# What You Need:
→ Filling
01 - 3 cups finely shredded green cabbage
02 - 1/2 cup shredded carrot
03 - 2 green onions, thinly sliced
04 - 2 garlic cloves, minced
05 - 1 tablespoon fresh ginger, grated
06 - 1 tablespoon soy sauce
07 - 1 teaspoon toasted sesame oil
08 - 1/2 teaspoon fine salt
09 - 1/4 teaspoon freshly ground black pepper
→ Dumpling Assembly
10 - 24 round dumpling wrappers (store-bought or homemade)
11 - 2 tablespoons neutral vegetable oil, divided
12 - 1/4 cup water (for steaming in the pan)
→ 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 toasted sesame oil
19 - 1/2 teaspoon red pepper flakes (optional)
20 - 1 teaspoon finely chopped green onion, for garnish
# Step-by-Step Directions:
01 - Combine the shredded cabbage, shredded carrot, sliced green onions, minced garlic and grated ginger in a large mixing bowl. Add soy sauce, sesame oil, salt and pepper; toss thoroughly to distribute seasoning. Allow the mixture to rest for 10 minutes so the cabbage softens and the flavors meld, then drain any excess liquid if necessary.
02 - Place roughly 1 tablespoon of filling in the center of a wrapper. Moisten the wrapper edge with a little water, fold into a half-moon and seal by pressing the edges firmly; create small pleats for a tighter seal if desired. Continue until all wrappers are filled.
03 - Warm a large non-stick skillet over medium heat and add 1 tablespoon of vegetable oil, swirling to coat the base evenly.
04 - Arrange about half the dumplings flat-side down in a single layer without overcrowding. Cook undisturbed for 2 to 3 minutes until the bases are golden brown. Carefully pour 2 tablespoons of water into the pan, cover immediately and steam for 3 to 4 minutes until wrappers become translucent and filling is cooked. Remove the lid and continue cooking 1 to 2 minutes to re-crisp the bottoms. Transfer to a plate and repeat with remaining dumplings, adding the remaining tablespoon of oil as needed.
05 - Whisk together soy sauce, rice vinegar, sugar, water, grated ginger, sesame oil and optional red pepper flakes in a small bowl until the sugar dissolves. Finish with chopped green onion.
06 - Arrange the dumplings on a warmed platter and serve immediately with the ginger soy sauce on the side.
