Description
This recipe for Crispy Cabbage Dumplings offers a quick, wholesome, and satisfying meal perfect for busy weeknights and picky eaters. Featuring a golden, crispy exterior and a tender, flavorful filling, these pan-fried and steamed dumplings are a family favorite.
Ingredients
1 pack (approx. 40-50) Dumpling wrappers (round or square)
1 lb (450g) Ground pork (or chicken/turkey)
3 cups Green cabbage, finely shredded
3 cloves Garlic, minced
1 tbsp Fresh ginger, grated
2 tbsp Low sodium soy sauce
1 tbsp Sesame oil
1/2 tsp Black pepper
2–3 tbsp Vegetable oil, for frying
1/2 cup Water, for steaming
Instructions
- Prepare the Filling: In a large bowl, combine ground pork, shredded cabbage, minced garlic, grated ginger, soy sauce, sesame oil, and black pepper. Mix thoroughly until well combined
- Assemble the Dumplings: Lay out a dumpling wrapper. Place about one tablespoon of the filling in the center. Lightly moisten the edges of the wrapper with water. Fold the wrapper over the filling, pressing firmly to seal. A simple crimp works perfectly for these Crispy Cabbage Dumplings
- Cook the Dumplings: Heat vegetable oil in a large non-stick skillet over medium heat. Arrange the Crispy Cabbage Dumplings in a single layer, ensuring they do not overcrowd the pan. Cook for 2-3 minutes until the bottoms are golden brown and crispy
- Steam and Finish: Carefully add about 1/2 cup of water to the skillet. Immediately cover with a lid and steam for 5-7 minutes, or until the pork is cooked through and the water has evaporated. Remove the lid and continue to cook for another minute or two, allowing the bottoms of your Crispy Cabbage Dumplings to re-crisp
- Serve: Transfer your delicious Crispy Cabbage Dumplings to a serving platter and enjoy immediately with your favorite dipping sauce
Notes
Don’t Overfill: Use just enough filling so you can seal the wrappers easily, preventing tears.
Sear Then Steam: This two-step cooking method (pan-frying followed by steaming) is essential for perfectly cooked filling and a crispy bottom.
Use Fresh Wrappers: Fresh dumpling wrappers are more pliable and easier to work with.
Batch Cook: These dumplings freeze beautifully! Make a double batch and freeze half for a quick meal later. Freeze raw, uncooked dumplings on a baking sheet until solid, then transfer to a freezer-safe bag for up to 2 months.
Ensure Even Browning: Cook in batches if necessary to avoid overcrowding the pan and ensure each dumpling gets a beautiful golden crust.
Substitutions: For a vegetarian option, swap pork for crumbled firm tofu, finely chopped mushrooms, or a plant-based ground substitute. Add finely grated carrots or zucchini for extra vegetables, or a pinch of red pepper flakes for a kick. Experiment with various dipping sauces like spicy peanut or sweet chili.
Other Cooking Methods: To bake, brush with oil and bake at 400°F (200°C) for 15-20 minutes, flipping halfway. To air fry, lightly spray with oil and air fry at 375°F (190°C) for 10-12 minutes, shaking occasionally.
Storage & Reheating: Store cooked dumplings in an airtight container in the refrigerator for up to 3 days. Reheat by baking at 350°F (175°C) for 10-15 minutes, or pan-fry to restore crispiness.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Dinner
- Method: Pan-frying and Steaming
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 135 kcal
- Sugar: 1 g
- Sodium: 500 mg
- Fat: 7 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 1.5 g
- Protein: 9 g
- Cholesterol: 80 mg
Keywords: dumplings, cabbage, pork, crispy, weeknight meal, easy, comfort food