Recipe
Crispy Cabbage and Mushroom Dumplings
Crispy cabbage dumplings with a savory mushroom filling and golden pan-fried bottoms. Learn how to squeeze the cabbage, seal the wrappers, and steam-fry each batch.
35 minPrep
15 minCook
50 minTotal
24 dumplings; 4 appetizer servingsServes
Ingredients
- 300 g green cabbage, finely shredded
- 1/2 tsp fine salt, for draining cabbage
- 200 g cremini mushrooms, finely chopped
- 2 tbsp neutral oil, divided, plus extra if needed
- 2 scallions, finely sliced
- 2 garlic cloves, minced
- 2 tsp grated ginger
- 1 tbsp reduced-sodium soy sauce
- 1 tsp toasted sesame oil
- 24 round wheat dumpling wrappers, about 3 inches across
- 1/2 cup (120 ml) water per cooking batch
- Dipping sauce: 2 tbsp soy sauce + 1 tbsp rice vinegar
Instructions
- Toss cabbage with salt in a bowl. Rest 15 minutes, then squeeze firmly in a clean towel. Discard the liquid.
- Heat 1 tbsp oil in a skillet over medium-high heat. Cook mushrooms for 6–8 minutes until their liquid evaporates. Add garlic, ginger and scallions; stir 30 seconds.
- Stir in squeezed cabbage and soy sauce; cook 2 minutes. Remove from heat, add sesame oil, and spread filling on a plate to cool.
- Place about 2 tsp cooled filling in each wrapper. Moisten the edge with water, fold in half, and press or pleat to seal. Keep unused wrappers under a slightly damp towel.
- Heat remaining oil in a large nonstick skillet over medium heat. Arrange half the dumplings with space between them and cook 2–3 minutes until golden underneath.
- Carefully add 1/2 cup water at the edge of the pan and cover immediately. Steam 5–7 minutes, or until wrappers are cooked and filling is hot. Uncover and cook until water evaporates and bottoms crisp. Repeat with the rest, adding oil as needed.
- Mix the dipping sauce and serve warm.
Crispy cabbage dumplings with a savory mushroom filling and golden pan-fried bottoms. Learn how to squeeze the cabbage, seal the wrappers, and steam-fry each batch.
The filling needs to be dry
Cabbage releases water when salted, while mushrooms release moisture in the skillet. Deal with each separately before combining them. A dry filling is easier to portion and less likely to soak through the wrappers. Let the filling cool before folding; warm steam makes thin dough sticky.
Fold simply and seal firmly
A plain half-moon works just as well as a row of pleats. Keep filling away from the seam and press out large air pockets. If a wrapper tears, transfer the filling into a fresh one. Different wrapper brands have different thicknesses, so use the package cooking guidance alongside the visual cues.
Get a crisp bottom without burning
Use moderate heat once the dumplings are in the pan. After steaming, let the remaining water evaporate before judging the crust. If the bottom darkens before the dough is cooked, lower the heat and add a little more water. An overcrowded pan makes both browning and lifting harder.
Can I use coleslaw mix?
Use an unseasoned mix without dressing. Finely chop long strips and squeeze after salting. Carrot-heavy mixes give a sweeter filling.
Storage
Refrigerate perishable leftovers within 2 hours in covered shallow containers and use within 3–4 days. Reheat cooked leftovers to 165°F (74°C). Toast is best assembled fresh. See USDA leftover handling guidance.
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Recipe image: AI-generated illustration, not a photograph of a tested preparation. Preparation times and yields are estimates; this recipe has not been kitchen-tested by RecipeLeaf.
