Fermented Cabbage & Kimchi Dumplings - These fermented cabbage dumplings are juicy, savory, and lightly tangy, with crisp-bottomed edges and a tender, chewy wrapper. Kimchi and cabbage cook down into a flavorful filling that tastes bold but balanced, with a clean acidity that keeps each bite from feeling heavy. The texture is the best part: soft centers, caramelized sear marks, and a glossy dipping sauce that clings. It is a cozy weeknight comfort meal that also fits fermented food gut health recipes because the flavors stay bright and satisfying.

Save

Fermented Cabbage & Kimchi Dumplings - This cabbage dumplings recipe works because you manage moisture first, then build structure. Cabbage and kimchi both carry water; if you skip draining, the filling turns loose and steamy, and the dumplings can burst. After testing, I found the most reliable method is to salt the cabbage briefly, squeeze it dry, then mix it with chopped kimchi and aromatics so the filling stays juicy without leaking. The pan-fry + steam technique is the secret to restaurant-style texture: you sear the bottoms to caramelize and develop flavor, then add a small splash of water and cover so steam cooks the wrappers through without drying the centers. That balance creates crisp edges with a tender, chewy bite. For Pinterest search intent, this hits kimchi dumplings easy because the method is straightforward, and it also fits cabbage probiotic dinner vibes through fermented flavor and a gut-health angle, even though cooking reduces live cultures. This aligns with my focus on technique over complexity: simple steps, clear cues, and dependable results. When you cook until the bottoms are deep golden and the wrappers look slightly translucent, you get Asian cabbage dumpling pin-worthy dumplings that taste like they took far more effort than they did.

Dietary Notes

✓ Crisp-Bottom Dumplings
✓ Fermented Flavor Boost
✓ Weeknight Comfort Meal
✓ Freezer-Friendly

♥

Why You'll Love This

Juicy, Balanced Filling: Salt-and-squeeze cabbage prevents watery dumplings while keeping them tender.
Crisp + Tender Texture: Pan-sear then steam creates caramelized bottoms with chewy wrappers.
Big Flavor, Simple Steps: This kimchi dumplings easy method uses clear heat cues and minimal fuss.
Make-Ahead Friendly: Freeze assembled dumplings and cook straight from frozen for fast dinners.

Fermented Cabbage & Kimchi Dumplings

👩‍🍳 Author: Chef Nour

⏰ Prep Time: 35min

❄️ Cool Time: 0

🔥 Cook Time: 15min

🥨 Yield: 4

🍞 Method: Sautéing

🌾 Diet: None

★ ★ ★ ★ ★

Leave a review

restaurant Ingredients

3 cups green cabbage, finely shredded
1 tsp kosher salt
1 cup kimchi, finely chopped
8 oz ground pork (or ground chicken)
3 cloves garlic cloves, minced
1 tsp fresh ginger, grated
1 tbsp soy sauce
1 tsp toasted sesame oil
2 scallions, thinly sliced
1/4 tsp black pepper
30 round dumpling wrappers
1 1/2 tbsp neutral oil
1/3 cup water
2 tbsp rice vinegar (for dipping)
2 tbsp soy sauce (for dipping)

Save

✏️

green cabbage, finely shredded For cabbage dumplings recipe success, shred cabbage thin so it softens quickly and folds into a tender, juicy filling. Salt and squeeze hard to avoid watery dumplings and to keep the texture chewy, not soggy.
kosher salt Salt pulls water from cabbage fast, which is the main fix for leaky dumplings. Use it early, then squeeze; that simple step builds structure and helps you seal wrappers cleanly.
kimchi, finely chopped Chop kimchi very small so it distributes evenly and you get kimchi dumplings easy shaping without chunky tears in the wrapper. Kimchi brings fermented flavor and tangy bite that fits fermented food gut health recipes in a cozy dinner format.
ground pork (or ground chicken) Pork adds fat that keeps the filling juicy and satisfying; lean meat can dry out during steaming. If using chicken, add a teaspoon more sesame oil to keep the bite tender and glossy.
garlic cloves, minced Minced garlic builds savory depth and helps the filling taste bold without extra ingredients. Keep the mince fine so the flavor is integrated and you avoid harsh raw pockets.
fresh ginger, grated Ginger adds warm brightness that cuts richness and keeps fermented cabbage flavors crisp. Grate finely so it melts into the filling and supports a clean, restaurant-style finish.
soy sauce Soy sauce is the salty backbone; add modestly because kimchi already carries salt. Taste the filling before wrapping and adjust carefully to avoid an overly salty dip-and-bite experience.
toasted sesame oil Sesame oil is best as a finishing flavor; too much can dominate the fermented notes. A small amount builds nutty aroma and helps the filling feel richer and more cohesive.
scallions, thinly sliced Scallions add fresh crunch and lift, keeping the dumplings from tasting heavy. Slice thin so they soften slightly during steaming and blend into the juicy filling.
black pepper Pepper adds gentle heat that supports kimchi without overpowering it. If you want more spice, use chili flakes in the dip so the filling stays balanced and easy to cook evenly.
round dumpling wrappers Keep wrappers covered so they do not dry and crack while you work; dry wrappers seal poorly and can burst. A snug seal helps create that Asian cabbage dumpling pin look with neat pleats and clean edges.
neutral oil Neutral oil allows high-heat searing to caramelize the bottoms without burning. Proper sear is what gives you crisp edges and a satisfying bite before the steam phase tenderizes the wrapper.
water Water creates steam that cooks the wrapper and filling through while keeping everything tender and juicy. Add it carefully and cover immediately so the steam stays trapped for even cooking.
rice vinegar (for dipping) Vinegar adds acidity that brightens the savory dumplings and pairs perfectly with fermented cabbage tang. Add more if the dip tastes flat; acidity is the fastest way to build flavor without extra salt.
soy sauce (for dipping) Use soy sauce as the dip base and adjust with vinegar for balance; this keeps the dip sharp, not just salty. A well-balanced dip makes this feel like a cabbage probiotic dinner without heaviness.

list_alt Instructions

1

Step 1: Toss shredded cabbage with salt and rest 10 minutes, then squeeze firmly until noticeably drier - removing moisture prevents watery filling and helps dumplings seal cleanly.
2

Step 2: Mix squeezed cabbage, chopped kimchi, pork, garlic, ginger, scallions, soy sauce, sesame oil, and pepper until sticky and well combined - a cohesive mix guarantees juicy filling that holds together.
3

Step 3: Fill each wrapper with about 1 tablespoon of filling, moisten the edge with water, and pleat to seal tightly - a tight seal prevents bursting during the steam phase.
4

Step 4: Heat neutral oil in a nonstick skillet over medium-high heat, add dumplings in a single layer, and sear 2-3 minutes until bottoms are deep golden - searing caramelizes for crisp, restaurant-style texture.
5

Step 5: Carefully add water, cover immediately, and steam 4-5 minutes until wrappers look slightly translucent and filling is hot - steaming cooks through without drying the centers.
6

Step 6: Uncover and cook 1-2 minutes until water evaporates and bottoms re-crisp - the final dry heat brings back crackly edges and keeps the wrapper tender.
7

Step 7: Stir dipping soy sauce and rice vinegar together and serve alongside dumplings - a bright dip balances the savory, fermented cabbage flavor.

Nutrition Facts

content_copy

Calories 420

Protein 22g

Carbs 45g

Fiber 5g

Sugar 5g

Fat 18g

Sodium 980mg

Potassium N/A

🍽️

Serving Suggestions

Serve dumplings hot with the crisp side facing up so the caramelized bottoms stay crunchy and look dramatic on the plate. Pair with a simple dipping sauce of soy sauce, rice vinegar, and a touch of sesame oil, and add sliced scallions for freshness. For a full meal, serve alongside a quick cucumber salad or sautéed greens to keep the plate bright and balanced. Dumplings taste best immediately after pan-frying, when the wrapper is tender and the bottom is still crackly. If you want extra shine, brush with a few drops of sesame oil right before serving.

How to Store?

Store cooked dumplings in an airtight container in the fridge for up to 3 days; re-crisp in a skillet over medium heat with a tiny bit of oil so the bottoms regain crunch. To freeze, arrange uncooked dumplings on a parchment-lined tray until firm, then transfer to freezer bags for up to 2 months. Cook from frozen by pan-searing, then steaming a few minutes longer until the wrappers are translucent and the filling is hot. Avoid microwaving if you want crisp texture; it tends to soften the wrapper and make the bottoms rubbery.

Other Recipes You'll L❤️ve

If you enjoyed this Fermented Cabbage & Kimchi Dumplings or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate you taking time to read about this recipe, thank you!