Crispy Cabbage Dumplings with Soy Dipping Sauce Recipe
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.
- 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
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
- 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.
- 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.
- Fill the Dumplings: Lay one dumpling wrapper flat on a clean surface. Place about 1 tablespoon of the cabbage filling in the center.
- 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.
- Heat the Pan: In a large nonstick or cast-iron skillet, heat the neutral oil over medium-high heat until shimmering and hot.
- 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.
- 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.
- 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.
- 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.
- 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
