17-Min Napa Cabbage Chicken Blanket Dumplings

These Napa Cabbage Chicken Blanket Dumplings are juicy, savory, and incredibly easy to make. Instead of using traditional dumpling wrappers, I cover each portion of chicken filling with a tender Napa cabbage leaf like a little blanket. There’s no folding or sealing, and they’re ready in just 17 minutes!

Many of you have asked me what you can use instead of dumpling wrappers, so I wanted to share this fun alternative. A quick blanch softens the Napa cabbage leaves, making them easy to drape over the chicken filling and gently shape around the top and sides.

The best part is how simple the assembly is. The chicken filling goes directly into the pan, then the Napa cabbage goes right over the top. You don’t have to carefully wrap or pleat anything, and the bottom of the chicken stays in contact with the pan so it can become beautifully golden.

And I have to say, this has also become one of my favorite ways to get more vegetables onto the dinner table. My family loves them, and nobody misses the dumpling wrappers!

What Are Napa Cabbage Chicken Blanket Dumplings?

Napa Cabbage Chicken Blanket Dumplings are my easy, no-fold twist on dumplings.

Instead of placing chicken filling inside a traditional dumpling wrapper and folding it closed, I portion the filling directly into the pan. Then I place a softened Napa cabbage leaf over each mound like a blanket and gently shape it around the top and sides.

The Napa cabbage isn’t folded or sealed underneath. The bottom of the chicken remains directly against the pan.

This is what makes the method so easy. Once everything is assembled, we pan-fry briefly, add water and steam until the chicken is cooked through, then uncover the pan and let the bottoms turn golden.

What Part of Napa Cabbage Should I Use?

For this recipe, I use the green leafy portions of Napa cabbage leaves.

The thick white parts are firmer, while the green leafy portions soften quickly and are easier to shape around the chicken filling.

Choose pieces that are large enough to cover the top and sides of each mound. They don’t need to be perfectly identical—just large enough to create that little blanket around the filling.

Why Blanch the Napa Cabbage First?

A quick blanch makes the Napa cabbage soft and pliable, which is important for creating the rounded blanket shape.

I blanch the Napa cabbage for only about 30 seconds. We aren’t trying to fully cook it at this point; we just want to soften it enough that it can easily drape over the filling.

The Napa cabbage continues cooking later when the dumplings steam.

After blanching, drain the Napa cabbage well before assembling. Too much excess water can make it harder for the bottoms to brown later.

How Do You Keep the Chicken Filling Juicy?

Ground chicken can dry out if it’s overcooked, so the filling includes a few ingredients that help give it a moist, tender texture.

The egg adds moisture and helps bind the ground chicken together as it cooks. The cornstarch helps manage some of the free moisture in the filling as it’s heated.

Oyster sauce, dark soy sauce, and sesame oil add savory flavor and richness, while scallions bring freshness.

Most importantly, cook the chicken until it reaches a safe internal temperature without unnecessarily overcooking it. Ground chicken should reach at least 165°F (74°C) in the center.

Why Assemble the Dumplings in a Cold Pan?

I assemble these blanket dumplings off the heat, and there’s a good reason for it.

You need a little time to portion all nine mounds of chicken and cover each one with Napa cabbage. If the pan were already hot, the first portion would start cooking while you’re still assembling the others.

Starting with a cold pan gives you plenty of time to get everything arranged just the way you want it.

Once all nine blanket dumplings are ready, turn on the heat and start cooking.

Why Does the Chicken Go Directly in the Pan?

This is an important part of the recipe.

The Napa cabbage covers the top and sides of the chicken filling, but the bottom of the chicken remains directly against the oiled pan.

That direct contact allows the chicken to begin setting during the first minute of cooking. After steaming, we remove the lid and continue cooking so the bottoms can become golden.

So even though the Napa cabbage makes each dumpling look like a little bundle from above, it isn’t completely wrapped underneath.

Let’s Talk Ingredients

Ground chicken: The base of the filling. Its mild flavor pairs beautifully with Napa cabbage and the savory seasonings.

Napa cabbage: Use the green leafy portions. Blanch them briefly so they’re soft enough to drape and shape around the chicken filling.

Oyster sauce: Adds savory-sweet umami to the filling.

Dark soy sauce: Gives the chicken deeper color and rich soy flavor.

Sesame oil: Adds its distinctive nutty aroma.

Egg: Adds moisture and helps the chicken filling hold together.

Cornstarch: Helps manage moisture in the filling and contributes to its tender texture.

Scallions: Add fresh onion flavor to the filling and are also used as a garnish.

Soy sauce and chili oil: A simple finishing sauce that adds savory flavor and heat.

Step-by-Step: Let’s Cook

Makes: 9 pieces
Prep Time: 7 minutes
Cook Time: 10 minutes

Step 1: Blanch the Napa Cabbage

Bring a large pot of water to a boil.

Add the green leafy portions of the Napa cabbage leaves and blanch for about 30 seconds, just until softened.

Remove and drain well.

Tip: Don’t overcook the Napa cabbage. It only needs to become soft and pliable enough to drape and shape around the chicken filling.

Step 2: Make the Chicken Filling

In a large mixing bowl, combine the ground chicken, oyster sauce, dark soy sauce, sesame oil, egg, and cornstarch. Mix until well combined.

Add the minced scallions and mix again until evenly distributed.

Tip: The egg adds moisture and helps bind the filling, while the cornstarch helps manage some of the free moisture as the chicken cooks.

Step 3: Assemble the Napa Cabbage Blanket Dumplings

With the pan off the heat, add the cooking oil.

Divide the chicken filling into 9 portions directly in the pan, leaving a little space between each one.

Place a blanched Napa cabbage leaf over each portion of chicken filling like a blanket. Gently shape the Napa cabbage around the top and sides of the filling.

There’s no folding or sealing. The Napa cabbage covers the top and sides, while the bottom of the chicken remains directly against the pan.

Tip: Don’t worry about perfectly wrapping the filling. Simply drape the Napa cabbage over each mound and gently shape it around the sides.

Step 4: Pan-Fry the Blanket Dumplings

Place the pan over medium heat and cook for about 1 minute, until the bottoms of the chicken begin to set.

Tip: At this stage, we’re just setting the bottoms. They don’t need to become golden yet.

Step 5: Steam the Blanket Dumplings

Carefully pour ¾ cup water into the pan. Cover and cook for about 6 minutes, or until the chicken is completely cooked through and reaches an internal temperature of at least 165°F (74°C).

Tip: Carefully add the water to the hot pan since it may splatter when it comes in contact with the oil.

Step 6: Crisp the Bottoms

Remove the lid and continue cooking for about 1 minute, until the excess water has evaporated and the bottoms are golden.

Tip: Let the excess water cook off first. Once the pan is no longer watery, the bottoms can make direct contact with the hot pan and become golden.

Step 7: Finish and Serve

Finish the Napa Cabbage Chicken Blanket Dumplings with the sliced scallions, soy sauce, and chili oil. Serve immediately.

Can I Use Green Cabbage Instead of Napa Cabbage?

Yes. Green cabbage can replace Napa cabbage, although the texture is slightly different.

Green cabbage tends to have firmer, thicker leaves, so you may need to blanch it a little longer until it’s soft enough to drape and shape around the filling.

Napa cabbage is still my first choice because its leafy portions soften quickly and work beautifully with this blanket method.

Are Napa Cabbage Chicken Blanket Dumplings Low-Carb?

Using Napa cabbage instead of a traditional flour-based dumpling wrapper makes these a lower-carb alternative to traditional wrapped dumplings.

Napa cabbage itself is naturally low in carbohydrates, but the entire recipe isn’t necessarily carb-free. Sauces such as oyster sauce, dark soy sauce, soy sauce, and chili oil may contain some carbohydrates depending on the brand.

If you’re following a specific low-carb diet, check the nutrition labels of the sauces you use.

Are Napa Cabbage Chicken Blanket Dumplings Gluten-Free?

They can be, but they’re not automatically gluten-free.

Napa cabbage is naturally gluten-free, but some brands of soy sauce, dark soy sauce, oyster sauce, and other condiments may contain wheat.

To make the recipe gluten-free, choose appropriate gluten-free versions of the sauces and always check the product labels.

Can I Use a Different Filling?

Absolutely. You can use this same Napa cabbage blanket method with other dumpling fillings.

Ground pork would pair beautifully with Napa cabbage. You can also try a shrimp filling for a lighter seafood version.

Just remember that different proteins require different cooking times. Make sure it’s properly cooked before serving.

Can I Make Napa Cabbage Chicken Blanket Dumplings Ahead?

Yes, you can prepare some of the components ahead.

The Napa cabbage can be blanched, drained well, and refrigerated. You can also prepare the chicken filling and refrigerate it until you’re ready to cook.

For the best results, I recommend assembling the blanket dumplings shortly before cooking. Portion the chicken directly into the pan, cover each mound with Napa cabbage, and then start cooking.

Frequently Asked Questions

Do I need dumpling wrappers?
No. Napa cabbage replaces the traditional dough wrappers in this recipe.

Do I completely wrap the chicken with Napa cabbage?
No. Place the Napa cabbage over the chicken like a blanket and gently shape it around the top and sides. The bottom of the chicken remains directly against the pan.

Do I need to fold or seal the Napa cabbage?
No. There’s no folding, pleating, or sealing required.

Why do I start with a cold pan?
It gives you time to assemble all nine blanket dumplings before any of the chicken begins cooking.

How do I know when the chicken is done?
Ground chicken should reach an internal temperature of at least 165°F (74°C).

Why aren’t the bottoms becoming golden?
There may still be too much water in the pan. After steaming, remove the lid and let the excess moisture evaporate so the bottoms can brown.

More Dumpling Recipes to Try Next!