Cabbage Soup Dumplings

These Cabbage Soup Dumplings are a fun twist on traditional soup dumplings—juicy pork filling wrapped in tender cabbage leaves instead of dough. While steaming, the cabbage releases lots of natural juices into the filling, turning each dumpling into a mini soup explosion. They’re tied with Chinese chives into cute little bundles and steamed until succulent. It’s light, flavorful, and absolutely over-the-top delicious!

Recipe

Serving: 12 Cabbage Soup Dumplings
Prep time: 30 minutes
Cook time: 15 minutes

For the filling:
1 pound ground pork (80% lean, and 20% fat)
1 cup (237 ml) reserved vegetable boiled liquid
1 tablespoon soy sauce
2 tablespoons oyster sauce
¼ teaspoon white pepper
1 tablespoon sesame oil
1 large egg
1 stalk scallions, minced
6 stalks Chinese chives, thinly sliced

For the dumplings:
1 large cabbage
6 stalks Chinese chives
Pinch of salt
1 teaspoon cornstarch
1 tablespoon water

Instructions

1. Prepare the cabbage and Chinese chives:

• In a pot over high heat, bring water to a boil. Boil the cabbage leaves for about 3 minutes until softened. Immediately transfer to cold water to stop cooking.
• Blanch the Chinese chives for about 30 seconds, then transfer to cold water. Reserve 1 cup of the vegetable-boiled liquid. Drain well and discard the rest of the water.

2. Make the filling:

• In a mixing bowl, add the ground pork. Slowly pour in the cooled reserved vegetable-boiled liquid while mixing.
• Once absorbed, add soy sauce, oyster sauce, white pepper, sesame oil, and egg. Mix thoroughly.
• Fold in the minced scallions and sliced Chinese chives. Mix until well combined.

3. Assemble the dumplings:

• Lay one large cabbage leaf flat and top with a smaller piece. Add about 1 tablespoon of filling in the center.
• Gather the edges to form a bundle and tie securely with a blanched Chinese chive. Trim off any excess chive length.
• Repeat with the remaining ingredients.

4. Steam the dumplings:

• In a steamer over high heat, bring water to a boil. Place the cabbage dumplings on a plate and transfer it into the steamer.
• Cover and steam for about 10 minutes until fully cooked.

5. Make the sauce and serve:

• In a small pan over medium heat, pour in the extra liquid collected from the steamed plate.
• Bring it to a simmer, season with a pinch of salt, and stir in the cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon water). Cook until thickened.
• Drizzle the sauce over the dumplings and serve hot. Enjoy!

Tips & notes

• If your cabbage leaves are too large or thick, trim or shave the stems for easier folding.
• Addi the reserved vegetable-boiled liquid in the filling makes it extra tender and juicy.
• Make sure the cabbage is well-drained to prevent sogginess.
• Use ground chicken or turkey instead of pork for a lighter version.