Crispy cabbage dumplings recipe is a practical, delicious option for home cooks who want a reliable recipe with clear steps and familiar ingredients. Golden pan-fried dumplings filled with cabbage, carrot, scallion, garlic, and ginger. The method below focuses on flavor, texture, and useful make-ahead and storage advice.

This recipe is designed to be approachable for a regular home kitchen. Prepare the ingredients before you begin, taste as you go, and use the tips below to adjust the final result to your preference.

Recipe at a Glance

Prep time: 30 minutes | Cook time: 20 minutes | Total time: 50 minutes | Servings: 4 (about 24 dumplings) | Category: Appetizer / Main Course

Why You’ll Love This Crispy Cabbage Dumplings

• Cabbage makes a savory meatless filling.
• Pan-fried bases add satisfying crunch.
• Uses affordable vegetables and pantry seasonings.
• Works as snack, appetizer or meal.

Ingredients You’ll Need

• 24 round dumpling wrappers
• 3 cups finely shredded cabbage
• 1 grated carrot
• 3 sliced scallions
• 2 cloves minced garlic
• 1 tbsp grated ginger
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 tsp rice vinegar
• 1 tbsp neutral oil
• Black pepper to taste
• 1/3 cup water for steaming
• 2 tbsp soy sauce for dipping
• 1 tbsp rice vinegar for dipping
• Chili crisp or sesame seeds, optional

How to Make Crispy Cabbage Dumplings

Step 1: Salt shredded cabbage lightly and rest 10 minutes, then squeeze out excess liquid.

Step 2: Mix cabbage, carrot, scallions, garlic, ginger, soy sauce, sesame oil, vinegar, oil and pepper.

Step 3: Place about 1 teaspoon filling in each wrapper, moisten edge, fold and press firmly to seal.

Step 4: Mix soy sauce and rice vinegar for dipping sauce; add chili crisp if desired.

Step 5: Pan-fry dumplings in a thin layer of oil 2–3 minutes until bottoms are golden.

Step 6: Add water carefully, cover and steam 4–6 minutes until wrappers are tender and filling hot. Uncover and cook 1–2 minutes to re-crisp.

Tips for the Best Crispy Cabbage Dumplings

• Squeeze excess moisture from cabbage.
• Keep unused wrappers covered with a damp towel.
• Add water carefully and cover quickly.

Variations to Try

• Add chopped shiitake mushrooms.
• Use napa cabbage.
• Serve with chili crisp or black vinegar.

How to Store It

Refrigerate cooked dumplings up to 3 days and reheat in a lightly oiled skillet. Freeze uncooked dumplings in a single layer, then bag; cook from frozen with extra steaming time.

Frequently Asked Questions

How do you make crispy cabbage dumplings without meat?

Mix squeezed cabbage with carrot, scallions, garlic, ginger and seasonings, wrap, pan-fry and steam.

How do you keep cabbage dumpling filling from getting watery?

Salt shredded cabbage briefly and squeeze out excess liquid before mixing.

Can you freeze homemade cabbage dumplings before cooking?

Yes. Freeze in a single layer until firm, then bag and cook from frozen.

Crispy Cabbage Dumplings

Golden pan-fried dumplings filled with cabbage, carrot, scallion, garlic, and ginger.

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Prep Time 30 minutes mins

Cook Time 20 minutes mins

Servings: 4

Course: Main Course, Snack

Cuisine: American

Calories: 230

Ingredients Equipment Method Notes

Ingredients

  

• 24 round dumpling wrappers
• 3 cups finely shredded cabbage
• 1 grated carrot
• 3 sliced scallions
• 2 cloves minced garlic
• 1 tbsp grated ginger
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 tsp rice vinegar
• 1 tbsp neutral oil
• Black pepper to taste
• 1/3 cup water for steaming
• 2 tbsp soy sauce for dipping
• 1 tbsp rice vinegar for dipping
• Chili crisp or sesame seeds optional

Equipment

• Large mixing bowl (for filling)
• Large nonstick skillet with lid (for pan-frying and steaming)
• Small bowl (for dipping sauce)

Method

 

1. Step 1: Salt shredded cabbage lightly and rest 10 minutes, then squeeze out excess liquid.
2. Step 2: Mix cabbage, carrot, scallions, garlic, ginger, soy sauce, sesame oil, vinegar, oil and pepper.
3. Step 3: Place about 1 teaspoon filling in each wrapper, moisten edge, fold and press firmly to seal.
4. Step 4: Mix soy sauce and rice vinegar for dipping sauce; add chili crisp if desired.
5. Step 5: Pan-fry dumplings in a thin layer of oil 2–3 minutes until bottoms are golden.
6. Step 6: Add water carefully, cover and steam 4–6 minutes until wrappers are tender and filling hot. Uncover and cook 1–2 minutes to re-crisp.

Notes

Keep wrappers covered while folding.
Cook in batches so dumplings brown instead of steam.