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In a large bowl, combine the ground meat, grated garlic, grated ginger, light soy sauce, cooking sake, chopped spring onions, sugar, salt, black pepper, egg, cornstarch, and 1 tablespoon of toasted sesame oil.

Mix the filling ingredients in one direction for 1 to 2 minutes until the mixture becomes sticky and well combined.

Fold in the finely chopped cabbage and mix until fully incorporated. Cover the bowl and refrigerate for 20 minutes to allow the flavors to meld and the filling to marinate.

While the filling marinates, prepare the dipping sauce: In a small bowl, combine 2 tablespoons of soy sauce, 2 tablespoons of rice vinegar, 1 teaspoon of grated ginger, 1 teaspoon of sugar, and 1/2 teaspoon of toasted sesame oil. Stir until the sugar dissolves. If desired, add chili oil, sesame seeds, and chopped scallions.

Line a clean surface with parchment paper. Scoop about 1 heaping tablespoon of the marinated filling onto the parchment paper, spacing the mounds evenly.

Lightly brush water onto one side of a wonton or dumpling wrapper. Place the moistened wrapper over each mound of meat filling.

Press and gently squeeze the wrapper in a circular motion around the filling to secure it, leaving the top of the filling exposed.

Heat a large pan over low-medium heat and add 2 to 3 tablespoons of avocado oil.

Carefully place the formed dumplings into the hot pan, wrapper-side up, ensuring there is space between each dumpling.

Cook the dumplings uncovered for 4 minutes, or until their bottoms are lightly golden brown.

Pour 2/3 cup of water into the pan. Immediately cover the pan with a lid and slightly increase the heat to bring the water to a simmer. Steam the dumplings for 5 to 6 minutes.

Once most of the water has evaporated, remove the lid. Adjust the heat to medium and add an additional 1 tablespoon of avocado oil to the pan to help crisp the dumplings.

Continue to cook the dumplings uncovered for another 5 to 6 minutes, or until the bottoms are golden and crispy.

Flip the dumplings to their top side and cook for 3 to 4 minutes, or until that side is also golden brown.

Serve the Easy No-Fold Dumplings hot with the prepared dipping sauce.


In a large bowl, combine the ground meat, grated garlic, grated ginger, light soy sauce, cooking sake, chopped spring onions, sugar, salt, black pepper, egg, cornstarch, and 1 tablespoon of toasted sesame oil.

Mix the filling ingredients in one direction for 1 to 2 minutes until the mixture becomes sticky and well combined.

Fold in the finely chopped cabbage and mix until fully incorporated. Cover the bowl and refrigerate for 20 minutes to allow the flavors to meld and the filling to marinate.

While the filling marinates, prepare the dipping sauce: In a small bowl, combine 2 tablespoons of soy sauce, 2 tablespoons of rice vinegar, 1 teaspoon of grated ginger, 1 teaspoon of sugar, and 1/2 teaspoon of toasted sesame oil. Stir until the sugar dissolves. If desired, add chili oil, sesame seeds, and chopped scallions.

Line a clean surface with parchment paper. Scoop about 1 heaping tablespoon of the marinated filling onto the parchment paper, spacing the mounds evenly.

Lightly brush water onto one side of a wonton or dumpling wrapper. Place the moistened wrapper over each mound of meat filling.

Press and gently squeeze the wrapper in a circular motion around the filling to secure it, leaving the top of the filling exposed.

Heat a large pan over low-medium heat and add 2 to 3 tablespoons of avocado oil.

Carefully place the formed dumplings into the hot pan, wrapper-side up, ensuring there is space between each dumpling.

Cook the dumplings uncovered for 4 minutes, or until their bottoms are lightly golden brown.

Pour 2/3 cup of water into the pan. Immediately cover the pan with a lid and slightly increase the heat to bring the water to a simmer. Steam the dumplings for 5 to 6 minutes.

Once most of the water has evaporated, remove the lid. Adjust the heat to medium and add an additional 1 tablespoon of avocado oil to the pan to help crisp the dumplings.

Continue to cook the dumplings uncovered for another 5 to 6 minutes, or until the bottoms are golden and crispy.

Flip the dumplings to their top side and cook for 3 to 4 minutes, or until that side is also golden brown.

Serve the Easy No-Fold Dumplings hot with the prepared dipping sauce.
