Cabbage Dumplings


500 g ground pork

2 green onion, thinly sliced, divided

2 cloves garlic, minced

1 tbsp. freshly minced ginger

1 tbsp. freshly chopped cilantro

1 tablespoon low-sodium soy sauce, divided

2 tsp. sesame oil, divided

1 large egg, lightly beaten

13 cabbage leaves

2 tbsp. extra-virgin olive oil


Step 1
In a medium bowl, combine pork, 1 green onion, garlic, ginger, cilantro, 1 tablespoon soy sauce, and 1 teaspoon sesame oil. Add egg and mix until just combined.

Step 2
In a large pot of boiling salted water, blanch cabbage leaves until tender, about 1 minute.

Step 3
Cut each cabbage leaf in half lengthwise and remove core. Place about 1 tablespoon pork mixture onto one end of a leaf and roll up tightly, tucking in sides. Repeat with remaining pork and cabbage.

Step 4
In a large skillet over medium heat, heat olive oil. Working in batches, add dumplings, seam side down and cook until golden, about 2 minutes.

Step 5
Add 1/4 cup water to skillet and cover with lid. Let steam until pork is cooked through, 10 minutes. Repeat with remaining dumplings.

Step 6
In a small bowl, combine remaining 1/3 cup soy sauce, 1 teaspoon sesame oil, and 1 green onion.

Step 7
Serve dumplings with dipping sauce.

Recipe and image from