Crispy Cabbage Dumplings (Printable)

Golden pan-fried cabbage dumplings with a savory vegetable filling and bright ginger-soy dipping sauce.

# What You'll Need:

→ 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, divided
12 - 1/4 cup water

→ 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 red chili flakes (optional)
20 - 1 teaspoon finely chopped green onion, for garnish

# How to make it:

01 - Combine shredded cabbage, carrot, sliced green onions, minced garlic and grated ginger in a mixing bowl. Add soy sauce, sesame oil, salt and black pepper; toss until evenly coated. Let the mixture rest for 10 minutes so the cabbage softens and excess moisture redistributes; squeeze lightly with a spoon if overly wet.
02 - Place about 1 tablespoon of filling in the center of each wrapper. Moisten the wrapper edge with water, fold into a half-moon and press firmly to seal; pleat the edge if desired to ensure a tight seal.
03 - Warm 1 tablespoon of vegetable oil in a large nonstick skillet over medium heat until shimmering.
04 - Arrange half the dumplings flat side down without overcrowding. Cook 2–3 minutes until the bottoms are golden. Pour 2 tablespoons water into the pan, cover immediately and steam 3–4 minutes until wrappers become translucent and filling is heated through. Remove lid and continue cooking 1–2 minutes to re-crisp the bottoms. Transfer to a plate and repeat with remaining oil and dumplings.
05 - Whisk together soy sauce, rice vinegar, sugar, water, grated ginger, sesame oil and chili flakes until sugar dissolves. Adjust seasoning to taste and finish with chopped green onion.
06 - Arrange dumplings hot on a platter and serve immediately alongside the ginger soy sauce.

# Recipe Expert Tips:

01 -
  • You get restaurant-worthy crunch without a deep fryer—your skillet and a little patience do all the heavy lifting.
  • The simple filling transforms inexpensive veggies into bold, umami-packed bites that somehow disappear faster than expected.
02 -
  • If your wrappers dry out while you’re folding, they’ll crack instead of sealing—always cover with a barely-damp towel.
  • I once skipped letting the filling rest and the texture just wasn’t right; those few minutes make all the difference.
03 -
  • Gently squeeze the cabbage after salting if you notice extra liquid; a drier filling gives better texture.
  • Layering flavors by using both raw and cooked aromatics gives each bite a more complex taste.
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