Low-Carb Cabbage Dumplings — The smell of cinnamon and cider in the air, a soft sweater, and a steaming plate of dumplings made in your cozy kitchen: that’s the season I think of when I make Low-Carb Cabbage Dumplings. This simple recipe has become a reader favorite because it pairs the comfort of a fall treat with a light, low-carb twist that keeps things satisfying without weighing you down.
Introduction
These Low-Carb Cabbage Dumplings are perfect for home bakers who love seasonal flavors and want something that feels indulgent but is easy to make. If you enjoy skillet meals, you might also like this Low-Carb Cabbage Chicken Skillet, which pairs well with the lighter dumpling texture. The filling is savory and cozy, and the dumpling dough stays tender without traditional wheat flour, making this a great autumn favorite.
Ingredients for Low-Carb Cabbage Dumplings
- 1 small head of green cabbage, finely shredded (about 4 cups)
- 1 lb ground chicken
- 1/2 cup almond flour
- 1/4 cup grated Parmesan or nutritional yeast for a dairy-free option
- 1 large egg, beaten
- 2 tablespoons cream cheese, softened
- 1 small onion, minced
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 teaspoon soy sauce or coconut aminos
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon baking powder (optional, for fluffier dough)
- 1 tablespoon olive oil for pan-frying
If you like to serve these alongside other low-carb mains, consider trying a lighter side like Baked Chicken with Cabbage Slaw for a complete meal.
Step-by-step Instructions
How to make Low-Carb Cabbage Dumplings:
- Prepare the cabbage: Heat a large skillet over medium heat with a drizzle of oil. Add the shredded cabbage and a pinch of salt, sautéing until tender and slightly caramelized, about 6–8 minutes. Remove and cool slightly.
- Make the filling: In a bowl, combine ground chicken, cooled cabbage, minced onion, garlic, ginger, soy sauce, beaten egg, cream cheese, almond flour, Parmesan or nutritional yeast, baking powder, salt, and pepper. Mix until everything is evenly incorporated. The mixture should hold together when pressed—if too loose, add a tablespoon more almond flour.
- Form the dumplings: Scoop 1–2 tablespoons of mixture and shape into small patties or dumpling mounds. Press gently so they’re compact.
- Cook: Heat olive oil in a nonstick skillet over medium heat. Place dumplings seam-side down and cook until golden, about 4–5 minutes per side, ensuring the chicken is cooked through (internal temperature 165°F / 74°C).
- Optional finishing: For a slightly different texture, transfer browned dumplings to a baking sheet and bake at 350°F for 8–10 minutes to finish cooking evenly.
- Serve: These Low-Carb Cabbage Dumplings are lovely with a dipping sauce (soy-coconut-ginger or a light yogurt-mustard) and a sprinkle of green onions.
For more simple low-carb bowl ideas to serve with these dumplings, check out this easy option: Easy Low-Carb BBQ Chicken Bowl.
Tips for Success
- Dry the cabbage well: Excess moisture will make the filling soggy. After shredding, press the cabbage in a clean towel or squeeze in a fine mesh strainer.
- Keep the mixture cool: If the filling warms up while you shape dumplings, pop it in the fridge for 10 minutes to firm up.
- Use a nonstick pan: This helps the dumplings brown evenly and prevents sticking.
- Don’t overwork the filling: Mix just until combined to keep the texture tender.
- If you prefer a crispier exterior, sear on medium-high heat and then finish in the oven.
Try these tips in combination with sheet-pan strategies from this recipe roundup: Clean-Eating Low-Carb Sheet-Pan Meal.
Possible Variations
- Gluten-free and extra-low-carb: Use all almond flour and skip the Parmesan; add 1 teaspoon xanthan gum if you want extra binder. For more meal-plan inspiration that complements a gluten-free lifestyle, see this 7-Day High-Protein Low-Carb Meal Plan.
- Streusel topping (savory): For a surprising fall twist, blend almond flour with melted butter, chopped rosemary, and a pinch of salt; press lightly on top of each dumpling before a quick bake for a crumbly top.
- Vegetarian option: Replace ground chicken with crumbled firm tofu or mashed chickpeas and add a touch more almond flour to bind.
Storage Recommendations
- Refrigerator: Store cooked dumplings in an airtight container for up to 4 days. Reheat in a skillet over low heat to refresh the crust, or in the oven at 350°F for 8–10 minutes.
- Freezer: Arrange cooled dumplings on a baking sheet, freeze until solid, then transfer to a freezer bag for up to 3 months. Reheat from frozen by baking at 375°F for 15–20 minutes, or thaw overnight and pan-fry as directed.
- Make-ahead: Shape the dumplings and store them raw in the fridge for up to 24 hours before cooking, or freeze raw on a sheet and cook from frozen, adding a few extra minutes to cooking time.
Conclusion
Cozy, satisfying, and gentle on carbs, these Low-Carb Cabbage Dumplings are an autumn kitchen favorite that beginner bakers can master. If you want a keto-style dumpling idea with a slightly different method, explore this helpful recipe for 5 Ingredient Keto Potstickers (Keto Dumplings) for inspiration and technique tips.
FAQs
- Are Low-Carb Cabbage Dumplings suitable for keto?
Yes — when made with almond flour and minimal starchy binders, Low-Carb Cabbage Dumplings fit well into a keto or low-carb eating plan. - Can I make these dumplings gluten-free?
Absolutely. This recipe is gluten-free when you use almond flour and gluten-free soy sauce or coconut aminos. - How do I prevent the filling from falling apart?
Make sure the cabbage is well-drained, use the egg and cream cheese as binders, and chill the mixture briefly if it feels too soft before shaping. - Can I bake instead of pan-fry?
Yes. Brown the dumplings briefly in a skillet, then finish in a 350°F oven for 8–12 minutes, or bake from raw on a lined sheet at 375°F for 18–22 minutes, checking doneness.
Low-Carb Cabbage Dumplings
Ingredients
Dumpling Filling
- 1 small head green cabbage, finely shredded (about 4 cups)
- 1 lb ground chicken
- 1/2 cup almond flour
- 1/4 cup grated Parmesan or nutritional yeast for a dairy-free option
- 1 large egg, beaten
- 2 tablespoons cream cheese, softened
- 1 small onion, minced
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 teaspoon soy sauce or coconut aminos
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon baking powder (optional, for fluffier dough)
- 1 tablespoon olive oil for pan-frying
Instructions
Preparation
- Heat a large skillet over medium heat with a drizzle of olive oil.
- Add shredded cabbage and a pinch of salt, sautéing until tender and slightly caramelized, about 6–8 minutes. Remove from heat and cool slightly.
Filling
- In a bowl, combine ground chicken, cooled cabbage, minced onion, garlic, ginger, soy sauce, beaten egg, cream cheese, almond flour, Parmesan or nutritional yeast, baking powder, salt, and pepper.
- Mix until everything is evenly incorporated. The mixture should hold together when pressed—if too loose, add a tablespoon more almond flour.
Forming Dumplings
- Scoop 1–2 tablespoons of the mixture and shape it into small patties or dumpling mounds, pressing gently to compact.
Cooking
- Heat olive oil in a nonstick skillet over medium heat. Place dumplings seam-side down and cook until golden, about 4–5 minutes per side, ensuring the chicken is cooked through (internal temperature 165°F / 74°C).
- Optionally, transfer browned dumplings to a baking sheet and bake at 350°F for 8–10 minutes to finish cooking evenly.
Serving
- Serve the Low-Carb Cabbage Dumplings with a dipping sauce (soy-coconut-ginger or a light yogurt-mustard) and a sprinkle of green onions.