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Pan-Fried Cabbage Dumplings Recipe

Chinese · Appetizer · 55 min total

Crispy on the bottom, tender on top, these pan-fried cabbage dumplings are filled with a savory mixture of cabbage, pork, and aromatics. A perfect appetizer or main course.

Ingredients

• 2 cups finely chopped napa cabbage
• 1 teaspoon salt
• 1/2 pound ground pork
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon grated fresh ginger
• 2 cloves garlic, minced
• 2 green onions, finely chopped
• 1 package round dumpling wrappers (about 24 wrappers)
• 2 tablespoons vegetable oil
• 1/2 cup water

Instructions

1. In a bowl, toss cabbage with salt and let sit for 10 minutes. Squeeze out excess liquid.
2. Combine cabbage, pork, soy sauce, sesame oil, ginger, garlic, and green onions in a bowl. Mix well.
3. Place a heaping teaspoon of filling in the center of each wrapper. Moisten edges with water, fold in half, and pleat to seal.
4. Heat vegetable oil in a large nonstick skillet over medium-high heat. Place dumplings flat side down in a single layer. Cook until bottoms are golden brown, about 2-3 minutes.
5. Carefully add water to the skillet, cover immediately, and reduce heat to medium. Steam until wrappers are translucent and filling is cooked, about 6-8 minutes.
6. Uncover and cook until water evaporates and bottoms crisp up again, about 1 minute. Serve hot with dipping sauce.

Tips

• To prevent sticking, make sure the skillet is well-oiled before adding dumplings.
• Leftover dumplings can be refrigerated for up to 3 days or frozen for up to 3 months.
• Serve with a dipping sauce of soy sauce, rice vinegar, and chili oil.

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