Ninja Crispi Cabbage Dumpling Cups

Crispy around the edges, juicy in the center, and packed with savory cabbage filling, these Ninja Crispi Cabbage Dumpling Cups deliver everything people love about dumplings without the time-consuming folding and sealing.

Instead of wrapping each dumpling individually, wonton wrappers are pressed into reusable silicone muffin cups to create crisp, bite-sized shells. The cups are partially cooked in the Ninja Crispi, filled with a mixture of ground chicken, finely shredded cabbage, ginger, garlic, carrots, and green onions, and then air-fried again until golden.

The result is a convenient appetizer that combines the crunch of an air-fried wonton with the satisfying filling of a pan-fried dumpling. They are easy enough for a weeknight snack but attractive enough to serve at a party, potluck, or game-day gathering.

The Ninja Crispi is particularly well suited to this recipe because its transparent glass container lets you monitor browning without repeatedly interrupting the cooking process. The system includes Air Fry, Bake, Max Crisp, and Recrisp functions, along with a larger 4-quart glass container that works well for shareable batches.

“Cabbage is an important source of many nutrients, including vitamin C.”

— U.S. Department of Agriculture

Key Takeaways

• Finely chopped cabbage creates a tender filling that fits neatly inside the wonton cups.
• Cooking the filling before assembling the cups prevents soggy wrappers and ensures that the chicken is cooked safely.
• Pre-crisping the empty wonton shells helps them stay crunchy after the filling is added.
• Silicone muffin cups provide structure and make the finished dumpling cups easier to remove.
• The recipe can be adapted with pork, turkey, shrimp, mushrooms, tofu, or additional vegetables.
• For the best texture, serve the dumpling cups immediately with a soy-sesame dipping sauce.

Why You Will Love These Cabbage Dumpling Cups

Traditional dumplings are delicious, but shaping them can take considerable time. Each wrapper must be filled, folded, pleated, and sealed carefully. Dumpling cups simplify the process while keeping the familiar contrast between a crisp wrapper and a savory filling.

They are also easier to serve. Every portion is self-contained, which means guests can pick one up without chopsticks, forks, or messy dipping plates. Arrange them on a platter with small bowls of sauce, sliced green onions, sesame seeds, and chili crisp for an appetizer that looks more complicated than it actually is.

The filling is flexible enough to accommodate what you already have in the refrigerator. Green cabbage is inexpensive and readily available, but napa cabbage, savoy cabbage, coleslaw mix, or finely chopped bok choy can also work.

Most importantly, this recipe is designed around texture. The cabbage is cooked until its excess moisture evaporates, the wonton wrappers are crisped before filling, and the assembled cups return to the Ninja Crispi for a final round of browning.

Recipe Overview

Preparation time: 25 minutes
Cooking time: 18 to 25 minutes
Total time: Approximately 45 minutes
Yield: 12 dumpling cups
Serving size: 2 to 3 cups per person as an appetizer
Recommended Ninja Crispi container: 4-quart glass container
Primary function: Air Fry

Cooking times may vary slightly by Crispi model, wrapper thickness, filling temperature, and the size of the silicone muffin cups.

Equipment You Will Need

• Ninja Crispi Portable Glass Cooking System
• 4-quart CleanCrisp glass container
• Crisper plate
• Six oven-safe silicone muffin cups
• Large skillet
• Cutting board
• Sharp knife
• Mixing bowl
• Wooden spoon or silicone spatula
• Instant-read food thermometer
• Pastry brush or oil spray

Depending on the size of your silicone cups and container, you may need to cook the recipe in two batches. Do not force the cups together or overcrowd the container, as space around them helps the wrappers brown more evenly.

Ingredients

For the dumpling cups

• 12 square wonton wrappers
• 8 ounces ground chicken
• 3 cups finely shredded green or napa cabbage
• 1 small carrot, grated
• 3 green onions, thinly sliced
• 2 garlic cloves, minced
• 2 teaspoons freshly grated ginger
• 1 tablespoon reduced-sodium soy sauce
• 1 teaspoon toasted sesame oil
• 1 teaspoon rice vinegar
• 1 teaspoon cornstarch
• 1 teaspoon neutral cooking oil
• ¼ teaspoon ground white or black pepper
• Cooking spray or additional neutral oil
• Sesame seeds, for garnish
• Sliced green onions, for garnish

For the dipping sauce

• 3 tablespoons reduced-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon toasted sesame oil
• 1 teaspoon honey or brown sugar
• ½ teaspoon freshly grated ginger
• ½ teaspoon chili crisp, sambal oelek, or sriracha
• 1 teaspoon sliced green onion
• ½ teaspoon sesame seeds

Choosing the Best Cabbage

Green cabbage is the most practical option because it is affordable, sturdy, and widely available. It retains a slight bite after cooking and provides a familiar dumpling filling texture.

Napa cabbage has thinner, softer leaves and a slightly sweeter flavor. It cooks more quickly than green cabbage but can release more moisture, so it must be cooked until the pan is nearly dry.

Savoy cabbage is another good choice. Its crinkled leaves are tender and blend easily with ground chicken or pork.

Pre-shredded coleslaw mix can save time, especially when it contains cabbage and carrots. Chop it several times before cooking so that the long pieces do not pull out of the cups when someone takes a bite.

Regardless of the variety, chop the cabbage finely. Large pieces make the cups difficult to fill and can prevent the mixture from holding together.

How to Make Ninja Crispi Cabbage Dumpling Cups

Step 1: Prepare the dipping sauce

Combine the soy sauce, rice vinegar, sesame oil, honey, ginger, chili sauce, green onion, and sesame seeds in a small bowl.

Stir until the honey or sugar dissolves. Taste and adjust the heat as needed. Set the sauce aside while preparing the dumpling cups so the flavors have time to blend.

For a less salty sauce, replace one tablespoon of soy sauce with water. For additional brightness, add a squeeze of lime juice.

Step 2: Cook the ground chicken

Heat one teaspoon of neutral oil in a large skillet over medium-high heat. Add the ground chicken and break it into very small pieces with a wooden spoon or spatula.

Cook for approximately four to five minutes, stirring frequently. The pieces should be small enough to fit easily inside the wonton cups.

Ground poultry should reach an internal temperature of 165°F when checked with a food thermometer.

Transfer the cooked chicken to a clean plate while you prepare the vegetables.

Step 3: Cook the cabbage mixture

Add the cabbage and carrot to the same skillet. Cook over medium-high heat for three to five minutes, stirring regularly.

At first, the cabbage may appear to fill the skillet. It will quickly soften and reduce in volume. Continue cooking until most of the visible moisture has evaporated.

Add the green onions, garlic, ginger, and pepper. Cook for another 30 to 60 seconds, just until the garlic and ginger become fragrant.

Do not let the garlic burn, as burned garlic can give the filling a bitter flavor.

Step 4: Season and bind the filling

Return the cooked chicken to the skillet.

In a small bowl, stir together the soy sauce, sesame oil, rice vinegar, and cornstarch. Pour the mixture over the chicken and cabbage.

Cook for one to two minutes, stirring continuously, until the filling looks lightly glazed and no loose liquid remains in the pan.

The cornstarch helps the filling hold together inside the wonton shells. Without it, small pieces of cabbage and chicken may fall out when the cups are lifted.

Remove the skillet from the heat and allow the filling to cool for five to ten minutes. Filling the wrappers while the mixture is extremely hot can soften them prematurely.

Step 5: Shape the wonton cups

Lightly grease six silicone muffin cups with cooking spray or a thin coating of neutral oil.

Place one wonton wrapper inside each silicone cup. Gently press the center downward while allowing the corners to extend above the rim.

Avoid pressing so firmly that the wrapper tears. Small folds around the sides are normal and will become especially crisp during cooking.

Lightly brush or spray the exposed wrapper surfaces with oil. You only need a thin coating; too much oil can collect at the bottom of the cups.

Step 6: Pre-crisp the wrappers

Place the crisper plate inside the 4-quart Ninja Crispi glass container. Arrange the silicone cups on the plate, leaving as much space between them as possible.

Attach the PowerPod and select Air Fry.

Cook the empty wonton cups for approximately two to three minutes. Watch them closely near the end. They should look dry and lightly golden around the upper corners but should not become deeply browned.

This pre-crisping step creates a barrier against moisture from the filling. Skipping it may produce softer bottoms.

Carefully remove the container and place it on a heat-safe surface.

Step 7: Fill the cups

Spoon approximately 1½ to 2 tablespoons of filling into each pre-crisped wonton shell.

Press the filling down gently, but do not pack it tightly. Overfilling can prevent the center from heating evenly and may make the wrappers difficult to remove from the silicone cups.

Sprinkle a small amount of sesame seed over the top of each cup, if desired.

Step 8: Finish cooking in the Ninja Crispi

Return the filled silicone cups to the Crispi container.

Use the Air Fry function for another four to six minutes, checking after four minutes. The wonton corners should be golden brown, the bottoms should feel crisp, and the filling should be hot.

If the wrapper edges darken too quickly, stop the cooking cycle early. Wonton wrappers are thin and can move from golden to burned quickly.

Repeat the shaping, pre-crisping, filling, and cooking process with the remaining six wrappers.

Step 9: Garnish and serve

Let the finished cups rest for approximately two minutes. This brief rest helps the wrappers firm up and makes the silicone cups safer to handle.

Gently lift each dumpling cup from its mold. If one sticks, loosen the sides with a small silicone spatula rather than pulling on the crispy corners.

Arrange the cups on a serving platter. Garnish with sliced green onions, sesame seeds, or a small spoonful of chili crisp.

Serve immediately with the prepared dipping sauce.

Tips for Extra-Crispy Dumpling Cups

Remove excess moisture from the cabbage

Moisture is the biggest threat to crisp wonton cups. Cook the cabbage until the skillet looks dry before combining it with the chicken.

If you use napa cabbage or frozen vegetables, they may release additional water and require a longer cooking time.

Do not skip the pre-crisping stage

Partially cooking the wrappers before filling them strengthens their structure. It also keeps the bottoms from becoming overly soft.

Cool the filling briefly

Very hot filling creates steam as soon as it touches the wrapper. Allowing it to cool for several minutes reduces this effect.

Use only a light coating of oil

A small amount of oil encourages even browning. Heavy spraying can leave the wrappers greasy rather than delicately crisp.

Avoid overcrowding

Air needs room to circulate around the silicone cups. Cook fewer at a time when necessary instead of squeezing every cup into the container.

Serve them promptly

Like most fried or air-fried wonton dishes, these dumpling cups are at their crispiest shortly after cooking. They will gradually soften as they sit.

Ingredient Substitutions

Ground pork

Ground pork produces a richer, more traditional dumpling-style filling. Cook it to an internal temperature of 160°F.

Ground turkey

Ground turkey can replace chicken in equal quantities. Because it is poultry, it should also reach 165°F.

Shrimp

Finely chop peeled, deveined shrimp and cook it before combining it with the cabbage. Avoid leaving large pieces, which can make the cups difficult to eat.

Mushrooms

For a meatless version, replace the chicken with finely chopped shiitake, cremini, or oyster mushrooms. Cook the mushrooms until their released liquid evaporates before adding the cabbage.

Tofu

Press extra-firm tofu to remove excess water, crumble it, and cook until lightly browned. Add an extra teaspoon of soy sauce or a spoonful of hoisin sauce for a stronger savory flavor.

Gluten-free option

Standard wonton wrappers usually contain wheat. For a gluten-free interpretation, use small rice-paper sheets softened briefly in water and layered inside silicone cups.

Rice paper produces a different, chewier texture and may require a shorter cooking time. Use gluten-free tamari instead of soy sauce.

Flavor Variations

Spicy chili-crisp cups

Add one to two teaspoons of chili crisp to the filling. Reduce the sesame oil slightly if the chili crisp contains a large amount of oil.

Teriyaki-style cups

Replace the soy sauce mixture with a small amount of thick teriyaki sauce. Use it sparingly so the filling does not become wet.

Korean-inspired cups

Add finely chopped kimchi and a small spoonful of gochujang. Squeeze excess liquid from the kimchi before adding it.

Garlic-mushroom cups

Replace the chicken with mushrooms and increase the garlic to three cloves. A teaspoon of miso can add depth.

Ginger-shrimp cups

Use chopped shrimp, double the fresh ginger, and finish the cups with cilantro and lime.

What to Serve With Cabbage Dumpling Cups

These cups can be served alone as a snack, but they also pair well with:

• Cucumber sesame salad
• Asian-style slaw
• Steamed edamame
• Egg drop soup
• Hot-and-sour soup
• Fried rice
• Garlic noodles
• Miso soup
• Stir-fried vegetables
• Teriyaki chicken or salmon

For a party platter, serve them alongside spring rolls, crispy shrimp, chicken skewers, or vegetable lettuce wraps.

Offer two or three sauces so guests can customize each bite. Good choices include soy-ginger sauce, sweet chili sauce, spicy mayonnaise, ponzu, teriyaki glaze, or chili crisp.

How to Store and Reheat Leftovers

Allow leftover dumpling cups to cool before placing them in a shallow airtight container. Refrigerate them promptly and use them within three to four days, following USDA guidance for cooked leftovers.

Place parchment paper between layers to reduce sticking. The wrappers will soften in the refrigerator, but the Ninja Crispi can restore much of their original texture.

To reheat, arrange the cups on the crisper plate and select Recrisp. Heat them for approximately three to five minutes, checking early to prevent the corners from burning.

Avoid reheating the cups in a microwave when crispness is important. Microwave steam can make the wrappers soft and chewy.

For make-ahead preparation, cook the filling up to one day in advance and refrigerate it separately. Shape and cook the wonton cups shortly before serving.

Freezing fully assembled cups is possible, but the cabbage and wrappers may become softer after thawing. For the best results, freeze only the cooked filling and use fresh wrappers when ready to serve.

Common Problems and How to Fix Them

The bottoms are soggy

The cabbage probably retained too much moisture, the filling was added while extremely hot, or the wrappers were not pre-crisped.

Cook the filling until dry, cool it briefly, and partially air-fry the wrappers before filling them.

The corners burned

The wrappers cooked too long or received too much direct airflow. Begin checking them several minutes before the suggested cooking time ends.

You can also brush the exposed corners with a little additional oil to encourage more even browning.

The cups collapse after removal

The wrappers may have been undercooked or overfilled. Use less filling and cook until the shells feel firm around the sides and bottom.

The filling falls apart

Make sure the ingredients are finely chopped and include the cornstarch slurry. Press the filling together lightly when spooning it into each cup.

The wrappers stick to the molds

Grease the silicone cups lightly before adding the wrappers. Let the finished cups rest for two minutes, then loosen the sides carefully with a silicone utensil.

Frequently Asked Questions

1. Can I make cabbage dumpling cups without silicone muffin cups?

Yes, but silicone muffin cups are the easiest way to maintain the shape. Small oven-safe ramekins may also work if they fit safely inside the Ninja Crispi container. Another option is to fold the wonton wrappers into shallow free-form baskets, although the results may be less uniform.

2. Can I put raw filling directly into the wonton cups?

Pre-cooking the filling is strongly recommended. It allows excess liquid from the cabbage to evaporate and makes it easier to verify that the meat has reached a safe temperature. It also reduces the risk of burned wrappers surrounding an undercooked center.

3. Can I use bagged coleslaw mix?

Yes. Bagged coleslaw mix is a useful shortcut because it usually contains shredded cabbage and carrots. Chop it into shorter pieces before cooking and continue cooking until any released moisture has evaporated.

4. Which Ninja Crispi setting works best?

Air Fry works best for both pre-crisping and finishing the dumpling cups. Recrisp is useful for heating refrigerated leftovers. Because wrapper brands and Crispi models can behave differently, begin checking the cups early rather than relying only on the timer.

5. How do I keep the wonton wrappers from drying out during preparation?

Keep unused wrappers covered with a slightly damp paper towel while assembling each batch. Wonton wrappers dry quickly when exposed to air, which can make them brittle and difficult to press into the silicone molds. Do not make the towel overly wet, or the wrappers may become sticky.

Final Thoughts

Ninja Crispi Cabbage Dumpling Cups transform familiar dumpling ingredients into a practical, crispy appetizer without requiring complicated folding techniques or deep frying.

The most important steps are to chop the cabbage finely, cook away excess moisture, pre-crisp the wonton shells, and avoid overcrowding the Ninja Crispi container. Once that basic method is mastered, the filling can be customized with different proteins, vegetables, seasonings, and sauces.

Serve the cups directly from the Crispi while their edges are golden and crunchy. With savory chicken, tender cabbage, aromatic ginger, and a tangy sesame dipping sauce, they are likely to disappear almost as quickly as they were made.