Cabbage Dumplings
Tender dumpling wrappers stuffed with savoury cabbage, pork and ginger, pan-fried crisp and steamed through — the Pinterest Predicts favourite.
In a nutshell: This authentic asian cabbage dumplings comes together in just 50 mins using simple whole ingredients. The chef's secret: wet cabbage is the number-one cause of dumplings bursting or steaming soggy instead of. Perfect for home cooks seeking a dependable, restaurant-quality finish with minimal effort.
Cabbage dumplings: crisp-bottomed dumplings stuffed with savoury cabbage, pork and ginger. A pan-fried, steamed-through favourite.
Key Equipment
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- Large mixing bowl
- Large nonstick skillet with lid
- Colander
- Small bowl
Chef's Pro-Tips
- Squeeze the cabbage until it stops dripping: wet cabbage is the number-one cause of dumplings bursting or steaming soggy instead of crisp.
- Do not overfill: a heaped teaspoon looks small but swells as it cooks — overfilled dumplings split at the pleats.
- Stand back when the water hits the pan: it spatters violently for a second, so add it quickly and get the lid on immediately.
Ingredients
6
servings
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2 cups green cabbage, finely shredded
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½ lb ground pork
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2 green onions, finely sliced
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1 tbsp fresh ginger, grated
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2 cloves garlic, minced
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1 tbsp soy sauce
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1 tsp sesame oil
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1 tsp rice vinegar
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24 dumpling wrappers, round gyoza wrappers
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2 tbsp neutral oil, divided, for frying
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½ cup water, for steaming, divided
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1 tsp sugar, optional, for the dip
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Step-by-Step Instructions
Salt and Squeeze the Cabbage
Toss the shredded cabbage with a good pinch of salt and rest 15 minutes. Squeeze it firmly in a clean towel until very dry — this is what keeps the filling from turning watery.
Mix the Filling
Combine the cabbage, pork, green onions, ginger, garlic, soy sauce, sesame oil and rice vinegar. Mix with chopsticks in one direction until tacky and combined.
Fill and Pleat
Place a heaped teaspoon of filling in the centre of each wrapper. Wet the edge, fold in half, and pleat one side firmly, pressing out air as you seal. Keep finished dumplings under a damp towel.
Fry, Steam, Crisp
Heat a tablespoon of oil in a nonstick skillet over medium-high heat. Arrange dumplings flat-side down, fry 2 minutes until golden underneath, then add a quarter cup of water, cover immediately and steam 4 minutes.
Re-crisp and Serve
Uncover and cook 1-2 minutes more until the water evaporates and the bottoms re-crisp. Serve with soy sauce, rice vinegar and chilli oil for dipping.
Chef Clara's Kitchen Picks
Kitchen EssentialsAs an Amazon Associate I earn from qualifying purchases.
Nordic Ware Naturals Half Sheet, 2-Pack
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View on AmazonVictorinox Fibrox Pro 8" Chef's Knife
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Silicone whisks safe for nonstick pans, in two sizes.
View on AmazonUltra Cuisine Stainless Cooling Rack Set of 2
Stainless racks that fit half sheets – for cooling bakes and crisping roasts.
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Nesting stainless bowls with airtight lids, from prep to storage.
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Six speeds with a snap-on storage case for the beaters.
View on AmazonFrequently Asked Questions
Yes — freeze uncooked dumplings in a single layer on a tray, then bag them. Cook straight from frozen, adding 2 minutes to the steaming time.
Yes — replace the pork with crumbled firm tofu and an extra cup of squeezed cabbage, keeping the ginger and soy the same.
Usually the pan was not hot enough before frying, or the lid came off too early. Fry until truly golden before adding water, and re-crisp after steaming.
Equal parts soy sauce and rice vinegar with a drizzle of chilli oil and sliced green onion — simple, sharp and perfect with the rich filling.
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