Did you know that dumplings appear in some form in nearly every culture around the world? From Eastern Europe to East Asia, these little pockets of comfort food have been feeding families for centuries. And honestly, once you try these crispy cabbage dumplings, you’ll understand why they’ve stood the test of time.
I’m a firm believer that texture makes or breaks a recipe. These dumplings deliver it all: a golden, crunchy bottom, tender wrappers, and a savory cabbage filling that’s packed with flavor.
Add a bold soy dipping sauce, and suddenly you have a dish that feels restaurant-worthy but is surprisingly easy to make at home.
Whether you’re cooking for a weeknight dinner, prepping appetizers for guests, or just craving something cozy and satisfying, this recipe deserves a spot in your rotation.
Ingredients You’ll Need for Cabbage Dumplings
One of the best things about this recipe is how approachable the ingredient list is. You’ll find most of these items at any grocery store.
For the dumplings:
- Green cabbage, finely chopped
- Garlic, minced
- Fresh ginger, grated
- Green onions, thinly sliced
- Soy sauce
- Sesame oil
- Neutral oil for frying (such as avocado or vegetable oil)
- Dumpling wrappers (round or square)
Optional add-ins:
- Finely chopped mushrooms for extra umami
- Firm tofu, crumbled, for added protein
- Ground pork, chicken, or shrimp if you prefer a meat filling
For the soy dipping sauce:
- Soy sauce or tamari
- Rice vinegar
- Sesame oil
- Honey or sugar
- Chili oil or red pepper flakes (optional)
- Fresh garlic or grated ginger (optional)
This combination keeps the dumplings flavorful without overpowering the cabbage.
How to Make Crispy Cabbage Dumplings
Making dumplings at home may sound intimidating, but once you get the rhythm, it’s surprisingly relaxing.
Start by preparing the filling. Finely chop the cabbage and lightly salt it, letting it sit for about 10 minutes. This step draws out excess moisture, which is key for avoiding soggy dumplings. After resting, squeeze the cabbage well using your hands or a clean kitchen towel.
In a large bowl, combine the cabbage with garlic, ginger, green onions, soy sauce, and sesame oil. Mix thoroughly so the flavors are evenly distributed.
Next comes assembly. Lay a dumpling wrapper flat and place about one tablespoon of filling in the center. Lightly wet the edges with water, then fold and pleat or simply press closed, depending on your preferred shape. The most important thing is ensuring a tight seal so the filling doesn’t escape during cooking.
To cook, heat a tablespoon of oil in a nonstick or cast-iron skillet over medium-high heat. Arrange the dumplings flat-side down in a single layer. Let them cook undisturbed until the bottoms turn golden brown, about 2 to 3 minutes.
Once browned, carefully add a few tablespoons of water to the pan and immediately cover with a lid. The water will steam the dumplings and cook the filling through. After about 4 to 5 minutes, remove the lid and let any remaining water evaporate. This final step helps re-crisp the bottoms before serving.
The Secret to Ultra-Crispy Dumplings
If there’s one thing that separates average dumplings from truly great ones, it’s crispiness.
First, use the right pan. A heavy-bottomed skillet distributes heat evenly, which helps prevent burning while still creating a solid crust. Nonstick pans are beginner-friendly, but cast iron works beautifully once you’re comfortable.
Second, don’t overcrowd the pan. Dumplings need space to crisp properly. Cook in batches if necessary.
Third, resist the urge to move them too early. Letting the dumplings sit undisturbed in the oil is what allows that golden crust to form. If they stick slightly at first, don’t panic. They’ll release naturally once the crust develops.
Finally, control your heat. Medium-high is ideal. Too low and the dumplings absorb oil. Too high and the wrappers burn before the filling cooks.
Easy Soy Dipping Sauce Recipe
No dumpling is complete without a great dipping sauce, and this one couldn’t be simpler.
In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, and a touch of honey or sugar. Taste and adjust based on your preference. If you like heat, add chili oil or red pepper flakes. For extra depth, a bit of grated garlic or ginger works beautifully.
The beauty of this sauce is its balance. Salty, tangy, slightly sweet, and deeply savory, it enhances the dumplings without overpowering them.
You can make the sauce ahead of time and store it in the refrigerator for up to a week, which makes it perfect for meal prep.
Serving Ideas and Pairings
Crispy cabbage dumplings are incredibly versatile. Serve them as an appetizer, side dish, or even a main course.
For a light meal, pair them with a simple cucumber salad or steamed edamame. If you’re serving guests, arrange the dumplings on a platter with the dipping sauce in the center and garnish with sliced green onions or sesame seeds.
They also pair well with soups like miso or hot and sour soup, creating a comforting, well-rounded meal. For drinks, green tea, jasmine tea, or even a light lager complement the flavors nicely.
Storage, Reheating, and Make-Ahead Tips
If you have leftovers, store cooked dumplings in an airtight container in the refrigerator for up to three days. To reheat, avoid the microwave if possible. Instead, reheat them in a skillet over medium heat with a small amount of oil to bring back the crispiness.
These dumplings are also freezer-friendly. Freeze them uncooked in a single layer on a baking sheet, then transfer to a freezer-safe bag. Cook directly from frozen, adding an extra minute or two to the steaming time.
For meal prep, you can make the filling a day ahead and store it in the fridge, then assemble and cook the dumplings fresh when needed.
Recipe FAQ’s
Can I bake or air fry cabbage dumplings instead?
Yes, but they won’t be as crispy as pan-fried. Air fry at 375°F (190°C) for 8–10 minutes, flipping halfway.
Can I freeze cabbage dumplings?
Absolutely. Freeze them uncooked in a single layer, then store in a freezer bag. Cook directly from frozen.
What other fillings can I add?
Mushrooms, tofu, ground chicken, pork, or shrimp all work well with cabbage.
Crispy Cabbage Dumplings with Soy Dipping Sauce
Ingredients
Crispy Cabbage Dumplings
- 3 cups finely chopped green cabbage
- 2 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 3 green onions thinly sliced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon neutral oil for cooking
- 20 dumpling wrappers
Soy Dipping Sauce
- ¼ cup soy sauce or tamari
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon honey or sugar
- 1 teaspoon chili oil optional
- 1 teaspoon grated garlic or ginger optional
Instructions
- Place the chopped cabbage in a bowl, sprinkle lightly with salt, and let it sit for 10 minutes. Squeeze out excess moisture thoroughly.
- Add garlic, ginger, green onions, soy sauce, and sesame oil to the cabbage. Mix until well combined.
- Place one dumpling wrapper on a flat surface. Add about 1 tablespoon of filling to the center.
- Moisten the edges of the wrapper with water, fold, and seal tightly. Repeat with remaining wrappers.
- Heat neutral oil in a large nonstick or cast-iron skillet over medium-high heat.
- Arrange dumplings flat-side down in a single layer and cook for 2–3 minutes until the bottoms are golden brown.
- Carefully add ¼ cup water to the pan and immediately cover with a lid.
- Steam for 4–5 minutes until the filling is cooked through.
- Remove the lid and cook for another 1–2 minutes until the remaining water evaporates and the bottoms re-crisp.
- While the dumplings cook, whisk together all dipping sauce ingredients in a small bowl.
- Serve dumplings hot with soy dipping sauce on the side.