Ginger and Cabbage Vegetable Dumplings with Soy Dipping Sauce
Vegetable Dumplings
Crispy and tender dumplings filled with cabbage, mushrooms, and ginger. A perfect savory appetizer.
There is something incredibly therapeutic about the process of folding dumplings. It is a labor of love that rewards you with these perfect little pockets of joy. These vegetable dumplings are a staple in my kitchen, featuring a vibrant mix of finely shredded cabbage, earthy shiitake mushrooms, and a punch of fresh ginger and garlic. Whether you steam them for a soft, pillowy texture or pan-fry them for that signature golden-brown crunch, they are always a crowd-pleaser and disappear from the plate in seconds.
The secret to a truly great veggie dumpling lies in the texture of the filling. By salting the cabbage and squeezing out the excess moisture, we ensure the filling stays concentrated in flavor and doesn't make the wrappers soggy. Paired with a simple soy-vinegar dipping sauce, these bites are savory, umami-rich, and absolutely addictive. It is the perfect project for a rainy Sunday afternoon when you want to get creative in the kitchen and share something special with friends or family.
Nutrition (per serving)
Directions
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1
Place the shredded cabbage in a large bowl and toss with 1 teaspoon of salt. Let it sit for 10 minutes, then squeeze out as much liquid as possible using a clean kitchen towel or your hands.
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2
In a clean bowl, combine the squeezed cabbage, minced mushrooms, green onions, ginger, garlic, soy sauce, and sesame oil. Mix thoroughly until well combined.
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3
Place a single dumpling wrapper in the palm of your hand. Spoon about 1 tablespoon of the vegetable filling into the center.
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4
Moisten the edges of the wrapper with a bit of water. Fold the wrapper over the filling and pinch the edges to seal, creating small pleats if desired.
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5
Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium-high heat. Arrange the dumplings in the pan in a single layer.
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6
Fry the dumplings for 2-3 minutes until the bottoms are golden brown and crispy.
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7
Carefully pour the 1/2 cup of water into the skillet and immediately cover with a tight-fitting lid. Let the dumplings steam for 5-6 minutes, or until the water has mostly evaporated.
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8
Remove the lid and continue to cook for another minute to re-crisp the bottoms. Serve immediately with soy sauce or your favorite dipping sauce.
Ingredients
- Dumpling wrappers:40 pieces
- Napa cabbage, finely shredded:4 cups
- Shiitake mushrooms, finely minced:1 cup
- Green onions, thinly sliced:3 pieces
- Fresh ginger, grated:1 tbsp
- Garlic, minced:2 cloves
- Soy sauce:2 tbsp
- Toasted sesame oil:1 tbsp
- Salt:1 tsp
- Vegetable oil for frying:2 tbsp
- Water:1/2 cup
Tips & Notes
- Keep your dumpling wrappers covered with a damp cloth while working to prevent them from drying out.
- If you want to freeze these, place them on a parchment-lined tray in the freezer until solid, then transfer to a freezer bag for up to 3 months.
- For an extra kick, add a teaspoon of chili oil or sriracha to the filling mixture.
