Ingredients
Scale
- 1 small head of green cabbage (about 1.5 lbs), finely shredded
- 1 package store-bought dumpling wrappers (usually 40–50 count)
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 green onions, thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon toasted sesame oil
- 1/2 teaspoon salt (plus extra for sweating cabbage)
- 2 tablespoons vegetable oil (for frying)
- Water (for sealing and steaming)
Instructions
- Place the shredded cabbage in a large bowl and sprinkle with a teaspoon of salt. Let it sit for 10 minutes to draw out excess moisture. Squeeze the cabbage firmly with your hands or through a clean kitchen towel to remove as much liquid as possible. In a separate bowl, mix the dry cabbage with minced garlic, ginger, green onions, soy sauce, and sesame oil. Stir until the mixture is well combined and fragrant.
- Lay out a few dumpling wrappers on a clean surface. Place a rounded tablespoon of the cabbage filling in the center of each wrapper. Dip your finger in water and run it along the edge of the wrapper. Fold the wrapper in half over the filling and pinch the edges to seal. You can create small pleats if you feel fancy, or simply press firmly to ensure no air pockets remain inside.
- Heat one tablespoon of vegetable oil in a large non-stick skillet over medium-high heat. Arrange the dumplings in the pan in a single layer (work in batches if needed). Fry for 2-3 minutes until the bottoms are golden brown and crispy. Carefully pour about 1/4 cup of water into the pan and immediately cover with a lid. Let them steam for 5 minutes until the wrappers are translucent and the filling is tender. Remove the lid and let the remaining water evaporate to re-crisp the bottoms.
- Transfer the hot dumplings to a large serving platter. Serve them immediately while the bottoms are still crunchy. Pair with a simple dipping sauce of soy sauce and a splash of vinegar or chili oil for the best experience.
- Cook Time: 40 minutes