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Savory Cabbage Dumplings from Scratch (Pan-Fried Potstickers)

A pile of perfectly pan-fried Cabbage Dumplings with golden-brown, crispy bottoms served on a white plate.
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Make delicious, fluffy cabbage dumplings from scratch. This recipe focuses on a simple pan-fried potsticker method using a flavorful ground meat and cabbage filling.

Ingredients

Scale
  • 1 pound ground pork
  • 4 cups finely shredded green cabbage
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon grated fresh ginger
  • 2 cloves garlic, minced
  • 1/2 teaspoon white pepper
  • 1/4 teaspoon salt
  • 1 package (about 50 count) round dumpling wrappers (Chinese Cabbage Dumpling Wrappers)
  • 2 tablespoons vegetable oil for frying
  • 1/2 cup water for steaming

Instructions

  1. Prepare the filling: Place the shredded cabbage in a bowl. Sprinkle with 1/2 teaspoon of salt and let sit for 15 minutes to draw out moisture. Squeeze the cabbage very dry using a clean kitchen towel or paper towels. Discard the liquid.
  2. In a large bowl, combine the dried cabbage, ground pork, soy sauce, sesame oil, ginger, garlic, white pepper, and remaining salt. Mix until just combined; do not overmix.
  3. Assemble the dumplings: Place one wrapper in your hand. Place about 1 teaspoon of filling in the center. Moisten the edges of the wrapper with water using your finger. Fold the wrapper in half to create a half-moon shape. Crimp the edges together, creating small pleats along one side for a secure seal (this makes them look like traditional potstickers).
  4. Heat a large non-stick skillet over medium-high heat. Add the vegetable oil.
  5. Place the dumplings in the skillet in a single layer, leaving a small space between each one. Cook for 2 to 3 minutes until the bottoms are golden brown.
  6. Carefully pour 1/2 cup of water into the skillet. Immediately cover the skillet with a tight-fitting lid. Reduce heat to medium.
  7. Steam the dumplings for 8 to 10 minutes, or until the pork filling is cooked through and the wrappers are tender.
  8. Remove the lid and allow any remaining water to evaporate, letting the bottoms crisp up again for 1 minute. Serve immediately.

Notes

  • For a vegetarian option, substitute the ground pork with finely crumbled firm tofu and 1/2 cup finely chopped shiitake mushrooms.
  • You can make the dough from scratch using flour and water, but store-bought wrappers save time for a busy weeknight meal.
  • Serve with a dipping sauce made from soy sauce, rice vinegar, and a dash of chili oil.

Nutrition

Find it online: https://miameal.com/cabbage-dumplings-recipe-pan-fried-potstickers/