Description
A recipe for making savory cabbage dumplings, pan-fried to achieve a crispy bottom and tender filling.
Ingredients
Scale
- 1 pound dumpling wrappers
- 3 cups finely shredded green cabbage
- 1 cup firm tofu, pressed and crumbled
- 1/4 cup dried shiitake mushrooms, rehydrated and minced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- 1/2 teaspoon white pepper
- 2 tablespoons vegetable oil for frying
- 1/2 cup water for steaming
Instructions
- Prepare the filling: Place shredded cabbage in a bowl. Microwave for 2 minutes until slightly wilted. Squeeze out as much excess water as possible using a clean cloth.
- In a large bowl, combine the squeezed cabbage, crumbled tofu, minced mushrooms, soy sauce, sesame oil, ginger, garlic, and white pepper. Mix well until fully combined.
- Assemble the dumplings: Place about 1 teaspoon of filling in the center of a wrapper. Moisten the edges with water. Fold the wrapper in half to form a half-moon, pinching the edges to seal. Crimp or pleat the edges for a secure seal.
- Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium-high heat.
- Arrange the dumplings in the skillet, flat side down, leaving a small space between each one. Cook for 2 to 3 minutes until the bottoms are golden brown.
- Carefully pour 1/2 cup of water into the skillet (it will steam immediately). Quickly cover the skillet with a tight-fitting lid.
- Reduce heat to medium and steam for 5 to 7 minutes, or until the wrappers are translucent and the filling is cooked through.
- Remove the lid and allow any remaining water to evaporate, letting the bottoms crisp up again for 1 minute.
- Serve immediately with your preferred dipping sauce.
Notes
- For extra flavor, add 1 teaspoon of mushroom seasoning powder to the filling mixture.
- If you do not have tofu, substitute it with finely minced water chestnuts for added crunch.
- To make a simple dipping sauce, mix 3 tablespoons soy sauce, 1 tablespoon rice vinegar, and a few drops of chili oil.
- Prep Time: 30 min
- Cook Time: 15 min
- Category: Appetizer
- Method: Pan-Frying and Steaming
- Cuisine: Asian
Nutrition
- Serving Size: 3 dumplings
- Calories: 180
- Sugar: 2
- Sodium: 350
- Fat: 6
- Saturated Fat: 1
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 2
- Protein: 7
- Cholesterol: 0