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Crispy Cabbage Potstickers with Chili Oil

A plate of golden-brown, pan-fried cabbage dumplings drizzled with spicy chili oil.
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Make these flavorful cabbage dumplings for a comforting, gut-health focused meal. They offer a satisfying crunch that cauliflower cannot match.

Ingredients

Scale
  • 1 pound ground pork (or vegetarian substitute)
  • 3 cups finely shredded green cabbage
  • 1/2 cup finely chopped scallions
  • 2 tablespoons soy sauce
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon sesame oil
  • 1/2 teaspoon white pepper
  • 1 package round dumpling wrappers
  • 1 tablespoon vegetable oil for frying
  • For Serving: Chili oil

Instructions

  1. In a large bowl, combine the ground pork, shredded cabbage, scallions, soy sauce, ginger, sesame oil, and white pepper. Mix well until all ingredients are evenly distributed.
  2. Place about one teaspoon of the filling in the center of a dumpling wrapper. Moisten the edges of the wrapper with water using your finger.
  3. Fold the wrapper in half to form a half-moon shape. Crimp the edges to seal, creating small pleats along the sealed edge for a classic potsticker look. Repeat with the remaining filling and wrappers.
  4. Heat the vegetable oil in a large non-stick skillet over medium-high heat.
  5. Place the dumplings in the skillet in a single layer, flat side down. Cook for 2 to 3 minutes until the bottoms are golden brown and crispy.
  6. Carefully add about 1/2 cup of water to the skillet and immediately cover with a tight-fitting lid. Reduce heat to medium and steam for 5 to 7 minutes, or until the filling is cooked through and the wrappers are tender.
  7. Remove the lid and allow any remaining water to evaporate, letting the bottoms crisp up again for about 1 minute.
  8. Serve your crispy cabbage potstickers immediately with a generous drizzle of chili oil for maximalist flavor.

Notes

  • If you want a vegetarian option, replace the pork with crumbled firm tofu that you have pressed dry.
  • For extra crunch, you can blanch the shredded cabbage for 30 seconds before mixing it into the filling, then squeeze out all excess water.
  • You can freeze uncooked dumplings by placing them on a parchment-lined baking sheet until frozen solid, then transferring them to a freezer bag. Cook from frozen, adding a few extra minutes to the steaming time.

Nutrition

Find it online: https://carlacooking.com/cabbage-dumplings-comfort-food-recipe/