Cabbage Wrapped Dumplings

These crispy, savory cabbage wrapped dumplings are packed with seasoned tofu and fresh veggies, offering a low-carb, gluten-free alternative to traditional wrappers.

Why This Recipe Works:

• Osmotic draw from salting breaks down the tough cellular structure of cabbage, making it as easy to fold as a traditional flour wrapper.
• Searing the wrapped dumplings in a hot skillet triggers the Maillard reaction, creating a deeply savory, caramelized exterior.
• A balanced filling of pressed extra-firm tofu and minced shiitake mushrooms mimics the rich, umami-packed bite of classic dumplings.

I still remember the rainy Tuesday afternoon when my cheap bamboo steamer warped, sending a cascade of soggy, torn flour wrappers straight into the bottom of my trash can. I had spent three hours meticulously pleating them, only for the dough to turn into a gluey, heartbreaking paste.

It was a total kitchen disaster.

Traditional flour wrappers are notoriously finicky because their gluten network absorbs ambient moisture rapidly, which often leads to a gummy, waterlogged texture if your steaming setup isn't absolutely flawless. When I tried substituting standard cabbage leaves to bypass the dough entirely, they ended up incredibly rubbery and refused to seal, spilling the precious filling everywhere.

The simple fix is to harness osmotic pressure by salting Savoy cabbage leaves with Diamond Crystal kosher salt (use 10 grams or about 1 tablespoon per head) to draw out excess water and soften the rigid cellular walls. Squeezing the leaves until your knuckles turn white makes them incredibly pliable, allowing them to wrap snugly around a savory tofu filling without tearing.

Trust me, this method is a total game-changer.

Cabbage Wrapped Dumplings

• Publisher Storied Skillet
• Cuisine Asian
• Category Dinner, Vegan
• Prep Time 25 mins
• Cook Time 15 mins
• Servings 4 servings
• Calories 180 calories
• Rating 4.8 3169
• Tags cabbage dumplings, vegan dumplings, low carb dumplings, healthy dinner

Ingredients

• 1 large head Savoy cabbage (leaves carefully removed)
• 1 block (14 oz) extra-firm tofu, pressed and crumbled
• 6 dried shiitake mushrooms, rehydrated and finely minced
• 2 scallions, finely chopped
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1 teaspoon toasted sesame oil
• 1 tablespoon Diamond Crystal kosher salt (for prepping cabbage)
• 1 tablespoon neutral cooking oil (for pan-frying)

Directions

1. Bring a large pot of water to a boil, blanch the cabbage leaves for 2 minutes until bright green, then immediately plunge them into an ice bath to stop the cooking process.
2. Lay the blanched leaves flat on a clean kitchen towel and sprinkle them evenly with Diamond Crystal kosher salt to draw out excess moisture.
3. In a medium bowl, combine the crumbled tofu, minced shiitake mushrooms, scallions, soy sauce, and toasted sesame oil, mixing thoroughly with your hands.
4. Pat the cabbage leaves completely dry with paper towels, cut out the tough woody rib from the bottom of each leaf, and place two tablespoons of filling in the center.
5. Fold the sides of the cabbage leaf over the filling and roll it up tightly, pressing firmly to ensure a snug, compact seal.
6. Heat the neutral cooking oil in a non-stick skillet over medium-high heat, then add the dumplings seam-side down.
7. Sear for 3 to 4 minutes per side until the cabbage is beautifully caramelized and crisp, then serve immediately with your favorite dipping sauce.

Notes

• Always use Diamond Crystal kosher salt; if you only have Morton's, cut the volume in half (use 1.5 teaspoons instead of 1 tablespoon) to avoid an overly salty batch.
• Pressing the extra-firm tofu for at least 20 minutes is crucial because removing excess water allows the soy protein matrix to absorb the soy sauce and sesame oil, preventing a bland, watery filling.
• Do not skip the ice bath after blanching; leaving the cabbage hot will cause it to overcook and turn mushy, making it impossible to wrap tightly without tearing.
• After a day in the fridge, the cabbage wraps will naturally release a small amount of moisture, so reheat them in a dry, hot skillet to restore their signature crisp exterior.
• If you prefer a different texture, you can also try our Crispy Rice Paper Dumplings for a delightfully chewy alternative.

What to Serve with Cabbage Wrapped Dumplings

To elevate these savory parcels into a complete, satisfying meal, serve them hot alongside bright, contrasting textures and rich dipping sauces.

• Drizzle with a quick homemade chili oil mixed with black vinegar and toasted sesame seeds.
• Pair them with a side of Sautéed Cabbage with Garlic to double down on sweet, tender brassica flavors.
• Serve alongside a bowl of steamed jasmine rice or quinoa to soak up any extra dipping sauce.
• Garnish generously with freshly sliced scallions and toasted white sesame seeds for a final pop of color and crunch.

How to Store and Reheat Your Dumplings

Store any leftover dumplings in a single layer in an airtight container lined with a paper towel. The paper towel is essential because it absorbs the slow release of moisture from the cabbage over time, keeping the wraps from getting slimy.

They keep well for three days.

To reheat, skip the microwave entirely unless you want a rubbery texture. Instead, toss them into a hot, lightly oiled skillet over medium heat for about three minutes per side until the edges crisp up again.

Easy Ingredient Substitutes

If you need to adapt this recipe based on what is currently in your pantry, here are the easiest swaps:

1. Savoy Cabbage: Napa cabbage works beautifully as a substitute, though you can also try our High-Fiber High-Protein Cabbage Rolls with Tofu and Spice if you prefer using standard green cabbage.
2. Tofu: If you are not strictly vegan, you can swap the tofu for seasoned ground pork or chicken, similar to our Low-Carb Cabbage Dumplings Filled with Savory Ground Meat.
3. Shiitake Mushrooms: Finely chopped cremini or button mushrooms will work, though they offer slightly less intense umami flavor than dried shiitakes.
4. Gluten-Free: Ensure you use tamari or coconut aminos instead of traditional soy sauce to keep the entire dish completely gluten-free.

I used to think that skipping the dough meant sacrificing all the comfort of a real dumpling night, but these crispy green parcels proved me completely wrong. They are light, incredibly satisfying, and won't leave you feeling weighed down—just make sure you have plenty of spicy dipping sauce on hand!