Ingredients
Scale
- 1/2 head green cabbage (about 3 cups finely shredded)
- 1 pound lean ground beef
- 1/4 cup finely chopped green onions, plus more for garnish
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon sesame oil
- 1/2 teaspoon white pepper
- 1/4 teaspoon salt (adjust to taste)
- 1 package (about 50-60) round dumpling wrappers
- 2 tablespoons vegetable oil (for cooking)
- 1/2 cup water (for steaming)
- Dipping Sauce:
- 1/4 cup soy sauce (or tamari)
- 2 tablespoons rice vinegar
- 1 teaspoon sugar
- 1/2 teaspoon chili garlic sauce (optional)
Instructions
- Prepare the filling: In a large bowl, combine the finely shredded cabbage, ground beef, green onions, minced garlic, grated ginger, soy sauce, sesame oil, white pepper, and salt. Mix thoroughly with your hands until all ingredients are well combined.
- Assemble the dumplings: Take one dumpling wrapper and place about 1 teaspoon of filling in the center. Lightly moisten the edges of the wrapper with water using your finger. Fold the wrapper in half to create a half-moon shape, then pinch the edges together to seal, creating small pleats along the sealed edge for a classic dumpling look. Repeat with the remaining filling and wrappers.
- Cook the dumplings: Heat 1 tablespoon of vegetable oil in a large non-stick skillet or wok over medium-high heat. Once hot, arrange a single layer of dumplings in the skillet, ensuring they don't touch. Cook for 2-3 minutes until the bottoms are golden brown and crispy.
- Steam the dumplings: Carefully pour 1/2 cup of water into the skillet. Immediately cover with a lid and reduce heat to medium-low. Let the dumplings steam for 5-7 minutes, or until the water has evaporated and the wrappers are translucent and tender. Remove the lid and cook for another minute to ensure the bottoms are crispy again, if needed.
- Repeat: Remove cooked dumplings to a serving platter. Wipe out the skillet and repeat the cooking process with the remaining dumplings, adding more vegetable oil as needed.
- Prepare dipping sauce: While dumplings are cooking, whisk together soy sauce, rice vinegar, sugar, and chili garlic sauce (if using) in a small bowl. Serve the hot dumplings immediately with the zesty dipping sauce and a sprinkle of fresh green onions.
Notes
For perfectly sealed dumplings, avoid overfilling. If you have extra filling, it’s delicious stir-fried or added to an omelet. Uncooked dumplings can be frozen on a parchment-lined tray until solid, then transferred to a freezer bag for up to 2 months. Cook from frozen, adding a couple of extra minutes to the steaming time.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Searing & Steaming
- Cuisine: East Asian
Nutrition
- Serving Size: 4 dumplings
- Calories: 400
- Sugar: 6g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg