Crispy Cabbage Dumplings

Crispy Cabbage Dumplings are pan-fried dumplings filled with tender cabbage, green onions, garlic, ginger, and simple seasonings. The bottoms turn golden and crisp while the inside stays soft, savory, and satisfying.

This recipe is a great choice for appetizers, snacks, light dinners, or weekend cooking. You can make them with store-bought dumpling wrappers, so they feel special without being too difficult.

Why You Will Love This Recipe

• Crispy and tender: The pan-fry and steam method gives you golden bottoms and soft filling.

• Budget-friendly: Cabbage is affordable and stretches into a generous batch.

• Great for beginners: Store-bought wrappers keep the recipe simple.

• Easy to freeze: Make extra dumplings now and cook them later.

Equipment Needed

• Large skillet with lid

• Mixing bowl

• Cutting board

• Sharp knife

• Grater or microplane

• Measuring spoons

• Small bowl of water

• Spatula or tongs

• Kitchen towel or paper towels

Ingredients List

For the Dumpling Filling

• 3 cups finely shredded green cabbage

• 1 teaspoon salt

• 2 green onions, thinly sliced

• 2 cloves garlic, minced

• 1 teaspoon fresh ginger, grated

• 1 tablespoon soy sauce

• 1 teaspoon sesame oil

• 1 teaspoon rice vinegar

• 1/4 teaspoon black pepper

• 1/2 teaspoon sugar

• 1 tablespoon cornstarch

For Wrapping and Cooking

• 30 round dumpling wrappers

• Small bowl of water, for sealing

• 2 tablespoons neutral oil, such as canola or vegetable oil

• 1/3 cup water, for steaming

For Dipping Sauce

• 3 tablespoons soy sauce

• 1 tablespoon rice vinegar

• 1 teaspoon sesame oil

• 1 teaspoon chili crisp or chili oil, optional

• 1 teaspoon sliced green onion, optional

Timing & Servings

Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 30 dumplings

How to Make Crispy Cabbage Dumplings Step by Step

Step 1: Salt the cabbage
Place the shredded cabbage in a bowl and sprinkle it with 1 teaspoon salt. Toss well and let it sit for 10 minutes. This helps pull out extra moisture.

Step 2: Squeeze the cabbage
Use clean hands or a kitchen towel to squeeze out as much liquid as possible from the cabbage. This step keeps the dumplings from becoming watery.

Step 3: Make the filling
Add the squeezed cabbage to a mixing bowl. Stir in green onions, garlic, ginger, soy sauce, sesame oil, rice vinegar, black pepper, sugar, and cornstarch. Mix until everything is evenly combined.

Step 4: Fill the wrappers
Place one dumpling wrapper on a clean surface. Add about 1 teaspoon of filling to the center. Dip your finger in water and wet the edge of the wrapper.

Step 5: Seal the dumplings
Fold the wrapper in half over the filling and press the edges together to seal. You can keep the edge simple or make small pleats if you like. Repeat with the remaining wrappers and filling.

Step 6: Pan-fry the dumplings
Heat 1 tablespoon oil in a large skillet over medium heat. Add the dumplings in a single layer, flat side down. Cook for 2 to 3 minutes, until the bottoms are lightly golden.

Step 7: Steam the dumplings
Carefully add 1/3 cup water to the skillet and cover right away. Let the dumplings steam for 5 to 6 minutes, until the wrappers are tender and the filling is cooked.

Step 8: Crisp them again
Remove the lid and let any extra water cook off. Continue cooking for 1 to 2 minutes, until the bottoms are crisp again. Repeat with the remaining dumplings if cooking in batches.

Step 9: Make the dipping sauce
Stir together soy sauce, rice vinegar, sesame oil, chili crisp if using, and green onion. Serve the dumplings warm with the sauce.

Tips for the Best Crispy Cabbage Dumplings

1. Squeeze the cabbage very well. Too much water in the filling can make the wrappers soggy and harder to seal.
2. Do not overfill the wrappers. A small spoonful is enough, and it makes sealing much easier.
3. Keep unused wrappers covered with a damp towel while you work. This prevents them from drying out.
4. Use medium heat when pan-frying. If the heat is too high, the bottoms may burn before the wrappers cook through.
5. Let the water cook off after steaming. This helps the bottoms turn crisp again instead of staying soft.

Variations to Try

• Add mushrooms: Finely chopped mushrooms add a deeper savory taste.

• Make them spicy: Add chili garlic sauce, red pepper flakes, or chili crisp to the filling.

• Add protein: Mix in cooked ground pork, chicken, turkey, or crumbled tofu.

• Use napa cabbage: It gives the filling a softer texture.

• Try extra veggies: Finely shredded carrots or chopped spinach work well.

Serving Suggestions

Serve Crispy Cabbage Dumplings with soy-vinegar dipping sauce, chili oil, or a simple sesame sauce. They make a great appetizer or snack on their own.

To turn them into a meal, serve them with steamed rice, fried rice, cucumber salad, miso soup, or stir-fried vegetables. A side of edamame also works nicely for a simple dinner.

Make-Ahead, Storage, and Reheating

You can prepare the filling up to 1 day ahead and store it in the refrigerator. If liquid collects in the bowl, drain it before wrapping.

Uncooked dumplings can be frozen. Place them on a parchment-lined baking sheet in a single layer and freeze until firm. Then transfer them to a freezer bag and freeze for up to 2 months.

Cook frozen dumplings straight from the freezer. Add 1 to 2 extra minutes to the steaming time.

Store cooked leftovers in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet with a little oil over medium heat until warm and crisp. The microwave works, but the bottoms will be softer.

Nutritional Facts

Calories: 210
Fat: 8g
Carbs: 30g
Protein: 6g
Sugar: 3g
Sodium: 560mg

Crispy Cabbage Dumplings

Crispy Cabbage Dumplings are golden pan-fried dumplings filled with a savory cabbage mixture and wrapped in tender dough with a perfectly crisp bottom. They make a delicious appetizer, snack, or light meal served with your favorite dipping sauce.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Course Side Dish

Cuisine Chinese, east asian

Servings 30 people

Calories 210 kcal

Equipment

• Large skillet with lid
• Mixing Bowl
• Cutting board
• Sharp knife
• Grater or microplane
• Measuring spoons
• Small bowl of water
• Spatula or tongs
• Kitchen towel or paper towels

Ingredients

  

• For the Dumpling Filling
• 3 cups finely shredded green cabbage
• 1 teaspoon salt
• 2 green onions thinly sliced
• 2 cloves garlic minced
• 1 teaspoon fresh ginger grated
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon rice vinegar
• 1/4 teaspoon black pepper
• 1/2 teaspoon sugar
• 1 tablespoon cornstarch

For Wrapping and Cooking

• 30 round dumpling wrappers
• Small bowl of water for sealing
• 2 tablespoons neutral oil such as canola or vegetable oil
• 1/3 cup water for steaming
• For Dipping Sauce
• 3 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon chili crisp or chili oil optional
• 1 teaspoon sliced green onion optional

Instructions

 

Step 1: Salt the cabbage

• Place the shredded cabbage in a bowl and sprinkle it with 1 teaspoon salt. Toss well and let it sit for 10 minutes. This helps pull out extra moisture.

Step 2: Squeeze the cabbage

• Use clean hands or a kitchen towel to squeeze out as much liquid as possible from the cabbage. This step keeps the dumplings from becoming watery.

Step 3: Make the filling

• Add the squeezed cabbage to a mixing bowl. Stir in green onions, garlic, ginger, soy sauce, sesame oil, rice vinegar, black pepper, sugar, and cornstarch. Mix until everything is evenly combined.

Step 4: Fill the wrappers

• Place one dumpling wrapper on a clean surface. Add about 1 teaspoon of filling to the center. Dip your finger in water and wet the edge of the wrapper.

Step 5: Seal the dumplings

• Fold the wrapper in half over the filling and press the edges together to seal. You can keep the edge simple or make small pleats if you like. Repeat with the remaining wrappers and filling.

Step 6: Pan-fry the dumplings

• Heat 1 tablespoon oil in a large skillet over medium heat. Add the dumplings in a single layer, flat side down. Cook for 2 to 3 minutes, until the bottoms are lightly golden.

Step 7: Steam the dumplings

• Carefully add 1/3 cup water to the skillet and cover right away. Let the dumplings steam for 5 to 6 minutes, until the wrappers are tender and the filling is cooked.

Step 8: Crisp them again

• Remove the lid and let any extra water cook off. Continue cooking for 1 to 2 minutes, until the bottoms are crisp again. Repeat with the remaining dumplings if cooking in batches.

Step 9: Make the dipping sauce

• Stir together soy sauce, rice vinegar, sesame oil, chili crisp if using, and green onion. Serve the dumplings warm with the sauce.

Keyword Crispy Cabbage Dumplings

FAQs

Can I use store-bought dumpling wrappers?
Yes. Store-bought wrappers are the easiest option and work very well for this recipe.

Why are my dumplings soggy?
The filling may have too much moisture, or the water did not fully cook off after steaming. Squeeze the cabbage well and let the bottoms crisp again at the end.

Can I bake these dumplings instead of pan-frying?
You can bake them, but they will not have the same crisp bottom. Pan-frying gives the best texture.

Are these dumplings vegetarian?
Yes, this version is vegetarian if your dumpling wrappers are made without animal ingredients. Always check the package if needed.

Conclusion

Crispy Cabbage Dumplings are simple, flavorful, and fun to make at home. With a tender cabbage filling, golden bottoms, and an easy dipping sauce, they are a great recipe for snacks, appetizers, or a light meal.