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Golden pan seared cabbage dumplings with crispy bottoms served with dipping sauce

Cabbage Dumplings

Tender cabbage dumplings filled with a savory mix of cabbage, ground pork, and aromatics, either steamed or pan seared until golden. A trending, freezer friendly recipe worth adding to your regular rotation.
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Prep Time 40 minutes
Cook Time 10 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Appetizer, Main Course
Cuisine: Asian
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups Finely Shredded Green Cabbage
  • 1 tsp Salt
  • 1/2 lb Ground Pork or ground chicken
  • 3 Garlic Cloves minced
  • 1 tbsp Fresh Ginger minced
  • 3 Scallions thinly sliced
  • 2 tbsp Soy Sauce
  • 1 tsp Sesame Oil
  • 1/4 tsp White Pepper
  • 30 Round Dumpling Wrappers
  • Water for sealing
  • Oil for pan frying, if using that method

Equipment

  • 1 Large Mixing Bowl For the filling
  • 1 Clean kitchen towel For wringing out cabbage
  • 1 Steamer Basket If steaming
  • 1 Non-Stick Skillet with Lid If pan searing

Method
 

  1. Prepare the Cabbage – Toss shredded cabbage with salt and let sit 10 minutes. Wring out excess liquid using a clean kitchen towel.
  2. Mix the Filling – In a large bowl, combine drained cabbage with ground pork, garlic, ginger, scallions, soy sauce, sesame oil, and white pepper. Mix until just combined.
  3. Fill and Fold – Place a small spoonful of filling in the center of each wrapper. Wet the edge with water, fold in half, and pinch to seal, pleating as desired.
  4. Cook – For steamed dumplings, steam in a lined basket over boiling water for 8 to 10 minutes. For pan seared dumplings, heat oil in a skillet, cook flat side down until golden, add a splash of water, cover to steam through, then uncover for a final minute to re-crisp.

Notes

Wring the cabbage thoroughly dry to prevent soggy or leaking dumplings. Uncooked dumplings can be frozen in a single layer until solid, then stored in a freezer bag for up to 3 months, cooking directly from frozen. Refrigerate cooked leftovers for up to 3 days, reheating in a skillet with a splash of water.