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Crispy No-Fold Dumplings

Enjoy a delicious and healthy version of dumplings with crispy exteriors and flavorful fillings that are perfect for meal prep.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Asian, Chinese
Calories: 220
Ingredients Method Notes

Ingredients
  

Dumpling Filling
  • 1 pound Ground Pork Rich source of protein.
  • 2 cups Napa Cabbage, finely chopped Low in calories, adds crunch.
  • 4 pieces Scallions, chopped Enhances flavor profile.
  • 2 cloves Garlic, minced Adds depth and health benefits.
  • 1 tablespoon Ginger, minced Provides a warm, spicy flavor.
  • 1 teaspoon Sugar Balances the savory flavors.
  • 2 tablespoons Sake Tenderizes meat and adds flavor.
  • 2 tablespoons Soy Sauce Adds umami taste.
  • 1 tablespoon Oyster Sauce Boosts flavor richness.
  • 1 tablespoon Sesame Oil Imparts nutty flavor.
  • 2 tablespoons Potato Starch Helps bind the filling.
  • 1 teaspoon MSG (optional) Enhances umami flavor.
  • 1/2 teaspoon White Pepper Adds subtle heat.
  • 24 pieces Dumpling Wrappers Store-bought or homemade.
  • 2 tablespoons Oil for Frying For achieving crispy texture.
Dipping Sauce
  • 2 tablespoons All-Purpose Flour Thickens the dipping sauce.
  • 1 tablespoon Soy Sauce (for Dipping Sauce) Adds flavor.
  • 1 tablespoon Rice Vinegar or Chinese Black Vinegar Provides acidity.
  • 1 teaspoon Chili Oil Adds heat.
  • 1 teaspoon Sesame Seeds For garnish.
  • 1 clove Garlic (for Dipping Sauce), minced Enhances flavor.
  • 1 tablespoon Scallion (for Dipping Sauce), chopped Adds fresh flavor.

Method
 

Make the Filling
  1. In your mixing bowl, combine the ground pork with the finely chopped napa cabbage, scallions, minced garlic, and minced ginger. Add sugar, sake, soy sauce, oyster sauce, sesame oil, potato starch, MSG, and white pepper. Mix all the ingredients until well combined.
Assemble the Dumplings
  1. Take a dumpling wrapper and place a teaspoon of filling in the center. Fold the wrapper over, creating a semi-circle. Press the edges together firmly to seal.
  2. Ensure there are no air pockets inside and repeat this process with the remaining wrappers and filling.
Make the Slurry
  1. In a small bowl, mix together water, all-purpose flour, potato starch or corn starch, soy sauce, rice vinegar or Chinese black vinegar, chili oil, and sugar. Stir until smooth.
Cook the Dumplings
  1. Heat a non-stick pan over medium heat and add a thin layer of oil. Carefully place the dumplings in the pan without crowding them.
  2. Fry until the bottoms are golden and crispy, about 3-5 minutes. Add a quarter cup of water to the pan and cover it immediately to steam the dumplings for about 5-7 minutes.
Prepare the Dipping Sauce
  1. Mix together the soy sauce, rice vinegar or black vinegar, chili oil, sugar, minced garlic, and finely chopped scallion in a bowl. Stir until well combined.

Notes

For meal prep, these dumplings can be frozen and reheated. Substitute ground pork with chicken or turkey for a lighter option.