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.
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.