Gluten-Free Steamed Cabbage Roll Dumplings
These tender steamed dumplings wrap seasoned ground chicken filling in blanched napa cabbage leaves instead of traditional wrappers. Flavored with ginger, garlic, and coconut aminos, they offer a lighter alternative to wheat-based dumplings. Perfect as an appetizer or light meal, these can be served simply steamed or pan-crisped for added texture. The cabbage provides a delicate wrapper that lets the savory chicken filling shine through.
Ingredients
Instructions
- 1
Fill a large deep pot or pan halfway with water and bring to a boil
- 2
Combine ground chicken, carrots, onion, garlic, ginger, green onion, coconut aminos, arrowroot starch, salt and pepper in a bowl and stir well
- 3
Refrigerate the chicken mixture while preparing cabbage
- 4
Remove 12 cabbage leaves from napa cabbage and wash well
- 5
Trim off the bottom third of each cabbage leaf to remove thick white stems
- 6
Boil the cabbage leaves for 2-3 minutes until soft, then remove and pat dry
- 7
Scoop 2 tablespoons of chicken mixture and roll into oblong shape
- 8
Place chicken mixture at base of cabbage leaf, fold in edges, and roll tightly
- 9
Place dumplings in bamboo steamer, spacing evenly
- 10
Bring 1-2 inches of water to boil in large pot that steamer can sit over
- 11
Steam dumplings for 12-15 minutes until internal temperature reaches 165°F
- 12
Optional: heat oil in pan over medium-high heat and crisp dumplings 2-3 minutes per side
- 13
Serve topped with green onion and dipping sauce
Tips
Pat cabbage leaves completely dry after blanching to prevent excess moisture in the steamer
Use a meat thermometer to ensure chicken reaches safe internal temperature of 165°F
Crisping the dumplings after steaming adds texture contrast and deeper flavor
Good to Know
Refrigerate cooked dumplings up to 3 days in airtight container
Assemble dumplings up to 4 hours ahead and refrigerate before steaming
Serve immediately while warm with soy sauce, sweet chili sauce, or ginger scallion oil
Common Mistakes
Avoid overfilling cabbage leaves to prevent bursting during steaming
Don't skip patting cabbage leaves dry to prevent soggy dumplings
Substitutions
Gluten-Free Swaps
General Alternatives
thicker, less delicate
FAQ
Can I freeze these dumplings?
Yes, freeze uncooked dumplings on a tray, then transfer to bags. Steam directly from frozen, adding 3-5 extra minutes to cooking time.
What if I don't have a bamboo steamer?
Use a metal steamer basket or improvise with a heat-proof plate on a rack inside a pot with tight-fitting lid.
Can I make these ahead for a party?
Assemble dumplings up to 4 hours ahead and refrigerate. Steam just before serving for best texture and temperature.