Viral Cabbage Dumplings
These savory cabbage dumplings feature a tender, flavorful filling packed into an egg-free wrapper, pan-fried to create a mesmerizing crispy lattice bottom. They are incredibly addictive, easy to make, and perfect as a snack or appetizer.
Ingredients
- 4 cups Green Cabbage finely shredded (approx. half a medium head)
- 1 cup Carrots shredded
- 3 stalks Green Onions finely chopped
- 2 cloves Garlic minced
- 1 tbsp Fresh Ginger grated
- 2 tbsp Soy Sauce or tamari for gluten-free
- 1 tsp Sesame Oil
- 1/2 tsp White Pepper
- 1/2 tsp Salt adjust to taste
- 1 package Round Dumpling Wrappers approx. 24-30 count, wonton style
- 2 tbsp All-Purpose Flour
- 1 cup Water warm
- 3 tbsp Neutral Oil like vegetable or canola oil
- 2 tbsp Black Vinegar or rice vinegar
- 1 tbsp Chili Oil chili crisp recommended
Instructions
- Prepare the vegetables: Finely shred the cabbage and carrots. You can use a box grater or a food processor. Place them in a large mixing bowl.
- Salt the veggies (Crucial Step): Add 1/2 tsp salt to the shredded cabbage and carrots. Massage with your hands and let it sit for 10 minutes. This draws out excess water.
- Squeeze out liquid: Transfer the salted veggies to a clean kitchen towel or cheesecloth. Squeeze firmly over the sink to remove as much liquid as possible. This ensures the filling isn't soggy.
- Make the filling: Return the dried veggies to the bowl. Add the chopped green onions, minced garlic, grated ginger, soy sauce, sesame oil, and white pepper. Mix thoroughly until well combined.
- Prepare the slurry: In a small bowl, whisk together the 2 tbsp flour and 1 cup warm water until smooth. This will be used to create the crispy lattice.
- Assemble the dumplings: Place a small spoonful of filling into the center of a dumpling wrapper. Dip your finger in water (or the slurry) and wet the edges of the wrapper.
- Fold and seal: Fold the wrapper in half over the filling to create a half-moon shape. Press firmly to seal the edges, ensuring no air bubbles are trapped. You can pleat the edges for a classic look.
- Heat the pan: Add the neutral oil to a non-stick skillet over medium-high heat. Arrange the dumplings in the pan in a single layer, flat side down. Don't overcrowd them.
- Sear the bottoms: Fry the dumplings for 2-3 minutes until the bottoms turn golden brown.
- Create the lattice (The Viral Step): Give the flour slurry a quick stir and pour it directly into the pan around the dumplings (not on top of them). It should cover the bottom of the pan.
- Steam to finish: Immediately cover the pan with a tight-fitting lid. Reduce heat to medium-low and cook for 10-12 minutes, or until the water has evaporated and the dumpling wrappers look translucent.
- Crisp up: Remove the lid. Let the remaining moisture cook off and the flour lattice crisp up for another 1-2 minutes until it lifts easily from the pan.
- Serve: Place a plate over the pan and carefully flip the pan upside down to release the dumplings with the crispy lattice intact. Serve immediately with vinegar and chili oil!
Notes
These savory cabbage dumplings feature a tender, flavorful filling packed into an egg-free wrapper, pan-fried to create a mesmerizing crispy lattice bottom. They are incredibly addictive, easy to make, and perfect as a snack or appetizer.