Jerk Beef Cabbage Dumplings 🥬 – Black Foodie Finder

Jamaican Jerk Flavor Wrapped Up in Cabbage Dumplings

These Jerk Beef Cabbage Dumplings by Trea-Cooks put a Jamaican-inspired spin on homemade dumplings by swapping traditional wrappers for tender Chinese cabbage leaves. The filling combines seasoned beef mince with honey jerk marinade, jerk seasoning, garlic, soy sauce, sesame oil, and spring onions for a savory, spicy-sweet bite.

The cabbage leaves are quickly blanched until flexible, wrapped around the jerk beef filling, and pan-fried seam-side down for a golden bottom. A splash of beef stock turns the same pan into a steamer, cooking the filling while keeping the cabbage tender. Finish them with chili oil, sesame oil, soy sauce, dumpling sauce, and fresh spring onions for an appetizer or meal that’s packed with flavor.

(Makes 12 dumplings)

Ingredients

For the Jerk Beef Filling

• 250g 5% beef mince
• 30g honey jerk marinade
• 1 tsp jerk seasoning
• 1 tsp beef & steak seasoning
• 1 tsp onion granules
• 1 tsp sesame oil
• 1 tsp soy sauce
• 20g chopped garlic
• Handful of spring onions, chopped, with some reserved for garnish

For the Cabbage Wrappers

• 12 Chinese cabbage leaves

For Steaming

• 1 beef stock cube
• 100–125ml boiling water
• Oil, for pan-frying

For Serving

• Chili oil, optional
• Sesame oil, optional
• Soy sauce, optional
• Dumpling sauce, optional
• Reserved spring onions

Step-by-Step Instructions

1. Make the Jerk Beef Filling

• Combine the beef mince with honey jerk marinade, jerk seasoning, beef & steak seasoning, onion granules, sesame oil, soy sauce, garlic, and spring onions.

2. Blanch the Cabbage

• Separate 12 cabbage leaves and blanch in boiling water for 1 minute, just until flexible without becoming mushy.
• Drain on a kitchen towel and cool for 5–10 minutes.

3. Fill & Roll

• Add roughly 25g of filling to each cabbage leaf and roll tightly to create 12 dumplings.

4. Pan-Fry the Dumplings

• Heat a little oil over medium-high heat.
• Arrange the dumplings seam-side down and cook for 2–3 minutes, until golden underneath.

5. Add Stock & Steam

• Dissolve the beef stock cube in 100–125ml boiling water and pour a shallow layer around the dumplings.
• Cover immediately, reduce to medium-low, and steam for 10–12 minutes, until the filling is fully cooked.

6. Reduce & Serve

• Remove the lid, spoon some stock over the dumplings, and let the remaining liquid reduce for 1–2 minutes.
• Serve with chili oil, sesame oil, soy sauce, dumpling sauce, and spring onions as desired.

Pro Tips & Suggestions

• Use 10–15% fat mince for more flavor, as Trea recommends.
• Blanch the cabbage only until flexible enough to roll without cracking.
• Keep the steaming liquid shallow rather than submerging the dumplings.
• If too much stock remains, uncover the pan and let the excess reduce.

About the Creator

This recipe is by Trea-Cooks, the creator behind @trea_cooks. Known for sharing approachable, flavor-packed recipes, Trea brings creative twists and bold seasoning to dishes designed for home cooks.

Trea-Cooks | @trea_cooks