Crispy Pan-Fried Cabbage Dumplings

Deliciously crispy on the bottom and tender on the top, these pan-fried cabbage dumplings are filled with a savory mixture of shredded cabbage, ginger, garlic, and scallions. Perfect as an appetizer or a light main course.

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Prep Time 45

Cook Time 15

Total Time 1

Servings: 4 servings

Course: Appetizer, Main Course

Cuisine: asian, Chinese

Calories: 280

Ingredients Method Notes

Ingredients

Filling

4 cups Green Cabbage finely shredded
1 tsp Salt for sweating cabbage
3 cloves Garlic minced
1 tbsp Fresh Ginger grated
3 stalks Scallions finely chopped
1 tbsp Soy Sauce
1 tsp Sesame Oil
1/2 tsp White Pepper

Assembly & Cooking

30 pieces Dumpling Wrappers Gyoza skins
2 tbsp Vegetable Oil divided
1/2 cup Water for steaming

Method

Instructions

Place the shredded cabbage in a large bowl and sprinkle with 1 teaspoon of salt. Let sit for 15 minutes to draw out moisture.
Transfer the cabbage to a clean kitchen towel and squeeze out as much excess liquid as possible. This ensures the dumplings aren't soggy.
In a medium bowl, combine the squeezed cabbage, minced garlic, grated ginger, chopped scallions, soy sauce, sesame oil, and white pepper. Mix thoroughly.
Place a dumpling wrapper in your palm. Put 1 tablespoon of filling in the center. Moisten the edges with water, fold, and pleat to seal.
Heat 1 tablespoon of oil in a large non-stick skillet over medium-high heat. Arrange dumplings in a single layer, flat side down.
Fry for 2-3 minutes until the bottoms are golden brown. Pour in 1/2 cup of water and immediately cover with a lid.
Steam for 5-6 minutes until the water has evaporated. Remove the lid and cook for 1 more minute to re-crisp the bottoms.

Notes

Serve immediately with a dipping sauce made of soy sauce, rice vinegar, and chili oil. You can freeze uncooked dumplings on a tray before transferring to a bag for later use.