I always love making these cabbage and glass noodle steamed dumplings when I want something light yet incredibly satisfying. The hot-water dough creates a soft, tender wrapper that stays delicate even after steaming. Paired with a fresh vegetable filling, every bite is juicy, flavorful, and packed with wholesome ingredients.
These dumplings are a wonderful example of how simple vegetables can create an amazing filling. Crisp cabbage, chewy glass noodles, earthy wood ear mushrooms, and sweet carrots come together in a savory mixture that’s fresh, fragrant, and surprisingly hearty—so delicious you won’t even miss the meat.
Contents
Why you’ll love this recipe
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Ultra-soft dumpling wrappers made with hot-water dough that stay tender even after cooling
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Light but flavorful filling packed with vegetables and chewy glass noodles
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No squeezing or salting cabbage needed, so the filling stays fresh and juicy
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Perfect for breakfast, lunch, or dinner
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Easy and beginner-friendly with simple ingredients
Ingredients
Dumpling Wrappers (Hot-Water Dough)
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500g all-purpose flour
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3g salt
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150g boiling water
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150g cold water
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20g dry flour (for dusting)
Vegetable Filling
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400g napa cabbage
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120g glass noodles (mung bean vermicelli)
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60g carrot
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20g dried wood ear mushrooms
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20g chopped scallions
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10g minced ginger
Seasoning
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30g seasoned oil
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5g light soy sauce
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4g salt
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2g white pepper
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2g Sichuan pepper powder
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2g MSG (optional)
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8g oyster sauce
Instructions
1. Make the hot-water dough
Add 500g flour and 3g salt to a large bowl and mix well.
Pour in 150g boiling water while stirring quickly with chopsticks until the flour forms small clumps. Then add 150g cold water and continue mixing until no dry flour remains.
Knead the dough into a rough ball. It may feel slightly sticky at first—this is normal.
Transfer the dough to a work surface and knead for several minutes until smooth. Cut the warm dough into small pieces to release heat and let it rest for 10 minutes.
Once the dough has cooled completely, knead it again until smooth and elastic. Cover and let it rest for at least 30 minutes.
2. Prepare the filling
Soak 120g glass noodles in boiling water for 10 minutes until soft, then drain.
Soak 20g dried wood ear mushrooms until fully hydrated, then finely chop.
Blanch 60g carrot slices briefly in boiling water, cool, and dice into small pieces.
Finely chop 400g napa cabbage into small bits and place in a large mixing bowl. Do not salt or squeeze the cabbage.
Heat a small amount of oil in a pan. Add the soaked glass noodles and stir-fry briefly with 5g soy sauce to add color and flavor. Remove and mix with the vegetables.
Add scallions and ginger, then season with salt, white pepper, Sichuan pepper powder, oyster sauce, MSG (optional), and seasoned oil.
Mix thoroughly in one direction. The glass noodles will absorb moisture and help keep the filling juicy without becoming watery.
3. Shape the dumplings
Lightly knead the rested dough and divide it into two portions. Roll each portion into a long rope and cut into slightly larger pieces than typical boiled dumplings.
Dust lightly with flour and flatten each piece. Roll into dumpling wrappers with thin edges and a slightly thicker center.
Place a generous spoonful of filling in the center and fold the wrapper, sealing the edges firmly to form dumplings.
4. Steam the dumplings
Bring a pot of water to a full boil.
Arrange the dumplings in a steamer basket, leaving space between each one.
Steam over high heat for 10 minutes once the water is boiling.
Remove from the steamer and serve immediately while hot and tender.
Notes
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Hot-water dough ratio: 500g flour + 150g boiling water + 150g cold water creates dumpling wrappers that stay soft even after cooling.
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Let the dough cool before kneading again so the gluten develops properly.
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Do not salt the cabbage. The glass noodles absorb moisture and prevent the filling from becoming watery.
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Stir-frying the noodles with soy sauce makes them more flavorful and improves the color of the filling.
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Always steam dumplings over fully boiling water to ensure the wrappers set quickly and stay tender.
Glass noodles are a very popular ingredient in Chinese home cooking. They absorb flavors beautifully and add a satisfying chewy texture to fillings. If you enjoy recipes using glass noodles, you might also like my Radish, Egg & Glass Noodle Stuffed Pancake, Soy Sauce Pork & Glass Noodle Steamed Buns, and Thin-Skinned Chive, Egg & Glass Noodle Pancakes. If you’re interested in dumplings with bold, tangy flavors, you can also try my Tangy & Juicy Sauerkraut Dumplings, another comforting homemade dumpling recipe.
If you enjoy homemade buns with savory meat fillings, you may also want to explore some of my other popular recipes, such as Mei Gan Cai Pork Steamed Buns (Dried Plum Vegetable Pork Buns), Golden Pan-Fried Buns, Juicy Eggplant Steamed Buns, Fresh Green Cucumber Pork Steamed Buns, and Homemade Savory Soy Glazed Xiaolongbao. Each one features soft homemade dough wrapped around rich and flavorful fillings.
Frequently Asked Questions
Can I substitute another type of cabbage?
Yes. Regular green cabbage works well, but napa cabbage provides the best sweetness and tenderness.
What are glass noodles?
Glass noodles (mung bean vermicelli) are transparent noodles that become soft and slightly chewy after soaking. They absorb flavor very well and help bind vegetable fillings.
Can I freeze these dumplings?
Yes. Arrange uncooked dumplings on a tray, freeze until solid, then store in a freezer bag. Steam directly from frozen for about 12–13 minutes.
Do I have to use wood ear mushrooms?
No, but they add a pleasant crunchy texture. You can substitute shiitake mushrooms or omit them entirely.
What dipping sauce goes best with these dumplings?
A simple mix of soy sauce, black vinegar, chili oil, and garlic pairs perfectly with the light vegetable filling.
Cabbage and Glass Noodle Steamed Dumplings
Ingredients
Dumpling Wrappers (Hot-Water Dough)
- 500 g all-purpose flour
- 3 g salt
- 150 g boiling water
- 150 g cold water
- 20 g dry flour for dusting
Vegetable Filling
- 400 g napa cabbage
- 120 g glass noodles mung bean vermicelli
- 60 g carrot
- 20 g dried wood ear mushrooms
- 20 g chopped scallions
- 10 g minced ginger
Seasoning
- 30 g seasoned oil
- 5 g light soy sauce
- 4 g salt
- 2 g white pepper
- 2 g Sichuan pepper powder
- 2 g MSG optional
- 8 g oyster sauce
Instructions
Make the hot-water dough
- Add 500g flour and 3g salt to a large bowl and mix well.
- Pour in 150g boiling water while stirring quickly with chopsticks until the flour forms small clumps. Then add 150g cold water and continue mixing until no dry flour remains.
- Knead the dough into a rough ball. It may feel slightly sticky at first—this is normal.
- Transfer the dough to a work surface and knead for several minutes until smooth. Cut the warm dough into small pieces to release heat and let it rest for 10 minutes.
- Once the dough has cooled completely, knead it again until smooth and elastic. Cover and let it rest for at least 30 minutes.
Prepare the filling
- Soak 120g glass noodles in boiling water for 10 minutes until soft, then drain.
- Soak 20g dried wood ear mushrooms until fully hydrated, then finely chop.
- Blanch 60g carrot slices briefly in boiling water, cool, and dice into small pieces.
- Finely chop 400g napa cabbage into small bits and place in a large mixing bowl. Do not salt or squeeze the cabbage.
- Heat a small amount of oil in a pan. Add the soaked glass noodles and stir-fry briefly with 5g soy sauce to add color and flavor. Remove and mix with the vegetables.
- Add scallions and ginger, then season with salt, white pepper, Sichuan pepper powder, oyster sauce, MSG (optional), and seasoned oil.
- Mix thoroughly in one direction. The glass noodles will absorb moisture and help keep the filling juicy without becoming watery.
Shape the dumplings
- Lightly knead the rested dough and divide it into two portions. Roll each portion into a long rope and cut into slightly larger pieces than typical boiled dumplings.
- Dust lightly with flour and flatten each piece. Roll into dumpling wrappers with thin edges and a slightly thicker center.
- Place a generous spoonful of filling in the center and fold the wrapper, sealing the edges firmly to form dumplings.
Steam the dumplings
- Bring a pot of water to a full boil.
- Arrange the dumplings in a steamer basket, leaving space between each one.
- Steam over high heat for 10 minutes once the water is boiling.
- Remove from the steamer and serve immediately while hot and tender.
Video
