Thai Lemograss Dumplings Recipe

Prepare cabbage

Thinly slice the cabbage and place in a large bowl. Sprinkle with a pinch of salt, toss, and let sit 10 minutes to draw out water. After 10 minutes, squeeze the cabbage tightly in a clean kitchen towel or between your hands to remove as much liquid as possible. Measure out 3 cups of the drained cabbage for the filling and discard excess liquid.

Combine aromatics

In a medium bowl, combine the finely minced lemongrass, grated ginger, minced garlic, and sliced scallions. Add the yuzu zest and mix to release aromas.

Mix filling

Add the drained cabbage and ground pork (or chosen protein) to the aromatics. Add soy sauce, fish sauce, rice vinegar, toasted sesame oil, granulated sugar, white pepper, and cornstarch. Mix thoroughly with a fork or your hands until the mixture is cohesive and slightly sticky — about 1–2 minutes. Taste a small, cooked piece (pan-fry a teaspoon) and adjust seasoning with additional soy, fish sauce, or yuzu if needed.

Set up assembly station

Arrange wrappers on a clean work surface covered with a slightly damp towel to keep them from drying. Keep a small bowl of water nearby to seal edges.

Fill wrappers

Working quickly to prevent drying, place about 1 teaspoon to 1 tablespoon (depending on wrapper size) of filling in the center of each wrapper. Dip a fingertip in water and moisten the wrapper edge. Fold the wrapper over the filling to form a half-moon and press to seal, removing air pockets. Pleat edges if desired to create a gyoza shape. Repeat until all filling is used — should yield about 30–36 dumplings.

Storage before cooking

If not cooking immediately, place dumplings on a tray lined with parchment, spaced so they do not touch, and refrigerate up to 4 hours or freeze in a single layer for 1 hour before transferring to a freezer bag for longer storage.

Pan-fry & steam

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 1 tablespoon vegetable oil and swirl to coat. Arrange dumplings in a single layer, flat side down, leaving small gaps between them. Fry 2–3 minutes until bottoms are golden brown. Carefully pour 1/4 cup water into the pan and immediately cover with a tight-fitting lid to create steam. Reduce heat to medium and steam 4–5 minutes, or until water has evaporated and dumplings are cooked through. Remove lid and cook 30–60 seconds more to re-crisp bottoms if needed. Transfer to a platter.

Alternative - steam only or boil

For steamed dumplings: place dumplings in a single layer in a bamboo or metal steamer lined with parchment and steam over simmering water for 6–8 minutes. For boiled dumplings: add to gently boiling water and cook 3–4 minutes after they float; remove with a slotted spoon.

In a small bowl combine the ponzu, yuzu juice, and mirin. Taste and adjust: add a touch more yuzu for brightness or a few drops of soy if it needs salt. Stir in optional chili oil for heat and toasted sesame seeds for texture. Garnish with finely sliced scallion. Serve the sauce alongside warm dumplings.

Arrange dumplings on a serving plate, sprinkle a few extra yuzu zest flakes or toasted sesame seeds if desired, and serve immediately with the yuzu-ponzu dipping sauce. Provide small plates or bowls and chopsticks for guests.