# What You'll Need:
→ 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 tablespoon fresh ginger, grated
06 - 1 tablespoon soy sauce
07 - 1 teaspoon sesame oil
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
→ Dumpling assembly
10 - 24 round dumpling wrappers (store-bought or homemade)
11 - 2 tablespoons vegetable oil, divided (for pan-frying)
12 - 1/4 cup water (for steaming during pan-frying)
13 - Water for sealing edges
→ Ginger soy dipping sauce
14 - 3 tablespoons soy sauce
15 - 1 tablespoon rice vinegar
16 - 1 teaspoon sugar
17 - 1 tablespoon water
18 - 1 teaspoon fresh ginger, finely grated
19 - 1 teaspoon sesame oil
20 - 1/2 teaspoon chili flakes (optional)
21 - 1 teaspoon finely chopped green onion (for garnish)
# How to Make It:
01 - In a large mixing bowl combine shredded cabbage, carrot, sliced green onions, minced garlic and grated ginger. Stir in soy sauce, sesame oil, salt and black pepper until evenly distributed. Let the mixture rest for 10 minutes to allow the cabbage to soften and the flavors to meld.
02 - Place one wrapper on a clean surface. Spoon approximately 1 tablespoon of the filling into the center. Moisten the wrapper edge with a little water, fold in half to form a half-moon and press the edges to seal; pleat the edge if desired to ensure a tight seal. Repeat until all wrappers are filled.
03 - Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium heat. Arrange half of the dumplings flat-side down without crowding. Cook 2 to 3 minutes until the bottoms are golden brown.
04 - Carefully add 2 tablespoons water to the pan, cover immediately and reduce heat slightly to steam for 3 to 4 minutes. Remove the lid and continue cooking 1 to 2 minutes until the bottoms are crisp again. Transfer cooked dumplings to a plate and repeat the pan-fry and steam sequence with remaining dumplings, adding the remaining tablespoon of oil as needed.
05 - Whisk together soy sauce, rice vinegar, sugar, 1 tablespoon water, grated ginger, sesame oil and chili flakes in a small bowl until the sugar dissolves. Scatter the chopped green onion on top as a garnish.
06 - Serve the dumplings hot, arranged on a platter with the ginger soy sauce on the side. Offer additional garnishes or accompaniments as desired.
