Savory Cabbage Dumplings Loaded with Flavorful Chicken & Veggies

These homemade cabbage dumplings are a celebration of texture and umami — tender minced chicken, crisp shredded cabbage, and fragrant aromatics wrapped into delicate parcels. They’re perfect as an appetizer, a weeknight dinner, or made in large batches for freezing. Below is an approachable recipe, folding tips, and serving ideas to help you get restaurant-worthy dumplings at home.

Why these dumplings work

• Cabbage adds moisture and crunch without overpowering the filling.
• Ground chicken keeps the dumplings light while absorbing seasonings.
• A little cornstarch and soy sauce help bind the mixture so the filling stays juicy and cohesive.
• Versatile — steam, boil, or pan-fry (potstickers) depending on the texture you want.

Ingredients (makes ~30 dumplings)

• 1 lb (450 g) ground chicken (thigh meat recommended for juiciness)
• 2 cups finely shredded green cabbage (about 150–200 g)
• 3 scallions, finely chopped
• 1 tbsp fresh ginger, minced
• 2 garlic cloves, minced
• 2 tbsp soy sauce
• 1 tbsp oyster sauce (optional, for extra depth)
• 1 tbsp sesame oil
• 1 tsp sugar
• 1–2 tbsp rice wine or dry sherry
• 1 tbsp cornstarch
• 1/2 tsp white or black pepper
• 30 round dumpling wrappers (or use small wonton wrappers)
• 1–2 tbsp vegetable oil (for pan-frying)

Optional add-ins: finely diced carrot, minced shiitake mushrooms, chopped cilantro, or a pinch of five-spice powder.

Preparation steps

1. Prepare the cabbage:

   • Finely shred the cabbage, then sprinkle with a pinch of salt and let sit 5–10 minutes. Squeeze out excess water well in a clean towel or paper towel. Removing moisture prevents soggy filling and helps the wrappers seal.

2. Make the filling:

   • In a large bowl combine ground chicken, drained cabbage, scallions, ginger, garlic, soy sauce, oyster sauce (if using), sesame oil, sugar, rice wine, cornstarch, and pepper. Mix until evenly combined and slightly tacky — this helps the filling hold together.

3. Assemble the dumplings:

   • Place a small spoonful (about 1 tsp to 1.5 tsp) of filling in the center of each wrapper.
   • Moisten the wrapper edge with a little water, fold in half and pleat one side toward the center to create a neat seal, or simply press to seal for a half-moon shape. Avoid overfilling.

4. Cooking methods:

   • Pan-fry (potstickers): Heat 1 tbsp oil in a nonstick skillet over medium-high. Arrange dumplings flat-side down and fry until bottoms are golden (2–3 minutes). Add 1/4 cup water, cover, and steam for 5–6 minutes until water evaporates and filling is cooked through. Uncover and crisp the bottoms 1 more minute.
   • Steam: Place dumplings in a lightly oiled steamer basket lined with parchment or cabbage leaves. Steam over boiling water for 8–10 minutes.
   • Boil: Drop dumplings into gently boiling water, stirring once to prevent sticking. When they float, cook 2–3 additional minutes until cooked through.

Quick dipping sauce

• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tsp chili oil or a pinch of red pepper flakes (optional)
• 1 tsp finely chopped scallion or a sprinkle of toasted sesame seeds

Mix and adjust to taste.

Tips for success

• Dry the cabbage well — moisture is the most common culprit for weak wrappers and soggy dumplings.
• Chill the filling 10–15 minutes before wrapping if it feels too loose; it firms up and’s easier to handle.
• Practice a few pleats: they look impressive, but a simple half-moon seal works perfectly.
• Freeze on a tray in a single layer until firm, then transfer to a bag. Cook from frozen — add a minute or two to steamed or pan-fried times.

Variations

• Pork & Cabbage: Substitute ground pork for chicken and add a splash more soy sauce.
• Vegetarian: Replace chicken with finely crumbled tofu or cooked lentils and boost umami with mushrooms and a little miso paste.
• Soup Dumplings: For juicy soup inside, mix gelatinized broth into the filling so it melts during steaming (this takes practice).

Serving suggestions

• Serve hot with the dipping sauce and a side of pickled cucumbers or quick kimchi.
• Pair with a light Asian-style salad or a bowl of clear soup for a balanced meal.
• These make a great party platter — keep steamed dumplings warm in a covered dish or lay out a variety of dipping sauces.

Conclusion

For more ideas and ready-made dumpling inspiration, check out the full offerings on the Tiger Dumplings menu, or explore classic soup dumpling options on the Menu – Nan Xiang Xiao Long Bao.