No-Fold "Blanket" Pan-Fried Pork Dumplings
No-Fold "Blanket" Pan-Fried Pork Dumplings
Ingredients
For the Dumpling Filling
- 1 pound ground pork
- 1/2 cup carrot, finely chopped
- 1 cup cabbage, finely chopped
- 1/2 cup mushrooms, finely chopped
- 1 tablespoon fresh ginger, grated
- 2 garlic, cloves, grated
- 1/4 cup green onions, chopped, divided
- 2 tablespoons soy sauce
For Assembly and Cooking
- 24 square dumpling wrappers
- 2 tablespoons cooking oil, plus more as needed
- 1/2 cup water
For Serving
- 2 tablespoons soy sauce, for drizzling
- 2 tablespoons chili oil, with crispy chili flakes, for topping
- 1 teaspoon sesame seeds, for garnish
Instructions
- 1
In a large mixing bowl, combine the ground pork, finely chopped carrot, finely chopped cabbage, finely chopped mushrooms, grated fresh ginger, grated garlic, and 2 tablespoons of the chopped green onions. Pour 2 tablespoons of soy sauce over the ingredients.
⏱️ 10 min
- 2
Using a spoon or your hands, thoroughly mix all the filling ingredients together until well combined and uniform. Do not overmix.
⏱️ 3 min
- 3
Heat 1 teaspoon of cooking oil in a small pan over medium heat. Take a very small portion of the filling (about 1/2 teaspoon), flatten it slightly, and cook it in the pan until browned and cooked through, about 2-3 minutes per side. Taste and adjust seasoning of the main filling mixture if necessary (add more soy sauce, ginger, or garlic to taste).
⏱️ 5 min
- 4
Heat 2 tablespoons of cooking oil in a large non-stick pan or cast-iron skillet over medium heat. Once the oil is shimmering, roll small, rounded portions of the mixed filling, about 1 1/2 tablespoons each, and place them directly into the hot pan, ensuring they are spaced about 1 inch apart. You should be able to fit 10-12 dumplings in a 10-inch pan.
⏱️ 5 min
- 5
Take individual square dumpling wrappers and gently place one over each ball of filling in the pan. Lightly press down on the wrapper to ensure it adheres to the filling and covers it completely, forming a 'blanket' over the pork.
⏱️ 5 min
- 6
Carefully pour 1/2 cup of water into the pan, around the dumplings, ensuring not to pour directly onto the wrappers. Immediately cover the pan with a tight-fitting lid.
⏱️ 2 min
- 7
Reduce the heat to medium-low and allow the dumplings to steam for 10-12 minutes, or until the wrappers become translucent and the pork filling is cooked through. The water should have mostly evaporated, and the bottoms of the dumplings should be crispy.
⏱️ 12 min
- 8
Once cooked, carefully transfer the pan-fried dumplings to a serving platter. Drizzle with additional soy sauce and spoon chili oil over the top. Garnish with the remaining chopped green onions and sesame seeds before serving hot.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
No-Fold "Blanket" Pan-Fried Pork Dumplings
For the Dumpling Filling
- 1 pound ground pork
- 1/2 cup carrot, finely chopped
- 1 cup cabbage, finely chopped
- 1/2 cup mushrooms, finely chopped
- 1 tablespoon fresh ginger, grated
- 2 garlic, cloves, grated
- 1/4 cup green onions, chopped, divided
- 2 tablespoons soy sauce
For Assembly and Cooking
- 24 square dumpling wrappers
- 2 tablespoons cooking oil, plus more as needed
- 1/2 cup water
For Serving
- 2 tablespoons soy sauce, for drizzling
- 2 tablespoons chili oil, with crispy chili flakes, for topping
- 1 teaspoon sesame seeds, for garnish
Instructions
- 1
In a large mixing bowl, combine the ground pork, finely chopped carrot, finely chopped cabbage, finely chopped mushrooms, grated fresh ginger, grated garlic, and 2 tablespoons of the chopped green onions. Pour 2 tablespoons of soy sauce over the ingredients.
⏱️ 10 min - 2
Using a spoon or your hands, thoroughly mix all the filling ingredients together until well combined and uniform. Do not overmix.
⏱️ 3 min - 3
Heat 1 teaspoon of cooking oil in a small pan over medium heat. Take a very small portion of the filling (about 1/2 teaspoon), flatten it slightly, and cook it in the pan until browned and cooked through, about 2-3 minutes per side. Taste and adjust seasoning of the main filling mixture if necessary (add more soy sauce, ginger, or garlic to taste).
⏱️ 5 min - 4
Heat 2 tablespoons of cooking oil in a large non-stick pan or cast-iron skillet over medium heat. Once the oil is shimmering, roll small, rounded portions of the mixed filling, about 1 1/2 tablespoons each, and place them directly into the hot pan, ensuring they are spaced about 1 inch apart. You should be able to fit 10-12 dumplings in a 10-inch pan.
⏱️ 5 min - 5
Take individual square dumpling wrappers and gently place one over each ball of filling in the pan. Lightly press down on the wrapper to ensure it adheres to the filling and covers it completely, forming a 'blanket' over the pork.
⏱️ 5 min - 6
Carefully pour 1/2 cup of water into the pan, around the dumplings, ensuring not to pour directly onto the wrappers. Immediately cover the pan with a tight-fitting lid.
⏱️ 2 min - 7
Reduce the heat to medium-low and allow the dumplings to steam for 10-12 minutes, or until the wrappers become translucent and the pork filling is cooked through. The water should have mostly evaporated, and the bottoms of the dumplings should be crispy.
⏱️ 12 min - 8
Once cooked, carefully transfer the pan-fried dumplings to a serving platter. Drizzle with additional soy sauce and spoon chili oil over the top. Garnish with the remaining chopped green onions and sesame seeds before serving hot.
⏱️ 3 min