Cabbage & Spring Onion Dumplings with Kimchi Dip
This is a good one to make when you have a bit of time — simple ingredients, but a nice rhythm to it once you get going.
Cabbage and spring onion dumplings, finished with a sharp, tangy kimchi dipping sauce. A small shift away from the usual, but still built on the same core ingredient.
Prep time: 15 minutes
Cooking time: 3-4 minutes
Serves: 4
Ingredients
- 300g white cabbage, very finely chopped
- 3 spring onions, finely sliced
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp grated ginger
- 1 tbsp neutral oil
- 20 Dumpling wrappers
- Kimchi Dipping Sauce:
- 4 tbsp Folláin Kimchi Relish
- 1 tbsp soy sauce
- 1 tsp rice vinegar or lime juice
- 1 tsp sesame oil
Method
- Toss cabbage with a pinch of salt and leave 10 minutes. Squeeze out as much liquid as possible.
- Mix cabbage with spring onions, soy, sesame oil, ginger and neutral oil.
- Spoon filling into wrappers and seal firmly.
- Heat a pan with oil, fry dumplings flat-side down until golden.
- Add a splash of water, cover, and steam for 3–4 minutes. Remove lid and crisp again briefly.
- Mix all dip ingredients and serve alongside.
Ingredients
- 300g white cabbage, very finely chopped
- 3 spring onions, finely sliced
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp grated ginger
- 1 tbsp neutral oil
- 20 Dumpling wrappers
- Kimchi Dipping Sauce:
- 4 tbsp Folláin Kimchi Relish
- 1 tbsp soy sauce
- 1 tsp rice vinegar or lime juice
- 1 tsp sesame oil
Method
- Toss cabbage with a pinch of salt and leave 10 minutes. Squeeze out as much liquid as possible.
- Mix cabbage with spring onions, soy, sesame oil, ginger and neutral oil.
- Spoon filling into wrappers and seal firmly.
- Heat a pan with oil, fry dumplings flat-side down until golden.
- Add a splash of water, cover, and steam for 3–4 minutes. Remove lid and crisp again briefly.
- Mix all dip ingredients and serve alongside.
