Hot Honey Cabbage Dumpling Skillet (Print Version)

Tender dumplings meet caramelized cabbage, all draped with fiery hot honey in an irresistible skillet dish.

# Components:

→ Dumplings

01 - 16 to 20 frozen or homemade vegetable dumplings (gyoza or potstickers)

→ Vegetables

02 - 1 small head green cabbage, thinly sliced
03 - 1 medium yellow onion, thinly sliced
04 - 2 carrots, julienned or grated
05 - 2 cloves garlic, minced
06 - 1-inch piece fresh ginger, minced

→ Sauce & Skillet

07 - 2 tablespoons vegetable oil
08 - 1/3 cup water
09 - Salt, to taste
10 - Black pepper, to taste

→ Hot Honey

11 - 1/4 cup honey
12 - 1 to 2 teaspoons hot sauce (such as Sriracha or chili crisp)
13 - 1 teaspoon apple cider vinegar
14 - Pinch chili flakes (optional)

→ Garnishes

15 - 2 green onions, sliced
16 - 1 tablespoon toasted sesame seeds

# Directions:

01 - In a small bowl, combine honey, hot sauce, apple cider vinegar, and chili flakes. Set aside.
02 - Heat 1 tablespoon oil in a large skillet over medium-high heat. Arrange dumplings flat side down and cook for 2 to 3 minutes until bottoms are golden.
03 - Pour 1/3 cup water around the dumplings, cover the skillet, and steam for 5 to 6 minutes until thoroughly cooked. Remove dumplings and keep uncovered to avoid sticking.
04 - Wipe skillet if needed. Add remaining oil and onions. Sauté onions for 2 minutes until softened. Stir in garlic, ginger, cabbage, and carrots. Season with salt and pepper, then cook for 8 to 10 minutes, stirring often, until vegetables caramelize and become tender.
05 - Nestle dumplings into the cooked vegetable mixture. Drizzle with hot honey. Cover skillet for 1 minute to warm everything through.
06 - Remove skillet from heat. Sprinkle with green onions and toasted sesame seeds. Serve immediately.

# Expert Advice:

01 -
  • The dumplings turn golden and crisp before soaking up tangy sweet-hot honey—so satisfying you’ll forget takeout menus exist.
  • Cabbage gets all jammy and caramelized, sneaking lots of veggies into every bite without you even noticing.
02 -
  • If you leave the dumplings covered after steaming, they stick together in a sad dumpling muddle—air them out before continuing.
  • I once skipped the vinegar in my hot honey and the sauce just fell flat—don’t underestimate that splash of tang.
03 -
  • Bring your dumplings to room temp for 10 minutes before cooking—they brown better without cracking.
  • Toast sesame seeds in a dry skillet for 2 minutes until fragrant, right before using, for the best crunch.
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