28/09/2026
Crispy on the bottom, tender on top and packed with savoury vegetables 🥟✨
These homemade pan-fried dumplings combine Napa cabbage, shiitake mushrooms and fresh aromatics with the rich umami of Kikkoman Soy Sauce.
Makes 12 dumplings | Serves 6
📝 Ingredients
For the dumpling dough:
• 1½ cups (150g) all-purpose flour
• ½ cup (90ml) hot water
• ⅛ tsp sea salt
For the filling:
• 2 cups (480g) Napa cabbage, shredded
• ⅓ cup (80g) shiitake mushrooms, finely chopped
• ¼ cup (60g) spring onion, finely chopped and divided
• ½ tsp (2g) minced garlic
For the dipping sauce:
• ¼ cup (70ml) Kikkoman Soy Sauce
• 1 tbsp Kikkoman Sesame Oil
• 1 tsp (3g) chopped coriander
• ½ tsp (3g) grated ginger
• ⅛ tsp chilli flakes
To cook and serve:
• Sesame oil, for pan-frying
• Hot water, for steaming
• ½ tsp sesame seeds
• Remaining spring onion
👩🍳 Method
1. Combine the flour and salt in a bowl. Gradually add the hot water, stirring until a dough forms.
2. Knead the dough on a lightly floured surface for 7–10 minutes, or until smooth. Cover and rest at room temperature for 30 minutes.
3. Place the cabbage in a bowl with the remaining salt. Toss and set aside for 10 minutes.
4. Combine the mushrooms, most of the spring onion and the garlic. Squeeze the excess liquid from the cabbage using a clean tea towel, then add it to the vegetables.
5. In a separate bowl, combine the Kikkoman Soy Sauce, Kikkoman Sesame Oil, coriander, ginger and chilli flakes.
6. Divide the dough into 12 balls and roll each one into a round wrapper.
7. Place a heaped teaspoon of filling in the centre of each wrapper. Fold and pinch the edges together to seal.
8. Heat sesame oil in a frying pan over medium heat. Cook the dumplings for 4–5 minutes, or until the bases are lightly browned.
9. Reduce the heat, carefully add hot water and cover. Steam for 7–8 minutes, or until cooked through.
10. Garnish with sesame seeds and the remaining spring onion. Serve hot with the dipping sauce.
