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Pork, Ginger and Cabbage Dumplings

Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Servings 8
Calories 190 kcal


  • 1.1 lb Ground Pork
  • 1/4 cup Almond Flour
  • 1 Egg
  • 1 tsp Garlic
  • 1 tbsp Ginger
  • 2 tbsp Chives
  • 1 whole Cabbage or 8 large leaves
  • Salt and Black Pepper to taste

Ingredients for Dumplings Dip

  • 1 tbsp Coconut Aminos
  • 1 tsp Sesame Oil
  • 1 tsp Ginger freshly grated
  • 1 tsp Apple Cider Vinegar


  • First, get the cabbage ready. Wash the cabbage properly with water and carefully remove its core with a knife.
  • Place the clean cabbage inside a deep pot filled with water. Make sure the cabbage is completely covered with water. Set the pot on a stove set to medium heat and allow to boil for 10 minutes. Ensure that the leaves on the outer part are very soft.
  • In the meantime, mix the rest of the ingredients in a bowl to make the fillings. The ground pork should be well kneaded for smooth and uniform texture. Now divide it into 8 fillings to be used as the dumplings and set aside.
  • Remove the soft cabbage and place on a chopping board. Peel off the outer layers of the cabbage and remove the veins. Place the leaves flat on top of the chopping board. Use only 8 large leaves and keep the rest of the cabbage for later use with other recipes.
  • Begin to put the ground pork fillings on the flat cabbage leaves. Fold the leaves to cover the fillings completely. Fasten the leaves with a toothpick to keep the fillings in place. Repeat for all the 8 fillings.
  • Place all the dumplings inside a steamer and allow to steam for 20 minutes. Ensure that the meat is properly cooked by cutting one of the dumplings into two to confirm.
  • When the meat is properly cooked, remove the dumplings from the steamer.
  • Serve warm and enjoy.


  • You can actually serve this dish with a sauce. To do that, simply use 1 tablespoon of coconut aminos (or soy sauce if you prefer), 1 tablespoon of vinegar, ½ teaspoon of chili powder, and 1 teaspoon of sesame oil mix thoroughly.


Net Carbs: 1.8g