# Components:
→ Filling
01 - 3 cups finely shredded green cabbage
02 - 1/2 cup shredded carrot
03 - 2 green onions, finely sliced
04 - 2 cloves garlic, minced
05 - 1 tbsp fresh ginger, grated
06 - 1 tbsp soy sauce
07 - 1 tsp sesame oil
08 - 1/2 tsp salt
09 - 1/4 tsp black pepper
→ Dumpling Assembly
10 - 24 round dumpling wrappers (store-bought or homemade)
11 - 2 tbsp vegetable oil (for frying)
12 - 1/4 cup water (for steaming during pan-frying)
→ Ginger Soy Dipping Sauce
13 - 3 tbsp soy sauce
14 - 1 tbsp rice vinegar
15 - 1 tsp sugar
16 - 1 tbsp water
17 - 1 tsp fresh ginger, finely grated
18 - 1 tsp sesame oil
19 - 1/2 tsp chili flakes (optional)
20 - 1 tsp finely chopped green onion (for garnish)
# Directions:
01 - In a mixing bowl, combine cabbage, carrot, green onions, garlic, and ginger. Add soy sauce, sesame oil, salt, and black pepper. Mix well. Let sit for 10 minutes to allow flavors to meld and cabbage to soften.
02 - Place about 1 tablespoon of filling in the center of each dumpling wrapper. Moisten the edge of the wrapper with water, fold in half to create a half-moon shape, and pinch the edges to seal well. Pleat the edge if desired.
03 - Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium heat. Arrange half of the dumplings flat-side down in the pan without crowding.
04 - Cook for 2-3 minutes until the bottoms are golden brown. Add 2 tablespoons water to the pan, cover immediately, and steam for 3-4 minutes. Remove the lid and cook for 1-2 minutes more until the bottoms are crisp again. Repeat with remaining dumplings and oil.
05 - For the dipping sauce, whisk together soy sauce, rice vinegar, sugar, water, ginger, sesame oil, and chili flakes. Top with green onions.
06 - Serve the crispy dumplings hot with the dipping sauce on the side.
