Crispy Cabbage Dumplings
Cabbage is officially having a moment, and these Crispy Cabbage Dumplings are the absolute best way to enjoy it. Pan-fried to golden perfection and packed with a savory, ginger-garlic cabbage filling, they are surprisingly easy to make and completely addictive.
Why You’ll Love This Recipe
- Budget-Friendly: Cabbage is incredibly affordable but transforms into a gourmet meal.
- Perfectly Crispy: The pan-frying technique creates an irresistible golden crust on the bottom.
- Vegetarian-Friendly: Hearty and satisfying without any meat!
Ingredients You Need
The secret to the filling is drawing the moisture out of the cabbage first. By salting the chopped cabbage and squeezing out the excess water, your dumplings won’t become soggy while cooking! A dash of toasted sesame oil and soy sauce brings all the savory umami flavors together.
How to Make It
Start by salting and squeezing the finely chopped cabbage. Mix it with scallions, ginger, garlic, soy sauce, and sesame oil. Spoon a small amount into a dumpling wrapper, fold, and seal. Pan-fry the bottoms until golden brown, then add a splash of water and cover to steam the tops until tender.
Tips for Success
When folding the dumplings, make sure the edges are sealed completely tight with a little water. If they are open, the filling will leak out into the pan and ruin the crispy bottom!
Variations
Want to add protein? Mix in a half pound of ground pork or crumbled firm tofu into the cabbage mixture. For a spicy kick, add a tablespoon of chili crisp to the filling.
Storage & Reheating
Store leftover cooked dumplings in an airtight container in the fridge for up to 3 days. Reheat by pan-frying them again for a few minutes to restore the crispy bottoms. You can also freeze uncooked dumplings for up to 3 months!
FAQ
Can I use Napa cabbage instead of green cabbage?
Absolutely! Napa cabbage is traditional for many Asian dumplings. It is more tender, so you won’t need to squeeze quite as much water out of it.
Ingredients
Method
- Place the chopped cabbage in a large bowl and toss with the kosher salt. Let sit for 15 minutes to draw out moisture.
- Using your hands or a clean kitchen towel, squeeze as much water out of the cabbage as possible. Discard the liquid.
- To the squeezed cabbage, add the scallions, ginger, garlic, soy sauce, and sesame oil. Mix well.
- Place a small spoonful of filling in the center of a dumpling wrapper. Wet the edges of the wrapper with water, fold in half, and pinch the edges to seal completely. Repeat with remaining filling.
- Heat 1 tablespoon of oil in a large nonstick skillet over medium-high heat. Add dumplings in a single layer and pan-fry for 2-3 minutes until bottoms are golden brown.
- Carefully pour 1/4 cup of water into the skillet and immediately cover with a tight-fitting lid. Reduce heat to medium and let steam for 5 minutes.
- Remove the lid and let any remaining water cook off. Serve immediately with a side of soy sauce and chili crisp.
