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 Chinese grocery store in Cleveland. (Nee How in North Olmsted or any of the grocery stores in Cleveland's Asia Town.)
If you think about it - a dumpling is very similar to certain food from other cultures, like a pierogi or an empanada. Meat or veggies stuffed into dough. I've learned about the common ingredients that are used in Asian cooking from following other food bloggers for years but also even just going out to eat at my favorite Chinese restaurants in Cleveland and seeing what's used in the food I order! So from there, I take what flavors I like and use them in my kitchen. I'm so thankful for Asian cuisine - I seriously cannot get enough of everything dumpling and noodle related.
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.)
If you’d like to use my photos & recipes, please ask or link back to this site. Thank You.