Homemade pork dumplings without all the folding? That was enough to get me into the kitchen! These no-fold pork dumplings use little balls of pork and vegetable filling with a wonton wrapper laid over the top, then everything cooks together in a frying pan.
I used the same filling as my Pan-Fried Pork Dumplings and Pork Dumpling Lasagne, with pork mince, carrot, zucchini, ginger, garlic and spring onions. Could a simple change in how they’re put together make dumpling night easier and still give us that satisfying homemade dumpling?
After seeing this shortcut all over social media, I gave it three attempts using different wrappers. The filling was tasty, but getting the wrappers just right proved trickier than I expected!
Dumpling comparison blog link
Wondering how this shortcut compares to traditional dumplings? Read I Tried 3 Dumpling Recipes: Are the Viral Shortcuts Worth It? for my thoughts on dumpling lasagne, pan-fried dumplings and the no-fold method.
More Asian dinner recipes to try
What Are No-Fold Pork Dumplings?
No-fold pork dumplings are a shortcut version of traditional homemade dumplings. Instead of filling and sealing each wrapper, you roll the pork filling into small balls and lay a wonton wrapper over each one in a frying pan.
Add a little water to the pan, cover and let the dumplings steam until cooked. Skipping the folding made preparation easier, but the wrappers didn’t cook evenly, stuck to each other and separated from the pork filling.
How to Make No-Fold Pork Dumplings
First, blitz the carrot, zucchini, ginger, garlic and spring onions in a food processor until finely chopped. Add the pork mince, soy sauce, oyster sauce and Shaoxing wine, then pulse briefly until combined.
Roll the filling into small balls. Heat a little oil in a non-stick frying pan, add the pork balls and lay a wonton wrapper over each one, gently pressing it around the filling.
Carefully add water, cover with a lid and steam until the pork filling and wrappers are cooked. Work in batches, leaving enough space between the dumplings to stop the wrappers overlapping.
My Tips for No-Fold Dumplings
Keep the filling balls small and evenly sized. Larger balls take longer to cook and similar sizes help each batch cook evenly.
Don’t overprocess the filling. Pulse briefly once the pork and sauces are added, just until combined.
Leave room between each dumpling. I found that overlapping wrappers stuck together.
Use a well-fitting lid. The steam needs to stay in the pan to cook the wrappers.
Pour the water over the wrappers. When adding water to the pan for steaming, pour it over the wrappers to moisten them and help prevent dry patches.
No Food Processor?
Finely grate the carrot and zucchini, grate the ginger, crush the garlic and finely chop the spring onions. Place everything in a large bowl with the pork mince and sauces, then mix until combined.
Which Dumpling Wrappers Should I Use?
I tried gyoza, gow gee and wonton wrappers across three attempts.
The gyoza and gow gee wrappers were too chewy for my liking. The wonton wrappers were thinner and were my preference for this method, but I still had trouble with them sticking together, drying out in places and separating from the filling.
Although the preparation was easier, I couldn’t get the consistent wrapper texture I wanted.
What to Serve With Pork Dumplings
Serve your no-fold pork dumplings with your favourite dumpling dipping sauce. For a simple meal, add steamed greens or a cucumber salad.
You could also serve them as part of a shared dinner with a few other dishes.
Storage and Reheating
Fridge: Place leftovers in a shallow container, cover and refrigerate within two hours of cooking. Eat within three days.
Reheating: Reheat only the portion you need until steaming hot throughout, reaching 75°C in the centre. The wrappers may soften further or stick together after storing and reheating.
Freezing: I haven’t tested freezing the assembled no-fold dumplings, but you can freeze the uncooked pork filling balls separately. Freeze them on a lined tray until firm, then transfer to a freezer-safe container or bag. Thaw in the fridge before adding the wrappers and cooking.
Frequently Asked Questions
Can I make these without a food processor?
Yes. Finely grate the carrot and zucchini, prepare the ginger, garlic and spring onions, then mix everything together in a bowl with the pork mince and sauces.
Can I use gyoza or gow gee wrappers?
I tried both, but found them too chewy for my liking with this method. Wonton wrappers were my preference, although the results were still inconsistent.
Why are my dumpling wrappers sticking together?
I found this happened when the wrappers overlapped during cooking. Leave space between the dumplings and cook in batches.
Why are parts of my wrappers still dry?
Parts of the wrappers can stay dry if they don’t get enough moisture. When adding water to the pan, pour it over the wrappers to moisten them. Cover with a well-fitting lid to trap the steam and check that the pan hasn’t dried out before the dumplings are cooked.
Can I use this filling for traditional dumplings?
Yes! This is the same filling I use in my Pan-Fried Pork Dumplings. If you prefer a filled and sealed dumpling with a crispy base, that would be my pick.
Are no-fold dumplings easier than traditional dumplings?
They’re quicker to assemble because there’s no filling, sealing or pleating each wrapper. However, I found getting the wrappers evenly cooked more difficult than expected.
No-Fold Pork Dumplings
Pork and vegetable filling topped with wonton wrappers and steamed in a frying pan. This viral dumpling shortcut skips the folding and sealing.
Ingredients
- 1 carrot, roughly chopped
- 1 zucchini, roughly chopped
- 3cm piece fresh ginger, peeled
- 4 garlic cloves, peeled
- 3 spring onions, roughly chopped
- 500g pork mince
- ¼ cup soy sauce
- 2 tbsp oyster sauce
- 1 tbsp Shaoxing wine
- Wonton wrappers, one per ball of filling
- Oil, for frying
- ½ cup water, for steaming
- Chilli oil
- Hot honey sauce
- Sweet Chilli Sauce
- Soy sauce
- Dumpling or gyoza dipping sauce
- Or try my homemade dumpling sauce.
- 1 tbsp light soy sauce
- 1 tbsp sweet chilli sauce
- ½ tbsp sriracha sauce
- ½ tsp sesame oil
Instructions
- Place the carrot, zucchini, ginger, garlic and spring onions in a food processor. Blitz until roughly chopped.
- Add the pork mince, soy sauce, oyster sauce and Shaoxing wine. Pulse briefly until just combined.
- Roll the filling into small, evenly sized balls.
- Heat a little oil in a non-stick frying pan over medium heat. Add the pork balls, leaving enough space between them so the wrappers won’t overlap.
- Lay a wonton wrapper over each ball and gently press it around the sides.
- Carefully pour a little water over the wrappers to moisten them. Cover with a well-fitting lid and steam for 2 minutes or until the pork filling is cooked through and the wrappers are cooked. Add a little more water if the pan dries out before the dumplings are cooked.
- Repeat with the remaining filling and wrappers, adding oil and water as needed for each batch.
- Serve with your favourite dumpling dipping sauce.
Notes
Top Tips:
- Keep the filling balls small and even. This helps them cook evenly and makes it easier to drape the wrappers over them.
- Don’t overprocess the filling. Once you add the pork mince and sauces, pulse briefly until just combined.
- Leave space between the dumplings. The wrappers can stick together if they overlap, so cook in batches.
- Pour the water over the wrappers. This moistens them before steaming and helps prevent dry patches.
- Use a well-fitting lid. Keep the steam trapped in the pan to help cook the filling and wrappers.
- Check the water during cooking. If the pan dries out before the dumplings are cooked, carefully add a little more water.
- Choose your wrappers carefully. Wonton wrappers were my preference.
- No food processor? Finely grate the carrot, zucchini and ginger, crush the garlic and finely chop the spring onions. Mix with the pork mince and sauces in a large bowl until combined.
Nutrition Facts
Calories
90Fat
6 gSat. Fat
2 gCarbs
3 gFiber
0 gNet carbs
3 gSugar
1 gProtein
5 gSodium
355 mgCholesterol
18 mgThe nutritional information provided is computer generated and is only an estimate. This data is provided as a courtesy for informational purposes only.
