About This Recipe

Crispy cabbage dumplings are the viral food trend that Pinterest named the #1 rising recipe of 2026, with saves spiking +110% year-over-year. And once you make them, you'll immediately understand why. Pan-fried potsticker-style dumplings with a shatteringly crispy golden bottom, steamed to cook the filling through, then uncovered to crisp once more. The cabbage filling is fragrant with ginger and sesame — simple ingredients that taste like they came from your favorite dim sum spot.

Nutrition estimates based on USDA FoodData Central. Values are per serving and may vary.

Why You'll Love It

  • The #1 trending food on Pinterest in 2026 — +110% saves in searches
  • Golden crispy bottoms with juicy, flavorful filling — incredible contrast
  • Freeze them raw for instant weeknight dumplings anytime
  • Genuinely impressive to serve — looks complex, surprisingly manageable

Crispy Cabbage Dumplings (Pan-Fried Potstickers)

Crispy Cabbage Dumplings (Pan-Fried Potstickers)
25 min
Prep
15 min
Cook
40 min
Total
4
Servings
⭐ 4.8
Rating
285
Calories

Ingredients

  • 30 round dumpling wrappers
  • 3 cups green cabbage, finely shredded
  • 200g (7oz) ground pork or mushrooms (for vegan)
  • 2 green onions, minced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tsp rice vinegar
  • Dipping sauce: 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp chili oil, 1 tsp sesame oil

Instructions

  1. 1Prep the cabbage Shred cabbage very finely and toss with 1/2 tsp salt. Let sit 10 minutes then squeeze out excess water with your hands. ...
  2. 2Make the filling Combine squeezed cabbage, ground pork (or mushrooms), green onion, garlic, ginger, soy sauce, sesame oil, and rice vineg...
  3. 3Fold the dumplings Place 1 tsp filling in the center of each wrapper. Dip finger in water, wet half the edge, fold in half and pinch shut. ...
  4. 4Pan-fry the bottoms Heat 2 tbsp oil in a non-stick pan over medium-high. Place dumplings flat-side down. Cook 3 minutes without moving until...
  5. 5Steam to finish Add 1/3 cup water to the pan (it will spit — be careful). Cover immediately and steam 5–6 minutes until water evaporates...
  6. 6Uncover and crisp Remove lid, let any remaining water evaporate, and cook 1 more minute to re-crisp the bottoms. Serve immediately with di...

Ingredients

30 round dumpling wrappers 3 cups green cabbage, finely shredded 200g (7oz) ground pork or mushrooms (for vegan) 2 green onions, minced 3 cloves garlic, minced 1 tbsp fresh ginger, grated 2 tbsp soy sauce 1 tbsp sesame oil 1 tsp rice vinegar Dipping sauce: 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp chili oil, 1 tsp sesame oil

Step-by-Step Instructions

  1. 1

    Prep the cabbage

    Shred cabbage very finely and toss with 1/2 tsp salt. Let sit 10 minutes then squeeze out excess water with your hands. Removing moisture is critical for non-soggy dumplings.

  2. 2

    Make the filling

    Combine squeezed cabbage, ground pork (or mushrooms), green onion, garlic, ginger, soy sauce, sesame oil, and rice vinegar. Mix well.

  3. 3

    Fold the dumplings

    Place 1 tsp filling in the center of each wrapper. Dip finger in water, wet half the edge, fold in half and pinch shut. For pleats, make 5–6 small folds along the sealed edge.

  4. 4

    Pan-fry the bottoms

    Heat 2 tbsp oil in a non-stick pan over medium-high. Place dumplings flat-side down. Cook 3 minutes without moving until the bottoms are golden and crispy.

  5. 5

    Steam to finish

    Add 1/3 cup water to the pan (it will spit — be careful). Cover immediately and steam 5–6 minutes until water evaporates and wrappers are cooked through.

  6. 6

    Uncover and crisp

    Remove lid, let any remaining water evaporate, and cook 1 more minute to re-crisp the bottoms. Serve immediately with dipping sauce.

Pro Tips

🏆 Chef Tips
  • Squeezing all moisture from the cabbage is the most important step — soggy filling = burst dumplings.
  • Don't move the dumplings during the first 3 minutes — let the crust form undisturbed.
  • Work quickly when adding water in the steam step — have the lid ready before you pour.
  • Freeze uncooked dumplings on a tray then bag them — cook from frozen, add 2 extra minutes steam time.

Frequently Asked Questions

Yes — assemble and freeze on a baking sheet, then transfer to a bag. Cook from frozen without thawing, adding 2–3 minutes to the steam time.
Classic: 3 tbsp soy sauce + 1 tbsp rice vinegar + 1 tsp chili oil + sesame oil. Add a tiny bit of garlic or ginger for extra flavor.
Absolutely — round gyoza wrappers from the refrigerated section work perfectly. Round wonton wrappers also work but are slightly thinner.
Use a non-stick pan and enough oil. Don't move them until the crust has formed. If they stick, add 1 extra tbsp oil around the edges.

Nutrition Per Serving

285
Calories
14g
Protein
35g
Carbs
9g
Fat
3g
Fiber
3g
Sugar
680mg
Sodium
2g
Sat. Fat