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Cabbage and Glass Noodle Steamed Dumplings 4

Cabbage and Glass Noodle Steamed Dumplings

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.
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Course Breakfast
Cuisine Chinese
Servings 4

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.

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