A All the comfort of dumplings — wrapped in cabbage instead of dough.
If you’ve ever stood in a Chinese restaurant looking at a plate of pot stickers wishing they were keto-friendly, this recipe is for you. These pan-fried cabbage dumplings give you everything you love about classic dumplings — the crispy seared bottom, the savory pork filling, the sesame-soy sauce moment — without a single gram of flour.
The trick is using blanched Napa cabbage leaves as the wrapper. They’re tender enough to fold around the filling, sturdy enough to hold their shape, and they pick up a beautiful golden crust when you sear them in a hot pan. Honestly, after making these a few times, I started preferring them to flour wrappers. The cabbage adds a freshness that traditional dumplings just don’t have.
At 2g net carbs and 27g of protein per serving, these dumplings are keto, gluten-free (with tamari), grain-free, and one of those recipes that makes you forget you’re eating “diet food” entirely.
Why You’ll Love This Recipe
- Only 2g net carbs per serving. Genuinely low-carb dumplings, not a sad imitation.
- High protein, high satisfaction. 27g of protein per serving keeps you full for hours.
- No special wrappers needed. Just a head of Napa cabbage from any grocery store.
- Naturally gluten-free and grain-free. Friendly for keto, Whole30, paleo, and gluten-free eaters alike.
- Crispy on the bottom, tender on top. That perfect dumpling textural contrast — without the carbs.
Ingredients You’ll Need
For the dumplings:
- 1 lb ground pork — fattier ground pork (around 80/20) gives the juiciest filling.
- 15g scallions, chopped — both white and green parts.
- 11g cilantro, chopped — fresh herbs are the difference between okay and great.
- 9g garlic, chopped — fresh, not jarred. Always.
- 11g fresh ginger, grated — peel with a spoon, then grate on a microplane.
- 2 tbsp low-sodium tamari — gluten-free soy sauce alternative.
- 1 tbsp toasted sesame oil — toasted, not regular. The toasted kind is what gives that nutty, restaurant flavor.
- 2 tsp fish sauce — the umami secret weapon. Don’t skip it.
- 1 tbsp unflavored rice wine vinegar — adds brightness and helps tenderize the pork.
- 1 head Napa cabbage — look for one with tightly packed leaves and crisp tips.
- 1 tbsp high-heat oil — for searing. Avocado or refined coconut work great.
For the optional dipping sauce:
- ½ tbsp low-sodium tamari
- ¼ tsp toasted sesame oil
- ½ tsp unflavored rice wine vinegar
- Sprinkle of sesame seeds
How to Make Keto Cabbage Dumplings
Step 1: Mix the Filling
In a medium bowl, combine the ground pork, scallions, cilantro, garlic, ginger, tamari, sesame oil, fish sauce, and rice wine vinegar. Mix gently with your hands until just combined — overmixing makes the filling tough.
Step 2: Brown the Meat
Transfer the mixture to a large frying pan over medium-high heat. Brown the meat, breaking it up with a spoon as it cooks. Once fully cooked, set aside to cool slightly.
Step 3: Blanch the Cabbage Leaves
Bring a large pot of salted water to a boil. Carefully separate the cabbage leaves from the head, keeping them whole. Gently lower a few leaves at a time into the water — you don’t want them to break or tear. Remove as soon as they’re soft and pliable, about 30-60 seconds. Drain on paper towels.
Step 4: Trim and Assemble
Lay out a blanched cabbage leaf on a clean surface. Trim off the thick, tough bottom 1.5 inches of the leaf — this part is too rigid to roll. Place about 1 tablespoon of the cooked pork filling near the bottom edge of the leaf, then gently roll up from the bottom, tucking in the sides as you go (like a little burrito). Repeat with the remaining leaves and filling.
Step 5: Sear to Crispy Perfection
Heat 1 tablespoon of high-heat oil in a frying pan over medium-high heat. Place the dumplings seam-side down in the pan. Sear for 2-3 minutes until the bottoms are golden and crispy, then carefully flip to brown the other side. Work in batches if needed — don’t crowd the pan.
Step 6: Make the Sauce and Serve
While the dumplings sear, whisk together the dipping sauce ingredients in a small bowl. Plate the dumplings hot from the pan, sprinkle with sesame seeds, and serve with the dipping sauce on the side.
Expert Tips for the Best Results
- Don’t overcook the cabbage leaves. You want them pliable, not falling apart. 30-60 seconds in boiling water is usually enough — pull them as soon as they’re flexible.
- Pat the leaves dry before assembling. Wet leaves don’t sear well — they steam instead of crisp.
- Cool the filling slightly before wrapping. Hot filling makes the cabbage too soft to roll cleanly.
- Don’t crowd the pan when searing. Crowded pans steam, they don’t sear. Work in batches if you need to.
- Place seam-side down first. That’s what locks the dumpling shut so it doesn’t unravel.
Variations & Substitutions
- Swap the pork for ground chicken, turkey, or even shrimp (if using shrimp, chop it fine).
- Make it vegetarian by using crumbled extra-firm tofu or finely chopped mushrooms instead of pork.
- Use savoy cabbage if you can’t find Napa — slightly more rustic but just as delicious.
- No fish sauce? Use coconut aminos plus a pinch of extra salt. The flavor shifts but still works.
- Add heat with a teaspoon of chili oil in the filling or chili crisp on the side.
- Make it Korean-inspired by adding a teaspoon of gochujang to the filling.
Storage & Meal Prep
Use your nose on this one — keep them until they either smell off or you don’t want to look at them anymore. These dumplings are excellent for meal prep because each component holds up so well on its own.
To meal prep: You can prep the components separately — cooked filling in one container, blanched cabbage leaves layered between paper towels in another. Assemble and sear fresh when you’re ready to eat.
To make ahead and assemble: Wrap the dumplings fully but don’t sear. Refrigerate for up to 24 hours, then sear right before serving for the freshest texture.
Freezer-friendly: Freeze assembled (unseared) dumplings on a sheet pan, then transfer to a freezer bag for up to 2 months. Sear straight from frozen — just add a couple of extra minutes per side.
Nutrition Information (Per Serving)
Makes 5 servings. Macros are without dipping sauce.
- Calories: 339
- Fat: 21.4g
- Carbs: 4.3g
- Fiber: 2.3g
- Net carbs: 2g
- Protein: 27.3g
Frequently Asked Questions
Can I steam these instead of pan-frying? You can — they’ll be more like traditional steamed dumplings, soft all over instead of crispy on one side. Steam for 5-7 minutes in a bamboo steamer. But honestly, the crispy seared version is the magic of this recipe.
What’s the difference between Napa cabbage and regular green cabbage? Napa cabbage is more tender, has a milder flavor, and the leaves are more pliable — perfect for wrapping. Regular green cabbage is too sturdy and the flavor is too strong. Stick with Napa if you can find it. Savoy is a good backup.
Can I use pre-cooked rotisserie chicken? Not for this recipe. The filling needs to be raw and seasoned together so the flavors meld during cooking. Pre-cooked meat won’t absorb the seasonings the same way.
Why does my filling fall out when I roll the dumplings? Two likely culprits: either your cabbage leaves got too soft (pull them from the water sooner next time), or you didn’t trim enough off the thick bottom — that hard part doesn’t fold properly. Trim the full 1.5 inches off and you’ll be fine.
Are these freezer-friendly? Yes — freeze them assembled but unseared. Sear straight from frozen, adding a couple of extra minutes per side.
If you make these, tag @ketowilder on Instagram — I love seeing them on your dinner table.
