Finely chop the cabbage and place it in a bowl. Sprinkle with salt, toss to combine, and let it rest for 10 minutes to release excess moisture. Squeeze out as much liquid as possible.
1 small green cabbage, 1 teaspoon salt
Add the chopped green onions, minced garlic, soy sauce, and sesame oil to the cabbage. Mix until evenly combined.
2 green onions, 2 cloves garlic, 1 tablespoon soy sauce, 1 teaspoon sesame oil
Lay out the dumpling wrappers on a clean surface. Place about 1 tablespoon of filling in the center of each wrapper.
30 dumpling wrappers
Lightly moisten the edges of the wrapper with water, fold over the filling, and pleat to seal. Repeat until all wrappers are filled.
30 dumpling wrappers
Heat the olive oil in a large skillet over medium heat. Arrange the dumplings in a single layer and cook until the bottoms are golden brown.
1 tablespoon olive oil
Add a splash of water to the skillet, cover, and steam the dumplings for 5–7 minutes until cooked through and tender.
1 tablespoon olive oil
Remove the lid and cook for 1–2 minutes more to re-crisp the bottoms if desired. Serve hot with your favorite dipping sauce.
