These crispy cabbage dumplings pair a juicy shiitake-cabbage center with tender steamed tops and a delicate golden skillet lace. Ginger, scallions, and chili crisp keep the filling bold without hiding the sweet flavor of the cabbage.
Recipe Snapshot
The recipe makes 24 dumplings in two skillet batches. Allow 35 minutes for filling and folding and about 30 minutes for cooking. Use standard round wrappers measuring 3 1/2 to 4 inches across.
Ingredients
- 5 cups finely shredded green cabbage
- 1 teaspoon fine salt
- 6 ounces shiitake mushrooms, finely chopped
- 3 scallions, thinly sliced, plus more for serving
- 2 teaspoons finely grated fresh ginger
- 2 garlic cloves, minced
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon unseasoned rice vinegar
- 1 teaspoon granulated sugar
- 1/4 teaspoon black pepper
- 24 round dumpling wrappers
- 4 teaspoons cornstarch
- 1 cup water
- 2 tablespoons neutral oil, divided
- 1/3 cup chili crisp and 1 teaspoon black sesame seeds, for serving
1. Salt and Squeeze the Cabbage
Toss the cabbage with the salt and leave it for 10 minutes. Transfer it to a clean kitchen towel and squeeze firmly over the sink. Removing this water prevents soggy filling and split wrappers.
2. Cook and Cool the Filling
Heat a large skillet over medium-high heat. Add the mushrooms and cook for 4 minutes. Add the squeezed cabbage, scallions, ginger, and garlic. Cook for 5 to 7 minutes, stirring often, until a spatula leaves a dry trail across the pan.
Stir in the soy sauce, sesame oil, vinegar, sugar, and pepper. Spread the filling on a plate and cool completely. Warm filling creates condensation inside the wrappers.
3. Fill and Pleat the Dumplings
Keep unused wrappers beneath a barely damp towel. Spoon 2 teaspoons of filling into the center of one wrapper. Wet the edge, fold it into a half-moon, and press five small pleats into the front edge. Pinch the entire seam firmly.
Set each dumpling on a cornstarch-dusted tray without letting the pieces touch. Cover the finished dumplings while you fold the rest.
4. Build the Crispy Skillet Lace
Whisk 2 teaspoons cornstarch with 1/2 cup water. Heat 1 tablespoon neutral oil in a nonstick or well-seasoned 10-inch skillet. Arrange 12 dumplings flat-side down and cook for 2 minutes.
Whisk the slurry again, pour it around the dumplings, and cover immediately. Steam for 5 minutes. Remove the lid and cook for 3 to 5 minutes, until the water is gone and the lace releases cleanly. Repeat with the remaining dumplings.
Serving, Storage, and Make-Ahead Tips
- Serve straight from the skillet with chili crisp, scallions, and black sesame.
- Freeze uncooked dumplings in one layer, then bag them for up to 2 months.
- Cook frozen dumplings without thawing; add 2 minutes to the covered steaming time.
- Refrigerate cooked dumplings for up to 3 days and re-crisp them in a lightly oiled skillet.
- If the lace sticks, cook 1 minute longer instead of forcing it from the pan.
For more crisp-edged vegetable recipes, try the crispy roasted cabbage steaks, cabbage fritters with dill sauce, or air-fryer radicchio wedges.
Final Check
The filling should be cool and dry, every half-moon should have the same five-pleat seal, and the cornstarch slurry must be whisked immediately before pouring. Those checkpoints produce dumplings that match the crisp, intact results shown throughout the recipe.