Scale

For the Dumplings:

12–16 store-bought or homemade dumplings (vegetable or pork)

1 tbsp vegetable oil

For the Skillet & Sauce:

1 small head of cabbage, shredded

2 cloves garlic, minced

2 tbsp soy sauce

1 tbsp rice vinegar

1 tsp sesame oil

½ tsp sugar

1 tsp grated ginger (optional)

2 green onions, sliced

Optional garnish: sesame seeds, chili flakes

Cook Dumplings:
Heat vegetable oil in a large skillet over medium-high heat. Add dumplings and cook 2–3 minutes per side until golden brown. Remove and set aside.
Cook Cabbage:
In the same skillet, sauté garlic and ginger for 30 seconds until fragrant. Add shredded cabbage and stir-fry 4–5 minutes until slightly tender but still crisp.
Make Sauce:
In a small bowl, mix soy sauce, rice vinegar, sesame oil, and sugar. Pour over cabbage and stir to combine.
Combine:
Return dumplings to the skillet and toss gently with cabbage and sauce until heated through.
Serve:
Garnish with green onions, sesame seeds, and chili flakes if desired. Serve hot as a main dish or side.

Swap dumplings for gyoza, potstickers, or homemade fillings.

Add sliced mushrooms, bell peppers, or carrots for more color and nutrition.

For extra crispiness, pan-fry dumplings separately and add at the end.

Can make vegetarian or vegan by using plant-based dumplings and omitting sugar if desired.

Perfect for a quick weeknight meal or meal prep — reheat gently in a skillet or microwave.