No Fold Pan Fried Pork Dumplings
This is the viral no-fold dumpling hack that's been everywhere - crispy-bottomed pork dumplings without any of the wrapping. You skip the folding entirely by shaping the filling into balls, crisping them in a pan, then laying wrappers on top like a blanket before steaming - genius move that saves time without sacrificing flavour.
Serves
4
Prep time
15 minutes
Cooking time
20
If you’re looking for easy, asian inspired recipes try my Dumpling Lasagna or my Crispy Chicken Katsu Bowls
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Helpful Tips
Storage
- Store cooked dumplings in an airtight container in the fridge for up to 3 days.
- Uncooked pork balls can be refrigerated for up to 24 hours before cooking.
- Cooked dumplings freeze well for up to 2 months.
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Substitutions
- Pork mince: Use chicken, turkey, or beef mince for different flavor profiles
- Mushrooms: Use any mushroom variety or skip entirely
Serving Suggestions
Serve with steamed jasmine rice or fried rice on the side. Add a simple cucumber salad dressed with rice vinegar for crunch.
Helpful Tips
Storage
- Store cooked dumplings in an airtight container in the fridge for up to 3 days.
- Uncooked pork balls can be refrigerated for up to 24 hours before cooking.
- Cooked dumplings freeze well for up to 2 months.
Substitutions
- Pork mince: Use chicken, turkey, or beef mince for different flavor profiles
- Mushrooms: Use any mushroom variety or skip entirely
Serving Suggestions
Serve with steamed jasmine rice or fried rice on the side. Add a simple cucumber salad dressed with rice vinegar for crunch.
Ingredients
For the dumpling filling:
- 500g lean pork mince
- 1.5 cups finely chopped green cabbage or Chinese cabbage (Napa cabbage)
- 1/2 carrot, finely chopped or grated
- 4 white cup mushrooms or shiitake mushrooms, finely chopped
- 1/2 tsp fresh ginger, finely grated
- 2 garlic cloves, minced
- 1 spring onion, finely chopped
- 1 tbsp soy sauce
- 1 tsp sesame oil
- salt and pepper
For cooking:
- 40 round dumpling wrappers (gyoza or wonton wrappers)
- 1 tbsp vegetable oil
- 3/4 cup water
To serve:
- Chilli oil
- Soy sauce
- Sesame seeds
- Spring onion, thinly sliced
Nutritional Information
(
per serving, based on
4
)
Nutrient
Amount
Calories
380
kcal
Protein
28
g
Carbohydrates
38
g
Fat
12
g
Fibre
3
g
Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.
Directions
- In a large bowl, combine pork mince, cabbage, carrot, mushrooms, ginger, garlic, spring onion, soy sauce, sesame oil, salt, and pepper.
- Mix vigorously with your hands or a wooden spoon for 2-3 minutes until the mixture becomes sticky and holds together.
- Using wet hands (to prevent sticking), roll the mixture into balls about the size of a small golf ball (roughly 2 tablespoons each). You should get approximately 20 balls. Set aside on a plate.
- Heat 1 tbsp vegetable oil in a large non-stick frying pan with a lid over medium-high heat.
- Once the oil is hot, place the pork balls in the pan, spacing them about 2cm apart (don't overcrowd - you may need to cook in batches). Let them sit undisturbed for 2-3 minutes until the bottoms are golden and crispy. Do not flip or move them.
- Working quickly, lay 1 dumpling wrapper over each pork ball like a blanket, gently pressing down around the sides so the wrapper drapes over the meat. The wrappers will stick to the crispy bottom and soften with steam.
- Immediately pour 3/4 cup water around the edges of the pan (not directly on the dumplings). The water should come about 1/3 of the way up the sides of the dumplings. Cover with a tight-fitting lid.
- Reduce heat to medium and steam for 6-7 minutes without lifting the lid. The water will evaporate completely, and the wrappers will become tender and translucent while the bottoms stay crispy.
- After 6-7 minutes, remove the lid. The water should be completely evaporated, and the wrappers should look cooked through (translucent and soft). If there's still water in the pan, cook uncovered for another 1-2 minutes to evaporate it and re-crisp the bottoms. The pork should be fully cooked (internal temp 75°C/165°F).
- Drizzle with soy sauce and chilli oil. Sprinkle with sesame seeds and sliced spring onion. Serve immediately while hot and crispy.
Ingredients
For the dumpling filling:
- 500g lean pork mince
- 1.5 cups finely chopped green cabbage or Chinese cabbage (Napa cabbage)
- 1/2 carrot, finely chopped or grated
- 4 white cup mushrooms or shiitake mushrooms, finely chopped
- 1/2 tsp fresh ginger, finely grated
- 2 garlic cloves, minced
- 1 spring onion, finely chopped
- 1 tbsp soy sauce
- 1 tsp sesame oil
- salt and pepper
For cooking:
- 40 round dumpling wrappers (gyoza or wonton wrappers)
- 1 tbsp vegetable oil
- 3/4 cup water
To serve:
- Chilli oil
- Soy sauce
- Sesame seeds
- Spring onion, thinly sliced
Nutritional Information
(
per serving, based on
4 servings
)
Nutrient
Amount
Calories
380
kcal
Protein
28
g
Carbohydrates
38
g
Fat
12
g
Fibre
3
g
Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.
Directions
- In a large bowl, combine pork mince, cabbage, carrot, mushrooms, ginger, garlic, spring onion, soy sauce, sesame oil, salt, and pepper.
- Mix vigorously with your hands or a wooden spoon for 2-3 minutes until the mixture becomes sticky and holds together.
- Using wet hands (to prevent sticking), roll the mixture into balls about the size of a small golf ball (roughly 2 tablespoons each). You should get approximately 20 balls. Set aside on a plate.
- Heat 1 tbsp vegetable oil in a large non-stick frying pan with a lid over medium-high heat.
- Once the oil is hot, place the pork balls in the pan, spacing them about 2cm apart (don't overcrowd - you may need to cook in batches). Let them sit undisturbed for 2-3 minutes until the bottoms are golden and crispy. Do not flip or move them.
- Working quickly, lay 1 dumpling wrapper over each pork ball like a blanket, gently pressing down around the sides so the wrapper drapes over the meat. The wrappers will stick to the crispy bottom and soften with steam.
- Immediately pour 3/4 cup water around the edges of the pan (not directly on the dumplings). The water should come about 1/3 of the way up the sides of the dumplings. Cover with a tight-fitting lid.
- Reduce heat to medium and steam for 6-7 minutes without lifting the lid. The water will evaporate completely, and the wrappers will become tender and translucent while the bottoms stay crispy.
- After 6-7 minutes, remove the lid. The water should be completely evaporated, and the wrappers should look cooked through (translucent and soft). If there's still water in the pan, cook uncovered for another 1-2 minutes to evaporate it and re-crisp the bottoms. The pork should be fully cooked (internal temp 75°C/165°F).
- Drizzle with soy sauce and chilli oil. Sprinkle with sesame seeds and sliced spring onion. Serve immediately while hot and crispy.
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