Tasty Corned Beef and Cabbage Dumplings

I never thought I’d be making dumplings from scratch until a friend served them at a dinner party and let slip that they’re actually easier than they look. Sure, there’s a little folding involved, but the dough comes together in minutes and the filling is just a matter of mixing everything in a bowl.

These dumplings are my mash-up of two comfort food favorites—classic corned beef and cabbage meets Chinese potstickers. Instead of the usual Sunday dinner plate, everything gets tucked into a dumpling wrapper and pan-fried until crispy on the bottom. The corned beef gives you that salty, familiar flavor while the ginger and sesame oil add something a little different. It’s the kind of recipe that sounds fancy but really isn’t, which is exactly my speed.

What Kind of Corned Beef Should I Use?

For these dumplings, you’ll want to use leftover cooked corned beef rather than raw, which makes this a great recipe for using up St. Patrick’s Day leftovers. You can use either store-bought deli corned beef or homemade – both work well as long as you chop it finely so it mixes easily with the other filling ingredients. If you’re buying corned beef specifically for this recipe, grab it from the deli counter and ask them to slice it thick so you can dice it yourself, which gives you better control over the texture. Avoid using canned corned beef for this recipe, as it tends to be too soft and won’t give you the right bite in your dumplings.

Options for Substitutions

These dumplings are pretty forgiving when it comes to swaps, so here are some options if you need to make changes:

• Corned beef: If you don’t have corned beef, try using leftover brisket, pastrami, or even ground pork mixed with a pinch of curing salt for that signature flavor. Ground beef works too, though you’ll lose some of that traditional corned beef taste.
• Cabbage: Napa cabbage is ideal for dumplings, but regular green cabbage works fine. Just chop it finely and squeeze out extra moisture after salting. Bok choy is another good option if you have it on hand.
• Rice wine: Dry sherry or even a splash of white wine can stand in for rice wine. In a pinch, use an extra teaspoon of rice vinegar mixed with a tiny bit of sugar.
• Brown rice vinegar: Regular rice vinegar, white wine vinegar, or even apple cider vinegar will work for the dipping sauce. Just start with a bit less since some vinegars are stronger than others.
• Flour: All-purpose flour is essential for the dumpling dough – don’t substitute this one, as other flours won’t give you the right texture and elasticity needed for proper dumpling wrappers.
• Sesame oil: While sesame oil adds great flavor, you can use vegetable or peanut oil if needed. The taste will be milder, but the dumplings will still turn out well.

Watch Out for These Mistakes While Cooking

The biggest mistake when making dumplings is overfilling them, which causes the wrappers to burst during cooking – stick to about a tablespoon of filling per dumpling and leave enough room around the edges to seal properly.

Another common error is not squeezing enough water out of the salted cabbage, which can make your filling watery and prevent the dumplings from crisping up nicely in the pan.

When pan-frying, resist the urge to move the dumplings around before they’ve developed a golden crust, as this can cause them to stick and tear – let them sit undisturbed for 3-4 minutes before adding the water.

Finally, make sure your pan is hot enough before adding the dumplings and use enough oil to coat the bottom, otherwise you’ll end up with pale, steamed dumplings instead of crispy-bottomed potstickers.

What to Serve With Corned Beef and Cabbage Dumplings?

These dumplings are pretty filling on their own, but I love serving them with a simple cucumber salad dressed with rice vinegar and a touch of sesame oil to cut through the richness. A bowl of miso soup or hot and sour soup on the side makes for a nice starter that keeps the Asian-inspired theme going. If you want something more substantial, try pairing them with some stir-fried bok choy or steamed edamame sprinkled with sea salt. For drinks, a cold beer or hot green tea works perfectly to balance out the savory flavors of the corned beef filling.

Storage Instructions

Store: Keep your leftover dumplings in an airtight container in the fridge for up to 3 days. I like to place a piece of parchment paper between layers so they don’t stick together. They’re great to grab for a quick lunch or snack throughout the week.

Freeze: These dumplings are perfect for freezing! Arrange uncooked dumplings on a parchment-lined baking sheet and freeze until solid, then transfer to a freezer bag for up to 3 months. You can cook them straight from frozen – just add a couple extra minutes to the cooking time.

Reheat: For already cooked dumplings, steam them for about 3-4 minutes until warmed through, or pan-fry them in a bit of oil to crisp up the bottoms again. The microwave works in a pinch, but they might get a little chewy.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1350
• Protein: 40-50 g
• Fat: 30-36 g
• Carbohydrates: 200-215 g

Ingredients

For the dough:

• 2 1/4 cups flour (I always use King Arthur all-purpose flour for better elasticity)
• 2 1/2 tsp salt
• 1/2 cup boiling water
• 1/2 cup cold water

For the filling:

• 6 oz cabbage (finely shredded into 1/8-inch strips)
• 1/2 tsp salt
• 1/2 tsp ginger
• 1/8 cup parsley
• 1/3 lb corned beef (diced into very small 1/4-inch cubes)
• 1/8 tsp white pepper
• 1 tbsp soy sauce
• 1/2 tbsp rice wine
• 1 tsp sesame oil (I prefer Kadoya brand for its deep toasted aroma)
• 1 tsp garlic powder
• 1 tbsp cornstarch
• 1/2 cup water

For the sauce:

• 2 tbsp sesame oil
• 1/2 cup scallions
• 1/4 cup rice vinegar (I use Marukan seasoned rice vinegar)
• 1/4 cup soy sauce

Step 1: Make the Dumpling Dough

• 2 1/4 cups flour
• 2 1/2 tsp salt
• 1/2 cup boiling water
• 1/2 cup cold water

Combine flour and salt in a large bowl.

Pour the boiling water over the flour mixture and stir with a fork until it begins to come together, then add cold water gradually until you have a shaggy dough.

Knead the dough for 8-10 minutes on a lightly floured surface until smooth and elastic—this develops the gluten for tender, chewy wrappers.

Cover with a damp cloth and let rest for 20 minutes while you prepare the filling.

I always use King Arthur all-purpose flour because it gives the dough better elasticity and texture.

Step 2: Prepare the Dumpling Filling

• 6 oz cabbage, finely shredded
• 1/2 tsp salt
• 1/3 lb corned beef
• 1/2 tsp ginger
• 1/8 cup parsley
• 1/8 tsp white pepper
• 1 tbsp soy sauce
• 1/2 tbsp rice wine
• 1 tsp sesame oil
• 1 tsp garlic powder

Toss the shredded cabbage with 1/2 tsp salt and let it sit for 10 minutes to soften and release moisture.

While the cabbage rests, finely dice the corned beef into 1/4-inch cubes and pulse together with ginger, parsley, white pepper, soy sauce, rice wine, and sesame oil in a food processor until well combined but still textured.

After 10 minutes, squeeze the cabbage firmly to remove excess water, then fold it into the meat mixture along with garlic powder.

The salting and squeezing step removes excess moisture that would make the dumplings soggy during cooking.

Step 3: Roll and Fill the Dumplings

• dough from Step 1
• filling from Step 2
• 1 tbsp cornstarch
• 1/2 cup water

Divide the rested dough into 16-20 equal pieces and roll each into a 3-inch round wrapper with a rolling pin, making the edges slightly thinner than the center.

Whisk together cornstarch and water to create a slurry for sealing.

Place about 1 tablespoon of filling from Step 2 in the center of each wrapper, wet the edges with the cornstarch slurry, fold in half to create a half-moon, and press firmly to seal—make sure there are no air pockets.

Step 4: Pan-Fry the Dumplings

• sealed dumplings from Step 3
• 2 tbsp sesame oil
• 1/2 cup water

Heat 2 tablespoons sesame oil in a large skillet over medium-high heat until shimmering.

Arrange the dumplings flat-side down in the pan in a single layer (work in batches if needed) and cook undisturbed for 3-4 minutes until the bottoms are golden brown and crispy.

Pour 1/2 cup water around the dumplings (not directly on top), immediately cover the pan with a lid, and reduce heat to medium.

Steam for 6-8 minutes until the water is absorbed and the wrappers are tender.

I prefer Kadoya brand sesame oil for its deep toasted aroma that adds complexity to the crispy bottoms.

Step 5: Make the Dipping Sauce and Serve

• 2 tbsp sesame oil
• 1/2 cup scallions
• 1/4 cup rice vinegar
• 1/4 cup soy sauce

While the dumplings steam, whisk together sesame oil, sliced scallions, rice vinegar, and soy sauce in a small bowl to create a bright, tangy dipping sauce.

Once the dumplings are cooked and the pan is dry, transfer them to a serving plate and serve immediately with the dipping sauce on the side.

I use Marukan seasoned rice vinegar because it has the perfect balance of sweet and tangy without requiring extra sugar.

Tasty Corned Beef and Cabbage Dumplings

Delicious Tasty Corned Beef and Cabbage Dumplings recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Servings 30 dumplings

Calories 1275 kcal

Ingredients

  

For the dough::

• 2 1/4 cups flour (I always use King Arthur all-purpose flour for better elasticity)
• 2 1/2 tsp salt
• 1/2 cup boiling water
• 1/2 cup cold water

For the filling::

• 6 oz cabbage (finely shredded into 1/8-inch strips)
• 1/2 tsp salt
• 1/2 tsp ginger
• 1/8 cup parsley
• 1/3 lb corned beef (diced into very small 1/4-inch cubes)
• 1/8 tsp white pepper
• 1 tbsp soy sauce
• 1/2 tbsp rice wine
• 1 tsp sesame oil (I prefer Kadoya brand for its deep toasted aroma)
• 1 tsp garlic powder
• 1 tbsp cornstarch
• 1/2 cup water

For the sauce::

• 2 tbsp sesame oil
• 1/2 cup scallions
• 1/4 cup rice vinegar (I use Marukan seasoned rice vinegar)
• 1/4 cup soy sauce

Instructions

 

• Combine flour and salt in a large bowl. Pour the boiling water over the flour mixture and stir with a fork until it begins to come together, then add cold water gradually until you have a shaggy dough. Knead the dough for 8-10 minutes on a lightly floured surface until smooth and elastic—this develops the gluten for tender, chewy wrappers. Cover with a damp cloth and let rest for 20 minutes while you prepare the filling. I always use King Arthur all-purpose flour because it gives the dough better elasticity and texture.
• Toss the shredded cabbage with 1/2 tsp salt and let it sit for 10 minutes to soften and release moisture. While the cabbage rests, finely dice the corned beef into 1/4-inch cubes and pulse together with ginger, parsley, white pepper, soy sauce, rice wine, and sesame oil in a food processor until well combined but still textured. After 10 minutes, squeeze the cabbage firmly to remove excess water, then fold it into the meat mixture along with garlic powder. The salting and squeezing step removes excess moisture that would make the dumplings soggy during cooking.
• Divide the rested dough into 16-20 equal pieces and roll each into a 3-inch round wrapper with a rolling pin, making the edges slightly thinner than the center. Whisk together cornstarch and water to create a slurry for sealing. Place about 1 tablespoon of filling from Step 2 in the center of each wrapper, wet the edges with the cornstarch slurry, fold in half to create a half-moon, and press firmly to seal—make sure there are no air pockets.
• Heat 2 tablespoons sesame oil in a large skillet over medium-high heat until shimmering. Arrange the dumplings flat-side down in the pan in a single layer (work in batches if needed) and cook undisturbed for 3-4 minutes until the bottoms are golden brown and crispy. Pour 1/2 cup water around the dumplings (not directly on top), immediately cover the pan with a lid, and reduce heat to medium. Steam for 6-8 minutes until the water is absorbed and the wrappers are tender. I prefer Kadoya brand sesame oil for its deep toasted aroma that adds complexity to the crispy bottoms.
• While the dumplings steam, whisk together sesame oil, sliced scallions, rice vinegar, and soy sauce in a small bowl to create a bright, tangy dipping sauce. Once the dumplings are cooked and the pan is dry, transfer them to a serving plate and serve immediately with the dipping sauce on the side. I use Marukan seasoned rice vinegar because it has the perfect balance of sweet and tangy without requiring extra sugar.