Step 1

In a large mixing bowl, mix the 1 lb. chopped cabbage with 1 tablespoon kosher salt and let sit for a few minutes. Add chopped scallions, shiitake mushrooms 2 beaten eggs, minced ginger, soy sauce, sesame oil, and dissolved cornstarch, mix thoroughly.

Step 2

Cook mixture on medium-high in a large pan. Cook 8-10 minutes or until cooked through. If there's a lot of the mixture for the pan, you may need to cook it in batches. Cooking the mixture will make the filling dryer and easier to make into dumplings.

Step 3

Set up a working area to make the dumplings. You can fold them in a variety of ways, the easiest being in half and making a triangle. The shape we made in the pictures is just a wonton wrapper with a scant teaspoon of filling and folded into a triangle, dipping your fingertips in water and putting along edges to help seal the dumplings. This easy to handle as finger food as an appetizer or with chopsticks (or a fork!). (Search our other dumpling recipes for more shapes!)

Step 4

Pan Frying: Using a large skillet, heat 2 tablespoons (or more if needed) of regular olive oil over medium-high heat. Fry the dumplings (this recipe makes many, 70-80 dumplings, so you will have to do them in batches) for up to 3 minutes, turning them as they brown. Be careful not to burn them, they cook fast. How you turn them will also depend on the shape you make them. Make sure you give space between the dumplings so they don't stick together. You can test for doneness by slicing a thick one, it should be uniform in color and NOT pink at all. It should take about 4-5 mins total, turning halfway to cook them.

Step 5

Steaming: Use a steamer insert in a pot with an inch or so of water or a pot for steaming dumplings, bring water to a boil, and place dumplings in for 10-15 minutes. The time will really depend on the size you make the dumplings. I found that these cook rather fast and if you leave them too long, they can stick to the steaming insert! Make sure there's enough water in the pot and also that it's not over-filled. Make sure you give space between the dumplings so they don't stick together. Serve when hot, garnished with chopped scallions.

Step 6

Use your favorite chicken soup base, a drizzle of low-sodium soy sauce, and a few drops of sesame oil. Then toss a handful of freshly chopped scallions. It's very easy!

Step 7

(We like Reduced Sodium Better than Bouillon Chicken Base, this is ALWAYS in our refrigerator!)