If you love cozy, savory, crispy-bottom dumplings with a spicy chili oil finish, these Cabbage Dumplings With Chili Oil are the perfect recipe to make at home. They are filled with tender cabbage, garlic, ginger, green onions, soy sauce, sesame oil, and optional mushrooms or tofu, then pan-fried until golden and served with a bold chili oil drizzle.
These dumplings are comforting, flavorful, and perfect for dinner, snacks, appetizers, or a cozy weekend cooking project. The cabbage filling is juicy and savory, while the chili oil adds heat, aroma, and that addictive restaurant-style flavor.
At Honey Drizzle Diaries, we love recipes that feel trendy, beautiful, and easy to enjoy at home. These cabbage dumplings are budget-friendly, satisfying, and perfect when you want something that tastes better than takeout.
Why You’ll Love These Cabbage Dumplings
These dumplings are crispy, juicy, spicy, and full of flavor. They are also easy to customize depending on what you have in your kitchen.
You’ll love this recipe because it is:
- Crispy on the bottom
- Juicy and savory inside
- Perfect with chili oil
- Great as a snack or dinner
- Easy to make vegetarian
- Freezer-friendly
- Better than takeout
The filling is simple, but the flavor is deep because of garlic, ginger, soy sauce, sesame oil, and chili oil.
Ingredients You’ll Need
For the Dumplings
- 30 dumpling wrappers
- 3 cups finely shredded cabbage
- 1 teaspoon salt
- 2 green onions, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1/2 cup mushrooms, finely chopped, optional
- 1/2 cup firm tofu or ground chicken, optional
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar
- 1/2 teaspoon black pepper
- 1 teaspoon cornstarch
For Cooking
- 1 tablespoon neutral oil
- 1/3 cup water
For Serving
- 2 tablespoons chili oil
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar
- Sesame seeds
- Green onions
How to Make Cabbage Dumplings With Chili Oil
Step 1: Salt the Cabbage
Place shredded cabbage in a bowl and sprinkle with salt. Let it sit for 10 minutes.
This helps remove extra water so the dumplings do not become soggy.
Step 2: Squeeze the Cabbage
Use your hands or a clean kitchen towel to squeeze out as much liquid as possible from the cabbage.
This step is very important for a good dumpling filling.
Step 3: Make the Filling
Add the squeezed cabbage to a bowl with green onions, garlic, ginger, mushrooms, tofu or ground chicken if using, soy sauce, sesame oil, rice vinegar, black pepper, and cornstarch.
Mix until everything is well combined.
Step 4: Fill the Dumplings
Place one dumpling wrapper on a clean surface. Add about 1 teaspoon of filling in the center.
Do not overfill, or the dumplings may tear.
Step 5: Seal the Dumplings
Dip your finger in water and wet the edges of the wrapper. Fold the wrapper in half and press the edges together.
You can make simple half-moon dumplings or pleat the edges for a prettier look.
Step 6: Pan-Fry the Dumplings
Heat oil in a nonstick pan over medium heat. Place dumplings flat-side down in the pan.
Cook for 2 to 3 minutes until the bottoms are golden.
Step 7: Steam the Dumplings
Add water to the pan and cover immediately with a lid.
Steam for 6 to 8 minutes until the wrappers are tender and the filling is cooked.
Step 8: Crisp Again
Remove the lid and let the remaining water evaporate.
Cook for another 1 to 2 minutes until the bottoms become crispy again.
Step 9: Make the Chili Oil Sauce
In a small bowl, mix chili oil, soy sauce, rice vinegar, sesame seeds, and chopped green onions.
Step 10: Serve
Place the dumplings on a plate and drizzle with chili oil sauce.
Serve warm and enjoy immediately.
Tips for the Best Dumplings
Squeeze the cabbage very well so the filling is not watery.
Do not overfill the wrappers.
Use a nonstick pan for easy pan-frying.
Let the bottoms get golden before adding water.
Serve immediately for the best crispy texture.
Easy Variations
Vegetarian Cabbage Dumplings
Use cabbage, mushrooms, tofu, garlic, ginger, and green onions.
Chicken Cabbage Dumplings
Add ground chicken to the cabbage filling for extra protein.
Pork Cabbage Dumplings
Use ground pork for a classic juicy dumpling filling.
Spicy Cabbage Dumplings
Add chili flakes or chili crisp into the filling.
Mushroom Cabbage Dumplings
Add finely chopped shiitake or button mushrooms for deep umami flavor.
What to Serve With Cabbage Dumplings
These dumplings are delicious with soy sauce, chili oil, chili crisp, cucumber salad, miso soup, fried rice, garlic noodles, edamame, or a fresh cabbage slaw.
For a cozy dinner, serve them with hot tea or a refreshing iced matcha.
Make-Ahead Tips
You can prepare the filling ahead of time and store it in the refrigerator for 1 day.
You can also assemble the dumplings and freeze them before cooking. Place them on a tray in one layer, freeze until firm, then transfer to a freezer bag.
Cook frozen dumplings straight from the freezer. Add a few extra minutes to the steaming time.
Storage Tips
Store cooked dumplings in an airtight container in the refrigerator for up to 3 days.
Reheat in a pan with a little oil to make the bottoms crispy again.
Avoid microwaving if possible because the wrappers can become soft.
Final Thoughts
These Cabbage Dumplings With Chili Oil are crispy, juicy, savory, and perfect for anyone who loves flavorful homemade snacks. The cabbage filling is simple but delicious, and the chili oil sauce makes every bite bold and addictive.
They are perfect for dinner, appetizers, party snacks, weekend cooking, or cozy takeout-style nights at home. Save this recipe for the next time you want dumplings that feel trendy, comforting, and easy to make.
Quick Recipe Card
Cabbage Dumplings With Chili Oil
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 30 dumplings
Ingredients
- 30 dumpling wrappers
- 3 cups shredded cabbage
- 1 teaspoon salt
- 2 green onions, chopped
- 3 garlic cloves, minced
- 1 tablespoon grated ginger
- 1/2 cup chopped mushrooms, optional
- 1/2 cup tofu or ground chicken, optional
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar
- 1/2 teaspoon black pepper
- 1 teaspoon cornstarch
- 1 tablespoon neutral oil
- 1/3 cup water
- Chili oil for serving
Instructions
- Salt cabbage and let it sit for 10 minutes.
- Squeeze out extra liquid.
- Mix cabbage with green onion, garlic, ginger, soy sauce, sesame oil, vinegar, pepper, cornstarch, and optional tofu, mushrooms, or chicken.
- Add filling to dumpling wrappers.
- Wet the edges and seal.
- Pan-fry dumplings in oil until golden on the bottom.
- Add water and cover to steam.
- Remove lid and crisp the bottoms again.
- Mix chili oil with soy sauce and vinegar.
- Drizzle over dumplings and serve warm.