Low-Carb Ground Turkey Cabbage Dumplings

Here are my ground turkey cabbage dumplings, with a flavorful filling made from ground chicken, fresh ginger, garlic, and veggies, all wrapped up in tender blanched napa cabbage leaves instead of traditional dumpling wrappers.

These dumplings have become a regular weeknight dinner at our house because they’re lighter than the fried version but just as satisfying. Plus, the kids love helping me roll them up, even if they get a little messy in the process!

What Kind of Ground Chicken Should I Use?

For these cabbage dumplings, you’ll want to use ground chicken that has a bit of fat content to keep your filling moist and flavorful. Ground chicken thighs work better than ground chicken breast since they have more fat and won’t dry out during cooking. If you can only find ground chicken breast at your store, that’s okay – just make sure not to overcook the dumplings. You can also substitute ground turkey or ground pork if that’s what you have on hand, and both will give you great results with slightly different flavor profiles.

Options for Substitutions

These dumplings are pretty forgiving when it comes to swaps, so here are some options that work well:

• Ground chicken: You can easily swap this with ground turkey (as the recipe name suggests!), ground pork, or even a mix of pork and shrimp for a more traditional dumpling filling. Just keep the same amount.
• Coconut aminos: If you don’t have coconut aminos, regular soy sauce or tamari works perfectly. Use the same amount, though you might want to add a tiny pinch of sugar since coconut aminos are slightly sweeter.
• Arrowroot starch: Cornstarch is a great substitute here and works exactly the same way. You can also use tapioca starch if that’s what you have on hand.
• Napa cabbage leaves: Regular green cabbage works too, though the leaves are a bit tougher. You’ll need to blanch them a little longer (about 3-4 minutes) to make them pliable enough to wrap. Bok choy leaves can also work in a pinch.
• Fresh ginger: In a pinch, you can use 1/2 teaspoon of ground ginger, though fresh really does give better flavor in this recipe.

Watch Out for These Mistakes While Cooking

The biggest mistake when making cabbage dumplings is not boiling the leaves long enough, which makes them stiff and prone to tearing when you try to roll them – aim for leaves that are soft and pliable, almost like fabric.

Overfilling your dumplings is another common error that leads to bursting during steaming, so stick to about 2 tablespoons of filling and leave enough room at the edges to fold and seal properly.

Make sure your ground turkey reaches 165°F in the center by checking with an instant-read thermometer, as undercooked poultry can be a health risk, and don’t skip drying the cabbage leaves after boiling since excess water will make your dumplings soggy.

If you’re planning to pan-fry them after steaming, let the dumplings cool for a few minutes first so they firm up and hold their shape better in the pan.

What to Serve With Cabbage Dumplings?

These cabbage dumplings are pretty filling on their own, but I love serving them with a simple dipping sauce made from coconut aminos, rice vinegar, and a touch of sesame oil. A side of steamed jasmine rice or cauliflower rice makes it feel like a complete meal, especially if you’re really hungry. You could also pair them with a quick cucumber salad dressed with rice vinegar and a pinch of salt, or some stir-fried bok choy with garlic. If you want to make it more of a spread, add some edamame or a light miso soup on the side.

Storage Instructions

Store: Keep your leftover dumplings in an airtight container in the fridge for up to 4 days. They taste great cold as a quick snack, or you can reheat them for a proper meal. I like to stack them with a little parchment paper in between so they don’t stick together.

Freeze: These dumplings are perfect for freezing! You can freeze them either cooked or uncooked. If freezing uncooked, place them on a baking sheet until solid, then transfer to a freezer bag for up to 3 months. Cooked dumplings can go straight into a freezer-safe container.

Reheat: For refrigerated dumplings, steam them for a few minutes until warmed through, or pan-fry them in a little oil to crisp up the bottoms. Frozen dumplings can go straight into a steamer or pan without thawing, just add a couple extra minutes to the cooking time.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 700-800
• Protein: 60-70 g
• Fat: 20-25 g
• Carbohydrates: 20-28 g

Ingredients

For the filling:

• 1.25 lbs ground chicken
• 1/3 cup carrots (finely minced into 1/8-inch pieces)
• 1/4 yellow onion
• 2-3 garlic cloves (freshly pressed for best flavor)
• 1 thumb ginger
• 1.5 tbsp green onion
• 1.5 tbsp coconut aminos
• 2 tsp arrowroot starch
• 1/2 tsp toasted sesame oil
• salt
• black pepper

For the wrapper:

• 12 napa cabbage leaves (blanch for 30 seconds until pliable enough to roll)

Step 1: Prepare the Mise en Place and Aromatics

• 1/3 cup carrots
• 1/4 yellow onion
• 2-3 garlic cloves
• 1 thumb ginger
• 1.5 tbsp green onion

Finely mince the carrots into 1/8-inch pieces and set aside.

Dice the yellow onion into small pieces.

Press the garlic cloves fresh and mince the ginger into small pieces.

Slice the green onion into thin rounds.

Having all your ingredients prepped and ready will make the dumpling assembly smooth and efficient.

Step 2: Blanch the Cabbage Leaves

• 12 napa cabbage leaves

Bring a pot of water to a boil.

Carefully remove the stem from each napa cabbage leaf by cutting away the thick white base.

Working in batches if needed, submerge the leaves in boiling water for 30 seconds to 1 minute until they become pliable and slightly softened.

Remove with a slotted spoon and lay flat on a clean kitchen towel or paper towels to drain and cool slightly.

I find that blanching just enough to soften the leaves without cooking them completely keeps them flexible for rolling without tearing.

Step 3: Make the Filling

• 1.25 lbs ground chicken
• mise en place from Step 1
• 1.5 tbsp coconut aminos
• 2 tsp arrowroot starch
• 1/2 tsp toasted sesame oil
• salt and black pepper to taste

In a large bowl, combine the ground chicken with the minced carrots, diced onion, pressed garlic, minced ginger, and sliced green onion from Step 1.

Add the coconut aminos, arrowroot starch, toasted sesame oil, and season with salt and pepper to taste.

Mix gently but thoroughly with your hands or a wooden spoon until all ingredients are evenly distributed.

The starch will help bind the filling and prevent it from being too wet.

Step 4: Assemble the Dumplings

• blanched cabbage leaves from Step 2
• chicken filling from Step 3

Lay a blanched cabbage leaf flat on a work surface with the smoother side facing down.

Place about 2 tablespoons of the filling from Step 3 in the center-lower portion of the leaf.

Fold the bottom edge up and over the filling, then fold the left and right edges inward, and roll tightly away from you to create a compact cylinder.

Place each dumpling seam-side down on a plate or parchment paper.

I like to tuck in the edges as I roll to keep everything sealed and prevent the filling from leaking during steaming.

Step 5: Steam the Dumplings

• assembled dumplings from Step 4

Bring water to a boil in a pot with a steamer basket or use a bamboo steamer lined with parchment paper.

Arrange the dumplings in a single layer on the steamer, leaving space between each one for steam to circulate.

Cover and steam for 12-15 minutes until the chicken reaches an internal temperature of 165°F when checked with a meat thermometer.

The cabbage will become tender and translucent when fully cooked.

Step 6: Optional Pan-Fry for Crispness

• steamed dumplings from Step 5
• oil for frying

If you prefer a crispy exterior, heat a skillet over medium-high heat with a thin coating of oil.

Working in batches to avoid crowding, place the steamed dumplings seam-side down in the hot oil and cook for 2-3 minutes until the cabbage turns golden and crispy.

Flip and cook the other side for another 1-2 minutes.

Transfer to a plate lined with paper towels to drain excess oil before serving.

Low-Carb Ground Turkey Cabbage Dumplings

Delicious Low-Carb Ground Turkey Cabbage Dumplings recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 47 minutes mins

Servings 6 servings

Calories 750 kcal

Ingredients

  

For the filling::

• 1.25 lbs ground chicken
• 1/3 cup carrots (finely minced into 1/8-inch pieces)
• 1/4 yellow onion
• 2-3 garlic cloves (freshly pressed for best flavor)
• 1 thumb ginger
• 1.5 tbsp green onion
• 1.5 tbsp coconut aminos
• 2 tsp arrowroot starch
• 1/2 tsp toasted sesame oil
• salt
• black pepper

For the wrapper::

• 12 napa cabbage leaves (blanch for 30 seconds until pliable enough to roll)

Instructions

 

• Finely mince the carrots into 1/8-inch pieces and set aside. Dice the yellow onion into small pieces. Press the garlic cloves fresh and mince the ginger into small pieces. Slice the green onion into thin rounds. Having all your ingredients prepped and ready will make the dumpling assembly smooth and efficient.
• Bring a pot of water to a boil. Carefully remove the stem from each napa cabbage leaf by cutting away the thick white base. Working in batches if needed, submerge the leaves in boiling water for 30 seconds to 1 minute until they become pliable and slightly softened. Remove with a slotted spoon and lay flat on a clean kitchen towel or paper towels to drain and cool slightly. I find that blanching just enough to soften the leaves without cooking them completely keeps them flexible for rolling without tearing.
• In a large bowl, combine the ground chicken with the minced carrots, diced onion, pressed garlic, minced ginger, and sliced green onion from Step 1. Add the coconut aminos, arrowroot starch, toasted sesame oil, and season with salt and pepper to taste. Mix gently but thoroughly with your hands or a wooden spoon until all ingredients are evenly distributed. The starch will help bind the filling and prevent it from being too wet.
• Lay a blanched cabbage leaf flat on a work surface with the smoother side facing down. Place about 2 tablespoons of the filling from Step 3 in the center-lower portion of the leaf. Fold the bottom edge up and over the filling, then fold the left and right edges inward, and roll tightly away from you to create a compact cylinder. Place each dumpling seam-side down on a plate or parchment paper. I like to tuck in the edges as I roll to keep everything sealed and prevent the filling from leaking during steaming.
• Bring water to a boil in a pot with a steamer basket or use a bamboo steamer lined with parchment paper. Arrange the dumplings in a single layer on the steamer, leaving space between each one for steam to circulate. Cover and steam for 12-15 minutes until the chicken reaches an internal temperature of 165°F when checked with a meat thermometer. The cabbage will become tender and translucent when fully cooked.
• If you prefer a crispy exterior, heat a skillet over medium-high heat with a thin coating of oil. Working in batches to avoid crowding, place the steamed dumplings seam-side down in the hot oil and cook for 2-3 minutes until the cabbage turns golden and crispy. Flip and cook the other side for another 1-2 minutes. Transfer to a plate lined with paper towels to drain excess oil before serving.