Low-Carb Cabbage & Pork Dumplings Recipe

These low-carb cabbage and pork dumplings are a delicious, keto-friendly twist on a classic. Instead of traditional wheat wrappers, delicate cabbage leaves form a tender, gluten-free casing for savory pork filling. They’re quick to assemble, pan-fry beautifully for a crispy bottom, and steam up soft and juicy on top. If you like crafting simple homemade treats and projects, you might also enjoy other easy DIY ideas like 5 Easy Christmas Sugar Scrub Recipes.

Why this version works

• Cabbage leaves are pliable when blanched and add a mild vegetal flavor without extra carbs.
• Ground pork keeps the filling juicy; a touch of collagen-rich pork shoulder or added pork fat prevents dryness.
• Pan-frying then steaming (potsticker method) gives a crisp base and tender top in one pan.

Ingredients (makes ~24 dumplings)

• 12–16 large green cabbage leaves (outer leaves removed)
• 1 lb (450 g) ground pork (80/20 preferred)
• 2 green onions, finely chopped
• 1 tbsp minced ginger
• 1 clove garlic, minced
• 2 tbsp soy sauce or tamari
• 1 tbsp rice vinegar or apple cider vinegar
• 1 tsp sesame oil
• 1/4 tsp white pepper (or black pepper)
• Pinch of salt
• 1–2 tbsp water or beaten egg (to bind if needed)
• 2–3 tbsp neutral oil for frying

Optional dipping sauce:

• 2 tbsp soy sauce, 1 tsp sesame oil, 1 tsp rice vinegar, red pepper flakes or chili oil to taste

Preparation overview

1. Prepare the cabbage:

   • Core the cabbage and gently separate large outer leaves. Blanch leaves in boiling water for 30–45 seconds until pliable, then transfer to an ice bath. Pat dry and trim thick central vein to make folding easier.

2. Make the filling:

   • In a bowl, combine ground pork, green onions, ginger, garlic, soy sauce, vinegar, sesame oil, pepper, and a pinch of salt. Mix until cohesive — do not overmix. If the mixture feels loose, stir in 1–2 tbsp of beaten egg or water to help bind.

3. Assemble the dumplings:

   • Place ~1 tbsp of filling in the center of a cabbage leaf. Fold sides over the filling and roll like a small burrito, tucking the ends under. Aim for a compact, even shape.

4. Cook using the potsticker method:

   • Heat 1–2 tbsp oil in a nonstick or cast-iron skillet over medium-high heat. Arrange dumplings seam-side down and fry until bottoms are golden (about 2–3 minutes).
   • Add 1/4 cup water to the pan (adjust to keep steam but not overflow), cover immediately, and reduce heat to medium-low. Steam for 5–7 minutes until pork is cooked through. Remove lid and let any residual water evaporate; crisp the bottoms again if desired.

5. Serve warm with dipping sauce.

Tips for best results

• Choose large, intact cabbage leaves for easy wrapping. Napa cabbage can work but is thinner and may require more leaves per dumpling.
• Keep filling chilled until assembly to make handling easier.
• If you’re short on time, prepare the filling ahead and refrigerate for up to 24 hours.
• For a lighter sear, use avocado oil or a high-smoke-point oil. To boost flavor, caramelize a few sliced shallots in the pan before adding dumplings.

For ideas on different small-batch projects and recipes that pair well with a cozy kitchen session, check out this simple collection of DIY guidance: 5 Easy Christmas Sugar Scrub Recipes.

Variations

• Pork & shrimp: Use a 70/30 pork-to-shrimp mix for a succulently textured filling.
• Spicy: Add 1 tsp chili paste or finely chopped fresh chiles to the filling.
• Cheese: For non-traditional low-carb fusion, fold a small cube of mozzarella into the pork before sealing.

If you want to experiment with alternative wrappers or roll styles, these quick DIY ideas can spark creativity: 5 Easy Christmas Sugar Scrub Recipes.

Serving & storage

• Serve immediately with dipping sauce and a sprinkle of sliced green onions and toasted sesame seeds.
• Refrigerate leftovers in an airtight container for up to 3 days. Re-crisp in a skillet over medium heat with a splash of water and a lid to re-steam, finishing uncovered to restore the crisp bottom.
• To freeze: flash-freeze arranged dumplings on a tray, then store in a freezer bag for up to 2 months. Cook from frozen by adding a few extra minutes to the steaming step.

For more quick-prep kitchen ideas you can tuck into a short project session, see this helpful list: 5 Easy Christmas Sugar Scrub Recipes.

Conclusion

If you enjoyed this low-carb take on dumplings and want more keto-friendly wrapper alternatives or low-carb wrapping techniques, check out these resources: 5 Ingredient Keto Potstickers (Keto Dumplings) – Headbanger’s Kitchen and Low Carb Dumpling Spring Rolls – Low Carb Nikki.