Fact: adding cabbage to dumplings makes the filling a whole lot softer. It's less like a dry meatball inside of there and more like a juicy piece of meatloaf. I always get questions about what kind of dumpling wrappers I use and since I'm too lazy to make homemade dumpling dough, I buy gyoza wrappers from a local Asian grocery store in Cleveland.
Ps - if you prefer a slippery dumpling texture instead of the pan fried crisp, you can boil them for about 8 minutes (they should float when they are done.)
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