For those who crave homemade dumplings but just can't be bothered to spend hours wrapping them, this viral no-fold dumplings is the perfect recipe for you! Just grab yourself some store bought wrappers and customise the filling to your preference, and you've got dumplings in under 20 minutes.

ingredients

used 13 wrappers

dumpling filling

• 350g pork mince
• 5 lotus root, finely chopped
• 3 cabbage leaves, chopped, salted & drained
• 1.5 tbsp light soy sauce
• ½ tbsp oyster sauce
• ½ tsp chicken powder
• 1 tsp ginger, minced
• 1 spring onion, chopped
• ¼ tsp Sichuan peppercorn powder
• 1 tsp sesame oil

cornstarch slurry

• 80ml water
• 1 tsp plain flour
• 1.5 tsp cornflour
• Pinch of salt

sauce

• 1.5 tbsp light soy sauce
• 1 tbsp chilli oil
• ½ tbsp rice vinegar
• Sesame seeds

toppings

• Fresh coriander
• Spring onions, sliced
• Sesame seeds
• Sesame oil

method

1. Prepare the filling

In a large bowl, combine the pork mince, chopped lotus root, chopped cabbage that's been salted and drained, soy sauce, oyster sauce chicken powder, ginger paste, minced spring onion, Sichuan peppercorn and sesame oil. Mix it well and everything is evenly combined and slightly sticky.

2. Shape the balls

Grab a golf size amount of filling and shape into meat balls, making sure to repeat until you have no more filling left. If you rather not use your hands, you can also use a cookie scoop to form evenly sized balls.

3.Make the sauce

In a small bowl, mix together light soy sauce, chilli oil, rice vinegar and sesame seeds. Give it a taste and adjust to liking.

4. Pan fry and cover with wrapper

Heat a little oil in a pan over medium heat before placing the meatballs onto it and cooking for around 1 minute until lightly browned on the bottom. Then grab a store bough dumpling wrapper and lay it over each meat ball, almost like a 'blanket', making sure to pinch and gently press the wrappers into the meat so it sticks.

5. Steam & crisp

Lightly sprinkle a bit of water over the wrappers before pouring the slurry mixture around the edges of the pan (give the mixture a mix before pouring). Then cover with a lid and cook for 6-7 minutes. Once cooked, remove the lid and continue cooking if there's still any remaining water and the base starts to crisp up slightly.

6. Serve

Once cooked, drizzle the sauce all over the dumplings, top with coriander, spring onions, and sesame seeds. Serve hot straight from the pan and enjoy!

Tips

• Make sure the cabbage is well-drained to avoid excess moisture!
• Keep heat medium to prevent burning while the wrappers cook
• For extra crispiness, let the base fry a little longer at the end.