Juicy Steamed Cabbage Dumplings Asian Recipe in Just 30 Minutes

Name: Juicy Steamed Cabbage Dumplings Asian Recipe in Just 30 Minutes
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: Asian
Ingredients: 1 cup finely chopped cabbage; 1/2 pound ground pork; 2 cloves garlic, minced; 1 tablespoon soy sauce; 1 teaspoon sesame oil; 1/2 teaspoon ginger, grated; 20 dumpling wrappers; 1/4 cup water for steaming

Author: Carry

Published: February 25, 2026

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Oh, the magic of steamed cabbage dumplings! There’s something about those delicate little pockets of savory goodness that just makes my heart sing. Light, flavorful, and packed with fresh ingredients, they’re a staple in Asian cuisine—whether you’re whipping up a quick weeknight dinner or impressing guests at a gathering. I still remember the first time I tried them at a tiny street food stall in Taipei—steamed to perfection, with just the right balance of tender cabbage and juicy pork. Now, I make them at home all the time, and trust me, once you try these steamed cabbage dumplings Asian-style, you’ll never look back!

steamed cabbage dumplings asian - detail 1

Why You’ll Love These Steamed Cabbage Dumplings Asian

Let me tell you why these little bundles of joy are about to become your new obsession:

Light yet satisfying: Unlike heavy fried dumplings, these steamed beauties let the fresh flavors shine through without weighing you down.
Healthier choice: With cabbage as the star and minimal oil, you get all the flavor with way less guilt—my kind of win-win!
Endlessly customizable: Swap pork for chicken, add mushrooms, or go veggie—the filling possibilities are endless.
Crowd-pleaser magic: Whether it’s game night or a dinner party, these disappear faster than you can say “seconds please!”
So fun to make: Folding dumplings is my favorite kitchen therapy—get friends or kids involved for extra laughs.

Seriously, once you taste that first juicy bite dipped in soy-vinegar sauce, you’ll understand why I’m obsessed!

Ingredients for Steamed Cabbage Dumplings Asian

Okay, let’s talk ingredients – and I mean the good stuff! These are the building blocks that’ll make your dumplings sing with flavor. I’ve learned through many (many) batches that quality matters here, so don’t skimp!

1 cup finely chopped cabbage – Go for Napa cabbage if you can find it, that crisp texture is magic
1/2 pound ground pork – Look for the 80/20 blend, that bit of fat keeps things juicy
2 cloves garlic, minced – Fresh is best, none of that jarred stuff!
1 tablespoon soy sauce – I’m partial to Kikkoman, but use what you love
1 teaspoon sesame oil – That toasted aroma makes all the difference
1/2 teaspoon ginger, grated – Pro tip: keep ginger root in the freezer for easy grating
20 dumpling wrappers – The round ones, about 3-inch diameter – thaw frozen ones properly!
1/4 cup water for steaming – Just plain water does the trick

See? Nothing too fancy, but each ingredient plays its part perfectly. I always tell my friends – measure with your heart for the seasonings, but be precise with the wrapper count unless you want leftover filling (which, honestly, makes a killer stir-fry the next day!).

Equipment You’ll Need

Alright, let’s talk tools! You don’t need anything fancy to make these steamed cabbage dumplings shine—just a few basics from your kitchen:

Bamboo steamer (or any steamer basket that fits your pot)
Mixing bowls – One big one for filling, small for water
Parchment paper – Lifesaver for preventing sticky dumpling disasters
Small spoon – For scooping that perfect amount of filling
Knife & cutting board – For prepping all those fresh ingredients

That’s it! No special gadgets—just good old-fashioned hands-on fun. (Though I won’t judge if you sneak in a glass of wine while folding!)

How to Make Steamed Cabbage Dumplings Asian

Alright, let’s roll up our sleeves and make some magic happen! I promise it’s easier than you think—I’ve messed up plenty of batches to learn all the tricks for you.

Step 1: Prepare the Filling

First things first—that glorious filling! Grab your biggest mixing bowl (trust me, you’ll want room to mix). Toss in your chopped cabbage, ground pork, minced garlic, soy sauce, sesame oil, and grated ginger. Now here’s my secret: mix it with your hands! Sounds messy, but it’s the best way to evenly distribute everything without overworking the meat.

You’ll know it’s ready when the mixture looks uniform and slightly sticky—that means the proteins are activating to hold everything together. If it feels too wet, add a pinch of cornstarch. Too dry? A teaspoon of water does wonders. Let it sit for 10 minutes while you prep your wrappers—this lets the flavors get cozy.

Step 2: Fill and Fold the Dumplings

Time for the fun part! Lay out your dumpling wrappers and keep a small bowl of water nearby. Scoop about a tablespoon of filling (don’t overstuff—I learned that the hard way!) into the center of each wrapper. Dip your finger in water and run it along the edge—this is your edible glue.

Now comes the folding. My go-to is the classic crescent fold: pinch the wrapper shut at the top, then make small pleats down one side, pressing firmly to seal. If you get cracks, dab a bit more water to patch them up. No fancy pleats? No problem! Just press the edges together tightly—they’ll taste just as good.

Pro tip: cover unused wrappers with a damp towel so they don’t dry out while you work. Nothing worse than cracking wrappers!

Step 3: Steam to Perfection

Line your steamer with parchment paper (poke holes for steam) and arrange dumplings in a single layer—they need breathing room! Pour water into your pot (about 1 inch deep) and bring to a boil before placing the steamer on top. Cover and let the steam work its magic for 10-12 minutes.

You’ll know they’re done when the wrappers turn translucent and the filling feels firm when poked. If steaming multiple batches, keep cooked dumplings warm under a towel—they’ll stick together if stacked hot!

And voila! Juicy, flavorful steamed cabbage dumplings ready to devour. Just try not to eat them all straight from the steamer… I never succeed at that part!

Tips for Perfect Steamed Cabbage Dumplings Asian

After countless dumpling disasters (and triumphs!), here are my hard-earned secrets for flawless steamed cabbage dumplings every time:

Cabbage crunch matters: Always use fresh cabbage—wilted leaves make soggy fillings. Salting and squeezing excess moisture helps too!
Soy sauce savvy: Start with 1 tablespoon, then taste raw filling (yes, really!) and adjust. Different brands vary in saltiness.
Wrapper wisdom: Keep wrappers covered with a damp towel—they dry out faster than you’d think while assembling.
Steam smart: Don’t overcrowd the steamer! Give dumplings space so steam circulates evenly around each one.
Parchment power: Always line your steamer—those wrappers stick like glue otherwise. Poke holes for steam flow.

Remember—practice makes perfect! Even “ugly” dumplings taste amazing.

Serving Suggestions

Oh, the fun part—dressing up these little flavor bombs! My absolute must-have is a simple soy-vinegar dip (2 parts soy sauce to 1 part rice vinegar with a pinch of sugar). But get creative! Chili oil adds heat, while a dollop of hoisin brings sweetness. For sides, try:

Quick-pickled cucumbers for crunch
Steamed bok choy with garlic
A simple egg drop soup

They’re perfect straight from the steamer, but I won’t tell if you sneak a few cold from the fridge later!

Storage and Reheating

Here’s the good news – these steamed cabbage dumplings actually get better after sitting! For the fridge, let them cool completely first (no one likes soggy dumplings), then pop them in an airtight container with parchment between layers. They’ll keep for 3 days. To freeze, arrange them on a tray until solid before bagging – no sticking! Reheat like a pro: steam for 5 minutes to revive that fresh-made texture, or pan-fry for crispy bottoms. My midnight snack secret? Microwave with a damp paper towel – not fancy, but oh so satisfying!

Steamed Cabbage Dumplings Asian FAQs

I’ve gotten so many questions about these dumplings over the years—here are the ones that pop up most often with my tried-and-true answers!

Can I use tofu instead of pork?
Absolutely! Firm tofu (pressed and crumbled) makes a fantastic vegetarian option. Just add an extra teaspoon of soy sauce and maybe some chopped mushrooms for umami depth. My vegan friends love this version!

How do I prevent sticking?
Two words: parchment paper! Poke holes in it for steam flow. If you’re out, lightly grease the steamer with oil—but really, parchment is the MVP here. Also, don’t let dumplings touch each other while steaming.

Can I freeze uncooked dumplings?
You bet! Freeze them single-layer on a tray first, then transfer to bags once solid. They’ll keep for months! Steam frozen dumplings for 12-15 minutes—no thawing needed. Game changer for quick meals!

Why did my wrappers tear?
Usually means the filling was too wet or overstuffed. Next time, squeeze excess liquid from cabbage and use just 1 tablespoon filling per wrapper. And remember—even torn dumplings taste delicious!

What’s the best dipping sauce?
My go-to is 2:1 soy sauce to rice vinegar with a pinch of sugar and sesame seeds. Feeling fancy? Add minced garlic, chili flakes, or a splash of orange juice. Honestly though? They’re amazing with just about anything!

Nutritional Information

Let’s talk numbers—but keep in mind these are just ballpark figures since ingredients vary so much! For about 4 of these steamed cabbage dumplings (my usual serving size, though I won’t judge if you eat more!), you’re looking at roughly:

120 calories – Light enough for seconds!
8g protein – Thanks to that juicy pork filling
15g carbs – Mostly from the wrappers
4g fat – Just enough for flavor without heaviness
2g fiber – Cabbage doing its good work

Remember—nutritional values are estimates and vary based on ingredients/brands used. I’ve found different wrapper brands can change the carb count, and leaner pork cuts reduce fat. But honestly? When something tastes this good, I’m not counting too closely!