Quick Recipe Overview
Prep: 35 minutes | Cook: 20 minutes | Total: 55 minutes | Servings: 4 | Yield: About 24 dumplings | Difficulty: Moderate | Cuisine: Asian-inspired | Course: Dinner
Intro
Cabbage dumplings make a comforting meatless dinner with tender cabbage, browned mushrooms, ginger, and crisp pan-fried bottoms.
Why You’ll Love This Recipe
The mushroom filling adds savory depth without meat. Folding can be done ahead, and the skillet method gives crisp bottoms with a tender steamed top.
Recipe Card
**Cabbage Dumplings**
Pan-fried cabbage dumplings have a tender cabbage and mushroom filling with crisp golden bottoms. Choose round wrappers that hold their shape when folded.
**Ingredients**
– 2 tablespoons neutral oil, divided
– 8 ounces shiitake mushrooms, finely chopped
– 4 cups green cabbage, finely shredded
– 3 green onions green onions, thinly sliced
– 2 teaspoons fresh ginger, grated
– 2 tablespoons soy sauce, for seasoning
– 1 teaspoon toasted sesame oil
– 24 round dumpling wrappers round dumpling wrappers, round wrappers
– 1/3 cup water, for steaming
**Instructions**
1. **Cook mushrooms.** Heat 1 tablespoon neutral oil in a skillet over medium-high. Cook shiitake mushrooms 5 to 7 minutes until browned and their liquid evaporates.
2. **Wilt cabbage.** Add green cabbage and cook 3 to 4 minutes until softened. Stir in green onions and fresh ginger for 1 minute.
3. **Season filling.** Remove pan from heat. Stir in soy sauce and toasted sesame oil, then cool the filling until easy to handle.
4. **Fill wrappers.** Place 1 heaping tablespoon filling in each round dumpling wrapper. Moisten edges with water, fold, and press closed.
5. **Brown dumplings.** Heat remaining neutral oil in a covered skillet over medium. Arrange dumplings flat side down and cook 2 to 3 minutes until golden.
6. **Steam.** Carefully pour water into the skillet and cover. Steam 5 to 7 minutes until wrappers are tender and water evaporates. Serve hot.
Keep unused wrappers covered so they do not dry out. Cool filling before stuffing to help wrappers stay intact. Estimated per serving: about 350 calories; varies by wrapper size and filling.
Recipe Tips
Chop the mushrooms finely so the filling packs easily. Cool filling before stuffing to keep wrappers intact. Seal firmly and keep folded dumplings covered.
Common Mistakes to Avoid
Wet filling can split wrappers. Do not crowd the pan, or bottoms steam rather than brown. Add water carefully to avoid splattering.
Variations
Add finely shredded carrot in place of an equal amount of cabbage. For a dipping sauce, mix soy sauce with rice vinegar and water.
What to Serve With It
Serve with steamed rice and a cucumber salad. A bowl of creamy pumpkin soup makes a cozy starter. Browse the Recipe Index for more meatless meals.
Storage
Refrigerate cooked dumplings in a covered container up to 3 days.
Reheating
Re-crisp in a lightly oiled skillet over medium heat, adding a splash of water and covering briefly.
Make Ahead
Prepare filling up to 1 day ahead. Fold dumplings and freeze in a single layer before transferring to a container.
FAQs
Can I freeze cabbage dumplings?
Yes. Freeze uncooked dumplings on a tray, then store airtight. Cook from frozen with extra covered steaming time.
How do I keep dumpling wrappers from drying?
Keep wrappers covered with a barely damp towel while filling.
Can I use green cabbage?
Yes. Finely shred it and cook until softened before filling the wrappers.
