Crispy Cabbage Dumplings – Crunchy and Delicious
These Crispy Cabbage Dumplings are filled with savory cabbage, garlic, ginger, and green onions, then pan-fried until golden and crunchy. They make an easy vegetarian-friendly appetizer, snack, or light meal served with a flavorful dipping sauce.
Ingredients
- 4 cups green cabbage finely shredded
- 3 cloves garlic minced
- 1 tbsp fresh ginger finely grated
- 3 green onions thinly sliced
- 2 tbsp soy sauce
- 1 tsp toasted sesame oil
- 1 tbsp rice vinegar
- 1 tbsp cornstarch
- ¼ tsp black pepper
- ½ tsp salt
- 32 dumpling wrappers
- 2 tbsp neutral cooking oil
- ⅓ cup water
Instructions
- Prepare the Cabbage: Finely shred the cabbage and place it in a large bowl. Sprinkle with salt and let it sit for about 10 minutes. Squeeze the cabbage firmly to remove as much excess moisture as possible.
- Make the Filling: Add the cabbage, garlic, ginger, green onions, soy sauce, sesame oil, rice vinegar, cornstarch, and black pepper to a bowl. Mix thoroughly until all the ingredients are evenly combined.
- Fill the Wrappers: Place one dumpling wrapper on a clean surface. Add about a tablespoon of filling to the center, being careful not to overfill the wrapper.
- Seal the Dumplings: Moisten the edge of the wrapper with a little water. Fold the wrapper over the filling and firmly press the edges together. Pleat the edges if desired.
- Pan-Fry: Heat the cooking oil in a large skillet over medium heat. Arrange the dumplings flat-side down without overcrowding the pan. Cook until the bottoms are golden brown and crispy.
- Steam: Carefully add the water to the skillet and immediately cover with a lid. Steam for about 5–7 minutes, or until the wrappers are tender and the filling is cooked.
- Crisp and Serve: Remove the lid and allow any remaining moisture to evaporate. Continue cooking for 1–2 minutes until the bottoms become crisp again. Serve hot with your favorite dipping sauce.
Notes
- Squeeze the cabbage very well before mixing the filling to prevent soggy dumplings.
- Avoid overfilling the wrappers because excess filling can make them difficult to seal.
- Keep unused dumpling wrappers covered with a damp kitchen towel so they don't dry out.
- Cook the dumplings in batches if necessary to avoid overcrowding the skillet.
- For extra-crispy bottoms, let the dumplings cook uncovered for an additional minute after the steaming water has evaporated.
- Serve immediately for the best crispy texture.
- Soy sauce, chili crisp, sweet chili sauce, or a simple soy-vinegar dipping sauce all pair well with these dumplings.
Nutrition Facts
- Calories: 235 kcal
- Carbohydrates: 32 g
- Protein: 6 g
- Fat: 9 g
- Saturated Fat: 1.5 g
- Fiber: 3 g
- Sugar: 4 g
- Sodium: 620 mg