Cabbage Dumplings: Easy Homemade Chicken and Napa Cabbage Dumplings
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.
- 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
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
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.