Chinese-inspired

Crispy Cabbage Dumpling Bowls

A deconstructed dumpling bowl with browned pork, seared cabbage, rice, cucumber, scallions, and a quick soy-ginger sauce.

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Crispy Cabbage Dumpling Bowls

People search for cabbage dumplings because they want the sweet crunch of cabbage with savory filling.

This bowl keeps that flavor but skips wrappers, pleating, and batch cooking.

The key is cooking the cabbage hot enough to brown at the edges.

That little bit of char gives the bowl a dumpling-filling flavor instead of tasting like plain steamed cabbage.

Serve the pork and cabbage over rice with cold cucumber for contrast.

A small amount of sesame oil and vinegar makes the sauce sharp enough to cut through the richness.

For another recipe in this seed collection, try Sesame Cabbage Chicken Crunch Salad or Crispy Tofu Lettuce Cups.

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Directions

  1. Heat the oil in a large skillet over medium-high heat. Add pork and cook until browned and crisp at the edges.
  2. Add cabbage and cook for 6 to 8 minutes, stirring occasionally, until browned in spots and tender-crisp.
  3. Stir in scallions, garlic, and ginger and cook for 1 minute.
  4. Whisk soy sauce, rice vinegar, sesame oil, and 2 tablespoons water in a small bowl.
  5. Pour the sauce into the skillet and toss until the pork and cabbage are glossy.
  6. Divide rice among bowls, top with the cabbage mixture, and finish with cucumber and extra scallions.

Nutrition

Nutrition Information

Estimated per serving: 560 calories, 27 g protein, 63 g carbohydrates, 23 g fat.

Variations

Recipe Variations

- Use ground chicken or turkey instead of pork.
- Serve over cauliflower rice for a lighter bowl.
- Add shredded carrots with the cabbage.

Notes

  • Let the cabbage sit undisturbed for a minute at a time so it can brown.
  • Use a wide skillet; crowding makes the cabbage steam.
  • Add chile crisp or sriracha at the table for heat.

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