Viral No Fold Dumplings

This is my version of the viral no fold dumplings! You have probably seen this genius hack on social media where you can create delicious homemade dumplings, without the hassle of folding and wrapping. Just layer the wrapper over balls of filling in a pan like a blanket and steam. Skip the takeaway and give these a try instead!

Course Light Lunch, Main Course

Cuisine American, Asian, Australian

Dietary & Allergen Dairy Free, Egg Free, Nut Free

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 394kcal

Author Sally

Equipment

Ingredients

500 grams pork mince/ground pork
½ cup garlic chives finely chopped
1 cup white cabbage finely chopped
½ teaspoon minced ginger
2 cloves garlic minced
1 tablespoon soy sauce
1 teaspoon sesame oil
¼ teaspoon white pepper
¼ teaspoon salt
1 tablespoon canola oil for cooking
20 pieces round gyoza wrappers

To serve:

Chilli oil
Soy sauce
Chopped garlic chives extra

US Customary - Metric

Instructions

In a large bowl, combine pork mince, chives, cabbage, ginger, garlic, soy sauce, sesame oil, white pepper and salt. Mix vigorously with your hands or a wooden spoon for 2–3 minutes until the mixture is well combined and sticky. This step helps the balls hold their shape during cooking.
Using a heaped tablespoon of mixture per ball, roll into golf ball-sized portions with your hands. Set aside on a plate. You should get about 20 balls.
Heat half the canola oil in a large non-stick frying pan with a tight-fitting lid over medium-high heat. Place balls evenly spaced in the pan. Let them cook undisturbed for 1–2 minutes until the bottoms are just starting to turn golden. Do not flip or move them.
Working quickly, lay one gyoza wrapper over each ball like a blanket, gently pressing it down around the sides with your fingers.
Pour about ½ cup of water around the edges of the pan, not directly onto the dumplings. Cover immediately with the lid, reduce heat to medium, and steam for 6–8 minutes.
Once the water has fully evaporated and the wrappers look translucent and cooked through, remove the lid. If any water remains, cook uncovered for 1–2 more minutes. The pork is cooked when it reaches an internal temperature of 75°C (165°F). Repeat as necessary with the remaining dumplings.
Serve straight from the pan or transfer to a plate. Drizzle with chilli oil and soy sauce and sprinkle with chopped chives. Enjoy immediately while hot

Video

Notes

Cooking the dumplings: Watch the dumplings as they steam to ensure the pan doesn’t get dry. You want most of the water to have evaporated but you don’t want the dumplings to burn and stick. If the water has evaporated and they aren’t cooked yet, add a little more.

Yield: Makes about 20 dumplings; serves 3–4.

Nutrition