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Cabbage Dumplings with Spicy Soy Dip (Low Carb Fakeaway)

A plate of steamed cabbage dumplings with spicy soy dip, showing the savory meat filling inside a cut dumpling.
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Make these nutrient-dense cabbage dumplings for a satisfying, low-carb take on your favorite Asian takeout. They offer great textural satisfaction and deep umami flavor for a quick dinner.

Ingredients

Scale
  • 1 small head green cabbage, leaves separated
  • 1 pound ground chicken or turkey
  • 4 ounces mushrooms, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon soy sauce (or tamari for gluten-free)
  • 1 teaspoon sesame oil
  • 1/4 teaspoon white pepper
  • For the Spicy Soy Dip:
  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon chili garlic sauce (adjust to your spice preference)
  • 1 teaspoon sugar or sweetener
  • 1 teaspoon sesame oil

Instructions

  1. Prepare the cabbage: Bring a large pot of water to a boil. Blanch the cabbage leaves for 2 to 3 minutes until they are pliable. Immediately transfer them to an ice bath to stop the cooking. Pat the leaves completely dry. Trim the thickest part of the core vein on each leaf so they roll easily.
  2. Make the filling: In a medium bowl, combine the ground chicken, chopped mushrooms, minced garlic, grated ginger, soy sauce, sesame oil, and white pepper. Mix until just combined; do not overmix.
  3. Assemble the dumplings: Place about 2 tablespoons of filling near the base of a cabbage leaf. Fold the sides inward over the filling, then roll the leaf tightly from the bottom up, like a burrito. Repeat with the remaining leaves and filling.
  4. Cook the dumplings: You have two options for this healthy fakeaway. Steam the dumplings in a steamer basket over simmering water for 12 to 15 minutes, or until the chicken is cooked through. Alternatively, you can pan-fry them: Heat 1 tablespoon of neutral oil in a non-stick skillet over medium heat. Place dumplings seam-side down and cook for 3 minutes until the bottoms are golden brown. Add 1/4 cup of water to the skillet, cover immediately, and steam for 8 minutes until cooked through.
  5. Prepare the dip: While the dumplings cook, whisk together all the Spicy Soy Dip ingredients in a small bowl.
  6. Serve: Serve the hot cabbage dumplings immediately with your homemade spicy soy dip for maximum textural satisfaction.

Notes

  • If you want a deeper umami flavor in the filling, add 1 teaspoon of oyster sauce along with the soy sauce.
  • For a quicker weeknight meal, you can use pre-shredded cabbage instead of whole leaves, but you will need to steam them longer (about 18 minutes) to ensure they are tender enough to wrap.
  • These low carb Asian food dumplings freeze well. Place cooked, cooled dumplings on a baking sheet until frozen, then transfer to a freezer bag. Reheat by steaming.

Nutrition

Find it online: https://purecookingjoy.com/cabbage-dumplings-with-spicy-soy-dip/

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