Savory Savoy-Shiitake Dumplings


6 oz savoy cabbage, finely diced
1 oz bean thread noodles, soaked and cut into 1/2-inch strands
3 tablespoons sesame oil
2 tablespoons light soy sauce
7 re-hydrated shiitake mushrooms, chopped
2 cloves garlic, grated
1 bunch scallions, minced
1 inch knob ginger, grated

round dumpling wrappers

In a large bowl, mix all ingredients together. In a wok or skillet, quickly stirfry the filling until the cabbage is just softened. Allow to cool. Place a teaspoon of filling in the middle of the wrapper Fold the wrapper in half to form a half moon shape, pinching the wrapper tightly together. Make sure no filling is peaking out or they will break while cooking. Steam or boil the dumplings (I like steamed best). Serve hot. Leftovers can be refrigerated and re-steamed the next day if need be.

Excellent with my favorite dipping sauce.

Makes 35-45 dumplings.

My thoughts:

These are some tasty dumplings. The ginger, garlic and green onion add a lot of flavor that is nicely absorbed by the shiitake mushrooms. These are vegetarian (vegan, actually) dumplings but between the noodles, cabbages and the mushrooms they are pretty hardy and can almost sub as a meal.

The half moon shape is the easiest dumpling shape to master but it is still quite attractive. You can get fanicier with the crimpling but when steamed, these dumplings are stars even simply prepared. Half moon or crescent shaped dumplings are traditonal fare at Chinese New Year celebrations. While this filling isn’t stictly traditional, it makes a good addition to the New Year’s table.

Other recipes suitable for Chinese New Year that have been featured on Coconut & Lime include Lion’s Head, Longevity Noodles and garlic chive dumplings.


  1. Those look so good!! I can’t wait to try them!

  2. Now that I’ve successfully made pork dumplings (thanks to Bittman and SteamyKitchen), I would love to try these. Don’t laugh, please. What is savory cabbage?

  3. Carrie: Savoy cabbage is just a variety of cabbage. Most grocery stores sell it. It is green with sort of wrinkly looking leaves.

  4. Oh my goodness – these sound incredibly yummy! I am going to have to give these a try- and soon! Thank you so much for sharing

    Food Photographer for

  5. Anything with a mushroom in it is a winner. These sound really great for a party.

  6. Looks delicious! So many recipes from your site I have yet to try, but this one goes to the top of my “to do” list. 🙂

  7. OMG, I have been reading your blog for a long time now and have drooled over all of your recipes and pictures! I can’t believe you have my blog as “blog of the week”, thanks :)!!!

  8. I love dumplings! These look wonderful and easy to make, can’t wait to try!

  9. Gorgeous photo of those dumplings, they look delicious! Would using fresh mushrooms change the flavour profile and texture? Have you tried it using fresh? The Umami factor would be very high in this recipe, with the combination of the mushrooms and the soy sauce. Very nice!
    – Brittany

  10. Brittany- I haven’t made these with fresh shiitake before but I think it would be fine as long as you cooked them a bit first.

  11. These look delicious! Yumm!