Crispy Cabbage Dumplings (Print)

Golden pan-fried cabbage dumplings with a zesty ginger-soy dipping sauce; crisp outside, tender filling.

# Ingredients:

→ Filling

01 - 3 cups finely shredded green cabbage
02 - 1/2 cup shredded carrot
03 - 2 green onions, finely sliced
04 - 2 cloves garlic, minced
05 - 1 tablespoon fresh ginger, grated
06 - 1 tablespoon soy sauce
07 - 1 teaspoon sesame oil
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon freshly ground black pepper

→ Dumpling assembly

10 - 24 round dumpling wrappers
11 - 2 tablespoons vegetable oil (for frying)
12 - 1/4 cup water (for steaming during pan-fry)

→ Ginger soy dipping sauce

13 - 3 tablespoons soy sauce
14 - 1 tablespoon rice vinegar
15 - 1 teaspoon granulated sugar
16 - 1 tablespoon water
17 - 1 teaspoon fresh ginger, finely grated
18 - 1 teaspoon sesame oil
19 - 1/2 teaspoon chili flakes (optional)
20 - 1 teaspoon finely chopped green onion (for garnish)

# Instructions:

01 - Combine the shredded cabbage, shredded carrot, sliced green onions, minced garlic and grated ginger in a large mixing bowl. Add soy sauce, sesame oil, salt and black pepper; toss until evenly coated. Let the mixture rest for 10 minutes to soften and allow flavors to meld, then gently squeeze to remove excess liquid if needed.
02 - Place a dumpling wrapper on your palm, spoon approximately 1 tablespoon of filling into the center, moisten the wrapper edge with water, fold into a half-moon and press to seal. Pleat the edge if desired to create a tight seal. Repeat until all wrappers are filled.
03 - Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium heat. Arrange half of the dumplings flat-side down in a single layer without crowding. Cook 2–3 minutes until bottoms are golden brown.
04 - With the bottoms browned, add 2 tablespoons water to the skillet, cover immediately and steam the dumplings 3–4 minutes. Remove the lid and cook 1–2 minutes more to re-crisp the bottoms. Transfer to a serving plate and repeat pan-fry and steam with remaining dumplings, adding the remaining oil as needed.
05 - Whisk together soy sauce, rice vinegar, sugar, water, grated ginger, sesame oil and chili flakes in a small bowl until the sugar dissolves. Top with chopped green onion just before serving.
06 - Arrange the hot dumplings on a platter and serve immediately with the ginger soy dipping sauce on the side.

# Pro Tips:

01 -
  • The filling comes together in minutes and carries more flavor than it has any right to.
  • The joy of hearing the bottoms crisp up—to a shattering crunch—makes any kitchen feel special.
02 -
  • I once tried stuffing too much filling per wrapper and ended up with bursting dumplings—less really is more here.
  • Letting the filling sit for ten minutes helps draw out excess moisture, making sealing a breeze and avoiding soggy wrappers.
03 -
  • Damp wrappers can be a disaster—cover them with a barely moist cloth while working to prevent tears.
  • Let the cooked dumplings rest on a wire rack, not a plate, so they keep their crunch until serving.
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