For those who crave homemade dumplings but just can't be bothered to spend hours wrapping them, this viral no-fold dumpling hack is the perfect recipe for you! We're basically making little pork dumpling meatballs, covering them with a dumpling wrapper blanket, then steaming and crisping everything up in one pan. No folding, no pleating or stressing over whether your dumplings look cute enough.
2 servings
Some secret knowledge
These are best eaten fresh while the wrappers are soft and the bottoms are crispy.
If you have leftovers, store them in an airtight container in the fridge for up to 3 days.
Reheat in a lightly oiled pan over medium heat until warmed through and crispy again or microwave but the texture may be different.
These are best eaten fresh while the wrappers are soft and the bottoms are crispy.
If you have leftovers, store them in an airtight container in the fridge for up to 3 days.
Reheat in a lightly oiled pan over medium heat until warmed through and crispy again or microwave but the texture may be different.
In a large bowl, combine the pork mince, chopped lotus root, salted and drained cabbage, light soy sauce, oyster sauce, chicken powder, ginger, spring onion, Sichuan pepper powder and sesame oil.
Mix everything together until well combined and the mixture becomes slightly sticky.
Take a golf-ball-sized amount of filling and shape it into a meatball.
Repeat until you've used all the filling. You can also use a cookie scoop to portion the mixture if you want them to be more evenly sized.
In a small bowl, mix together the light soy sauce, chilli oil, rice vinegar and sesame seeds.
Give it a taste and adjust to your liking - add more vinegar for tang, chilli oil for heat or soy for saltiness.
Heat a little oil in a large non-stick pan over medium heat.
Place the pork meatballs into the pan and cook for around 1 minute, or until the bottoms are lightly browned.
Take a dumpling wrapper and place it directly over each meatball, almost like you're tucking it into a little dumpling blanket.
Gently press and pinch the wrapper around the meat so it sticks and covers the filling.
Repeat with the remaining meatballs and wrappers.
Lightly sprinkle the tops of the wrappers with a little water.
Give the cornstarch slurry another mix, then pour it around the edges of the pan.
Cover with a lid and cook for 6–7 minutes, or until the pork is cooked through and the wrappers are tender.
Remove the lid and allow any remaining liquid to evaporate. Continue cooking for another 1–2 minutes until the bottom becomes golden and slightly crispy.
Drizzle the sauce all over the dumpling blankets, then top with fresh coriander, spring onions and sesame seeds.
Finish with a little sesame oil and serve hot, straight from the pan.
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