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Crispy Cabbage Dumplings with Ginger Dipping Sauce

Crispy cabbage dumplings with ginger dipping sauce
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Golden pan-fried dumplings with a juicy napa cabbage, shiitake, and carrot filling plus a tangy fresh-ginger dipping sauce.

Ingredients

Scale
  • 4 cups (340 g) finely chopped napa cabbage
  • 3/4 teaspoon fine sea salt
  • 8 ounces (225 g) fresh shiitake mushrooms, stems removed and caps finely chopped
  • 1 medium carrot, coarsely grated
  • 4 scallions, thinly sliced with whites and greens separated
  • 3 garlic cloves, minced
  • 1 tablespoon finely grated fresh ginger
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon rice vinegar
  • 1 tablespoon cornstarch
  • 1/4 teaspoon ground white or black pepper
  • 30 round dumpling wrappers
  • 3 tablespoons neutral oil, divided
  • 1/2 cup (120 ml) water, divided, plus more for sealing
  • 1/4 cup (60 ml) low-sodium soy sauce, for the dipping sauce
  • 3 tablespoons rice vinegar, for the dipping sauce
  • 2 tablespoons water, for the dipping sauce
  • 1 teaspoon finely grated fresh ginger, for the dipping sauce
  • 1 teaspoon maple syrup or honey
  • 1/2 teaspoon toasted sesame oil, for the dipping sauce
  • 1 teaspoon chili crisp, optional
  • 1 teaspoon sesame seeds, for serving

Instructions

  1. Drain the cabbage: Toss the chopped napa cabbage with the salt in a bowl. Let stand for 10 minutes, then wrap it in a clean kitchen towel and squeeze firmly until very little liquid remains.
  2. Cook the vegetables: Heat 1 tablespoon neutral oil in a large skillet over medium-high heat. Add the mushrooms and cook for 5 to 6 minutes, until browned and their moisture has evaporated. Add the carrot and scallion whites and cook for 2 minutes. Stir in the garlic and 1 tablespoon ginger and cook for 30 seconds. Transfer to a bowl and cool for 10 minutes.
  3. Mix the filling: Add the drained cabbage, scallion greens, 2 tablespoons soy sauce, 1 tablespoon sesame oil, 1 teaspoon rice vinegar, cornstarch, and pepper to the cooled mushroom mixture. Stir until evenly combined.
  4. Fold the dumplings: Keep the wrappers covered with a barely damp towel. Place 2 teaspoons filling in the center of one wrapper. Moisten the edge with water, fold into a half-moon, press out the air, and seal firmly, adding pleats if desired. Place on a parchment-lined tray and cover. Repeat with the remaining wrappers and filling.
  5. Mix the dipping sauce: Stir together the 1/4 cup soy sauce, 3 tablespoons rice vinegar, 2 tablespoons water, 1 teaspoon ginger, maple syrup, 1/2 teaspoon sesame oil, and optional chili crisp. Set aside.
  6. Pan-fry the first batch: Heat 1 tablespoon neutral oil in a large nonstick skillet over medium-high heat. Arrange 15 dumplings flat-side down and cook for 2 to 3 minutes, until the bottoms are golden. Carefully add 1/4 cup water and immediately cover. Reduce the heat to medium and steam for 5 to 6 minutes.
  7. Re-crisp and repeat: Remove the lid and cook for 1 to 2 minutes, until the water has evaporated and the bottoms are crisp. Transfer to a platter. Repeat with the remaining 1 tablespoon oil, 15 dumplings, and 1/4 cup water. Sprinkle with sesame seeds and serve hot with the dipping sauce.

Notes

Keep unused wrappers covered while folding. To freeze, arrange uncooked dumplings in a single layer until firm, then transfer to a freezer bag for up to 2 months. Cook from frozen and add 2 to 3 minutes to the covered steaming time.

Find it online: https://sweetindulgencerecipes.com/crispy-cabbage-dumplings/