Pan-Fried Cabbage Dumplings

If you’ve ever craved something that feels special yet completely doable on a busy day, these pan-fried cabbage dumplings are exactly what your kitchen needs right now.

They are the perfect comfort-meets-impressive dish—ideal as a cozy weeknight dinner, a shareable appetizer, or a crowd-pleasing snack when guests drop by.

The special magic lies in how simple ingredients transform into something deeply satisfying: humble cabbage becomes juicy and flavorful, wrapped in tender dumpling skins and finished with a crisp, golden base.

The emotional payoff is instant—less dinner stress, more joy at the table, and that quiet pride that comes from making something truly delicious from scratch.

Take your first bite and you’ll notice the contrast immediately. The bottom is shatteringly crisp, while the top stays soft and tender.

Inside, the filling is savory and lightly sweet from the cabbage, balanced with gentle garlic warmth and a subtle umami depth.

You’ll taste clean vegetable freshness paired with rich, toasty notes from pan-frying, and the dipping sauce brings it all together with salty, tangy brightness.

Cabbage and green onions quietly steal the show here, proving that simple, well-treated ingredients can be unforgettable.

These dumplings are easier than they look and come together faster than you’d expect. Serve them straight from the pan with a simple dipping sauce, or swap in extra vegetables if you like.

By the end, you’ll have a go-to dumpling recipe that feels restaurant-worthy but lives comfortably in your regular rotation—dinner solved, cravings satisfied, and confidence fully intact.

Pan-Fried Cabbage Dumplings Recipe

Ingredients

For The Dumpling Filling

2 cups finely shredded green cabbage
1 teaspoon salt
2 tablespoons finely chopped green onions
1 tablespoon minced garlic
1 teaspoon freshly grated ginger
1 tablespoon soy sauce
1 teaspoon sesame oil
½ teaspoon ground white pepper
1 tablespoon neutral cooking oil

For Assembling

24 round dumpling wrappers
½ cup water, for sealing

For Pan-Frying

2 tablespoons neutral cooking oil
¼ cup water, for steaming

For The Dipping Sauce

3 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 teaspoon finely sliced green onions
½ teaspoon chili oil or finely sliced fresh chili

Instructions

Place the shredded cabbage in a large bowl and sprinkle with the salt. Toss well and let it rest for 10 minutes to draw out excess moisture. Squeeze the cabbage firmly with your hands to remove as much liquid as possible, then transfer it to a clean bowl.
Add the green onions, garlic, ginger, soy sauce, sesame oil, white pepper, and 1 tablespoon cooking oil to the cabbage. Mix thoroughly until the filling is evenly combined and lightly glossy.
Lay a dumpling wrapper flat on your work surface. Place about 1 tablespoon of filling in the center. Lightly dip your finger in water and moisten the edge of the wrapper.

Fold the wrapper in half over the filling, pressing out any air. Pleat the edges as you seal, or simply press firmly to close. Repeat with the remaining wrappers and filling, keeping finished dumplings covered with a damp cloth.
Heat 1 tablespoon of oil in a wide nonstick or well-seasoned pan over medium heat. Arrange the dumplings in a single layer, flat-side down, leaving a little space between each.
Cook for 2–3 minutes until the bottoms are deeply golden and crisp. Carefully pour in ¼ cup water and immediately cover the pan with a lid. Reduce the heat to medium-low and steam for 4–5 minutes, until the wrappers are tender and the filling is cooked through.

Remove the lid and let any remaining water evaporate. Drizzle in the remaining 1 tablespoon oil and cook uncovered for another 1–2 minutes to re-crisp the bottoms.
Transfer the dumplings to a serving plate, crispy-side up.

Can I Make Pan-Fried Cabbage Dumplings Ahead Of Time?

Yes, you can prepare pan-fried cabbage dumplings ahead of time, and this is a great way to save yourself stress on busy days. The key is to separate the prep steps so nothing gets soggy. You can do this in two easy stages:

Filling prep: you can mix the cabbage filling up to 24 hours in advance and store it in an airtight container in the refrigerator. This actually helps the flavors blend better.

Dumpling shaping: you can fill and shape the dumplings a few hours ahead, lay them in a single layer on a tray, cover them lightly, and keep them chilled until cooking time.

When you are ready to eat, cook them fresh in the pan so you still get that crispy bottom and soft top.

Why Are My Pan-Fried Cabbage Dumplings Soggy Instead Of Crispy?

Soggy dumplings usually mean there is too much moisture, but this is very easy to fix once you know why it happens. Cabbage holds a lot of water, and if you do not remove it properly, that water escapes while cooking. Here are the most common causes:

Undrained cabbage: if you skip salting and squeezing the cabbage, extra water stays inside and steams the dumplings too much.
Too much water in the pan: adding more water than needed during steaming can make the wrappers wet instead of tender.
Low heat at the end: if you do not let the water fully evaporate and re-crisp the base, the dumplings stay soft.

Always squeeze the cabbage very well and finish cooking uncovered so the bottoms turn golden and crisp.

Can I Freeze Pan-Fried Cabbage Dumplings?

Yes, pan-fried cabbage dumplings freeze very well, especially before cooking. Freezing them the right way means you can enjoy fresh-tasting dumplings anytime. Follow this simple process:

Before cooking: arrange uncooked dumplings in a single layer on a tray and freeze until solid, then transfer to a freezer-safe bag or container.

Shelf life: frozen uncooked dumplings keep their quality for up to 2 months.
Cooking from frozen: you do not need to thaw them; place them straight into the pan, add a little extra water, and cook slightly longer.

Freezing after cooking is possible, but the texture is best when frozen raw.

How Do I Store Leftover Pan-Fried Cabbage Dumplings?

If you have leftovers, storing them properly helps keep the flavor and texture as good as possible. While they are best fresh, leftovers can still be enjoyable. Use these storage tips:

Refrigerator: place cooled dumplings in an airtight container and store for up to 3 days.
Layering: if stacking, place parchment paper between layers so they do not stick.

Avoid moisture: let dumplings cool completely before storing to prevent condensation.

When reheating, a pan works better than a microwave for keeping some crispness.

What Is The Best Way To Reheat Pan-Fried Cabbage Dumplings?

Reheating the right way helps you avoid rubbery wrappers and soggy bottoms. The goal is to warm the filling while bringing back some crisp texture. Here are your best options:

Pan reheating: heat a small amount of oil in a pan, add dumplings, cover briefly, then uncover to crisp the bottom.
Oven reheating: place dumplings on a baking tray and warm at low heat until heated through.
Microwave: use only if needed, and cover with a damp paper towel to avoid drying, knowing the dumplings will be soft.

Pan reheating gives you the closest result to freshly cooked dumplings.

Can I Add Other Vegetables To Pan-Fried Cabbage Dumplings?

Yes, you can easily customize these dumplings while keeping the same overall texture and result. Just make sure any added vegetables are finely chopped and low in moisture. Good additions include:

Mushrooms: add umami flavor and meat-like texture.
Carrots: bring mild sweetness and color.
Green onions: boost freshness without extra moisture.

Always squeeze or cook down watery vegetables before mixing them into the filling.

What Type Of Wrapper Works Best For Pan-Fried Cabbage Dumplings?

Standard round dumpling wrappers are the easiest and most reliable choice for pan-frying. They seal well, cook evenly, and create the classic crispy-bottom texture. Keep these tips in mind:

Thickness: medium-thin wrappers balance softness and structure.
Freshness: fresh or well-sealed wrappers prevent cracking.
Handling: keep unused wrappers covered with a damp cloth so they do not dry out.

Avoid very thick wrappers, as they can overpower the delicate cabbage filling.

Why Do My Dumplings Open While Cooking?

Dumplings opening in the pan is frustrating, but it usually happens for one simple reason: poor sealing. Steam builds inside, and weak seams give way. Common fixes include:

Proper sealing: press edges firmly and remove air before closing.
Water application: lightly moisten the edges so they stick well.

Do not overfill: too much filling makes sealing difficult and causes bursting.

Taking an extra second to seal properly makes a big difference.

Are Pan-Fried Cabbage Dumplings A Good Light Meal Or Snack?

Yes, pan-fried cabbage dumplings work beautifully as a light meal, snack, or appetizer. They are filling without feeling heavy because cabbage is the main ingredient. They are especially great when:

Paired with a simple dipping sauce: this adds flavor without extra heaviness.
Served with soup or salad: this turns them into a balanced meal.
Portion controlled: you can easily adjust how many you cook at once.

They are satisfying, comforting, and easy to fit into many eating styles.

hinamunawar

Pan-Fried Cabbage Dumplings

Crispy-bottom, tender pan-fried dumplings filled with juicy cabbage, garlic, and ginger, perfect for an easy homemade meal or appetizer.

Print Recipe Pin Recipe

Prep Time 25

Cook Time 10

Total Time 35

Servings: 4

Course: Appetizer, Snack

Cuisine: American

Calories: 230

Ingredients Method

Ingredients

For The Dumpling Filling

2 cups finely shredded green cabbage
1 teaspoon salt
2 tablespoons finely chopped green onions
1 tablespoon minced garlic
1 teaspoon freshly grated ginger
1 tablespoon soy sauce
1 teaspoon sesame oil
½ teaspoon ground white pepper
1 tablespoon neutral cooking oil

For Assembling

24 round dumpling wrappers
½ cup water for sealing

For Pan-Frying

2 tablespoons neutral cooking oil
¼ cup water for steaming

For The Dipping Sauce

3 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 teaspoon finely sliced green onions
½ teaspoon chili oil or finely sliced fresh chili

Method

Place the shredded cabbage in a large bowl and sprinkle with the salt. Toss well and let it rest for 10 minutes to draw out excess moisture. Squeeze the cabbage firmly with your hands to remove as much liquid as possible, then transfer it to a clean bowl.
Add the green onions, garlic, ginger, soy sauce, sesame oil, white pepper, and 1 tablespoon cooking oil to the cabbage. Mix thoroughly until the filling is evenly combined and lightly glossy.

Lay a dumpling wrapper flat on your work surface. Place about 1 tablespoon of filling in the center. Lightly dip your finger in water and moisten the edge of the wrapper.
Fold the wrapper in half over the filling, pressing out any air. Pleat the edges as you seal, or simply press firmly to close. Repeat with the remaining wrappers and filling, keeping finished dumplings covered with a damp cloth.
Heat 1 tablespoon of oil in a wide nonstick or well-seasoned pan over medium heat. Arrange the dumplings in a single layer, flat-side down, leaving a little space between each.

Cook for 2–3 minutes until the bottoms are deeply golden and crisp. Carefully pour in ¼ cup water and immediately cover the pan with a lid. Reduce the heat to medium-low and steam for 4–5 minutes, until the wrappers are tender and the filling is cooked through.
Remove the lid and let any remaining water evaporate. Drizzle in the remaining 1 tablespoon oil and cook uncovered for another 1–2 minutes to re-crisp the bottoms.
Transfer the dumplings to a serving plate, crispy-side up.