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These lazy skillet dumplings are my take on the viral recipe that’s been popping up everywhere—the one where mounds of pork filling are placed in a skillet, topped with dumpling wrappers, steamed, and served with a simple dipping sauce. I loved the idea, but like many viral recipes, it didn’t quite work as promised. The wrappers didn’t really adhere to the filling, so they never quite came together as actual dumplings.
So I went back to the drawing board and developed a version that’s easy, reliable, and genuinely worth making. The dumplings have a juicy, flavorful pork filling, tender wrappers, and lightly crisp bottoms, plus a savory-spicy dipping sauce that ties everything together. They make a great appetizer for a group, but are also substantial enough for a light dinner alongside a vegetable.
What You’ll Need To Make Lazy Skillet Dumplings
To make the skillet dumplings, you’ll need the following ingredients: cornstarch, soy sauce, sesame oil, fresh ginger, scallions, garlic, sugar, salt, white pepper, ground pork, Hong Kong-style dumpling wrappers (like these), vegetable oil, rice vinegar, and chili crunch or chili oil.
Step-By-Step Instructions
Step 1: Make the filling. In a medium bowl, whisk together the cornstarch, soy sauce, water, and sesame oil until the cornstarch dissolves. Stir in the ginger, scallions, garlic, sugar, salt, and pepper. Add the pork and mash everything together with your hands until well combined. The mixture will be quite wet—that’s normal.
Step 2: Set up your assembly station. Lightly grease a large nonstick skillet with vegetable oil and set it next to your pork mixture.
Pro tip: Making space to lay out the wrappers and getting everything (the pork mixture, skillet, and dumpling wrappers) set up prior to filling the dumplings will help you get into a rhythm pretty quickly.
Step 3: Fill the wrappers. Lay out 12 wrappers and place about 1 1/2 tablespoons of filling in the center of each. To shape, make a loose “O” with your thumb and forefinger and set a filled wrapper into it so it naturally cups. Use your other hand to press the filling down while gently pleating the wrapper up around the sides—you’re going for an open-top dumpling (like shumai) with the filling exposed.
Pro tip: Keep the wrappers you’re not currently working with covered under a damp paper towel—they dry out faster than you’d think, and dry wrappers crack and won’t seal properly.
Step 4: Steam and crisp. Place the dumplings in the skillet, leaving about 1 inch between each. Add about 3/4 cup water to the pan (it should come 1/8 to 1/4 inch up the sides). Bring to a boil, cover tightly, reduce heat to medium, and cook for about 8 minutes, until the wrappers are tender and the filling is cooked through. Remove the lid and keep cooking until the water evaporates and the bottoms are just lightly golden.
Pro tip: You’ll need to use two skillets or cook the dumplings in batches—crowding will cause them to stick together.
Step 5: Make the sauce. In a small bowl, whisk together the soy sauce, rice vinegar, chili crunch, and sugar. Feel free to adjust the chili crunch to your liking.
Step 6: Serve. Transfer the dumplings to a platter or serve straight from the pan. Drizzle with sauce and garnish with extra scallions if you like.
Pro tip: A thin spatula is your best tool for lifting the dumplings without tearing the wrappers or losing the crispy bottoms.
Lazy Skillet Dumplings
Makes 24 dumplings
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Filling
- 3 tablespoons cornstarch
- 2 tablespoons soy sauce
- 3 tablespoons water
- 2 teaspoons sesame oil
- 1 1/2 teaspoons grated fresh ginger, from a 1-in (2.5-cm) knob
- 3 scallions, light and dark green parts, finely chopped (plus more for serving, if desired)
- 2 cloves garlic, minced
- 1 teaspoon sugar
- Heaping 1/4 teaspoon salt
- 1/4 teaspoon white pepper
- 1 pound ground pork
Assembly
- 22 to 24 Hong Kong-style dumpling wrappers (or wonton wrappers; see note)
- About 3/4 cup water
- Vegetable oil, for cooking
Sauce
- 3 tablespoons soy sauce
- 1 1/2 tablespoons rice vinegar
- 1 to 1 1/2 teaspoons chili crunch or chili oil, to taste (see note)
- 1 tablespoon sugar
In a medium bowl, combine the cornstarch, soy sauce, water, and sesame oil. Whisk until the cornstarch is completely dissolved. Stir in the ginger, scallions, garlic, sugar, salt, and pepper. Add the pork and mash with your hands until the mixture is evenly combined and cohesive. It will be quite wet.
Set up an assembly station with the pork mixture and a large (12-in/30-cm) nonstick skillet lightly greased with vegetable oil.
Lay out 12 wrappers on your work surface, making sure to separate them one at a time so you don’t accidentally use two stuck together, and place about 1 1/2 tablespoons of the filling in the center of each. To shape, make a loose “O” with your thumb and forefinger on one hand and set a filled wrapper into it so it naturally cups. Use your other hand to press the filling down while gently pleating and coaxing the wrapper up around the sides, forming an open-top dumpling (like shumai) with the filling exposed. Gently flatten the top and bottom so it sits upright.
Arrange the dumplings in the skillet, meat side up, leaving about 1 in (2.5 cm) between each one. Continue until the pan is full; you will need to cook the dumplings in batches or use two skillets, as crowding will cause them to stick together.
Add about 3/4 cup (180 ml) water to the pan (it should come about 1/4 in/3 mm up the sides). Bring to a boil, then cover tightly, reduce the heat to medium, and cook for about 8 minutes, until the wrappers are tender and the filling is cooked through.
Remove the lid and continue cooking until the water evaporates and the bottoms are lightly crisp and golden.
Meanwhile, whisk together the sauce ingredients in a small bowl.
To serve, transfer the dumplings to a platter (or serve straight from the pan). Drizzle with a little of the sauce and serve the remaining sauce on the side for dipping. Garnish with additional scallions, if desired.
Notes
Nutritional information is for the dumplings only.
Dumpling wrappers (Hong Kong–style, like these) are yellow, thin, and round, and don’t need to be moistened or folded underneath, which makes them the easiest and best choice here. They are usually sold in 16-ounce packages; one package is more than enough for this recipe. (If using wonton wrappers, lightly dip them in water before filling and fold the corners underneath to form a round base, as they are thicker and square. If using wonton wrappers, you will need to assemble them one at a time.)
Chili crunch is a spicy Chinese-style condiment made with crunchy bits of garlic, shallots, and chili flakes suspended in oil. It adds heat, texture, and lots of savory flavor to the dipping sauce. You can usually find it in the Asian foods aisle near the soy sauce and other condiments. Momofuku Chili Crunch is a great option and is widely available at many grocery stores and online. If you don’t have chili crunch, chili oil can be substituted for a smoother sauce.
Make-Ahead/Freezing Instructions: Cooked dumplings are best enjoyed fresh, but leftovers reheat well. Store in an airtight container in the refrigerator for up to 3 days. To reheat, place the dumplings in a nonstick skillet with a splash of water, cover, and warm over medium-low heat until heated through. Remove the lid during the last minute or two to let the bottoms crisp slightly. The dumplings can also be reheated in the microwave; sprinkle with a little water first to keep the wrappers tender. Uncooked dumplings can be refrigerated in an airtight container for up to 1 day or frozen for up to 3 months. If frozen, thaw overnight in the refrigerator before cooking.
Nutrition Information
Per serving (12 servings) Calories: 118kcal, Carbohydrates: 3g, Protein: 7g, Fat: 9g, Saturated Fat: 3g, Cholesterol: 27mg, Sodium: 168mg, Sugar: 1g
This article was originally published on OnceUponaChef.com. Follow on Instagram
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