Introduction
Hey there, kitchen friends! If you’re anything like me, you sometimes find yourself craving those comforting, savory, bite-sized bundles of joy we call dumplings. But maybe you’re looking for a lighter twist, something that fits a low-carb lifestyle without sacrificing an ounce of flavor? Well, get ready because I’ve got just the recipe for you! These Low Carb Chicken Dumplings, wrapped in tender cabbage leaves instead of traditional dough, are an absolute game-changer. They’re surprisingly simple to make and packed with incredible taste – think all your favorite Asian-inspired flavors tucked into a healthy little parcel. Trust me, these are so good, they might just become your new favorite way to dumpling!
Why You’ll Love This Recipe
- Fast: You can whip up a batch of these quicker than ordering take-out!
- Easy: No fussy dough to deal with – cabbage leaves are your friend!
- Crowd-pleasing: Even folks not watching carbs will devour these.
- Healthy: Packed with protein and veggies, guilt-free deliciousness.
Ingredients
Gather ’round, let’s talk about the goodies we need. Most of these are pantry staples for delicious Asian-inspired cooking!
- 1 1/4 lbs Ground chicken: Your lean protein base!
- 1 Green cabbage: The star player providing our low-carb wrapper.
- 1 Red onion: Adds a lovely bite and color to the filling.
- 1/2 Scallion: For that fresh, oniony punch.
- 2 tsp Fresh cilantro, chopped: Bright, herbaceous goodness.
- Juice of 1/2 Lime: A little citrusy lift that cuts through the richness.
- 1 1/2 tsp Ginger garlic paste: The dynamic duo of Asian flavors!
- 1 tsp Peanut butter: Sounds unexpected, but adds depth and helps bind (use natural for less sugar!).
- 1 tsp Sriracha sauce: For a touch of delicious heat – adjust to your liking!
- 1/2 tsp Tamari soy sauce: Umami depth, and it’s gluten-free! (Regular soy sauce works too if that’s what you have).
- 1 tsp Salt: Essential flavor enhancer.
- 1/2 tsp Cayenne pepper: Brings a little extra warmth.
- 1/2 tsp Szechuan pepper: That unique tingly heat – don’t skip if you can find it!
- 1 tsp Olive oil: Helps meld the flavors in the filling.
- 1/2 tsp Rice vinegar: Another touch of acidity for balance.
- 1 tbsp Sesame oil: Drizzled at the end or added to the filling, it brings that signature nutty aroma. I like adding it to the filling here!
- 1/2 tsp Pandan powder (optional): This adds a unique, slightly floral, vanilla-like note. Totally optional but fun if you’re adventurous!
How to Make It
Okay, apron on? Let’s do this step by step. It’s simpler than you think!
1. First up, let’s get that amazing filling ready. In a large bowl, combine your ground chicken. Now toss in all those wonderful flavorings: the finely chopped red onion, finely chopped scallion, chopped cilantro, ginger garlic paste, peanut butter, sriracha sauce, tamari soy sauce, salt, cayenne pepper, Szechuan pepper, the fresh juice from half a lime, rice vinegar, olive oil, sesame oil, and that optional pandan powder if you’re using it. Get your hands in there (or use a spoon, but hands work best for even mixing!) and mix thoroughly until everything is perfectly combined. This is where the magic starts!
2. While the filling waits, let’s get our wrappers ready. Carefully remove large, intact leaves from your green cabbage. You want leaves that are flexible and not torn. Now, we need to make them pliable. You can blanch them in boiling water for just 1-2 minutes until they soften slightly, or steam them until they’re bendy. Don’t overcook them – we don’t want mushy wrappers! Once softened, drain the leaves really well and pat them dry with paper towels. This step is important so your dumplings aren’t watery.
3. Now for the fun part – assembling the dumplings! Lay a prepared cabbage leaf flat. Place a portion of your delicious chicken filling onto the stem end of the leaf (the thicker part). Now, imagine you’re wrapping a little gift: fold the sides of the leaf inward over the filling like you’re making an envelope. Then, roll tightly from the bottom (the stem end) towards the top to form a neat little parcel or dumpling shape. Repeat with the rest of the filling and leaves.
4. Time to cook! Arrange your assembled cabbage dumplings in a single layer in a steamer basket. Make sure there’s a little space between them so the steam can circulate evenly. Place the steamer basket over a pot with simmering water. You don’t want the water touching the bottom of the basket, just creating steam.
5. Pop the lid on and let them steam! It usually takes about 10-15 minutes, but the exact time will depend on how thick your dumplings are and how hot your steam is. You’ll know they’re ready when the cabbage is tender and, most importantly, the ground chicken filling is cooked through and no longer pink inside. I like to cut one open just to check!
6. And that’s it! Serve your steamed cabbage dumplings hot. They’re wonderful on their own, or you can whip up a simple dipping sauce (like a little extra tamari, rice vinegar, and sesame oil!). Enjoy every delicious, healthy bite!
Substitutions & Additions
Want to get creative? This recipe is super flexible! Feel free to swap the ground chicken for ground turkey, pork, or even a plant-based crumble or finely chopped mushrooms for a vegetarian version. No tamari? Regular soy sauce works fine if you’re not avoiding gluten. You can play with the heat by adding more or less sriracha or cayenne. Want more texture? Finely minced water chestnuts or shredded carrots are great additions to the filling. A pinch of white pepper can also add another layer of classic flavor!
Tips for Success
- Don’t Overcook the Cabbage: Blanch or steam just until pliable. Too long and they’ll be difficult to handle; too short and they’ll be stiff.
- Pat Those Leaves Dry: Excess water on the leaves can make your dumplings soggy and harder to roll neatly.
- Don’t Overfill: Too much filling means your parcels might burst open during steaming. Use about 1-2 tablespoons, depending on the size of your leaf.
- Arrange Carefully: Give the dumplings space in the steamer basket for even cooking.
- Make Ahead: You can prepare the filling up to a day in advance and store it in the fridge. You can also blanch/steam and dry the cabbage leaves ahead of time. Assemble just before you plan to steam them.
How to Store It
Cooked Low Carb Chicken Dumplings are best enjoyed fresh, but leftovers store well! Pop any uneaten dumplings into an airtight container and keep them in the refrigerator for up to 3-4 days. To reheat, the best way is to steam them again for a few minutes until heated through. You can also gently microwave them, but steaming helps keep the cabbage tender.
FAQs
Here are a couple of common questions you might have:
Are these suitable for a Keto diet?
Absolutely! With cabbage leaves instead of traditional high-carb wrappers, these fit perfectly into a low-carb or Keto eating plan.
Can I freeze these dumplings?
Yes! You can freeze the assembled, but uncooked, dumplings. Place them on a baking sheet lined with parchment paper and freeze until solid. Then, transfer them to a freezer-safe bag or container. Steam from frozen, adding a few extra minutes to the cooking time.
Flavor-Packed Low Carb Chicken Dumplings Wrapped in Cabbage Leaves
Equipment
- Large bowl
- Steamer basket
- Pot For simmering water under the steamer basket
Ingredients
Main Ingredients
- 1.25 lbs Ground chicken
- 1 Green cabbage
- 1 Red onion Finely chopped
- 0.5 Scallion Finely chopped
- 2 tsp Fresh cilantro Chopped
- 0.5 Lime Juiced
- 1.5 tsp Ginger garlic paste
- 1 tsp Peanut butter Use natural for less sugar
- 1 tsp Sriracha sauce Adjust to liking
- 0.5 tsp Tamari soy sauce Gluten-free, or use regular soy sauce
- 1 tsp Salt
- 0.5 tsp Cayenne pepper
- 0.5 tsp Szechuan pepper
- 1 tsp Olive oil
- 0.5 tsp Rice vinegar
- 1 tbsp Sesame oil Add to the filling
- 0.5 tsp Pandan powder Optional
Instructions
- First up, let's get that amazing filling ready. In a large bowl, combine your ground chicken. Now toss in all those wonderful flavorings: the finely chopped red onion, finely chopped scallion, chopped cilantro, ginger garlic paste, peanut butter, sriracha sauce, tamari soy sauce, salt, cayenne pepper, Szechuan pepper, the fresh juice from half a lime, rice vinegar, olive oil, sesame oil, and that optional pandan powder if you're using it. Get your hands in there (or use a spoon, but hands work best for even mixing!) and mix thoroughly until everything is perfectly combined. This is where the magic starts!
- While the filling waits, let's get our wrappers ready. Carefully remove large, intact leaves from your green cabbage. You want leaves that are flexible and not torn. Now, we need to make them pliable. You can blanch them in boiling water for just 1-2 minutes until they soften slightly, or steam them until they're bendy. Don't overcook them – we don't want mushy wrappers! Once softened, drain the leaves really well and pat them dry with paper towels. This step is important so your dumplings aren't watery.
- Now for the fun part – assembling the dumplings! Lay a prepared cabbage leaf flat. Place a portion of your delicious chicken filling onto the stem end of the leaf (the thicker part). Now, imagine you're wrapping a little gift: fold the sides of the leaf inward over the filling like you're making an envelope. Then, roll tightly from the bottom (the stem end) towards the top to form a neat little parcel or dumpling shape. Repeat with the rest of the filling and leaves.
- Time to cook! Arrange your assembled cabbage dumplings in a single layer in a steamer basket. Make sure there's a little space between them so the steam can circulate evenly. Place the steamer basket over a pot with simmering water. You don't want the water touching the bottom of the basket, just creating steam.
- Pop the lid on and let them steam! It usually takes about 10-15 minutes, but the exact time will depend on how thick your dumplings are and how hot your steam is. You'll know they're ready when the cabbage is tender and, most importantly, the ground chicken filling is cooked through and no longer pink inside. I like to cut one open just to check!
- And that's it! Serve your steamed cabbage dumplings hot. They're wonderful on their own, or you can whip up a simple dipping sauce (like a little extra tamari, rice vinegar, and sesame oil!). Enjoy every delicious, healthy bite!
Notes
- Swap ground chicken for ground turkey, pork, plant-based crumble, or finely chopped mushrooms.
- Use regular soy sauce if not avoiding gluten.
- Adjust heat with more or less sriracha or cayenne.
- Add finely minced water chestnuts or shredded carrots to the filling for texture.
- A pinch of white pepper can add another layer of flavor. Tips for Success:
- Don't Overcook the Cabbage: Blanch or steam just until pliable (1-2 mins). Avoid mushy or stiff leaves.
- Pat Those Leaves Dry: Excess water makes dumplings soggy and hard to roll.
- Don't Overfill: Use 1-2 tablespoons of filling depending on leaf size to prevent bursting during steaming.
- Arrange Carefully: Give dumplings space in the steamer basket for even cooking.
- Make Ahead: Prepare filling and blanch/steam leaves up to a day in advance. Store in fridge. Assemble just before steaming. How to Store It:
- Store cooked leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Reheat by steaming for a few minutes until heated through (best method) or gently microwaving. FAQs:
- Suitable for Keto diet? Yes, fits a low-carb or Keto plan.
- Can I freeze these dumplings? Yes, freeze assembled but uncooked dumplings on parchment-lined baking sheet until solid, then transfer to freezer bag/container. Steam from frozen, adding a few extra minutes.