Lazy No-Fold Pan-Fried Dumplings
These lazy no-fold dumplings are a quick and easy twist on traditional pan-fried dumplings. Instead of pleating each dumpling, the fillingis shaped into balls, seared in the pan, and covered with dumpling wrappers. It’s a simple dumpling hack that gives you tasty dumplings with minimal effort.
Ingredients
- 7 dumpling wrappers, thawed if frozen
- Vegetable oil for cooking
- Finely chopped spring onion for garnish
Filling
- 180 g pork mince about 20% fat recommended
- ⅓ tsp salt
- ¼ tsp grated ginger
- 18 g finely chopped spring onion
- ¼ tsp white pepper
- 9 g soy sauce
- 7-9 g oyster sauce
- 23 ml water or chicken stock
- 9 g sesame oil
Optional dipping sauce
- Soy sauce
- Black or balsamic vinegar
- Chilli oil
Instructions
- Make the filling: In a bowl, combine the pork mince and the other seasonings. Mix in one direction until slightly sticky. Gradually mix in the water until the filling becomes smooth and sticky.
- Shape the balls: Using slightly damp hands, shape the filling into large, evenly sized balls (about 35g each). The slightly larger portion helps the dumpling wrappers cover the pork easily later in this no-fold method.
- Sear the pork: Heat the vegetable oil in a pan over medium heat. Place the pork balls into the pan, leaving a little space between each one. Cook undisturbed for 2–3 minutes, until the balls begin to hold their shape.
- Add the dumpling wrappers: Place a dumpling wrapper over each pork ball. Gently press the wrapper down so it sticks to the filling and partially covers the sides.
- Cookthe dumplings: Add 2–3 tablespoons of water to the pan and immediately cover with a lid. Cook over medium-low heat for about 5 minutes, until the pork is cooked through. Remove the lid and continue cooking for 1–2 minutes, allowing the remaining liquid toevaporate and the bottoms to become crisp.
- Serve: Drizzle with your preferred sauce or chilli oil and sprinkle with chopped spring onion. Serve immediately, straight from the pan.
Video
Notes
