Cabbage Dumplings
Delightful cabbage dumplings filled with savory ingredients, perfect for busy weeknights or impressing loved ones.
Ingredients
For the Dumpling Wrappers
- 2 cups all-purpose flour because every good dumpling starts here
- 1/2 teaspoon salt
- 1/2 cup water more if you need to unleash your inner dough whisperer
For the Filling
- 2 cups finely chopped cabbage the star of our show
- 1 cup cooked ground meat beef, chicken, or even tofu for the vegetarian pals!
- 1 small onion, finely chopped it’s okay, we won’t tell if you shed a tear
- 2 cloves garlic, minced for that extra zing
- 1 tablespoon soy sauce because everything’s better with a touch of umami
- Salt and pepper to taste
For Cooking
- Olive oil or sesame oil for frying (your choice, but both are delicious!)
Instructions
Preparation
- In a large bowl, whisk together the flour and salt. Gradually add water, mixing until combined. Knead the dough on a floured surface for about 5 minutes, or until smooth. Cover and let it rest for 30 minutes.
Filling Preparation
- In a pan, heat a bit of oil over medium heat. Add the chopped onion and minced garlic, sauté until the onion is translucent.
- Stir in the chopped cabbage and cook until it wilts. Toss in the ground meat, soy sauce, salt, and pepper, mixing until cooked through. Set aside to cool.
Dumpling Assembly
- Divide the dough into small balls, about the size of a walnut. Roll each ball into a thin circle.
- Place a spoonful of filling in the center of each wrapper. Moisten the edges with water, fold them over to create a half-moon shape, and pinch to seal.
Cooking Dumplings
- In a skillet, heat oil over medium heat. Add the dumplings and fry for about 3-5 minutes on each side until golden brown. Alternatively, you could steam them for a healthful twist, cooking for about 10-12 minutes.
Serving
- Serve your cabbage dumplings hot, with a side of dipping sauce made from soy sauce and a dash of sesame oil.
Notes
Don’t worry if your wrappers tear! You can patch them up with a small piece of dough. Feel free to mix your fillings and make a big batch ahead of time to freeze uncooked dumplings.