Ingredients
Scale
- 1 medium head of Napa cabbage (finely shredded)
- 1 teaspoon salt (for sweating the cabbage)
- 2 cups shredded carrots
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon toasted sesame oil
- 3 green onions, thinly sliced
- 1 pack of round gyoza or dumpling wrappers (approx. 30-40)
- 2 tablespoons neutral oil (vegetable or canola) for frying
- Water for steaming
Instructions
- Prepare the Cabbage Filling: Place the finely shredded cabbage in a large bowl and sprinkle with one teaspoon of salt. Toss well and let it sit for about 10 minutes. This process draws out excess moisture, ensuring your dumplings aren’t soggy. After 10 minutes, grab handfuls of the cabbage and squeeze out as much water as possible. Place the dry cabbage into a clean bowl and mix in the shredded carrots, minced garlic, grated ginger, soy sauce, sesame oil, and sliced green onions. Stir until the mixture is well combined.
- Assemble the Dumplings: Set up a small bowl of water near your workspace. Take one dumpling wrapper and place a tablespoon of the cabbage filling in the center. Lightly dip your finger in the water and run it along the outer edge of the wrapper. Fold the wrapper in half over the filling. Starting from one side, create small pleats along one edge and press them against the flat back edge to seal the dumpling. Repeat this process until all the filling or wrappers are used. Keep the finished dumplings covered with a damp cloth so they do not dry out.
- Pan-Sear and Steam: Heat one tablespoon of neutral oil in a large non-stick skillet over medium-high heat. Place the dumplings in the pan in a single layer, flat side down. Fry them for 2 to 3 minutes until the bottoms are golden brown and crispy. Carefully pour about 1/4 cup of water into the pan and immediately cover it with a tight-fitting lid. Let the dumplings steam for 5 to 6 minutes, or until the wrappers look translucent and the water has evaporated. Remove the lid and cook for another minute to re-crisp the bottoms.
- Cook Time: 45 minutes