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.
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
* 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