Hot Honey Cabbage Dumplings (Printable)

Sweet-spicy dumplings nestled in caramelized cabbage, finished with a drizzle of hot honey.

# What You'll Need:

→ 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 - 2.5 cm piece fresh ginger, minced

→ Sauce & Skillet

07 - 2 tablespoons vegetable oil
08 - 80 milliliters water
09 - Salt and black pepper, to taste

→ Hot Honey

10 - 60 milliliters honey
11 - 1 to 2 teaspoons hot sauce (e.g., Sriracha or chili crisp)
12 - 1 teaspoon apple cider vinegar
13 - Pinch of chili flakes (optional)

→ Garnishes

14 - 2 green onions, sliced
15 - 1 tablespoon toasted sesame seeds

# How To:

01 - In a small bowl, combine honey, hot sauce, apple cider vinegar, and chili flakes. Set aside.
02 - Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Arrange dumplings flat side down and cook 2 to 3 minutes until golden brown on the bottom.
03 - Add water to the skillet, cover, and steam dumplings for 5 to 6 minutes until cooked through. Remove dumplings from skillet and set aside uncovered.
04 - Wipe skillet if needed. Heat remaining oil, then add sliced onion and cook for 2 minutes until softened. Stir in garlic, ginger, cabbage, and carrots. Season with salt and pepper. Sauté for 8 to 10 minutes, stirring frequently, until vegetables soften and begin to caramelize.
05 - Nestle cooked dumplings into the vegetable mixture. Drizzle prepared hot honey over top. Cover skillet and warm for 1 minute.
06 - Remove skillet from heat. Sprinkle with sliced green onions and toasted sesame seeds. Serve immediately.

# Expert Tips:

01 -
  • You get the unexpected delight of dumpling-crisp edges with sticky, sweet, and spicy sauce pooling across caramelized veggies.
  • This is the kind of one-pan comfort food that feels both punchy and nourishing, with options to please everyone at the table.
02 -
  • If you rush the cabbage, it stays watery instead of caramelizing—let patience do its thing for depth of flavor.
  • Lifting the lid too early when steaming the dumplings will rob them of their luscious tender texture and crispy bottoms.
03 -
  • Always taste the hot honey before pouring—hot sauces can vary wildly in intensity.
  • Crisp the dumpling bases well before adding water to lock in texture and flavor.
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