Kraut and Pork Stuffed Cabbage Dumplings with Dumpling Sauce
Recipe and Photo by Abby Mosler @SweetRindandSalt. Pork and Kraut Stuffed Cabbage Dumplings are savory napa cabbage dumplings filled with ground pork, fresh ginger, garlic, mushrooms, and Frank’s Kraut for bold, tangy flavor. Pan-seared until golden and crispy, then served with a sesame chile dipping sauce, this easy cabbage dumpling recipe blends classic stuffed cabbage rolls with Asian-inspired potsticker flavor. Perfect for weeknight dinners, appetizers, or anyone searching for creative napa cabbage recipes, pork dumplings, or kraut-forward comfort food with a modern twist
Ingredients
For the Dumpling Sauce:
2 tbsp. coconut aminos (can sub soy sauce)
1 tbsp. rice wine vinegar
1 tsp. sesame oil
1 tsp. chile oil
1 tsp. sesame seeds
Salt to taste (may not need if subbing soy sauce)
For the Dumplings:
1 large head napa cabbage (about 15 to 20 leaves)
1 lb. ground pork
½ cup shredded carrot (about 1 large carrot. Can also use pre-shredded)
¾ cup finely diced mushrooms (baby portabella, button, shitake, etc.)
1 ½ - 2 cups Frank’s Kraut, drained
1 – 2 tbsp. grated fresh ginger
2 garlic cloves, finely minced
3 green onions, finely minced (plus more for optional garnish)
2 tbsp. coconut aminos (can sub soy sauce)
1 tbsp. sesame oil
1 tbsp. rice wine vinegar
¼ tsp. black pepper
½ tsp. red pepper flakes, or to taste (optional)
½ tsp. salt (if desired, may reduce to ¼ tsp. if subbing full-bodied soy sauce)
1 tbsp. cornstarch
Instructions
- First, make the dumpling sauce. In a small mixing bowl, add the coconut aminos (or soy sauce), rice wine vinegar, sesame oil, chile oil, sesame seeds, and salt (if using). Whisk until everything is well combined. Set aside. *NOTE: If using soy sauce instead of coconut aminos, you can also add about a teaspoon of sugar or honey for a touch of sweetness.
- Next, make the dumpling filling. Add the ground pork to a large mixing bowl along with the shredded carrot, mushrooms, Frank’s Kraut, ginger, garlic, green onions, coconut aminos (or soy sauce), sesame oil, rice wine vinegar, black pepper, red pepper flakes (is using), salt, and cornstarch. Mix until well combined. Set aside.
- Next, prep the cabbage. Bring a large pot of water to a boil. Cut off the bottom, stem end of the cabbage and separate the leaves. Blanch the leaves in the boiling water for 30 to 60 seconds, until they just begin to wilt. Remove and pat dry with paper towels (I like to line a baking sheet with paper towel, place a single layer of cabbage leaves, another layer of paper towel, another layer of cabbage leaves, etc. to help remove any excess water). At this point, you can also trim any thick stems for easier folding if necessary.
- Now it’s time to assemble the dumplings. Lay a cabbage leaf flat on the counter or on a cutting board. Spoon 1 to 2 tablespoons of the filling into the center of the leaf. Fold the sides inward and over the filling and then roll up from the bottom to form a tight bundle. Repeat with the remaining leaves and filling.
- To cook the dumplings, add a thin layer of oil in a non-stick pan and place the dumplings seam-side down. Add ¼ cup of water and cover with a lid. Cook over medium heat until the water evaporates and the bottoms of the dumplings are golden brown and crispy, about 8 to 13 minutes (you may have to work in batches. You’ll want to add a bit more oil and a quarter cup of water for each new batch). Stoves can vary so check on the dumplings at the 8-minute mark or so to make sure they are not burning. When the dumplings are browned on the bottom carefully flip and cook the top side for 1 to 2 minutes, or until golden brown and crispy.
- Serve immediately with the dipping sauce and minced green onions for garnish, if desired.
