Crispy Ginger & Cabbage Dumplings
Crispy pan-fried cabbage dumplings filled with savory garlic, ginger, and sesame flavor. These easy homemade dumplings are golden, juicy, and better than takeout — perfect for appetizers, dinner, or comforting Asian-inspired meals.
Equipment
- Large mixing bowl
- Cutting board
- Sharp knife
- Box grater or microplane (for ginger)
- Garlic press or knife
- Measuring cups and spoons
- Colander or strainer
- Clean kitchen towel or cheesecloth
- Large non-stick skillet or frying pan
- Lid for skillet
- Spatula or tongs
- Small bowls for dipping sauce and ingredients
- Baking tray or plate for prepared dumplings
Ingredients
Dumplings
- 1 pack dumpling wrappers approx. 35 (gyoza or potsticker wrappers)
- 4 cups green cabbage very finely shredded or minced
- 1 tbsp kosher salt
- 3 scallions green onions, finely sliced
- 2 tbsp fresh ginger grated
- 2 cloves garlic minced
- 1 tbsp soy sauce
- 1 tbsp sesame oil toasted
- 1/2 tsp white pepper or black pepper
- 1/2 cup mushrooms or ground pork/chicken finely minced - optional
- Neutral cooking oil for frying (canola or vegetable oil)
Dipping Sauce
- 2 tbsp soy sauce
- 1 tbsp Chinese black vinegar or rice vinegar
- Splash toasted sesame oil
- Chili crisp oil to taste
Instructions
Prep the Cabbage
- Toss the finely minced cabbage with kosher salt in a large bowl and let sit for 10–15 minutes to draw out excess moisture. Transfer the cabbage to a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. Removing the moisture helps keep the dumplings crispy instead of soggy.
Make the Filling
- In a medium bowl, combine the dry cabbage, scallions, ginger, garlic, soy sauce, sesame oil, and pepper. Add mushrooms or ground pork/chicken if using. Mix well until the filling is evenly combined and slightly sticky.
Fold the Dumplings
- Place one dumpling wrapper in your hand and add about 1 tablespoon of filling to the center. Lightly wet the edges with water. Fold the wrapper over the filling and pleat the edges firmly to seal, pressing out any air pockets.
Fry-Steam-Fry Method
- Heat 1–2 tablespoons of neutral oil in a large skillet over medium-high heat. Arrange dumplings in a single layer and fry for 2–3 minutes until the bottoms are deep golden brown.
- Carefully pour 1/4 cup water into the hot pan and immediately cover with a tight-fitting lid. Steam for 4–5 minutes until the wrappers become tender and slightly translucent.
- Remove the lid and allow the remaining water to evaporate. Fry for 1 more minute until the bottoms become crispy again.
Make the Dipping Sauce
- Mix soy sauce, black vinegar, sesame oil, and chili crisp oil in a small bowl. Serve alongside the hot crispy dumplings.
For the best crispy pan-fried dumplings, make sure to squeeze as much moisture as possible from the cabbage before mixing the filling. Removing excess water keeps the dumpling wrappers crisp and golden while helping the savory garlic, ginger, and sesame flavors become richer and more concentrated.
Notes
- Squeezing the cabbage dry is the secret to crispy homemade dumplings with perfectly golden pan-fried bottoms.
- Chili crisp oil adds bold spicy umami flavor to the dumpling dipping sauce.
- These homemade cabbage dumplings freeze beautifully before cooking, making them perfect for easy meal prep dinners and appetizers.
- Keep cooked dumplings warm in a low oven while frying additional batches so every dumpling stays crispy and delicious.
Nutrition
Serving: 1gCalories: 395kcalCarbohydrates: 72gProtein: 14gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 10mgSodium: 3157mgPotassium: 324mgFiber: 4gSugar: 3gVitamin A: 174IUVitamin C: 28mgCalcium: 95mgIron: 5mg
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