Whole30 Pork and Cabbage Dumplings
Delight in the flavors of this healthy and satisfying Whole30 Pork and Cabbage Dumplings recipe! Perfect for anyone following the Whole30 program or simply seeking a nutritious alternative to traditional dumplings, these savory bites feature tender ground pork seasoned with aromatic ginger, garlic, green onions, and coconut aminos, all wrapped in blanched cabbage leaves. These dumplings are pan-seared and then steamed to perfection, yielding a combination of crisped edges and juicy, flavorful filling. Ready in under an hour, this gluten-free, paleo-friendly dish is ideal for a weeknight meal or an impressive party appetizer. Pair it with a drizzle of coconut aminos for a naturally delicious dipping sauce! Keywords: Whole30 dumplings, pork and cabbage dumplings, gluten-free dumplings recipe, paleo dumplings.
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Recipe Information
Ingredients
- 1 pound Ground pork
- 12 large Green cabbage leaves
- 2 tablespoons Ginger, minced
- 3 cloves Garlic, minced
- 4 stalks Green onions, finely chopped
- 3 tablespoons Coconut aminos
- 1 tablespoon Sesame oil
- 1 large Egg
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Coconut oil
- 0.5 cup Water
Instructions
Bring a large pot of water to a boil. Once boiling, add the cabbage leaves and blanch for 1-2 minutes until softened. Remove, drain, and set aside to cool.
In a large bowl, combine the ground pork, minced ginger, minced garlic, chopped green onions, coconut aminos, sesame oil, egg, salt, and black pepper. Mix until thoroughly combined.
Lay a cooled cabbage leaf on a flat surface. Place approximately 2 tablespoons of the pork mixture in the center of the leaf.
Fold the leaf over the filling, tucking the edges under to form a parcel. Repeat with remaining cabbage leaves and pork mixture.
In a large skillet over medium heat, melt the coconut oil. Place the dumplings seam side down in the skillet. Cook for 3-4 minutes until browned on the bottom.
Carefully add the water to the skillet and cover immediately. Allow the dumplings to steam for 8-10 minutes until the pork is cooked through.
Remove the lid and continue to cook until any remaining water evaporates and the bottoms are crispy and brown, about 2-3 more minutes.
Serve warm, optionally with additional coconut aminos for dipping.
Nutrition Facts
Calories |
2176 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.5 g | 187% | |
| Saturated Fat | 62.1 g | 310% | |
| Polyunsaturated Fat | 8.3 g | ||
| Cholesterol | 628 mg | 209% | |
| Sodium | 3770 mg | 164% | |
| Total Carbohydrate | 82.7 g | 30% | |
| Dietary Fiber | 28.7 g | 102% | |
| Total Sugars | 45.7 g | ||
| Protein | 138.5 g | 277% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 703 mg | 54% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 2351 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
