If you’re looking for a fresh twist on dumplings that’s light, flavorful, and perfect for impressing without fuss, this Rice Paper Dumplings with Cabbage, Shiitake & Ginger Recipe is a total winner. I’ve made these a bunch of times when craving something veggie-packed but still satisfying. The combination of crunchy cabbage, earthy shiitake mushrooms, and zingy ginger wrapped in delicate rice paper feels both gourmet and everyday-friendly.

These dumplings are fantastic when you want a snack or appetizer that doesn’t weigh you down, plus they come together quickly once you have the filling prepped. What really makes this Rice Paper Dumplings with Cabbage, Shiitake & Ginger Recipe stand out is how the textures and flavors marry — crisp cabbage, luscious sesame oil, and that subtle heat from fresh ginger. Trust me, they’ll become a part of your kitchen rotation faster than you think!

Ingredients You’ll Need

These ingredients are simple but shine because each one brings a unique texture or flavor that complements the others. When you shop for this Rice Paper Dumplings with Cabbage, Shiitake & Ginger Recipe, try to find fresh shiitake mushrooms and good quality rice paper rounds — they really make a difference!

Coleslaw mix (cabbage and carrots): Finely shredded for just the right crunch and freshness.
Fresh shiitake mushrooms: Dice these small to spread that rich umami flavor throughout.
Ginger: Fresh and grated, giving a nice spicy warmth that brightens the filling.
Garlic: About two medium cloves, grated for that mellow, aromatic base.
Bulb scallions: Diced, adding sharpness and color.
Avocado oil: Divided for sautéing and a touch of richness without overpowering.
Coarse sea salt: A little pinch plus ¼ tsp to season perfectly.
Coconut aminos or low sodium soy sauce: I usually use coconut aminos for a subtle sweetness and lower sodium.
Toasted sesame oil: Only a couple teaspoons, but it elevates the whole filling with nutty depth.
Rice paper rounds (22cm / 8.67 inch): The wrapper that creates that delicate, chewy dumpling experience.
Dipping sauce ingredients: Coconut aminos or soy sauce, rice vinegar, toasted sesame oil, optional sriracha for heat, and toasted sesame seeds for crunch.

Variations

I love making this recipe my own each time depending on what’s in the fridge or my mood. Feel free to get creative — it’s all about enjoying the process and your perfect dumpling bite.

Add protein: Sometimes I cook up some minced chicken or tofu and mix it in. It makes the dumplings heartier without losing that fresh veggie vibe.
Swap veggies: If you want a seasonal spin, shredded kale or napa cabbage works beautifully too.
Spice it up: A teeny bit of chili flakes in the filling amps up the heat perfectly for spice lovers.
Gluten-free soy alternatives: Coconut aminos are my go-to, but tamari is a solid swap if available.
Baking instead of sautéing: For a lighter version, steam the filling veggies and skip the oil altogether — it’s less rich but delicious.

How to Make Rice Paper Dumplings with Cabbage, Shiitake & Ginger Recipe

Step 1: Prepare and Sauté the Filling

Start by finely shredding the coleslaw mix if it isn’t already prepped. Then dice your shiitake mushrooms into small bits — this helps them cook quickly and blend well with the other veggies. Heat 2 tablespoons of avocado oil in a large skillet over medium heat. Toss in the grated ginger, garlic, and scallions first, and let them soften and become fragrant, around 1 to 2 minutes. Add the mushrooms and sauté until tender, about 4 minutes, then add the cabbage and carrots along with the coarse sea salt. Stir everything often to make sure it cooks evenly but still keeps a bit of crunch; you don’t want the cabbage to get soggy. Finish by stirring in the coconut aminos and toasted sesame oil, then take the filling off the heat and let it cool slightly before wrapping.

Step 2: Soften Rice Paper and Fill Dumplings

Have a large shallow dish or bowl of warm water ready. Dip one rice paper round for about 10 seconds until it’s pliable but still slightly firm — it’ll become easier to handle. Lay it flat on a clean surface. Spoon about two tablespoons of the filling in the center of the rice paper. Now, fold the bottom edge up over the filling, then fold the sides in, like an envelope, and roll it up gently but tightly until sealed. Be patient here; it takes a couple tries to get the perfect fold without tearing each paper.

Step 3: Lightly Pan-Fry for Texture

Heat the remaining 2 tablespoons of avocado oil in a non-stick skillet over medium heat. Add the dumplings seam-side down and cook until golden and crisp, about 2 to 3 minutes per side. Flip carefully to brown each side evenly. This little pan-fry adds a satisfying outer bite that pairs beautifully with the tender filling inside and keeps the dumplings from getting too soft or soggy.

How to Serve Rice Paper Dumplings with Cabbage, Shiitake & Ginger Recipe

Rice Paper Dumplings with Cabbage, Shiitake & Ginger Recipe - Recipe Image

Garnishes

I like to sprinkle these dumplings with toasted sesame seeds for extra crunch and a final flavor boost. Fresh chopped scallions or a drizzle of extra toasted sesame oil on top can also brighten up the final presentation. If you’re feeling adventurous, a little cilantro make a nice fresh contrast too.

Side Dishes

Pair these dumplings with a simple Asian-inspired salad or steamed jasmine rice to round out the meal. I often serve them alongside pickled cucumbers or a light miso soup for a cozy combo that feels well balanced and satisfying.

Creative Ways to Present

When I’ve had friends over, I like to serve the dumplings on a platter lined with banana leaves or fresh lettuce for a natural, beautiful presentation. You could also arrange them in a bamboo steamer basket for a traditional touch, which always impresses and keeps them warm longer.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store the dumplings separated in an airtight container in the fridge. I find placing a piece of parchment paper between layers helps keep them from sticking together — something I learned the hard way! They’ll keep well for about 2 days.

Freezing

For freezing, I recommend assembling the dumplings but skipping the pan-fry step. Freeze them flat on a baking sheet first, then transfer to a freezer bag. When you’re ready to eat, reheat in a skillet, or steam straight from frozen for best texture. This method has saved me during busy weeks!

Reheating

To reheat, I like to gently pan-fry the dumplings again to crisp up the outside and warm the filling, avoiding the microwave which tends to make the wrappers rubbery. A quick 2 minutes per side in a lightly oiled skillet does the trick beautifully.

FAQs

Can I make Rice Paper Dumplings with Cabbage, Shiitake & Ginger Recipe vegan?

Absolutely! This recipe is naturally vegan as it focuses on fresh veggies and plant-based seasonings. Just make sure to use coconut aminos or a vegan soy sauce and avoid any animal products during cooking.
What if I can’t find fresh shiitake mushrooms?

You can substitute with cremini or button mushrooms, finely diced. They won’t have the exact earthiness but still provide a nice meaty texture.
How do I prevent rice paper from tearing when wrapping?

Make sure you soak the rice paper just until pliable, not too soft or it becomes fragile. Also, work on a flat, damp surface and gently fold without overstuffing the filling.
Can these dumplings be steamed instead of pan-fried?

Yes! Steaming is a great alternative for a lighter option. The wrappers will be softer, though you’ll lose the crispy texture from pan-frying.
What dipping sauce pairs best with this recipe?

The recipe’s suggested dipping sauce with coconut aminos, rice vinegar, sesame oil, and optional sriracha balances savory, tangy, and spicy notes perfectly. Feel free to adjust the heat level to your liking!

Final Thoughts

This Rice Paper Dumplings with Cabbage, Shiitake & Ginger Recipe is one of those dishes I keep coming back to because it’s easy, adaptable, and delivers great flavor every time. Whether you’re cooking for a crowd or just treating yourself, these dumplings bring something special to the table that’s both comforting and fresh. Give them a try—you’ll love the satisfying crunch and fragrant filling that makes this recipe a new favorite in my kitchen, and soon, I bet, in yours too.