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Steamed Vegetable Dumplings with Cabbage Filling

Name: Steamed Vegetable Dumplings with Cabbage Filling
Prep time: 5 min
Cook time: 2 min
Total time: 7 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 1 Napa cabbage (or regular cabbage); 1 Carrot; 4 Eggs; 1 Glass noodles (bean thread); 2 Oyster sauce; 1 White pepper; 4 Light soy sauce; 2 Sesame oil; a pinch Sugar; 2-3 Scallions; 3-4 Ginger slices; 3 Vegetable oil (for aromatic oil); 2 Salt; 800 High-gluten flour (or all-purpose flour)

Other★★ Intermediate7min

Prep 5m ·
Cook 2m ·
2 Servings

IngredientsWhat you'll need for Steamed Vegetable Dumplings with Cabbage Filling

	Ingredient	Amount	Notes
	Napa cabbage (or regular cabbage)	1
	Carrot	1
	Eggs	4
	Glass noodles (bean thread)	1
	Oyster sauce	2
	White pepper	1
	Light soy sauce	4
	Sesame oil	2
	Sugar	a pinch
	Scallions	2-3
	Ginger slices	3-4
	Vegetable oil (for aromatic oil)	3
	Salt	2
	High-gluten flour (or all-purpose flour)	800

A delicious Steamed Vegetable Dumplings with Cabbage Filling recipe.

Cooking StepsHow to cook Steamed Vegetable Dumplings with Cabbage Filling step by step

Step 1 Detail

Prep the vegetables: Shred the cabbage and carrot. Toss with 2 tablespoons of salt, let sit for 10 minutes to draw out moisture, then squeeze dry.
Step 2 Detail

Cook the glass noodles: Boil until tender, then chop into small pieces.
Step 3 Detail

Scramble the eggs: Add eggs to a cold pan with oil, stir constantly over medium heat until finely crumbled. Let cool.
Step 4 Detail

Mix the filling: Combine the squeezed vegetables, chopped glass noodles, and cooled egg crumbles. Add 2 tbsp oyster sauce, 1 tbsp white pepper, 4 tbsp light soy sauce, 2 tbsp sesame oil, and a pinch of sugar. Mix well.
Step 5 Detail

Make aromatic oil (the secret step): In a small saucepan, add vegetable oil with sliced scallions and ginger. Fry over low heat until golden and fragrant. Strain out the solids, then pour the hot oil directly over the filling and toss quickly — this unlocks the aroma.
Step 6 Detail

Make the dough (scalded dough method — keeps wrappers soft even when cool): Place 800g flour in a bowl. Pour in 80-90°C (175-195°F) water gradually, stirring constantly, until the flour forms shaggy clumps with no dry flour.
Step 7 Detail

Knead and rest: Once the dough is cool enough to handle, knead into a rough ball. Cover and rest 15 minutes. Knead again for 3-5 minutes, rest another 15 minutes. Repeat this 2-3 times, then rest for 1 hour. The dough will become very smooth and elastic.
Step 8 Detail

Shape the dumplings: Roll the rested dough into a long rope, divide into small portions, and roll each into a wrapper — thicker in the center, thinner at the edges. Fill generously and pleat into large dumplings.
Step 9 Detail

Steam: Bring water to a boil, place dumplings in the steamer, and steam on high heat for 12 minutes. Turn off the heat and let sit for 3 minutes before opening the lid (this prevents collapse).