Okay, these Pork Cabbage Dumplings are LIT.
Seriously, who doesn’t love a good dumpling? I know me, my husband, and kids all devour dumplings anytime we enjoy Chinese food out. I love the cushy, pillowy dumplings filled with the salty-savory pork filling. They are just so addicting and delicious.
Considering this is one of my families most favorite foods, I just had to recreate them in my kitchen and do a Paleo version. You guys… they are INCREDIBLE!! They are so easy to make, just a few tedious steps to get them rolled, then pop them in a steamer basket and they’ll be ready in no time! They are so filled with flavor and although they’ll never be the ‘real deal’ these little cabbage cuties are seriously delicious! I know you’ll just love them!
SHOP THE POST.
For another cabbage recipe, try my Chopped Chicken Cabbage Wraps!
- 1 pound ground pork
- 1/2 cup green onions, finely chopped (about 3 green onions)
- 1/2 inch knob ginger, peeled and finely grated
- 1 tablespoon coconut aminos
- 1 teaspoon fish sauce
- 1/2 teaspoon toasted sesame oil
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 15 savoy cabbage leaves, ends trimmed (or regular green cabbage(see notes*))
- 2 cups broth (approximately)
- 2 tablespoons coconut aminos
- 1 tablespoon lime juice (about 1/2 lime)
- 1 1/2 teaspoons fish sauce
- Toasted Sesame seeds, for garnish (optional)
- Line a large baking sheet with paper towels and set aside.
- Bring a large saucepan of water with a pinch of salt to boil.
- Meanwhile, in a bowl, combine the ground pork, green onions, ginger, coconut aminos, fish sauce, toasted sesame oil, crushed red pepper flakes, salt and pepper. Using your hands, mix until well combined. Set aside.
- Once the water is boiling, submerge cabbage leaves under the water to soften, about 3 minutes. Then, transfer the tender cabbage leaves to the paper towel lined baking sheet and let cool until it is cool enough to handle.
- When the cabbage has cooled to handle, pat excess water off using paper towels. Place approximately 1 ½ tbsp. of the pork mixture into the middle of the leaf to wrap,
- take the thick stem of the cabbage and fold it on top of the meat mixture. Begin to roll
- horizontally, using your thumb and forefinger to simultaneously roll and tuck in the sides. Gently
- roll until it is in a tight little package or dumpling. Similar to if you were rolling a tiny burrito.
- Fill a pot with about 2 inches of broth and set a steamer basket on top (be sure the broth isn’t spilling over the top of the steamer basket, you want it filled to just below your basket so the liquid doesn’t touch your dumplings, it just steams them).
- Gently place dumplings in steamer basket seam side down (it’s okay to stack them) and bring the broth to a boil. Once boiling, cover and let the dumplings steam until the pork is just cooked through, about 12-13 minutes. Test dumplings by cutting into the center of one to make sure the pork is no longer pink. (If using an electronic steamer, fill bottom with broth. Gently place dumplings in steamer basket and cover with lid. Steam for 15 minutes.)
- While your dumplings steam, make the sauce. Combine all the “For the Sauce” ingredients and stir to combine.
- When cook time is done, using tongs carefully transfer the dumplings to a paper towel lined plate, sprinkle with the sesame seeds and serve with the dipping sauce. Enjoy!
- NOTES: If using green cabbage, place whole head in boiling water. Steam for 10 minutes to soften leaves. Once cool, separate the leaves for rolling.