In a large mixing bowl, combine the peeled and deveined shrimp, chopped cabbage, grated carrots, chopped green onions, minced garlic, grated ginger, soy sauce, sesame oil, salt, pepper, and cornstarch. Use your hands to mix everything thoroughly until it’s well-combined.

Take a dumpling wrapper and place about a tablespoon of the filling in the center. Use your finger to moisten the edges of the wrapper with water, fold it over to create a half-moon shape, and pinch the edges to seal tightly. Repeat this process until all the filling is used.

Heat a non-stick skillet over medium heat and add a tablespoon of vegetable oil. Place the dumplings in the skillet, being careful not to overcrowd them. Sauté until the bottom is crispy and golden, about 3–4 minutes.

Once browned, add a splash of water to the pan and cover immediately with a lid. Let them steam for about 5–7 minutes until the water is absorbed and the dumplings are cooked through.

Remove the lid and allow any remaining moisture to evaporate, then serve your sizzling dumplings warm with your favorite sauce!