Cabbage-Wrapped Pork Potstickers
Gingery pork dumpling filling wrapped in tender napa cabbage leaves, then browned and steamed potsticker-style. All the flavor of takeout dumplings, without the wheat wrappers.
Nutrition per serving
4 potstickers + sauce- Net carbs
- 4.4g
- Calories
- 325kcal
- Protein
- 23g
- Fat
- 24g
- Total carbs
- 6.2 g
- Fiber
- 1.7 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Chicken & ginger: Ground chicken makes a lighter, milder filling, and the ginger and green onion keep it fragrant.
- Ground chicken is softer, so chill the filling for 20 minutes before wrapping. Steam until the center of a parcel reaches 165°F (74°C), 8–9 minutes.
Pork & shrimp: Half the pork is replaced with chopped shrimp, like the classic dim sum filling. It’s sweeter, springier and a little lighter.
- Stir the chopped shrimp into the pork filling after it turns sticky. Cook as written, until the pork reaches 160°F (71°C) and the shrimp is opaque.
Vegetarian (tofu & shiitake): Crumbled firm tofu and browned shiitake mushrooms make a savory, meat-free filling, bound with an egg.
- Cook the shiitakes in a dry nonstick skillet over medium-high heat for 5–6 minutes, until their liquid has evaporated. Cool, then mix with the tofu, egg and seasonings.
- Wrap as written. The filling only needs to heat through and set, so steam 5–6 minutes, until the center reaches 160°F (71°C).
- Wrappers
- Filling
- To cook
- Dipping sauce
- Nice to have (optional)
- Wrappers
- Filling
- To cook
- Dipping sauce
- Nice to have (optional)
- Wrappers
- Filling
- To cook
- Dipping sauce
- Also add
- Nice to have (optional)
- Wrappers
- Filling
- To cook
- Dipping sauce
- Also add
- Nice to have (optional)
Estimated cost $8.12 for 4 servings ($2.03 each) · how we estimate
Instructions
-
Mix the pork, green onions, ginger, garlic, 1 tablespoon tamari, 1 teaspoon sesame oil and the white pepper in a bowl. Stir hard in one direction with chopsticks or a spoon for 1–2 minutes, until the filling turns sticky and paste-like; this keeps it juicy and holds it together. Refrigerate while you prepare the leaves.
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Bring a large pot of water to a boil. Blanch the cabbage leaves a few at a time for 30–60 seconds, until floppy and bright, then plunge them into ice water. Drain and pat dry. Lay each leaf flat and shave down the thick white rib with a paring knife until it’s about as thin as the leafy part.
-
Set a leaf with the rib end toward you and spoon about 2 tablespoons of filling near the bottom. Fold the bottom over the filling, fold in both sides, then roll up snugly into a small parcel. Set it seam side down and repeat to make 16.
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Heat the avocado oil in a large nonstick skillet with a lid over medium-high heat. Arrange the parcels seam side down and cook, without moving them, for 2–3 minutes, until well browned underneath.
-
Pour in the water (stand back, as it sputters), cover at once and turn the heat to medium. Steam 7–8 minutes, until the filling is cooked through and reads 160°F (71°C) in the center of a parcel. Uncover and cook 1–2 minutes more, until the water has evaporated and the bottoms crisp again.
-
Whisk the 2 tablespoons tamari with the rice vinegar, ½ teaspoon sesame oil and the chili flakes (if using). Serve the potstickers hot, browned side up, with the sauce for dipping.
Tips for success
-
Save the small inner leaves and the core for egg roll in a bowl or a quick stir-fry. - Napa leaves bend without cracking once blanched. Savoy cabbage works too, but needs 1–2 minutes in the boiling water.
- The parcels are thicker than wheat dumplings, so give them the full steaming time and check the center.
Nice to have, not needed
- An instant-read thermometer takes the guesswork out of the steaming — without one, cut a parcel open and make sure no pink remains.
Storage & meal prepMeal-prep friendly
- Keeps 3 days in the fridge
- Freezes up to 2 months
Reheat: Reheat in a covered skillet with a splash of water for 4–5 minutes, or microwave covered for 1–2 minutes.
Prep tip: Freeze a tray of uncooked parcels and cook them straight from frozen; steam 3–4 minutes longer and check for 160°F (71°C).
Refrigerate cooked potstickers up to 3 days. Freeze uncooked parcels on a tray, then bag them, for up to 2 months; cook from frozen, adding 3–4 minutes of steaming.
Variations
3 variations, each with its own ingredients and macrosChicken & ginger
ProteinGround chicken makes a lighter, milder filling, and the ginger and green onion keep it fragrant.
- ground pork → ground chicken
3.9 g net · 240 kcal · 23 g protein · 15 g fat · ≈$2.21 per serving (−0.5 g net carbs vs the original)
Pork & shrimp
ProteinHalf the pork is replaced with chopped shrimp, like the classic dim sum filling. It’s sweeter, springier and a little lighter.
- ground pork → ground pork (half the usual amount)
- + 8 oz raw shrimp
4.2 g net · 250 kcal · 25 g protein · 15 g fat · ≈$2.74 per serving (−0.2 g net carbs vs the original)
Vegetarian (tofu & shiitake)
DietCrumbled firm tofu and browned shiitake mushrooms make a savory, meat-free filling, bound with an egg.
- ground pork → firm tofu
- + 2 cups shiitake mushrooms
- + 1 large egg
6 g net · 252 kcal · 23 g protein · 16 g fat · ≈$3.04 per serving (+1.6 g net carbs vs the original)
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