Low-Carb Pork & Tofu “Dumplings”

If you love dumplings but want something a little lighter, then you need to try these pork & tofu cabbage-wrapped “dumplings”🥟

I shared a chicken version of these cabbage-wrapped dumplings a couple of months ago, and the recipe video ended up going viral on Instagram. So we are back with a pork & tofu version✨

And I gotta say, this one has a completely different feel. The ground pork makes the filling extra juicy and savory, while the tofu keeps it soft and tender without making it feel too heavy. Then the garlic chives, mushrooms, garlic, ginger, soy sauce, fish sauce, and sesame oil give it that cozy mandu-inspired flavor I LOVE.

They’re high-protein, low-carb, and wrapped in napa cabbage instead of flour wrappers, so you still get that dumpling comfort but in a lighter way. And if you use tamari or gluten-free soy sauce, they’re great for my gluten-free friends too!

You can either steam them so the cabbage gets soft and the filling stays extra juicy, OR pan-fry them for golden edges and a little crisp.

Makes: about 14–16 dumplings | Total Time: ~45 min

watch the video

Cabbage wrappers

• 1 large head napa cabbage (you’ll need about 14–16 large leaves)

• water, for blanching

• pinch of salt

Pork & tofu filling

• 1 lb ground pork

• 1/2 block firm tofu, about 8 oz, drained, pressed, and crumbled

• 1 cup garlic chives, chopped (or 4 green onions, finely chopped)

• 1 cup finely chopped mushrooms (shiitake, cremini, or baby bella all work)

• 3 garlic cloves, minced

• 2 tsp ginger, minced

• 3 Tbsp soy sauce (or tamari for gluten-free)

• 1 Tbsp fish sauce

• 1 Tbsp sesame oil

• 1 egg, beaten

• black pepper to taste

For cooking

• avocado oil or neutral oil, for pan-frying

Optional garnish

• sesame seeds

• chili oil

1. Prep the tofu: Drain 1/2 block firm tofu, about 8 oz, then press out as much liquid as possible using paper towels or a clean kitchen towel. Crumble it into small pieces and set aside. This step is important because too much moisture can make the filling watery.

2. Blanch the cabbage leaves: Bring a large pot of water to a boil with a pinch of salt. Separate the napa cabbage leaves and blanch for 1–2 minutes, or until the leaves are softened and pliable. Pat dry or let drain well and set aside. If the thick white stem feels too bulky, carefully shave or trim it down so the leaf is easier to roll.

3. Make the filling: In a large bowl, combine ground pork, crumbled tofu, garlic chives, mushrooms, garlic, ginger, soy sauce, fish sauce, sesame oil, beaten egg, and black pepper. Mix well until fully combined.

4. Fill and roll: Lay a cabbage leaf flat. Add a spoonful of filling near the thicker white stem. Roll just enough to cover the filling, fold the sides inward, then continue rolling tightly like a burrito to fully seal. Place finished dumplings seam-side down.

5. Cook using one of the methods below:

   1. Steam: Steam dumplings seam-side down for 15-18 minutes, until fully cooked.

   2. Pan-fry: Heat a nonstick pan over medium heat with a thin layer of oil. Add the dumplings seam-side down and cook for 5–8 minutes, or until the bottom is golden. Flip and cook another 5–8 minutes, or until the pork filling is fully cooked through.

6. Serve: Serve warm with your favorite dipping sauce. I love topping mine with chili oil.

• No fish sauce? Fish sauce adds extra savory depth, but it won’t make the dumplings taste fishy. If you don’t have it, leave it out and use 1/4 cup soy sauce total instead.

• Protein swaps? Ground pork gives the juiciest flavor, but you can also use ground chicken, ground turkey, or ground beef. Ground chicken or turkey will be leaner, so the filling may be a little less juicy.

• Can I use green cabbage instead of napa cabbage? Yes, but green cabbage is thicker and less flexible. Blanch the leaves for 2–3 minutes, or until soft enough to roll, and trim the thick stem so it folds more easily.

• How do I know the filling is cooked? The filling should be fully cooked through and no longer pink in the center. If you want to be extra sure, the internal temperature should reach 160°F since the filling is made with ground pork. For steamed dumplings, add a few extra minutes if yours are larger. For pan-fried dumplings, lower the heat and cover the pan for 2–3 minutes if the outside is browning too quickly before the center is cooked through, then uncover and crisp again.

Fridge: Store leftovers in an airtight container in the fridge for 3–4 days.

To reheat steamed dumplings: Microwave for about 1–2 minutes, or until warmed through. You can also steam them again for about 3–5 minutes.

To reheat pan-fried dumplings: Reheat in a nonstick pan over medium-low heat with a small drizzle of oil for about 4–6 minutes, turning occasionally, until warmed through and lightly crisp again.

Freezer: You can freeze them after cooking. Let them cool completely, then freeze in a single layer before transferring to a freezer-safe container. Reheat by steaming from frozen for about 10–12 minutes, or until hot all the way through.

If you make these, I’d love to see a photo in our group chat🫶