# Components:
→ Filling
01 - Finely shredded green cabbage — 270 g
02 - Shredded carrot — 55 g
03 - Green onions, thinly sliced — 2 stalks (≈ 30 g)
04 - Garlic, minced — 2 cloves (≈ 6 g)
05 - Fresh ginger, grated — 1 tablespoon (≈ 6 g)
06 - Soy sauce — 15 mL
07 - Sesame oil — 5 mL
08 - Salt — 1/2 teaspoon (≈ 2.5 g)
09 - Ground black pepper — 1/4 teaspoon (≈ 0.5 g)
→ Dumpling assembly
10 - Round dumpling wrappers — 24 pieces
11 - Neutral vegetable oil (for frying) — 30 mL
12 - Water (for pan steaming) — 60 mL
→ Ginger soy dipping sauce
13 - Soy sauce — 45 mL
14 - Rice vinegar — 15 mL
15 - Granulated sugar — 5 g
16 - Water — 15 mL
17 - Fresh ginger, finely grated — 1 teaspoon (≈ 2 g)
18 - Sesame oil — 5 mL
19 - Chili flakes (optional) — 1/2 teaspoon (≈ 1 g)
20 - Finely chopped green onion (for garnish) — 1 teaspoon (≈ 2 g)
# Directions:
01 - Combine shredded cabbage, carrot, sliced green onions, minced garlic and grated ginger in a mixing bowl. Add soy sauce, sesame oil, salt and black pepper; toss to combine. Let the mixture rest for 10 minutes to soften the cabbage, then gently squeeze out excess liquid with your hands or a clean towel to compact the filling.
02 - Place a dumpling wrapper on a clean surface, spoon roughly 1 tablespoon of the filling into the center. Moisten the wrapper edge with water, fold into a half-moon and press edges to seal; pleat the rim if desired. Repeat until all wrappers are filled.
03 - Warm a large nonstick skillet over medium heat and add 1 tablespoon (15 mL) vegetable oil, swirling to coat the base.
04 - Arrange half of the dumplings flat-side down in the skillet without crowding. Cook 2–3 minutes until the bottoms are golden brown. Add 2 tablespoons (30 mL) water to the pan, immediately cover and steam 3–4 minutes until the wrappers are cooked through. Remove the lid and continue cooking 1–2 minutes to crisp the bottoms.
05 - Transfer the cooked dumplings to a plate and repeat the frying and steaming process with the remaining oil and dumplings until all are cooked and crisp.
06 - Whisk together soy sauce, rice vinegar, sugar, water, grated ginger, sesame oil and chili flakes in a small bowl; garnish with chopped green onion. Serve dumplings hot with the sauce alongside.
