Description
These Crispy Cabbage Dumplings are a delightful vegetarian appetizer featuring a crunchy pan-fried exterior with a flavorful cabbage, garlic, and ginger filling. Served with a tangy soy dipping sauce, they make a perfect snack or starter that’s easy to prepare at home in under 35 minutes.
Ingredients
Scale
Dumpling Filling
- 3 cups finely chopped green cabbage
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 green onions, thinly sliced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
For Cooking
- 1 tablespoon neutral oil (for cooking)
- 20 dumpling wrappers
Soy Dipping Sauce
- ¼ cup soy sauce or tamari
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon honey or sugar
- 1 teaspoon chili oil (optional)
- 1 teaspoon grated garlic or ginger (optional)
Instructions
- Prepare the Cabbage: Place the chopped cabbage in a bowl, sprinkle lightly with salt, and let it sit for 10 minutes to draw out excess moisture. Then squeeze out the moisture thoroughly to avoid soggy filling.
- Make the Filling: Add the minced garlic, grated ginger, sliced green onions, soy sauce, and sesame oil to the cabbage. Mix everything well until evenly combined.
- Assemble Dumplings: Lay one dumpling wrapper flat on a clean surface. Spoon about 1 tablespoon of the cabbage filling into the center of the wrapper.
- Seal Dumplings: Moisten the edges of the wrapper with a little water, then fold it over the filling and press the edges tightly to seal. Repeat this process with all wrappers and filling.
- Heat the Pan: Warm the neutral oil in a large nonstick or cast-iron skillet over medium-high heat to prepare for frying.
- Fry the Dumplings: Place the dumplings flat-side down in a single layer in the hot pan. Cook for 2 to 3 minutes until the bottoms are golden brown and crispy.
- Steam the Dumplings: Carefully pour ¼ cup water into the pan and immediately cover it with a lid to trap the steam. Let the dumplings steam for 4 to 5 minutes, which cooks the filling completely.
- Re-crisp the Bottoms: Remove the lid after steaming and continue cooking the dumplings for another 1 to 2 minutes until all the water evaporates and the bottoms become crisp again.
- Prepare Soy Dipping Sauce: While the dumplings cook, whisk together soy sauce or tamari, rice vinegar, sesame oil, honey or sugar, and optional chili oil and grated garlic or ginger in a small bowl.
- Serve: Serve the crispy cabbage dumplings hot alongside the soy dipping sauce for dipping and enjoy!
Notes
- Be sure to squeeze out the excess moisture from the cabbage to keep dumplings from becoming soggy.
- You can substitute tamari for soy sauce to make it gluten-free.
- Chili oil and extra grated garlic or ginger in the dipping sauce are optional but add an extra kick of flavor.
- Use a nonstick or cast-iron skillet for best frying results and easy cleanup.
- For vegan option, ensure dumpling wrappers do not contain eggs.
