📖 Instructions

1. First, let's prep the cabbage. Finely shred the cabbage using a knife or mandoline. Sprinkle with 1 teaspoon of salt and let it sit in a large bowl for about 15 minutes. The salt helps to draw out excess moisture. Then, squeeze out as much liquid as you can by hand. This step is super important to prevent soggy dumplings!
2. Now, let’s make the flavorful beef filling. In a large mixing bowl, combine the ground beef, drained cabbage, minced garlic, grated ginger, soy sauce, sesame oil, rice vinegar, red pepper flakes (adjust to your spice preference—I like it hot!), and chopped green onions. Use a wooden spoon or your hands to thoroughly mix all the ingredients until well combined. You want everything evenly distributed for a consistent flavor in each dumpling. Honestly, I could eat this mixture straight from the bowl, it smells amazing already.
3. Time to wrap the dumplings! Place a small spoonful (about 1-2 tablespoons) of the beef and cabbage filling in the center of a dumpling wrapper. Moisten the edges of the wrapper with a little water—this acts like glue to seal the dumpling. Fold the wrapper in half to form a half-moon shape. Press the edges firmly to seal, making sure there are no air pockets. You can create pleats along one edge for a fancier look, but a simple seal works just as well. Repeat until all the filling is used. I find that doing it assembly line style, like one of those TV shows. Makes it go way quicker!
4. Cooking time! There are several ways to cook these dumplings, but I prefer steaming or pan-frying. For steaming, fill a large pot with about an inch of water and bring it to a boil. Place a steamer basket in the pot, making sure the water doesn't touch the bottom of the basket. Arrange the dumplings in the steamer basket, leaving a little space between them. Cover and steam for about 10-12 minutes, or until the filling is cooked through and the wrappers are translucent. To pan-fry, heat a tablespoon of oil in a wok or large skillet over medium heat. Place the dumplings in the skillet, flat-side down, and cook for about 2-3 minutes, or until the bottoms are golden brown. Add about 1/2 cup of water to the skillet, cover, and steam for about 5-7 minutes, or until the water has evaporated and the dumplings are cooked through. Be careful when adding water to the hot skillet—it will splatter!
5. Serve immediately: Transfer the cooked dumplings to a serving plate. Garnish with extra green onions and a sprinkle of sesame seeds, if desired. Serve with your favorite dipping sauce. Soy sauce mixed with a little rice vinegar and sesame oil is my go-to. Enjoy the fruits of your labor!