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Mushroom Cabbage Dumplings

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These mushroom cabbage dumplings are savory, tender, and packed with umami-rich vegetables. Perfect steamed, pan-fried, or boiled, they make a versatile appetizer or light meal.

Ingredients

  • 20 dumpling or gyoza wrappers (small, about 3.5 inches in diameters)
  • 1 tablespoon vegetable or grapeseed oil
  • 9 ounces button mushrooms or mixed mushrooms, finely chopped
  • 4 ounces green cabbage, finely chopped
  • 1/2 tablespoon sesame oil
  • 1 tablespoon nutritional yeast
  • 3 garlic cloves, minced
  • 3 scallions, finely chopped
  • 1 large whisked egg or 1 tablespoon ground flaxseed mixed with 2 1/2 tablespoons water
  • Salt and pepper

Instructions

  1. Mix all the filling ingredients in a bowl and set aside.
  2. Transfer the filling to a skillet with the vegetable oil and cook over medium-high heat for 7–10 minutes until the mushrooms and cabbage are tender. Return to the bowl and let cool to room temperature.
  3. Place a dumpling wrapper in your palm and add about 1 tablespoon of filling to the center.
  4. Wet the edges of the wrapper with water using your finger.
  5. Fold and seal the dumpling by pinching one side into pleats while keeping the other side flat, forming a fan shape.
  6. Place finished dumplings on a plate and repeat with remaining wrappers.
  7. To steam: Line a steamer basket and place dumplings in a single layer with space between them.
  8. Bring 2 inches of water to a boil, place the steamer over it, cover, and steam for 7–8 minutes.
  9. To pan-fry: Heat 1 tablespoon oil in a skillet, add dumplings without overcrowding, then add 3 tablespoons water and cover. Cook 6–7 minutes until water evaporates, then let bottoms crisp until golden.
  10. To boil: Bring a pot of water to a boil, add dumplings in batches, and cook for 3–4 minutes until done.
  11. Serve hot with dipping sauce.

Notes

  • Use flaxseed mixture instead of egg for a vegan version.
  • Finely chop vegetables for better texture and easier folding.
  • Do not overcrowd dumplings while cooking to prevent sticking.
  • Serve with soy sauce, chili oil, or vinegar-based dipping sauce.
  • Leftover dumplings can be refrigerated for up to 2 days or frozen before cooking.

Nutrition

Find it online: https://yumfamilyrecipes.com/mushroom-cabbage-dumplings/