You only need a little salt for the chopped cabbage. Let it rest for 10 minutes, then squeeze out as much water as possible—no need to rinse. Just slightly reduce the salty seasoning in the filling to balance it out. Happy cooking!

Oh that’s a great tip! I did figure it was something inside the dumpling (too much air/too much filling) but couldn’t find a fix – makes sense that it’s the water in the veggies that expands! I’ll try salting the cabbage next time, thank you! I suppose I’ll also have to adjust the saltiness of the filling to compensate for that extra salt…or do you recommend rinsing off the salt from the cabbage before mixing it with the meat?

Excess moisture in the filling, especially from vegetables like cabbage, can expand when frozen and cause the wrapper to crack. Lightly salt high-water-content vegetables after chopping, then squeeze out excess moisture before mixing with meat. Also, homemade wrappers dry out quickly, so avoid leaving them exposed to air to prevent brittleness and cracking. Hope this helps!

Thank you Mel! Hope you’ll enjoy folding and eating your homemade dumplings.

Very happy to know you enjoyed using my recipes!