Crispy Cabbage Dumplings with Soy Dipping Sauce Recipe

Introduction

Crispy cabbage dumplings offer a delightful combination of crunchy bottoms and tender, flavorful filling. Paired with a tangy soy dipping sauce, they make a perfect appetizer or snack for any occasion.

Ingredients

• 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
• 1 tablespoon neutral oil (for cooking)
• 20 dumpling wrappers
• ¼ cup soy sauce or tamari (for dipping sauce)
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil (for dipping sauce)
• 1 teaspoon honey or sugar
• 1 teaspoon chili oil (optional, for dipping sauce)
• 1 teaspoon grated garlic or ginger (optional, for dipping sauce)

Instructions

1. Step 1: Place the chopped cabbage in a bowl, sprinkle lightly with salt, and let it sit for 10 minutes. Then squeeze out the excess moisture thoroughly.
2. Step 2: Add the minced garlic, grated ginger, sliced green onions, soy sauce, and sesame oil to the cabbage. Mix everything until well combined.
3. Step 3: Lay one dumpling wrapper flat on a clean surface. Spoon about 1 tablespoon of the filling into the center of the wrapper.
4. Step 4: Moisten the edges of the wrapper with water, then fold and seal tightly to enclose the filling. Repeat with the remaining wrappers and filling.
5. Step 5: Heat the neutral oil in a large nonstick or cast-iron skillet over medium-high heat.
6. Step 6: Place the dumplings flat-side down in a single layer in the skillet. Cook for 2–3 minutes, or until the bottoms turn golden brown.
7. Step 7: Carefully pour ¼ cup water into the pan, then immediately cover with a lid to steam the dumplings.
8. Step 8: Steam the dumplings for 4–5 minutes, until the filling is fully cooked.
9. Step 9: Remove the lid and continue cooking for 1–2 minutes until the remaining water evaporates and the bottoms become crisp again.
10. Step 10: Meanwhile, whisk together soy sauce, rice vinegar, sesame oil, honey (or sugar), and optional chili oil and grated garlic or ginger in a small bowl to make the dipping sauce.

Tips & Variations

• For extra flavor, finely chop some shiitake mushrooms and add to the filling mixture.
• Use napa cabbage instead of green cabbage for a softer texture.
• If you prefer a vegetarian dipping sauce, replace honey with sugar and omit any fish-based ingredients.
• Freeze uncooked dumplings on a baking sheet before transferring to a bag; cook from frozen adding a minute or two to the steaming time.

Storage

Store leftover cooked dumplings in an airtight container in the refrigerator for up to 2 days. Reheat them in a skillet over medium heat with a splash of water and a lid to re-crisp and warm through. Uncooked dumplings can be frozen for up to 1 month.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-shredded cabbage for this recipe?

Yes, pre-shredded cabbage can save time, but make sure to squeeze out excess moisture well to avoid soggy dumplings.

What can I substitute for dumpling wrappers?

You can use wonton wrappers or spring roll wrappers as alternatives, but adjust cooking time slightly as they may cook faster or slower.

Crispy Cabbage Dumplings with Soy Dipping Sauce Recipe

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4.9 from 128 reviews

These Crispy Cabbage Dumplings with Soy Dipping Sauce are a delightful appetizer or snack featuring a savory cabbage filling encased in tender dumpling wrappers. Pan-fried to golden perfection and then steamed for a juicy center, these dumplings offer a perfect balance of crispy bottoms and soft tops. Served with a tangy, slightly sweet soy dipping sauce, they make a flavorful, satisfying dish inspired by Asian cuisine.

• Author: Isabella
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 20 dumplings 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Asian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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

Dumplings

• 20 dumpling wrappers
• 1 tablespoon neutral oil (for cooking)

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

1. Prepare the Cabbage: Place the chopped cabbage in a bowl, sprinkle lightly with salt, and let it sit for 10 minutes. After resting, squeeze out excess moisture thoroughly to prevent soggy dumplings.
2. Make the Filling: Add minced garlic, grated ginger, thinly sliced green onions, soy sauce, and sesame oil to the drained cabbage. Mix everything together until well combined for a flavorful filling.
3. Fill the Dumplings: Lay one dumpling wrapper flat on a clean surface. Place about 1 tablespoon of the cabbage filling in the center.
4. Seal the Dumplings: Moisten the edges of the wrapper with water using your finger, fold it over the filling, and seal tightly to prevent leaking. Repeat this process with remaining wrappers and filling.
5. Heat the Pan: In a large nonstick or cast-iron skillet, heat the neutral oil over medium-high heat until shimmering and hot.
6. Fry the Dumplings: Arrange the dumplings flat-side down in a single layer in the skillet. Cook for 2–3 minutes until the bottoms turn golden brown and crispy.
7. Steam the Dumplings: Carefully add ¼ cup water to the pan, then immediately cover it with a lid to trap the steam. Let the dumplings steam for 4–5 minutes until the filling is cooked through and tender.
8. Re-crisp the Bottoms: Remove the lid and continue cooking for another 1–2 minutes to evaporate any remaining water, allowing the dumpling bottoms to crisp up again.
9. Prepare the Dipping Sauce: While the dumplings are cooking, whisk together soy sauce, rice vinegar, sesame oil, honey or sugar, chili oil (if using), and grated garlic or ginger (if using) in a small bowl.
10. Serve: Transfer the dumplings to a plate and serve hot, accompanied by the flavorful soy dipping sauce for dipping.

Notes

• Squeezing out excess moisture from the cabbage is crucial to keep the dumplings from becoming soggy.
• Use a nonstick or cast-iron skillet for best results in frying and steaming.
• You can customize the dipping sauce by adjusting sweetness or spice levels.
• For a vegetarian dish, ensure dumpling wrappers do not contain egg.
• Leftover dumplings can be refrigerated and pan-fried again to reheat.

Keywords: cabbage dumplings, crispy dumplings, soy dipping sauce, pan-fried dumplings, Asian appetizer, vegetarian dumplings