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Cabbage Dumplings – A Comforting, Plant-Based Favorite

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Savory cabbage dumplings with garlic, soy sauce, and sesame oil wrapped in tender dough. Pan-fried, steamed, or boiled — they’re perfect for appetizers or light meals.

Ingredients

Scale

  • 4 cups finely shredded cabbage

  • 2–3 green onions, chopped

  • 2 garlic cloves, minced

  • 1 tsp fresh grated ginger

  • 1 tbsp soy sauce

  • 1 tsp sesame oil

  • 1 tbsp neutral oil (for cooking)

  • 25–30 dumpling wrappers

  • Optional: ½ cup diced mushrooms or shredded carrots

  • Small bowl of water (for sealing)

Instructions

  • Salt shredded cabbage and let sit 10 minutes. Squeeze out moisture.

  • Sauté garlic, ginger, green onions, and cabbage in oil for 6–8 minutes. Add soy sauce and sesame oil. Let cool.

  • Place 1 tsp filling in each wrapper. Wet edges and seal. Crimp if desired.

  • Cook dumplings by pan-frying, steaming, or boiling (see methods above).

  • Serve hot with dipping sauce.

Notes

  • Freeze uncooked dumplings in a single layer, then store in bags.

  • For a low-carb version, use cabbage leaves as wrappers.

  • Dipping sauce: soy sauce, rice vinegar, sesame oil, and chili flakes.

Find it online: https://nosweatrecipes.com/cabbage-dumplings-a-comforting-plant-based-favorite/