Keto Cabbage Dumplings Recipe: Pork and Prawn Filling Wrapped in Blanched Cabbage Leaves

How do you make keto dumplings without flour wrappers? You use blanched cabbage leaves — pliable, neutral-flavoured, and sturdy enough to wrap and hold a well-seasoned pork and prawn filling through steaming or pan-frying. Under 5g net carbs per serving. The dim sum experience without the dough.

These keto cabbage dumplings are the recipe for anyone who misses Asian dumpling flavours on a low-carb diet. The filling is everything — ginger, garlic, sesame, soy, pork, and prawn — fragrant, juicy, and deeply savoury. The cabbage wrapper delivers and then gets out of the way. Served with a dipping sauce of soy and chilli oil, these are as satisfying as any flour-wrapper dumpling at a fraction of the carbs.

Why Cabbage Works as a Dumpling Wrapper

Blanched cabbage leaves become flexible and slightly translucent — pliable enough to fold and seal around a filling without tearing. They contribute approximately 1–2g net carbs per leaf, compared to 8–10g net carbs per flour wrapper. They also absorb the cooking steam and pick up the flavours from the filling, making each bite more flavourful than a plain flour wrapper would be.

Ingredients You Will Need

Dumpling Filling

• 250g (9 oz) minced pork
• 150g (5 oz) raw prawns, peeled, deveined, and roughly chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons soy sauce or coconut aminos
• 1 tablespoon sesame oil
• 1 teaspoon rice vinegar
• 2 spring onions, finely sliced
• ½ teaspoon white pepper
• 1 egg white (helps bind the filling)

Wrappers and Sauce

• 1 medium green cabbage — 14–16 large outer leaves, blanched
• Dipping sauce: 3 tbsp soy sauce, 1 tsp chilli oil, 1 tsp sesame oil, 1 tsp rice vinegar, ½ tsp grated ginger

How to Make Keto Cabbage Dumplings: Step-by-Step

1. Blanch the cabbage: Bring a large pot of water to the boil. Carefully peel 14–16 large outer leaves from the cabbage head. Blanch in boiling water for 90 seconds until pliable and slightly translucent. Remove with tongs and lay flat on a tea towel. Pat dry.
2. Make the filling: Combine minced pork, chopped prawns, garlic, ginger, soy sauce, sesame oil, rice vinegar, spring onions, white pepper, and egg white. Mix thoroughly — stir in one direction for 1 minute to develop a slightly sticky texture that holds together.
3. Make the dipping sauce: Combine all sauce ingredients. Set aside.
4. Wrap the dumplings: Lay a cabbage leaf flat. Trim any very thick stem with a knife. Place 1½–2 tablespoons of filling in the lower third. Fold the sides inward, then roll from the bottom up, enclosing the filling completely. Secure with a toothpick if needed.
5. Steam: Place dumplings seam-side down in a steamer basket lined with baking paper. Steam over boiling water for 12–15 minutes until the filling is cooked through.
6. Pan-fried option: Heat 1 tablespoon of oil in a wide pan over medium-high heat. Place dumplings seam-side down. Fry 3 minutes until golden on the base. Add 3 tablespoons of water, cover immediately, and steam for 8–10 minutes until cooked through. Remove lid, allow remaining water to evaporate for a crispy base.
7. Serve hot with dipping sauce and extra chilli oil.

Tips for Perfect Keto Dumplings

• Stir the filling in one direction. Mixing the filling by stirring consistently in one direction develops the proteins and creates a cohesive, bouncy texture rather than a loose, crumbly one.
• Don’t overfill. 1½–2 tablespoons maximum per leaf — overfilled dumplings burst during cooking. When in doubt, use less.
• Pat the cabbage completely dry after blanching. Wet leaves make the exterior soggy during steaming and prevent a crispy base in the pan-fried version.
• Blanch, don’t boil too long. 90 seconds is enough for pliability. Longer blanching makes the leaves too fragile to wrap without tearing.

Frequently Asked Questions

Is cabbage keto-friendly? Yes — approximately 3g net carbs per cup. Large outer leaves from a green cabbage head are ideal for wrapping at approximately 1–2g net carbs per leaf.

Can I make these ahead? Yes — assemble raw dumplings, refrigerate on a lined tray for up to 24 hours, and steam or pan-fry when ready. Cooked dumplings reheat well — steam for 5 minutes or pan-fry briefly to restore the base.

Key Takeaways

• Blanched cabbage leaves replace flour wrappers at 1–2g net carbs per leaf versus 8–10g.
• Stir filling in one direction — develops texture and cohesion.
• Don’t overfill — 1½–2 tablespoons per leaf maximum.
• Pan-fry for a crispy base; steam for a softer, more delicate result.
• Under 5g net carbs per serving.

The keto dumpling that captures everything worth loving about dim sum — fragrant filling, satisfying bite, sharp dipping sauce — without a gram of flour in sight. Make a batch, share them, and take the compliments.

Nutrition Per Serving (Approximate — 3 dumplings)

Calories: ~260 | Protein: ~24g | Net Carbs: ~5g | Fat: ~16g