While not a traditional Chinese dumpling, the cabbage‑and‑potato filling honors the classic pairing found in many Eastern European dishes and reflects the NYT Cooking chef’s family tradition of cabbage‑potato soup, making it a modern fusion tribute to the New Year’s theme of abundance and comfort.

In Chinese cuisine, dumplings (jiaozi) are usually filled with pork or shrimp. However, northern regions have vegetable‑based fillings like napa cabbage with tofu. The cabbage‑potato combo is more common in Eastern European pierogi, so this recipe blends those traditions into a Chinese‑style wrapper.

Traditional Chinese dumplings are served hot, either boiled or pan‑fried, and often accompanied by a light soy‑vinegar dipping sauce. In this recipe the dumplings are boiled then tossed in butter, giving them a richer flavor that fits a celebratory feast.

Dumplings are a staple for the Lunar New Year because their shape resembles ancient gold ingots, symbolizing wealth. This cabbage‑potato version can be enjoyed at New Year gatherings, family reunions, or any festive occasion that calls for comforting handheld bites.

The dish combines the creamy, dense texture of mashed potatoes with the tang of sauerkraut and the subtle sweetness of leeks, all wrapped in a delicate Chinese wonton skin. The butter‑toss finish adds a luxurious mouthfeel not typical of classic Chinese dumplings.

Common errors include over‑watering the potatoes, over‑cooking the leeks and cabbage so they become mushy, and not sealing the wrapper tightly, which leads to leaks during boiling. Follow the drying and cooling steps carefully to prevent a soggy filling.

Butter adds a rich, nutty flavor that complements the potatoes and cheese, and it helps caramelize the cabbage for deeper taste. Oil would not provide the same buttery richness that defines the final dish.

Yes. Shape the uncooked dumplings, place them on a parchment‑lined tray, freeze until solid, then transfer to a zip‑top bag. They can be boiled straight from the freezer, adding a minute or two to the cooking time.

The wrappers should turn translucent and the dumplings will float to the surface. The filling should be hot and the interior creamy, with visible flecks of cheese and sauerkraut. The butter‑tossed exterior will have a glossy sheen.

NYT Cooking is the New York Times’ culinary platform that offers a wide range of recipes, cooking techniques, and food journalism, focusing on seasonal, well‑tested dishes from both classic and contemporary cuisines.

NYT Cooking emphasizes rigorous testing, clear step‑by‑step instructions, and cultural context. For Chinese‑fusion dishes like these dumplings, the channel blends traditional techniques with modern ingredients, providing both authenticity and accessibility, unlike many channels that focus solely on either traditional or novelty recipes.