Hey—Let Me Tell You About These Little Green Dumplings

You ever have one of those weeks where you just crave something fiddly and homey, like dumplings, but you also remember your jeans are feeling a bit snug? Yeah, same. Enter: Vegan Cabbage-Wrapped Dumplings with Tofu. The first time I made these was when my dear mate Sue came over with a giant cabbage she got from a farm stand (I’m still not sure she paid for it? Kidding; probably). Anyway, we spent half the afternoon steaming up the kitchen and making a mess, but it was worth every minute—and clean-up was…let’s just say learning was had. Making these always takes me right back to that afternoon, full of laughter and maybe a bit too much soy sauce.

Vegan Cabbage-Wrapped Dumplings with Tofu

Why You’ll Love This (Or at Least I Hope You Will)

I usually whip these up when I want something a little special but on the healthier side. My family always wants extra (my youngest absolutely inhales them, which is saying something for a kid not keen on cabbage). I love how customizable they are—plus, you get to play with your food a little, which is half the fun. Also, if you’re the kind of cook who gets a bit nervous about fancy folding, trust me, the cabbage has your back; it sort of molds itself. I’ll admit, sometimes I get a bit grumpy if the filling is too wet and things get slippery, but on the bright side, it’s a good excuse to take a quick tea break.

What You’ll Need (A.K.A. You Can Totally Sub This or That)

1 big head green cabbage (savoy is my fav, but regular old green works fine—my aunt swears by napa, but honestly, any leafy cabbage will do in a pinch)
400g firm tofu, pressed and crumbled (sometimes I swap for tempeh if I’ve accidentally run out, which happens… a lot)
2-3 spring onions, sliced (if I’m out, shallots jump in)
1 large carrot, grated (or whatever root veg is rolling around in the fridge—I did sweet potato once and it was decent)
2 cloves garlic, minced (I’ve been guilty of doubling this more than once)
1 thumb-sized bit of ginger, grated (I’ve used ground in a hurry but it’s a different vibe)
2 tbsp soy sauce (tamari if you’re gluten-free, I never notice much difference)
1 tbsp sesame oil (or any neutral oil if the pantry is low)
1 tsp rice vinegar (or a squeeze of lemon, no drama)
1 tbsp cornstarch (potato starch or even just flour works too, especially if you’re as forgetful as me)
Pepper, to taste (and, if the kids aren’t eating, a little chili flake never hurts)

Alright, Here’s What You Do

Prep the cabbage: Gently peel off the larger cabbage leaves without tearing (easier said than done—if a few rip, you can overlap two and smugly call them rustic). Boil a big pot of water, dunk the leaves for 2-3 mins until they’re soft, then pop them straight into cold water. I always forget to get the cold water bath ready first, so don’t beat yourself up if you do too.
Make the filling: In a big bowl, mash the tofu with a fork (or hands if you’re feeling primal). Toss in spring onions, grated carrot, garlic, ginger, soy sauce, sesame oil, vinegar, cornstarch, and a good crank of black pepper. Mix well—this is where I usually sneak a little taste (and maybe throw in an extra pinch of salt if it needs it).
Assemble the dumplings: Scoop a generous spoonful of filling onto each cabbage leaf, tuck in the sides, and roll up like you’re wrapping up a surprise. Not too tight or they’ll burst! Don’t worry if it looks a bit weird at this stage—it always shapes up after cooking. Place them seam side down on a plate so they stay put.
Cook: Some folks like to steam these (and that’s great!), but I usually fill a big skillet with a half-inch of water, add all the dumplings, cover, bring to a gentle simmer, and cook for 8-10 minutes. Then, (optional) pour off excess water, drizzle a tiny splash of oil, and let the bottoms crisp up for a couple of minutes—my absolute favorite part.

Stuff I’ve Learned the Hard Way

If you forget to press the tofu, the filling can get soggy. Actually, I find it works better if you even squeeze it between a clean tea towel for 10 minutes.
The water for the cabbage leaves needs to be at a rolling boil, otherwise you’re just giving them a lukewarm bath that won’t soften ‘em enough.
I always think I’ll make these ahead but honestly, the cabbage starts to wilt if they sit for too long uncooked.

If You Wanna Mix It Up (Or, Tried-and-Questionable Experiments)

Try adding chopped mushrooms to the filling—adds a bit of earthy depth (and secretly more veg for the picky ones).
I swapped in quinoa once for half the tofu… was not my best idea. Turns out it gets mushy fast, so, maybe don’t.
If you’ve got some leftover cooked rice, fold that in—it bulks them out nicely.

Gear List (But Improvise, It’s Fine)

Big pot for boiling cabbage leaves (or, shh, microwave the leaves with a splash of water if you can’t be bothered with all that steam)
Mixing bowl
Skillet or steamer basket (don’t let lack of a steamer stop you; a colander over a pot works in a pinch)
Knife, grater—nothing fancy required

Storage (But Ours Rarely Survive)

Keep leftovers in a covered container in the fridge for up to two days. They reheat surprisingly well in the microwave or skillet. Though, honestly, in my house, they never last more than a day! (And I think they taste even better the next afternoon when I sneak a few cold from the fridge.)

How I Serve ‘Em (Family Rituals and Oddities)

I love these with a little dish of tamari and chili oil—or straight up hoisin if I’m craving something sweeter. Sometimes I’ll set out a bunch of dipping sauces and everyone goes wild mixing and matching, which gets a bit messy but it’s good fun. My mum insists on serving these with a simple cucumber salad, but that’s entirely up to you. Hot tip: cold leftovers dipped in sriracha mayo for lunch. Heaven.

Pro Tips (From My Many Mishaps)

I once rushed the cabbage boiling step and ended up with crunchy dumplings—really not recommended.
Don’t overfill; it’s tempting, but you’ll be fighting exploding dumplings all over your pan. Trust me, it’s chaos.
If your filling seems a bit dry, just splash in another tablespoon of soy sauce. Or, on second thought, a smidge more sesame oil is usually enough.

Your Questions (And Some You Didn’t Ask, But Should Have)

Can I freeze these guys? I get this a lot. Best to freeze after assembling but before cooking. Line them up on a tray, freeze solid, then pop into a container. Cook from frozen, just add a couple extra minutes.
What if I don’t like tofu? Honestly, swap for tempeh or even finely chopped nuts for crunch. Or do half and half—no one will notice.
Can I make these without soy? Yup, chickpeas mashed up with a fork work too (bit more crumbly, but who cares).
Why do my cabbage leaves rip? Eh, cabbage is fickle. Try removing tougher stems and don’t sweat the rips—just overlap another leaf. Or call it rustic chic and pretend it’s intentional.

Oh, and don’t worry if you end up eating the filling with a spoon while you work. I do it all the time; it’s cook’s privilege.

Vegan Cabbage-Wrapped Dumplings with Tofu