumpling.

9. Arrange the dumplings in a baking dish and cover tightly with aluminum foil.

10. Bake for 20 minutes or until the chicken is fully cooked.

11. For crispy edges, pan-fry the baked dumplings in a lightly oiled skillet for 2 to 3 minutes per side.

12. Serve warm with soy sauce and crispy chili oil.

Notes

Use the largest outer cabbage leaves for easier wrapping.

Ground turkey or pork works well instead of chicken.

Freeze cooked dumplings for up to 3 months.

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Serve with steamed rice, stir-fried vegetables, or an Asian cucumber salad.