Easy No-Fold Dumplings
Easy No-Fold Dumplings
Ingredients
For the Filling
- 1 pound ground meat, (chicken thighs, pork, beef, or chopped shrimp)
- 2 garlic cloves, grated
- 1 teaspoon ginger, grated
- 2 tablespoons light soy sauce
- 1 tablespoon cooking sake
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 egg
- 1 tablespoon cornstarch
- 1 tablespoon toasted sesame oil
- 3 spring onions, finely chopped
- 1 1/2 cups cabbage, finely chopped
For Cooking
- 1 package wonton or dumpling wrappers, as needed
- 2 tablespoons avocado oil, plus 1 tablespoon for crisping
- 2/3 cup water, for steaming
For the Dipping Sauce
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon ginger, grated
- 1 teaspoon sugar
- 1/2 teaspoon toasted sesame oil
- 1 teaspoon chili oil, optional
- 1 teaspoon sesame seeds, optional
- 1 scallions, chopped, optional
Instructions
- 1
In a large bowl, combine the ground meat, grated garlic, grated ginger, light soy sauce, cooking sake, finely chopped spring onions, 1 teaspoon sugar, 1/4 teaspoon salt, 1/4 teaspoon black pepper, egg, cornstarch, and 1 tablespoon toasted sesame oil.
⏱️ 5 min
- 2
Mix the filling in one direction for 1–2 minutes until the mixture becomes sticky and well combined.
⏱️ 2 min
- 3
Fold in the finely chopped cabbage and mix until fully incorporated. Cover the bowl and refrigerate the filling for 20 minutes to marinate and let the flavors come together.
⏱️ 2 min
- 4
Scoop about 1 heaping tablespoon of filling onto parchment paper, spacing each mound evenly.
⏱️ 5 min
- 5
Brush some water onto one side of a wonton or dumpling wrapper. Place the wet side of the wrapper over each mound of meat filling.
⏱️ 5 min
- 6
Press and gently squeeze the wrapper in a circular motion, shaping it around the filling to secure it. This creates a "no-fold" dumpling.
⏱️ 5 min
- 7
Heat a pan over low-medium heat and add 2–3 tablespoons avocado oil.
⏱️ 2 min
- 8
Place the formed dumplings into the hot pan, wrapper-side up, ensuring there is space between each dumpling. Cook uncovered for 4 minutes or until the bottoms are lightly golden.
⏱️ 4 min
- 9
Pour in 2/3 cup of water into the pan. Cover the pan with a lid and slightly increase the heat to simmering. Steam the dumplings for 5–6 minutes.
⏱️ 6 min
- 10
When most of the water has evaporated, remove the lid. Adjust the heat to medium. Add 1 tablespoon of oil to the pan so the dumplings crisp up. Cook uncovered for another 5-6 minutes or until the bottoms are golden and crispy.
⏱️ 6 min
- 11
Flip the dumplings and cook the top side for 3-4 minutes or until golden brown.
⏱️ 4 min
- 12
While the dumplings are cooking, prepare the dipping sauce by combining 2 tablespoons soy sauce, 2 tablespoons rice vinegar, 1 teaspoon grated ginger, 1 teaspoon sugar, and 1/2 teaspoon toasted sesame oil. Optionally, add chili oil, sesame seeds, and chopped scallions.
⏱️ 3 min
- 13
Serve the hot, crispy, and juicy dumplings immediately with the prepared dipping sauce.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Easy No-Fold Dumplings
For the Filling
- 1 pound ground meat, (chicken thighs, pork, beef, or chopped shrimp)
- 2 garlic cloves, grated
- 1 teaspoon ginger, grated
- 2 tablespoons light soy sauce
- 1 tablespoon cooking sake
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 egg
- 1 tablespoon cornstarch
- 1 tablespoon toasted sesame oil
- 3 spring onions, finely chopped
- 1 1/2 cups cabbage, finely chopped
For Cooking
- 1 package wonton or dumpling wrappers, as needed
- 2 tablespoons avocado oil, plus 1 tablespoon for crisping
- 2/3 cup water, for steaming
For the Dipping Sauce
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon ginger, grated
- 1 teaspoon sugar
- 1/2 teaspoon toasted sesame oil
- 1 teaspoon chili oil, optional
- 1 teaspoon sesame seeds, optional
- 1 scallions, chopped, optional
Instructions
- 1
In a large bowl, combine the ground meat, grated garlic, grated ginger, light soy sauce, cooking sake, finely chopped spring onions, 1 teaspoon sugar, 1/4 teaspoon salt, 1/4 teaspoon black pepper, egg, cornstarch, and 1 tablespoon toasted sesame oil.
⏱️ 5 min - 2
Mix the filling in one direction for 1–2 minutes until the mixture becomes sticky and well combined.
⏱️ 2 min - 3
Fold in the finely chopped cabbage and mix until fully incorporated. Cover the bowl and refrigerate the filling for 20 minutes to marinate and let the flavors come together.
⏱️ 2 min - 4
Scoop about 1 heaping tablespoon of filling onto parchment paper, spacing each mound evenly.
⏱️ 5 min - 5
Brush some water onto one side of a wonton or dumpling wrapper. Place the wet side of the wrapper over each mound of meat filling.
⏱️ 5 min - 6
Press and gently squeeze the wrapper in a circular motion, shaping it around the filling to secure it. This creates a "no-fold" dumpling.
⏱️ 5 min - 7
Heat a pan over low-medium heat and add 2–3 tablespoons avocado oil.
⏱️ 2 min - 8
Place the formed dumplings into the hot pan, wrapper-side up, ensuring there is space between each dumpling. Cook uncovered for 4 minutes or until the bottoms are lightly golden.
⏱️ 4 min - 9
Pour in 2/3 cup of water into the pan. Cover the pan with a lid and slightly increase the heat to simmering. Steam the dumplings for 5–6 minutes.
⏱️ 6 min - 10
When most of the water has evaporated, remove the lid. Adjust the heat to medium. Add 1 tablespoon of oil to the pan so the dumplings crisp up. Cook uncovered for another 5-6 minutes or until the bottoms are golden and crispy.
⏱️ 6 min - 11
Flip the dumplings and cook the top side for 3-4 minutes or until golden brown.
⏱️ 4 min - 12
While the dumplings are cooking, prepare the dipping sauce by combining 2 tablespoons soy sauce, 2 tablespoons rice vinegar, 1 teaspoon grated ginger, 1 teaspoon sugar, and 1/2 teaspoon toasted sesame oil. Optionally, add chili oil, sesame seeds, and chopped scallions.
⏱️ 3 min - 13
Serve the hot, crispy, and juicy dumplings immediately with the prepared dipping sauce.
⏱️ 1 min