Low-Carb Cabbage Dumplings
It was the kind of foggy October evening when the kettle sang and the kitchen smelled like cinnamon and browned butter — and I found myself folding tiny parcels of comfort, each one a promise of warmth. These Low-Carb Cabbage Dumplings have become a reader favorite because they capture that cozy, seasonal feeling without sacrificing wholesome eating.
Introduction
There’s something quietly magical about small, hand-folded dumplings at the table: steam rising, a hint of caramelized cabbage, and the satisfying bite of a crisped bottom. These Low-Carb Cabbage Dumplings are light on carbs but full of fall flavor, perfect for home bakers who love seasonal treats and approachable techniques. If you enjoy skillet-style cabbage dishes, you might also like this Low-Carb Cabbage Chicken Skillet which pairs beautifully with dumplings for a full, cozy meal.
Ingredients
Makes about 24 dumplings
- 1 small head of green cabbage (about 6 cups shredded), finely sliced
- 1 lb ground chicken (or turkey), seasoned
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 2 tsp grated fresh ginger
- 1 large egg
- 1/2 cup almond flour
- 2 tbsp coconut flour
- 2 tbsp soy sauce or tamari
- 1 tbsp rice vinegar
- 1/2 tsp salt and 1/2 tsp black pepper
- 2 tbsp sesame oil (divided)
- Optional garnish: chopped scallions, toasted sesame seeds
If you’re planning a weekly menu around these dumplings, this 7-Day High-Protein Low-Carb Meal Plan is a helpful resource to keep things balanced and exciting.
Step-by-step Instructions
Follow these steps slowly and joyfully — dumplings are as much about the rhythm of folding as the final bite.
- Prepare the cabbage
- Heat 1 tablespoon of sesame oil in a large skillet over medium heat.
- Add the shredded cabbage, a pinch of salt, and cook until soft and slightly browned, about 8–10 minutes. Set aside to cool.
- Make the filling
- In the same skillet, heat the remaining tablespoon of sesame oil. Sauté onion until translucent, add garlic and ginger for 30 seconds.
- Add ground chicken and cook until no longer pink. Stir in soy sauce, rice vinegar, salt, and pepper. Remove from heat and let cool slightly.
- In a bowl, combine the cooked chicken mixture with the cooked cabbage, egg, almond flour, and coconut flour. Mix until the mixture binds; it should be moist but hold together.
- Shape the dumplings
- Spoon about 1 tablespoon of filling onto a small square of parchment or use lettuce leaves as wrappers for a lighter option.
- Fold and seal: pinch the edges together to form little half-moon or purse shapes. If the mixture is too wet, add a touch more almond flour.
- Cook the dumplings
- For pan-frying (classic): Heat a nonstick skillet over medium-high, add a little oil, arrange dumplings seam-side down, and cook until bottoms are golden (3–4 minutes). Add 1/4 cup water, cover, and steam for 5 minutes.
- For baking (hands-off): Place dumplings on a lined sheet, brush lightly with oil, and bake at 400°F (200°C) for 12–15 minutes until set and slightly browned.
- Finish with a quick broil if you like crispier tops.
These Low-Carb Cabbage Dumplings are perfect for sharing and make a beautiful fall appetizer or weeknight dinner.
Tips for Success
- Dry the cabbage well: Excess moisture makes the filling too loose. Use a towel or centrifuge if you have one.
- Keep everything cool: A slightly chilled filling is easier to shape.
- Don’t overfill: Small, neat dumplings hold together better and cook evenly.
- Test one first: Cook a single dumpling to check seasoning, then adjust salt or spices.
- If you want a crispier texture, pan-fry to brown the bottoms before steaming or finish under a broiler for 1–2 minutes.
For broader one-pan dinner ideas to serve alongside your dumplings, see this Clean Eating Low-Carb Sheet Pan Meal for inspiration.
Possible Variations
- Gluten-free: These are naturally gluten-free when you use tamari or gluten-free soy sauce and almond/coconut flour as listed.
- Vegetarian: Replace ground chicken with crumbled firm tofu or finely chopped cremini mushrooms and add a splash of nutritional yeast.
- Streusel topping (savory twist): Mix 2 tbsp almond flour, 1 tbsp butter (or coconut oil), a pinch of salt and some paprika; sprinkle over baked dumplings before the last 5 minutes of baking for a crunchy finish.
- Make them hearty: Add grated carrot or chopped shiitake to the filling for texture.
- Serve with a tangy dipping sauce (soy sauce, rice vinegar, sesame oil, a dash of chili).
If you like protein-packed bowls, try pairing dumplings with a simple BBQ chicken bowl idea from this Easy Low-Carb BBQ Chicken Bowl for a flavorful meal.
Storage Recommendations
- Refrigerator: Cool dumplings completely, then store in an airtight container for up to 3 days.
- Freezing: Arrange dumplings on a tray to freeze individually, then transfer to a freezer bag. Freeze up to 3 months. Cook from frozen by steaming a few extra minutes or bake straight from frozen (add 5–8 minutes).
- Reheating: Pan-fry to re-crisp the bottoms, or bake at 350°F (175°C) until heated through. Add a splash of water and cover briefly to steam if they dry out.
Conclusion
These Low-Carb Cabbage Dumplings are a cozy, seasonal treat that feels indulgent while staying true to low-carb goals — perfect for weekend baking sessions or quick weeknight dinners. For a super-simple low-carb dumpling variation and extra technique tips, check out this handy guide to 5 Ingredient Keto Potstickers (Keto Dumplings) which complements the method used here.
FAQs
- How many carbs are in a serving of Low-Carb Cabbage Dumplings?
- Carb counts vary by ingredients and portion size, but these dumplings use almond and coconut flour plus cabbage, so a serving (6 dumplings) typically contains low-to-moderate net carbs — ideal for low-carb meal plans. For exact numbers, calculate using the specific brands and portions you use.
- Can I use store-bought dumpling wrappers?
- Traditional wrappers are higher in carbs; to stay low-carb, use lettuce cups, nori, or make thin crepes from almond flour as an alternative.
- Are these dumplings freezer-friendly?
- Yes. Freeze them individually on a tray, then store in a sealed bag for up to 3 months. Cook from frozen or thaw in the fridge overnight before reheating.
- What dipping sauce pairs best with Low-Carb Cabbage Dumplings?
- A simple mix of tamari (or soy sauce), rice vinegar, sesame oil, and a little chili oil or grated ginger makes a bright, balanced dip that complements the cabbage and chicken filling.
Low-Carb Cabbage Dumplings
Ingredients
Dumpling filling
- 1 small head green cabbage, finely sliced about 6 cups shredded
- 1 lb ground chicken (or turkey), seasoned can substitute with crumbled tofu for a vegetarian option
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 2 tsp grated fresh ginger
- 1 large egg
- 1/2 cup almond flour
- 2 tbsp coconut flour
- 2 tbsp soy sauce or tamari for gluten-free option use tamari
- 1 tbsp rice vinegar
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tbsp sesame oil divided
Optional garnish
- to taste chopped scallions
- to taste toasted sesame seeds
Instructions
Prepare the cabbage
- Heat 1 tablespoon of sesame oil in a large skillet over medium heat.
- Add the shredded cabbage, a pinch of salt, and cook until soft and slightly browned, about 8–10 minutes. Set aside to cool.
Make the filling
- In the same skillet, heat the remaining tablespoon of sesame oil. Sauté onion until translucent, add garlic and ginger for 30 seconds.
- Add ground chicken and cook until no longer pink. Stir in soy sauce, rice vinegar, salt, and pepper. Remove from heat and let cool slightly.
- In a bowl, combine the cooked chicken mixture with the cooked cabbage, egg, almond flour, and coconut flour. Mix until the mixture binds; it should be moist but hold together.
Shape the dumplings
- Spoon about 1 tablespoon of filling onto a small square of parchment or use lettuce leaves as wrappers for a lighter option.
- Fold and seal: pinch the edges together to form little half-moon or purse shapes. If the mixture is too wet, add a touch more almond flour.
Cook the dumplings
- For pan-frying (classic): Heat a nonstick skillet over medium-high, add a little oil, arrange dumplings seam-side down, and cook until bottoms are golden (3–4 minutes). Add 1/4 cup water, cover, and steam for 5 minutes.
- For baking (hands-off): Place dumplings on a lined sheet, brush lightly with oil, and bake at 400°F (200°C) for 12–15 minutes until set and slightly browned. Finish with a quick broil if you like crispier tops.