Crispy Cabbage Dumplings That Are Pan-Fried to Golden Perfection

Method

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.