This dumpling recipe is incredibly easy and versatile—you can use it for cabbage rolls, steamed or fried dumplings, Korean meat patties, meatballs, and more! For Lunar New Year 2025, I made Korean meat patties (Wanja Jeon) using my go-to dumpling filling. Traditionally, these patties include firm tofu, but to keep things simple, I skipped it. I also used some of the filling to make napa cabbage rolls, which are a great low-carb option. I hope you give this recipe a try—if you do, let me know how you liked it!
Easy Dumpling Recipe
Recipe by
Servings
many servings
Prep time
10 min
Cooking time
—
Calories
–
This versatile dumpling filling recipe is my go-to to make dumplings, cabbage rolls, meatballs, etc.
Ingredients
- 2lb ground meat (I used 1lb pork and 1lb beef)
- 1 egg
- 5 green onions diced
- 1 cup shitake mushrooms diced
- 1 tbsp garlic minced
- 1 tsp corn starch
- 1 tsp sea salt
- 1 tsp pepper (white or black)
- 1 tbsp oyster sauce
- 1 tbsp soy sauce
Directions
- Prepare filling: Mix all dumpling filling together and let sit for 10-15 minutes before using.
- Napa Cabbage Rolls: Add spoonful of filling to bottom of napa cabagge leaf, roll it up and place seam side down into a pan with lid. Add 1 tbsp of oil and 1/4 cup of water and cook with lid on, on medium heat. Cook until filling is cooked through and/or water has evaporated. Top with chili crisp and enjoy!
- Korean Meat Patty (Wanja Jeon): Make 1″-1.5″ meatballs and dip into a beaten egg. Fry on a well oiled pan until browned on both sides and inside is cooked through. (Tip: when placing into the hot pan, flatten meatball down slightly with spatula to make round and slightly flatter so the filling cooks evenly on both sides.)
- Dumplings: Add 1-2 tbsp to a dumpling wrapper and close edges to with some water and press closed. Steam, boil in water, or fry and enjoy!
Notes
Enjoy!
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