Cabbage Soup Dumplings

These Cabbage Soup Dumplings are a fun and lighter twist on traditional soup dumplings. Instead of wrapping the filling in dough, tender cabbage leaves hold a juicy pork filling that’s tied into little bundles with Chinese chives.

As the dumplings steam, the cabbage releases its natural juices into the pork, creating an incredibly juicy filling. Every bite is tender, flavorful, and filled with delicious broth-like juices, just like a soup dumpling.

I love making these when I want all the comfort of homemade dumplings without spending time rolling dough. They’re naturally lighter, packed with vegetables, and look beautiful enough to serve for family dinners or special occasions.

If you enjoy soup dumplings but are looking for something a little different, these cabbage soup dumplings are a recipe you’ll want to make again and again.

What Are Cabbage Soup Dumplings?

Cabbage Soup Dumplings are a creative variation of traditional Chinese soup dumplings.

Instead of wrapping the filling in a wheat wrapper, softened cabbage leaves surround a seasoned pork filling before being tied with Chinese chives and steamed.

As they cook, the cabbage releases its natural juices into the filling, creating tender dumplings with plenty of flavorful liquid inside.

Are These Traditional Soup Dumplings?

Not exactly.

Traditional soup dumplings, or xiao long bao, are wrapped in a thin dough and become juicy because the filling contains gelatin-rich aspic that melts during steaming.

These cabbage soup dumplings achieve a similar juicy texture differently. The reserved cabbage cooking liquid mixed into the pork and the moisture released from the cabbage leaves during steaming help create a delicious, soup-like filling without making aspic.

Why Are These So Juicy?

The secret isn’t just the pork.

First, cooled vegetable cooking liquid is gradually mixed into the ground pork until it’s fully absorbed. This helps the filling stay tender and juicy during steaming.

Then, as the cabbage cooks, it releases even more moisture into the filling, creating the delicious burst of juices inside each dumpling.

Together, these two techniques create an incredibly succulent filling.

Why Tie Them with Chinese Chives?

Chinese chives, also known as garlic chives, do more than make these dumplings look beautiful.

After blanching, they become soft and flexible, making them perfect for tying the cabbage into little bundles. They also add a mild garlicky flavor that pairs wonderfully with the pork without overpowering it.

If a chive breaks while tying, simply use another one.

Let’s Talk Ingredients

Ground pork: Pork that’s about 80% lean and 20% fat creates the juiciest filling.

Cabbage: Large outer leaves are the easiest to wrap and become tender after steaming.

Reserved vegetable cooking liquid: Gradually mixing it into the pork creates an extra-juicy, soup-like filling.

Chinese chives (garlic chives): Used in the filling and to tie the dumplings. They add a delicate garlicky flavor and become soft and flexible after blanching.

Egg: Helps bind the filling while keeping it tender and juicy.

Soy sauce and oyster sauce: Build a rich, savory flavor.

Sesame oil: Adds a classic nutty aroma that complements the pork.

Step-by-Step: Let’s Cook

Makes: 12 dumplings
Prep Time: 30 minutes
Cook Time: 15 minutes

Step 1: Prepare the Cabbage and Chinese Chives

Bring a large pot of water to a boil.

Boil the cabbage leaves for about 3 minutes until softened, then transfer them to cold water.

Blanch the Chinese chives for about 30 seconds and transfer them to cold water.

Reserve 1 cup of the vegetable cooking liquid, then drain everything well.

Tip: Reserve the cooking liquid. Mixing it into the pork filling makes the dumplings extra juicy.

Step 2: Make the Filling

Gradually mix the cooled reserved cooking liquid into the ground pork until it’s fully absorbed.

Add the soy sauce, oyster sauce, white pepper, sesame oil, and egg, then mix well.

Fold in the scallions and Chinese chives.

Tip: Add the liquid gradually so the pork has time to absorb it.

Step 3: Assemble the Dumplings

Lay one large cabbage leaf flat and place a smaller piece on top if needed.

Add about 1 tablespoon of filling to the center.

Gather the cabbage around the filling to form a bundle, then tie it with a blanched Chinese chive.

Trim away any excess chive.

Tip: Don’t worry if every bundle looks a little different. Handmade dumplings all have their own character.

Step 4: Steam the Dumplings

Bring the steamer to a boil over high heat.

Place the cabbage dumplings on a plate and steam for about 10 minutes until completely cooked through.

Tip: Leave a little space between the dumplings so the steam can circulate evenly.

Step 5: Finish and Serve

Pour the cooking juices collected on the plate into a small saucepan.

Bring to a simmer, season with salt, and stir in the cornstarch slurry until slightly thickened.

Spoon the sauce over the dumplings and serve immediately.

Tip: Don’t discard the steaming juices. Thickening them into a sauce makes the dumplings even juicier while giving them a beautiful glossy finish.

Frequently Asked Questions

Can I use napa cabbage?
Yes. Napa cabbage leaves are softer and easier to wrap, although the bundles will be smaller.

Can I make these ahead of time?
Yes. Assemble the dumplings up to 24 hours in advance and refrigerate until ready to steam.

Can I freeze them?
Yes. Freeze the assembled dumplings before steaming. Steam directly from frozen, adding a few extra minutes to the cooking time.

Why is my filling dry?
Gradually mix the reserved cooking liquid into the pork until it’s fully absorbed. This helps keep the filling juicy.

 

More Dumpling Recipes You’ll Love