Table of Contents

Introduction and Recipe Overview

Why This Recipe Works

Cabbage Dumplings are tender, savory, and comforting with a delicious mix of soft wrappers and flavorful cabbage filling. They are perfect for cozy dinners, family cooking days, meal prep, or serving as an appetizer when you want something homemade and satisfying.

The cabbage becomes sweet and tender as it cooks, while garlic, ginger, green onions, and soy sauce add deep savory flavor. Whether pan-fried until crispy or steamed until soft, these dumplings are simple, comforting, and full of texture.

What Makes This Recipe Special

What makes this recipe special is how budget-friendly and flexible it is. Cabbage is affordable, easy to find, and turns into a flavorful filling with just a few pantry ingredients.

These dumplings are also great for beginners because the filling is simple and the dumplings can be folded in an easy half-moon shape. They are delicious as a main dish, snack, or party appetizer, and they can be made ahead for busy weeknights.

Ingredients and Preparation

Ingredients You’ll Need

Dumpling wrappers: Hold the cabbage filling and cook into a tender, chewy texture.
Green cabbage: The main filling ingredient, adding sweetness, moisture, and mild flavor.
Green onions: Add freshness and a light onion taste.
Garlic: Brings savory depth to the filling.
Fresh ginger: Adds warmth and a bright, aromatic flavor.
Soy sauce: Gives the filling salty, umami flavor.
Sesame oil: Adds a nutty aroma and rich taste.
Rice vinegar: Brightens the filling and balances the savory flavors.
Salt: Helps draw moisture out of the cabbage and seasons the filling.
Black pepper: Adds gentle heat.
Cooking oil: Helps pan-fry the dumplings until golden.
Water: Used to seal and steam the dumplings.

Before You Start Cooking

Chop the cabbage finely so the filling is easy to spoon into the wrappers. After salting the cabbage, let it sit for a few minutes, then squeeze out extra liquid. This step helps prevent soggy dumplings and keeps the filling nicely textured.

Keep the dumpling wrappers covered with a clean towel while working so they do not dry out. Prepare a small bowl of water nearby to help seal the edges, and line a tray with parchment paper for the folded dumplings.

Cabbage Dumplings

Tender, savory cabbage dumplings filled with finely chopped cabbage, green onions, garlic, ginger, soy sauce, and sesame oil. Pan-fried until golden and steamed until perfectly soft inside.

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Prep Time 30

Cook Time 15

Total Time 45

Servings 4

Ingredients

* 30 dumpling wrappers
* 4 cups finely chopped green cabbage
* 1 teaspoon salt
* 3 green onions finely sliced
* 2 cloves garlic minced
* 1 tablespoon fresh ginger grated
* 2 tablespoons soy sauce
* 1 tablespoon sesame oil
* 1 teaspoon rice vinegar
* 1/4 teaspoon black pepper
* 2 tablespoons cooking oil for pan-frying
* 1/3 cup water for steaming

Instructions

Place the finely chopped cabbage in a large bowl and sprinkle with salt.
Let the cabbage sit for 10 minutes to release moisture.
Squeeze the cabbage firmly with clean hands or a kitchen towel to remove as much liquid as possible.
Transfer the squeezed cabbage to a clean bowl.
Add the green onions, garlic, ginger, soy sauce, sesame oil, rice vinegar, and black pepper.
Mix until the filling is evenly combined.
Place one dumpling wrapper on a clean surface and add about 1 tablespoon of filling to the center.
Dip your finger in water and lightly wet the edge of the wrapper.
Fold the wrapper in half and press the edges firmly to seal. Pleat the edges if desired.
Repeat with the remaining wrappers and filling.
Heat 1 tablespoon of cooking oil in a large skillet over medium heat.
Add dumplings in a single layer, leaving a little space between each one.
Cook for 2 to 3 minutes, until the bottoms are golden brown.
Carefully add 1/3 cup water to the skillet and cover immediately.
Steam for 5 to 7 minutes, until the wrappers are tender and the filling is cooked through.
Remove the lid and cook for 1 more minute to crisp the bottoms again.
Repeat with remaining dumplings if cooking in batches.
Serve hot with dipping sauce.

Notes

* Napa cabbage can be used instead of green cabbage for a softer, sweeter filling.
* Add finely chopped mushrooms, carrots, tofu, ground pork, or ground chicken for a heartier variation.
* Do not skip salting and squeezing the cabbage, or the filling may become watery.
* Avoid overfilling the dumplings so they seal properly and do not burst while cooking.
* Keep unused dumpling wrappers covered with a towel so they do not dry out.
* Store cooked dumplings in an airtight container in the refrigerator for up to 3 days.
* Reheat in a skillet with a little oil to restore the crispy bottoms, or steam until warmed through.
* Make ahead by folding the dumplings and refrigerating them for a few hours before cooking.
* Freeze uncooked dumplings on a tray until firm, then transfer to a freezer bag for up to 2 months.
* Cook frozen dumplings directly from frozen, adding a few extra minutes to the steaming time.

## Nutrition

Nutrition information is estimated per serving.

* Calories: 260
* Protein: 8g
* Carbohydrates: 42g
* Fat: 8g
* Saturated Fat: 1g
* Fiber: 4g
* Sugar: 4g
* Sodium: 720mg

Step-by-Step Cooking Guide

How to Make Cabbage Dumplings

Place finely chopped cabbage in a bowl and sprinkle it with salt.
Let the cabbage sit for 10 minutes, then squeeze out as much excess moisture as possible.
Add the squeezed cabbage to a clean bowl with green onions, garlic, ginger, soy sauce, sesame oil, rice vinegar, and black pepper.
Mix the filling until everything is evenly combined.
Place one dumpling wrapper on a clean surface and spoon a small amount of filling into the center.
Dip your finger in water and lightly moisten the edge of the wrapper.
Fold the wrapper in half over the filling and press the edges firmly to seal.
Repeat with the remaining wrappers and filling.
Heat a little oil in a skillet over medium heat and place the dumplings in a single layer.
Cook for 2 to 3 minutes, until the bottoms are golden.
Add a splash of water to the pan, cover, and steam for 5 to 7 minutes, until the wrappers are tender and the filling is cooked through.
Remove the lid and cook for another minute if needed to crisp the bottoms again.

Tips for Best Results

Do not skip squeezing the cabbage. Cabbage holds a lot of water, and removing the excess liquid keeps the dumplings from becoming wet or falling apart.

Avoid overfilling the wrappers because too much filling makes them difficult to seal. Cook the dumplings in batches if needed, leaving space between each one so they can brown evenly and steam properly.

Serving, Storage, and Helpful Notes

How to Serve This Recipe

Serve Cabbage Dumplings hot with a simple dipping sauce made from soy sauce, rice vinegar, sesame oil, and a little chili oil if you like spice. They are delicious with steamed rice, stir-fried vegetables, cucumber salad, or a warm bowl of soup.

For a fresh finish, garnish with sliced green onions, sesame seeds, or a drizzle of chili crisp. These dumplings also make a great appetizer for gatherings or a light vegetarian dinner.

Storage, Reheating, and Variations

Store cooked dumplings in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet with a little oil to bring back the crispy bottoms, or steam them gently until warmed through.

Uncooked dumplings can be frozen on a tray until firm, then transferred to a freezer bag for up to 2 months. Cook them from frozen by adding a few extra minutes to the steaming time. For variations, add mushrooms, carrots, tofu, ground pork, ground chicken, or chili garlic sauce to the filling for extra flavor.