Cabbage Dumplings

Delightful cabbage dumplings filled with a savory mixture of sautéed onions, garlic, and optional mushrooms, perfect as a main dish or side.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 4 servings

Course: Appetizer, Main Course

Cuisine: Gluten-Free, Vegetarian

Calories: 150

Ingredients Method Notes

Ingredients

For the dumplings

1 small head cabbage Choose a fresh, firm head for best results.
1 cup all-purpose flour Can substitute with whole wheat or gluten-free flour.
1/2 cup water Adjust as needed for dough consistency.
1 teaspoon salt
1 tablespoon vegetable oil For sautéing.
1 medium onion, chopped Adds flavor to the filling.
1 clove garlic, minced Adds flavor to the filling.
1 cup mushrooms, chopped (optional) Adds heartiness to the filling.
to taste salt and pepper For seasoning.

Method

Preparation

Bring a large pot of salted water to a boil. Cut out the core of the cabbage and carefully separate the leaves.
Blanch the cabbage leaves in boiling water for 2-3 minutes until soft, then drain and cool.
In a skillet, heat the vegetable oil over medium heat. Add the chopped onions and garlic, cooking until translucent.
If using, add the mushrooms and cook until softened.

Dough Preparation

In a bowl, mix the cooked onion, garlic (and mushrooms), flour, salt, and pepper with water until a dough forms.

Assembly

Take a cabbage leaf and place a tablespoon of the dough mixture in the center. Fold over the sides and roll up tightly.

Cooking

Place the dumplings in the pot of boiling water and cook for about 10 minutes.
Serve warm with soy sauce or garlic sauce, alongside steamed vegetables or a salad.

Notes

To store leftovers, place in an airtight container in the fridge for up to 3 days. For longer storage, freeze the dumplings on a baking sheet before transferring them to a freezer bag, keeping them frozen for up to 3 months.