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Six steamed cabbage leaf dumplings secured with toothpicks and arranged in a round bamboo steamer basket, viewed from above with the lid lifted by a handAround ten blanched cabbage leaves arranged on a white chopping board, each filled with a spoonful of cooked mince mixed with grated carrot, red pepper and mushrooms. Two bamboo steamers and a large black pot sit on the hob in the background.
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low-carbhigh-proteingluten-freedinner

Cabbage Leaf Dumplings

Tender cabbage leaf parcels filled with a savoury mixture and gently steamed in a bamboo basket, giving you all the comfort of a classic dumpling with a fraction of the refined carbs.

Prep 20 min Cook 15 min 4 servings

Nutrition per serving

210 kcal calories
16 g protein
10 g carbs
11 g fat
3 g sugar
Fibre 2g
Sodium 420mg
See how it compares to the classic ↓

In the clinic

392 fewer calories per portion

Easy pork & chive dumplings this version

Compared to Easy pork & chive dumplings (BBC Good Food)

Classically made with wheat-flour wrappers, fatty minced pork, sesame oil and soy, then pan-fried or steamed

+100% fibre −84% carbs −61% sodium
Per serving Easy pork & chive dumplings This recipe Difference
Calories 602 kcal 210 kcal −65%
Carbs 61g 10g −84%
Fat 22g 11g −50%
Saturated fat 6g 3g −50%
Sugar 3g 3g no change
Sodium 1080mg 420mg −61%
Fibre 1g 2g +100%
Protein 38g 16g −58%

What changed

  • Wheat-flour dumpling wrappers Blanched cabbage leaves

    Removes the refined starch, cutting overall carbohydrate by roughly two-thirds and lowering the glycaemic load of the meal

  • Fatty minced pork Lean minced pork or chicken

    Reduces saturated fat while keeping protein high, which supports satiety without raising LDL cholesterol

  • Pan-frying in oil Bamboo steamer cooking

    Eliminates added cooking fat entirely, saving calories without losing the moist, tender texture

  • High-sodium dipping sauce mixed into the filling Reduced-sodium soy or tamari served on the side

    Keeps sodium to a level you control at the table rather than locked into every parcel

Per serving. Our figures are estimates; the comparison's are the published nutrition of the BBC Good Food recipe.

Nick shared these clever little parcels in the family group chat, and we love them. Cabbage leaves replace the usual wheat-flour wrapper, cutting refined carbs while still delivering that satisfying, dumpling-shaped bite.

Ingredients

Servings 4
  • 12 Large green cabbage leaves, whole, thick stem shaved flat so they roll
  • 400 g Lean minced pork or chicken
  • 3 cloves Garlic, finely grated
  • 2 tsp Fresh ginger, finely grated
  • 4 Spring onions, finely sliced
  • 100 g Shiitake or chestnut mushrooms, finely chopped
  • 2 Carrots, peeled and coarsely grated
  • 1 Red pepper, finely diced
  • 80 g Water chestnuts, tinned, drained and finely chopped
  • 2 tbsp Reduced-sodium soy sauce or tamari
  • 1 tbsp Sesame oil
  • 1 tbsp Rice wine or dry sherry
  • 1 tsp Cornflour
  • White pepper, to taste
  • 12 Toothpicks, to secure the parcels
  • 2 tbsp Reduced-sodium soy sauce, to serve as dipping sauce
  • 1 tsp Rice vinegar, to serve, stirred into dipping sauce
  • 1 tsp Chilli flakes or fresh chilli, optional, to serve

Compared to Easy pork & chive dumplings (BBC Good Food)

65% fewer calories84% less carbs50% less fat100% more fibre Full comparison ↑

Instructions

  1. Bring a large pan of water to a gentle simmer. Carefully separate the cabbage leaves and blanch them two at a time for 1 to 2 minutes until pliable but still bright green. Lift out with tongs and spread flat on a clean tea towel to drain and cool.

  2. In a mixing bowl, combine the minced pork or chicken, garlic, ginger, spring onions, mushrooms, grated carrot, red pepper, water chestnuts, soy sauce, sesame oil, rice wine, cornflour and a pinch of white pepper. Mix thoroughly with your hands or a fork until the mixture feels slightly sticky and holds together.

  3. Lay a blanched cabbage leaf flat on a board. Place a generous tablespoon of filling in the centre, then fold the sides of the leaf over the filling and roll up firmly to form a compact parcel. Secure with a toothpick through the seam. Repeat with the remaining leaves and filling.

  4. Line the base of a bamboo steamer basket with a piece of baking paper cut to fit (pierce a few small holes in it so steam can circulate). Arrange the parcels seam-side up in a single layer, with a small gap between each one.

  5. Set the bamboo steamer over a wok or saucepan of steadily simmering water, making sure the water does not touch the base of the basket. Place the lid on and steam for 12 to 15 minutes, until the filling feels firm and is cooked through with no pink remaining.

  6. While the dumplings steam, stir together the dipping sauce: combine the reduced-sodium soy sauce, rice vinegar and chilli if using.

  7. Remove the toothpicks before serving. Arrange the steamed parcels on a plate and serve immediately with the dipping sauce on the side.