# What You'll Need:
→ Filling
01 - 3 cups finely shredded green cabbage
02 - 1/2 cup shredded carrot
03 - 2 green onions, thinly sliced
04 - 2 cloves garlic, minced
05 - 1 tablespoon fresh ginger, grated
06 - 1 tablespoon soy sauce
07 - 1 teaspoon sesame oil
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon freshly ground black pepper
→ Dumpling assembly
10 - 24 round dumpling wrappers (store-bought or homemade)
11 - 2 tablespoons vegetable oil, divided (for frying)
12 - 1/4 cup water, divided (for steaming during pan-frying)
→ Ginger soy dipping sauce
13 - 3 tablespoons soy sauce
14 - 1 tablespoon rice vinegar
15 - 1 teaspoon granulated sugar
16 - 1 tablespoon water
17 - 1 teaspoon fresh ginger, finely grated
18 - 1 teaspoon sesame oil
19 - 1/2 teaspoon red chili flakes (optional)
20 - 1 teaspoon finely chopped green onion (for garnish)
# How To Make It:
01 - Combine shredded cabbage, shredded carrot, sliced green onions, minced garlic and grated ginger in a large mixing bowl. Add soy sauce, sesame oil, salt and black pepper; toss thoroughly to distribute seasonings. Let the mixture rest for 10 minutes to allow the cabbage to soften and flavors to meld, then drain any excess liquid if necessary.
02 - Place one round wrapper on a clean work surface. Spoon about 1 tablespoon of filling into the center of the wrapper. Moisten the wrapper edge with water, fold in half to form a half-moon and press to seal, pleating the edge if desired to ensure a tight seal. Repeat until all wrappers are filled.
03 - Warm 1 tablespoon of vegetable oil in a large non-stick skillet over medium heat until shimmering.
04 - Arrange half of the dumplings flat-side down in the hot skillet without overcrowding. Cook 2 to 3 minutes until the bottoms are golden brown. Pour 2 tablespoons of water into the pan, immediately cover with a lid and steam for 3 to 4 minutes until wrappers become translucent and filling is heated through. Remove the lid and cook an additional 1 to 2 minutes to re-crisp the bottoms. Transfer cooked dumplings to a serving plate.
05 - Add the remaining 1 tablespoon of vegetable oil to the skillet, repeat the pan-fry and steam sequence with the remaining dumplings following the same timing to achieve golden, crisp bottoms and fully cooked filling.
06 - Whisk together soy sauce, rice vinegar, sugar, water, grated ginger and sesame oil in a small bowl until sugar dissolves. Stir in chili flakes if using and top with chopped green onion just before serving.
07 - Arrange the crispy dumplings on a platter and serve immediately with the ginger soy sauce on the side. Garnish with additional sliced green onion if desired.
