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+ servings

Pork and Green Onion Cabbage Roll Dumplings

Course amuse bouche
Cuisine Chinese
Cook Time 1 hour
Total Time 1 hour
Servings 18 serving


  • 1 cabbage large head nappa
  • 1 tsp salt
  • 1 lb pork ground
  • 4 shiitake mushrooms large , diced fine
  • 1 egg , beaten
  • 1 1/2 tsps sesame oil
  • 2 tbsps soy sauce
  • 1 tbsp ginger fresh grated
  • 2 1/2 tbsps chopped garlic
  • pepper
  • 1 green onion bundle
  • 2 tbsps soy sauce
  • 2 tbsps vinegar red
  • 1/3 cup beef broth
  • 1 tbsp sesame oil
  • 1/2 tsp sugar
  • 1 tbsp sriracha


  • in a medium mixing bowl Whisk 2 tbsp soy sauce, red vinegar, beef broth, 1 tbsp sesame oil, sugar and sriracha the ingredients together
  • Core the cabbage, then place it in a large pot and cover with water. Bring to a boil.
  • As leaves start to pull away from the head use a pair of tongs to remove them and set them aside.
  • While cabbage is boiling, chop the onions. Chop til you get just above the white part, you only want the green.
  • Thoroughly mix the pork and onions with all the other ingredients in a large mixing bowl into a single ball of meat.
  • Take the 9 or 10 largest cabbage leaves, lay each one flat on a cutting board stem side toward you and cut it down the middle. Remove the center spine of the leaf by cutting the it like a sort of peace symbol
  • Each leaf is different so thereu2019s no set amount of filling per leaf. Ideally you want a ball about 1/4 the size of the leaf itu2019s going into
  • To roll it, fold up the two sides, then fold up the back part to give the meat a sort of diaper
  • Then roll it. Try to get 1 u2013 1 1/2 full rolls of the meat then cut off any excess cabbage from the bottom
  • Place the rolls in your steamer seam side down
  • Steam the rolls for 10 u2013 15 minutes.