Cabbage Blanket Dumplings

Name: Cabbage Blanket Dumplings (Low-Carb Ground Beef)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Asian-inspired
Ingredients: 1 lb ground beef; 1/2 cup mushrooms, finely chopped; 1/2 cup onion, finely chopped; 1/4 cup carrots, finely chopped; 1/4 cup green onions, sliced, plus more for garnish; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp ground ginger; 2 tbsp coconut aminos, plus more for finishing; 1 tbsp rice vinegar; 1 tsp toasted sesame oil; 1 large egg; 1 head Napa cabbage, leaves separated; 1/4 cup water; 1 tbsp chili oil, for garnish; 1 tbsp toasted sesame seeds, for garnish

Cabbage Blanket Dumplings are a low-carb, high-protein twist on traditional dumplings, using tender cabbage leaves instead of wrappers to hold a savory ground beef and vegetable filling. Pan-steaming creates a tender result with minimal oil.

🌍Asian-inspired 🏷️Cabbage dumplings 🏷️Low-carb 🏷️Keto 🏷️High-protein Ground beef

🏷️

🏷️Dumplings

-0:00

lowcarbloveonTikTok

Total

30 min

Servings

2

Difficulty

Easy

Est. Cost

$29–$48

Recipe Source

View original recipe

From TikTok · by lowcarblove

-0:00

lowcarbloveonTikTok

Ingredients

1 lb ground beef
1/2 cup mushrooms, finely chopped
1/2 cup onion, finely chopped
1/4 cup carrots, finely chopped
1/4 cup green onions, sliced, plus more for garnish
1 tsp garlic powder
1 tsp onion powder
1 tsp ground ginger
2 tbsp coconut aminos, plus more for finishing
1 tbsp rice vinegar
1 tsp toasted sesame oil
1 large egg
1 head Napa cabbage, leaves separated
1/4 cup water
1 tbsp chili oil, for garnishoptional
1 tbsp toasted sesame seeds, for garnishoptional

16 Ingredients

Delivery in as fast as one hour.^*

Powered by Instacart

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
In a large bowl, combine ground beef, finely chopped mushrooms, onion, carrots, and sliced green onions.
2
Season the mixture with garlic powder, onion powder, ground ginger, coconut aminos, rice vinegar, and toasted sesame oil. Add one egg to bind everything together.
3
Mix all ingredients until well combined.
4
Using a scoop, portion the mixture into a hot, oiled skillet, forming small meatballs.
5
Place one cabbage leaf over each meatball, pressing down gently to cover it like a blanket.
6
Pour water into the skillet, cover, and let the dumplings steam until the meat is fully cooked and the cabbage is tender.
7
Once cooked, finish the dish by drizzling with more coconut aminos and chili oil.
8
Garnish with additional sliced green onions and toasted sesame seeds. Serve immediately.

Was this recipe helpful?

Tips & Notes

Pro tips

Blanch cabbage leaves in boiling water for 1–2 minutes before rolling to make them pliable and prevent cracking.
Don't overstuff the dumplings; 2–3 tablespoons of filling per leaf is ideal for even cooking and easy rolling.
Pan-steam on medium-high heat with the lid on until the liquid is mostly absorbed and the cabbage is fork-tender (5–7 minutes); this prevents the filling from drying out.
Brown the ground beef mixture before assembly for deeper flavor and to ensure it's fully cooked through before wrapping.

Substitutions

Ground beef → ground pork, ground turkey, or plant-based ground meat (adjust seasoning as needed)
Coconut aminos → tamari or low-sodium soy sauce (1:1 ratio)
Rice vinegar → apple cider vinegar or white vinegar (slight flavor shift, same ratio)
Mushrooms → finely diced water chestnuts or zucchini (maintain texture and moisture balance)

Storage & make-ahead

Store cooled dumplings in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat with a splash of water and lid on for 3–4 minutes until warmed through.

Common Questions

Can I make these dumplings ahead of time?

Yes. Assemble the dumplings, place on a parchment-lined tray, freeze until solid (2–3 hours), then transfer to a freezer bag. Cook from frozen, adding 2–3 minutes to the steaming time.

What type of cabbage works best?

Green cabbage leaves are most pliable and cook evenly. Blanch them in boiling water for 1–2 minutes first to soften and make them easier to roll.

How do I know when the dumplings are done?

They're done when the cabbage is tender and the ground beef is cooked through (no pink). The pan should have minimal liquid remaining, about 5–7 minutes on medium-high heat.

Can I bake these instead of pan-steaming?

Yes. Arrange on a greased baking sheet, cover with foil, and bake at 375°F for 15–18 minutes until the cabbage is tender and filling is cooked through.