Easiest Cabbage Dumplings Recipe

Cabbage dumplings are the kind of cozy, comforting food that feel just right on a quiet evening or as a star appetizer at a casual gathering. These little parcels are filled with finely chopped cabbage, aromatics, and tofu for a light but satisfying vegetarian bite, then pan-fried and steamed so the bottoms are crisp and golden while the tops stay tender. Dip them in a simple soy-vinegar sauce and they disappear fast. They’re approachable to make, fun to fold, and a lovely way to turn humble cabbage into something special.

These cabbage dumplings work beautifully as a light dinner, especially with a simple soup or stir-fried greens on the side. You can keep them fully vegetarian, make them vegan by checking your wrappers, or add a little minced mushroom for extra depth. They freeze well before cooking, so you can keep a batch ready for quick meals. Serve them on a big platter family-style with extra dipping sauce, chili oil, and a sprinkle of sesame seeds for a relaxed, shareable spread.

Ingredients

Here’s everything you need to make flavorful cabbage dumplings plus a simple dipping sauce. Most ingredients are pantry staples, and you can swap a few items to suit your taste.

Filling:

• 3 cups finely chopped Napa cabbage (or green cabbage)
• 1 teaspoon fine salt (for salting the cabbage)
• 200 g firm tofu, well-drained and crumbled (or 1 cup finely minced mushrooms)
• 1 medium carrot, finely grated (about ½ cup)
• 3–4 scallions, finely sliced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced or grated
• 2 tablespoons soy sauce
• 1 tablespoon toasted sesame oil
• 1 tablespoon cornstarch
• ¼ teaspoon white pepper (or black pepper)
• ¼ teaspoon chili flakes (optional)

Dumplings & Cooking:

• 30–35 round dumpling wrappers (gyoza or potsticker wrappers)
• 2–3 tablespoons neutral oil (for pan-frying)
• ½–⅔ cup water (for steaming in the pan)

Dipping Sauce:

• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar (or mild white vinegar)
• 1 teaspoon toasted sesame oil
• 1 teaspoon chili oil (optional)
• ½ teaspoon sugar
• 1 teaspoon toasted sesame seeds (optional)
• 1 finely sliced scallion (for garnish, optional)

Servings

This recipe makes about 30–35 dumplings, enough to serve 4 people as a light main dish with sides, or 6 people as an appetizer. Plan on roughly 6–8 dumplings per person, depending on appetite and what else you’re serving.

How to Make It

Prepare the cabbage

Place the finely chopped cabbage in a large bowl, sprinkle with the salt, and toss well. Let it sit for 10–15 minutes, then squeeze handfuls firmly to remove as much liquid as possible. Discard the liquid and return the cabbage to the bowl.

Mix the filling

Add the crumbled tofu (or minced mushrooms), grated carrot, sliced scallions, garlic, ginger, soy sauce, sesame oil, cornstarch, white pepper, and chili flakes to the squeezed cabbage. Stir until everything is evenly combined and the mixture clumps together slightly when pressed.

Fill and fold the dumplings

Place a dumpling wrapper on a clean surface. Spoon about 1 teaspoon of filling into the center. Lightly moisten the edge with water, fold the wrapper in half, and press to seal, pleating the top edge if you like. Repeat with remaining wrappers and filling, keeping finished dumplings covered with a slightly damp cloth.

Make the dipping sauce

In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, chili oil, and sugar until the sugar dissolves. Stir in sesame seeds and sliced scallion if using. Set aside so the flavors can mingle while you cook the dumplings.

Pan-fry and steam the dumplings

Heat 1 tablespoon of neutral oil in a large non-stick skillet over medium-high heat. Arrange dumplings in a single layer, flat side down, without crowding. Cook 2–3 minutes until the bottoms are golden. Carefully pour in ¼–⅓ cup water and immediately cover with a lid. Let the dumplings steam for 5–6 minutes, until the wrappers look translucent and the filling is hot.

Crisp and serve

Remove the lid and let any remaining water evaporate. Continue cooking 1–2 more minutes so the bottoms crisp back up. Transfer dumplings to a serving plate, repeating with remaining batches as needed. Serve hot with the dipping sauce on the side.

Pro Tip

For the best texture, squeeze the cabbage very dry and don’t overfill the wrappers; a compact filling prevents leaks and keeps the dumplings juicy but not soggy.

FAQs

Q1. Can I make these dumplings ahead of time?
A1. Yes. Shape the dumplings and place them on a floured or parchment-lined tray. Freeze until solid, then store in a bag. Cook from frozen, adding 1–2 minutes.

Q2. How do I keep dumplings from sticking to the pan?
A2. Use a good non-stick or well-seasoned pan, preheat the oil, avoid crowding, and don’t move the dumplings during the initial browning phase.

Q3. Can I add meat to this recipe?
A3. Yes. You can replace the tofu with 200 g of ground chicken or pork. Make sure you cook the dumplings long enough for the meat to be fully done.

Q4. How do I reheat leftover dumplings?
A4. Reheat in a lightly oiled skillet over medium heat with a splash of water and a lid, or air-fry briefly to restore crispness. Avoid microwaving alone, or they’ll turn rubbery.

Q5. Are these dumplings vegan?
A5. The filling is vegan if you use tofu and no animal products. Just check that your dumpling wrappers do not contain egg and use a vegan-friendly dipping sauce.

Q6. Why is my filling watery and the dumplings soggy?
A6. Most likely the cabbage wasn’t squeezed dry enough, or too much sauce was added. Salt, rest, and squeeze thoroughly, and stick to the measured liquid amounts.