Cabbage Dumplings
Tender cabbage leaves wrapped around a savory filling of shredded chicken or tofu with crisp vegetables, perfect for a light weeknight meal or appetizer.
Ingredients
For the filling
- 1 medium head medium head of cabbage Can use napa cabbage for thinner leaves.
- 1 cup cooked and shredded chicken or tofu Leftover roasted chicken or poached chicken works well.
- 1 cup chopped vegetables Carrots and bell peppers add crunch and color.
- 1/2 cup chopped green onions
- 2 cloves garlic, minced
- 1 tablespoon soy sauce Use low-sodium soy sauce if needed.
- to taste Salt and pepper
For assembly and cooking
- Dumpling wrappers Optional, for extra structure.
- Olive oil For cooking.
To serve
- Your favorite dipping sauce Optional.
Instructions
Preparation
- In a large pot, bring water to a boil. Add the whole cabbage and blanch the outer leaves until soft, about 2–3 minutes. Remove the softened leaves and let them cool on a tray.
- Trim the thick center rib of the cabbage leaves if needed to make rolling easier.
Making the filling
- In a bowl, combine cooked shredded chicken or tofu, chopped vegetables, chopped green onions, minced garlic, soy sauce, and salt and pepper to taste. Mix until evenly distributed.
Assembly
- Place a blanched cabbage leaf flat. Spoon a small spoonful of filling in the center. Fold the sides over the filling and roll up tightly, tucking the ends under as you go.
- Repeat with remaining leaves and filling. Use dumpling wrappers if desired for extra hold.
Cooking
- Heat a thin layer of olive oil in a pan over medium heat. Place the cabbage dumplings seam-side down and cook until the bottom is golden brown, about 2–4 minutes.
- Carefully flip and brown the other side until heated through and golden.
Serving
- Serve the dumplings warm with your favorite dipping sauce.
Notes
These dumplings are freezer-friendly; you can freeze them before or after cooking. For best texture, freeze before cooking.