Ingredients
- 2 cups cabbage, finely shredded
- 1 cup cooked noodles (e.g., thin egg noodles or ramen)
- 2 cloves garlic, minced
- 1 tsp ginger, minced (fresh or ground)
- 2 green onions, chopped
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 1 egg, beaten (for binding and sealing)
- Salt and black pepper to taste
- 1 tbsp vegetable oil (for frying)
- 12–16 wonton wrappers or gyoza skins
- Optional: sesame seeds, chili flakes for garnish
Instructions
- Heat a bit of oil in a skillet and sauté cabbage with garlic and ginger until softened.
- Add cooked noodles, green onions, soy sauce, sesame oil, salt, and pepper. Stir and let cool slightly.
- Place spoonfuls of filling on wrappers. Brush edges with beaten egg, fold, and pinch to seal tightly.
- Heat vegetable oil in a non-stick pan over medium heat. Place buns seam-side down and cook for 3–4 minutes until golden.
- Add 2 tbsp water, cover, and steam for 4–5 minutes until wrappers are tender and filling is hot. Uncover and crisp for another minute.
- Transfer to a plate and garnish with sesame seeds or chili flakes. Serve warm with soy sauce or chili-garlic dip.
Notes
- Use tamari or coconut aminos for gluten-free variation.
- Add ground meat or tofu for protein boost.
- Mix in shredded carrots or mushrooms for more flavor.
- Add rice vinegar or lime juice for brightness.
- Bake instead of fry at 400°F (200°C) for 15–20 minutes, flipping halfway.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Pan-Frying
- Cuisine: Asian Fusion
- Diet: Vegetarian
Nutrition
- Serving Size: 3–4 buns
- Calories: 220
- Sugar: 3g
- Sodium: 480mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 35mg
