Ingredients

1 tablespoon sesame oil

1 cup minced onion (about 1 small onion)

1 ½ cups shredded cabbage (about ¼ cabbage)

1 cup shredded carrot (about 1 large carrot)

1 cup finely diced mushrooms

1 tablespoon ginger paste

1 tablespoon minced garlic

2 tablespoons minced green onion

1 teaspoon soy sauce

1 teaspoon rice vinegar

About 20 wonton wrappers (round or square cut into rounds)

3 tablespoons vegetable oil

Instructions

Step 1: Heat the sesame oil in a skillet over medium-high heat. Add the minced onion and cook, stirring frequently, until tender, about 3 minutes.

Step 2: Add the shredded cabbage, shredded carrot, and diced mushrooms to the skillet. Cook until the vegetables are tender and the liquid has evaporated, about 5 to 8 minutes.

Step 3: Stir in the ginger paste and minced garlic, cooking for another minute. Remove the vegetables from the skillet and transfer to a bowl.

Step 4: Add the minced green onion, soy sauce, and rice vinegar to the bowl with the cooked vegetables. Stir well to combine.

Step 5: Prepare a clean workstation with a small bowl of water and your wonton wrappers ready.

Step 6: Take one dumpling wrapper and wet the edges with water. Place about 2 teaspoons of filling in the center.

Step 7: Fold the wrapper in half, pinching the center. Make three pleats on each side of the center and pinch the wrapper closed so one side is smooth and the other pleated.

Step 8: Set the assembled dumplings aside and repeat with the remaining wrappers and filling.

Step 9: Heat vegetable oil in the skillet over medium-high heat. Arrange the dumplings seam side up and fat side down, leaving space between each.

Step 10: Fry the dumplings undisturbed for 2 minutes until the bottoms are golden brown.

Step 11: Carefully pour about ¼ cup water into the pan and cover with a lid. Let the dumplings steam until the water evaporates and the bottoms remain crisp.

Step 12: Remove the cooked dumplings from the pan. Continue cooking the remaining dumplings in batches until all are done.

Tips & Variations

For extra flavor, add finely chopped shiitake mushrooms or a splash of toasted sesame oil to the filling.

Use a food processor to finely chop the vegetables quickly and evenly.

Try steaming the dumplings fully for a softer texture instead of pan-frying and steaming.

Serve with a dipping sauce made from soy sauce, rice vinegar, and a touch of chili oil for a spicy kick.

Storage

Store cooked dumplings in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet over medium heat with a little oil to restore their crispiness, or microwave covered with a damp paper towel for a softer result. Uncooked dumplings can be frozen on a tray, then transferred to a freezer bag for up to 1 month; cook from frozen before serving.

FAQs

Can I use homemade dumpling wrappers?

Yes, homemade wrappers can be used if you prefer. Just make sure they are rolled thin and cut into rounds or squares to match the filling size.

What is the best way to prevent dumplings from sticking?

Make sure to lightly oil the cooking surface before frying and leave enough space between dumplings. Also, wetting the edges of the wrappers with water helps to seal them tightly and reduce sticking.