These Napa cabbage chicken dumplings are a lighter, high-protein twist on traditional dumplings. Instead of using refined flour wrappers, tender cabbage leaves act as the perfect vessel for a savory chicken filling infused with ginger, garlic, and sesame.
The result is a satisfying dish that delivers both protein and fiber while keeping the recipe balanced and nutrient dense.
This recipe is proof that comfort food can be both nourishing and delicious.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6
INGREDIENTS (Serves 6)
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• 1 large Napa cabbage (about 12–15 large leaves)
• 1 lb ground chicken
• 4 garlic cloves, minced
• 2 tsp fresh grated ginger
• 4 small shallots, finely diced (or ½ onion)
• ½ cup finely diced carrots
• 2 scallions, thinly sliced
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• ½ tsp white pepper
• 2 tbsp olive oil, divided (for pan)
Dipping Sauce
• ¼ cup soy sauce
• 2 tbsp sesame oil
Garnish
• 1 tbsp chili garlic oil
• ¼ tsp sesame seeds
PREPARATION
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Prepare the cabbage
Using a sharp knife, cut the bottom core off the Napa cabbage head. This allows the leaves to separate easily. Gently pull apart 12–15 large cabbage leaves.
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Soften the cabbage leaves
Bring a large pot of salted water to a boil. Add the cabbage leaves and blanch for about 2½ to 3 minutes, just until softened and pliable. Remove and pat dry with a kitchen towel.
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Prepare the vegetables
Finely dice the shallots and carrots. Thinly slice the scallions. Mince the garlic and grate the ginger.
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Prepare the filling
In a large mixing bowl combine the ground chicken, diced shallots, carrots, scallions, garlic, ginger, soy sauce, oyster sauce, and white pepper. Mix until well combined. The filling remains uncooked.
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Assemble the dumplings
Place about 2 tablespoons of filling near the base of each cabbage leaf. Fold the bottom of the leaf over the filling, tuck in the sides, and roll upward to form a tight dumpling.
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Sear the dumplings
Heat 1 tablespoon olive oil in a large skillet over medium heat. Place the cabbage dumplings seam side down and cook until the bottoms are golden brown.
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Steam to cook through
Once golden on the first side, add about 3 tablespoons of water to the pan and immediately cover with a lid. Allow the dumplings to steam so the chicken filling cooks through.
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Finish cooking
Remove the lid and allow any remaining moisture to evaporate. If desired, gently flip the dumplings to lightly brown the other side.
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Prepare the dipping sauce
In a small bowl combine soy sauce and sesame oil.
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Serve
Transfer the dumplings to a serving plate and garnish with sesame seeds and chili garlic oil. Serve warm with the dipping sauce.
Serves 6. Approximately 2–3 dumplings per serving.
This is a Step 1 Approved Recipe.
FOR JOURNALING ON THE F-FACTOR DIET:
0g carbohydrate, 3g fiber
ACTUAL NUTRITIONAL CONTENT PER SERVING:
Approximately 210 calories, 20g protein, 10g carbohydrate, 3g fiber,10g fat