Can I bake these instead of frying them?

You can, though the texture is a bit different. Brush them lightly with oil and bake at 400 F for about 20 minutes, flipping halfway. They will be less crispy on the bottom but still really tasty and a little lighter.

Why do my dumplings keep opening up while cooking?

This usually means the edges were not sealed well enough. Make sure to press the wrapper edges firmly together with a little water to help them stick. Dry edges are the most common reason dumplings pop open in the pan.

How long can I keep uncooked dumplings in the freezer?

Up to three months is perfectly fine. After that they are still safe but the wrappers can start to dry out a little around the folds, so sooner is better for the best texture.

Can I use store-bought dumpling wrappers?

Absolutely. I use them all the time on weeknights. Round wonton wrappers or gyoza wrappers from any Asian grocery store work great. Making wrappers from scratch is lovely when you have time but it is definitely not necessary for a great result.

Crispy Cabbage Dumplings Recipe Pan Fried & Freezer Friendly

Name: Crispy Cabbage Dumplings That Are Pan-Fried to Golden Perfection
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: Asian
Ingredients: 3 cups green cabbage, finely shredded; 1 tsp salt (for salting cabbage); 200g firm tofu, crumbled; 3 green onions, finely chopped; 2 cloves garlic, minced; 1 tsp fresh ginger, grated; 2 tbsp soy sauce; 1 tsp sesame oil; 1 tsp rice vinegar; 1/2 tsp white pepper; 24 round dumpling wrappers; 2 tbsp neutral oil for pan-frying; 1/3 cup water (for steaming)

1

Salt the Cabbage

Place the shredded cabbage in a bowl, sprinkle with 1 tsp of salt, toss well, and let it sit for at least 10 to 15 minutes. Then squeeze out as much liquid as you can using your hands or a clean kitchen towel. The cabbage should feel quite dry when you are done.

2

Make the Filling

In a large bowl, combine the drained cabbage, crumbled tofu, green onions, garlic, ginger, soy sauce, sesame oil, rice vinegar, and white pepper. Mix everything together well until evenly combined. Taste and adjust the seasoning if needed.

3

Fill and Fold the Dumplings

Lay a dumpling wrapper flat on your palm. Place about 1 heaped teaspoon of filling in the center. Dip your finger in a small bowl of water and run it around the edge of the wrapper. Fold the wrapper in half over the filling to create a half-moon shape and press the edges firmly together, pleating as you go or simply pressing to seal. Repeat with the remaining wrappers and filling.

4

Pan-Fry the Dumplings

Heat 1 tbsp of neutral oil in a large non-stick pan over medium-high heat. Place the dumplings flat-side down in the pan without crowding them. Cook for 2 to 3 minutes until the bottoms are golden brown.

5

Steam Until Cooked Through

Carefully pour the water into the pan and immediately place the lid on. Let the dumplings steam for 5 to 6 minutes until the water has fully evaporated. Remove the lid and let them cook for another 1 to 2 minutes to re-crisp the bottoms. Repeat with the second batch using the remaining oil.

6

Serve

Transfer the dumplings to a plate and serve hot with a dipping sauce made from soy sauce, rice vinegar, and a drop of sesame oil. Garnish with extra sliced green onions if you like.