I’ll show you how to make these easy Cabbage Dumplings using simple ingredients like tofu, mushrooms, carrots and green onions, all wrapped up in tender Napa cabbage leaves. They’re a great option when you want something filling and flavourful while getting some extra veggies into your meal. This recipe is also great alternative for anyone looking for a gluten-free dumpling wrapper option!

These Cabbage Dumplings are a fun healthy twist on traditional dumplings, made by wrapping a savoury tofu and vegetable filling in lightly boiled cabbage leaves instead of traditional dumpling wrappers. By swapping the wrapper for cabbage, these vegan dumplings are packed with even more vegetables while still giving you all those delicious dumpling flavours!

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Recipe for Cabbage Dumplings

If you love dumplings but want a way to get more vegetables into your meal, you need to try these Cabbage Dumplings! Instead of using traditional dumpling wrappers, we’re using Napa cabbage leaves to wrap up a savoury and delicious tofu and vegetable filling.

The filling is made with tofu, mushrooms, carrots, green onions and garlic, then seasoned with soy sauce, dark soy sauce, mirin, vinegar and roasted sesame oil. Once everything is wrapped in the softened cabbage leaves, the dumplings are pan-fried until slightly golden and can be served with any dipping sauce of your choice.

Why You’ll Love these Cabbage Dumplings

100% vegan & vegetarian friendly
Can be made gluten-free
Healthy and easy recipe
Fresh, light, and savoury
High in plant-based protein

Ingredients

Carrots

Nappa Cabbage

Mushrooms (White or Cremini)

Vegetable oil

Garlic

Firm Tofu

Dark soy sauce

Soy sauce

Roasted sesame oil

Rice Vinegar

Cornstarch

Mirin (optional)

To make these cabbage dumplings gluten-free: Use gluten-free soy sauce or tamari and make sure your dark soy sauce is also gluten-free (or simply skip dark soy sauce).

If you don’t have Napa cabbage: Use savoy cabbage, but it might take a bit longer to cook.

If you don’t have mirin: simply omit or add a small amount of sweetener.

If you don’t have dark soy sauce: use regular soy sauce instead.

How To Make Cabbage Dumplings

To make this recipe easier, add the peeled carrot, mushrooms, peeled garlic cloves and roughly chopped green onions into a food processor. Pulse a few times until all the ingredients are diced very finely. If you’re not using a food processor, simply dice and chop very finely.

Heat around 1 tsp oil onto a large non-stick pan on medium-high heat and cook the vegetable mixture for around 2-3 minutes or until mostly cooked.

With clean hands, crumble up tofu by squeezing with fingers to get a crumbly texture. Add directly into the pan and cook, stirring frequently, for around 2-4 minutes or until most of the water has evaporated. Cooking time will vary, depending on the amount of water in the tofu and the heat.

Add soy sauce (or gluten-free alternative), dark soy sauce, mirin, and vinegar. Cook for another 1-2 minutes, again until most of the moisture has been absorbed.

Turn the heat off and stir in sesame oil and cornstarch.

Boil water in a large pot (enough to add the cabbage leaves).

While the water is coming to a boil, separate the leaves and wash thoroughly. Prepare a large bowl of ice water.

Once water has come to a boil, blanch the cabbage leaves for around 2-3 minutes or until they have softened.

Directly add the cooked cabbage leaves into the ice water bath to stop them from cooking.

Pat dry with a paper towel or a clean kitchen towel.

Place a spoonful of the filling at the base of each cabbage leaf (cut a small amount of the white part off the base, if it’s a bit too tough), roll from the bottom to cover, then fold in the sides and roll tightly to the top.

Heat around 1 tbsp of oil (more as needed) on a large non-stick pan on medium-high heat and cook the cabbage dumplings for around 2-3 minutes on each side, or until slightly golden and cooked to your liking.

Serve right away with a yummy sauce of your choice. To make an easy dipping sauce, simply mix together the soy sauce, vinegar and gochugaru (optional).