Pan-fried Vegetable Dumplings Recipe

Prepare vegetables: finely shred napa and green cabbage, then sprinkle with 1/4 tsp salt and let sit in a bowl for 5–10 minutes to draw out moisture.

Squeeze out liquid from the cabbage in a clean towel or by pressing—measure after squeezing; you should have about 1 to 1 1/4 cups packed wet vegetables. Removing excess moisture prevents soggy filling.

In a large bowl, combine the squeezed cabbage, shredded carrot, chopped garlic chives (or scallions), crumbled pressed tofu, and finely chopped shiitake mushrooms.

Add grated ginger, 1 tablespoon soy sauce, 1 teaspoon sesame oil, 1 teaspoon sake (if using), 1/4 tsp sugar, 1/4 tsp salt, 1/8 tsp ground white pepper, and 1 teaspoon cornstarch to the vegetable mixture.

Mix thoroughly until well combined and the cornstarch has evenly coated the filling. Taste a small amount (briefly pan-fry a pea-sized portion if desired) and adjust seasoning with a little more soy sauce or salt if needed. Keep filling covered in the refrigerator while you prepare wrappers.

Set out 6 gyoza wrappers on a clean surface. Place about 1 to 1 1/2 teaspoons of filling in the center of each wrapper — enough to form a small mound without overfilling.

Dip your finger in the bowl of water and moisten the edge of each wrapper. Fold the wrapper in half over the filling to form a semicircle, pressing once at the top to seal.

Starting from one end, make 3 small pleats on one side of the wrapper while pressing each pleat to the opposite edge so the dumpling holds a slightly flattened crescent shape. Ensure there are no gaps; press edges firmly to seal. Repeat for all 6 wrappers.

Heat a nonstick or cast-iron skillet over medium-high heat. Add 1 tablespoon vegetable oil and 1 teaspoon neutral oil (or use 1 tablespoon total if preferred) and swirl to coat the pan.

Place the dumplings flat-side down in the pan, spacing them so they don't touch. Fry for 1.5–2 minutes until the bottoms are golden brown.

Carefully add 1/4 cup (60 ml) water to the pan — it will sizzle. Immediately cover the pan with a tight-fitting lid to steam the dumplings. Reduce heat to medium-low and steam for 4–5 minutes, until the wrappers are translucent and cooked through and most of the water has evaporated.

Remove the lid and continue cooking 30–60 seconds to re-crisp the bottoms. Use a spatula to loosen and transfer dumplings to a serving plate. If bits stick, gently run a small amount of oil under the dumplings to release them.

In a small bowl combine 2 tsp soy sauce, 2 tsp rice vinegar, 1/4 tsp sesame oil, and 1/2 tsp chili oil (optional). Stir and taste; adjust to preference. Sprinkle a few toasted sesame seeds if using.

Serve 6 pan-fried vegetable dumplings hot with the dipping sauce on the side. Garnish optionally with extra chopped chives or a wedge of lemon for brightness.