no fold dumplings recipe

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The Best no fold dumplings recipe
No Fold Dumplings
🥘Ingredients
👨‍🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How No Fold Dumplings Works
❓ Frequently Asked Questions About No Fold Dumplings

The Best no fold dumplings recipe

I’m so excited to share with you my favorite no fold dumplings recipe. This dish has been a staple in our household for years, and it’s a perfect addition to any meal.

My kids love helping me make the dough and watching them grow up with this traditional cooking technique is just the best. The best part about this recipe is how versatile it is – you can serve it as a main course, use it as a side dish, or even as a snack.

I’ve made it for family gatherings, potlucks, and even just for a quick weeknight dinner. My family always raves about how delicious and comforting it is, and I’m sure yours will too.

The key to making great no fold dumplings is using the right type of flour and not overworking the dough. It’s also essential to cook them on the stovetop with some oil to get that perfect crispy bottom.

My grandmother taught me this recipe when I was a teenager, and I’ve been perfecting it ever since. It’s amazing how something so simple can be so satisfying to eat.

No Fold Dumplings

4.8 from 956 votes

These no fold dumplings are a quick and easy alternative to traditional dumplings. The filling is simply placed on a wonton wrapper and sealed with a second wrapper, eliminating the need for folding.

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Prep Time20 mins

Cook Time15 mins

Resting Time0 mins

Total Time35 mins

Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Filling

1 pound ground pork

2 cups finely chopped napa cabbage

3 green onions, finely chopped

2 tablespoons soy sauce

1 tablespoon sesame oil

1 teaspoon grated ginger

1 clove garlic, minced

1/4 teaspoon white pepper

For the Dumplings

40 round wonton wrappers

2 tablespoons vegetable oil, for frying

1/2 cup water, for steaming

For the Dipping Sauce

1/4 cup soy sauce

2 tablespoons rice vinegar

1 teaspoon sesame oil

1 teaspoon chili oil (optional)

1 teaspoon sugar

👨‍🍳Directions

1In a large bowl, combine the ground pork, chopped napa cabbage, green onions, soy sauce, sesame oil, grated ginger, minced garlic, and white pepper.

2Mix thoroughly with your hands or a fork until all ingredients are evenly incorporated.

3Lay out 20 wonton wrappers on a clean work surface.

4Place about 1 tablespoon of the filling in the center of each wrapper.

5Top each with a second wonton wrapper, pressing down around the filling to seal the edges firmly.

6Ensure there are no air pockets.

7Heat the vegetable oil in a large non-stick skillet over medium-high heat until shimmering.

8Place the dumplings in the skillet in a single layer, flat side down, and cook for 2 to 3 minutes until the bottoms are golden brown.

9Carefully pour the water into the skillet and immediately cover with a lid.

10Reduce the heat to medium and steam for 6 to 8 minutes, or until the wrappers are translucent and the filling is cooked through.

11The internal temperature of the filling should reach 165°F.

12Remove the lid and cook for another 1 to 2 minutes to allow any remaining water to evaporate and the bottoms to become crispy again.

13Transfer the dumplings to a serving plate.

14In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, chili oil (if using), and sugar until the sugar dissolves.

15Serve the dumplings immediately with the dipping sauce.

🔧Equipment

Large mixing bowl

Small bowl for dipping sauce

Large non-stick skillet with lid

Spatula

Pastry brush (optional)

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 6g❤️Cholesterol: 65mg🧂Sodium: 750mg🌾Total Carbs: 28g🥦Dietary Fiber: 1g🍬Sugars: 2g🥩Protein: 18g

📝Notes

For a vegetarian version, substitute the ground pork with finely chopped mushrooms and extra cabbage. You can also add a bit of chopped shrimp for extra flavor. To prevent sticking, ensure the skillet is well-oiled before adding the dumplings.

Watch Video Of How No Fold Dumplings Works

I love serving no fold dumplings at family gatherings because everyone loves them so much. You can serve them as a main course with your favorite sauce or as a side dish with some stir-fried vegetables.

They’re also great for packing lunches or snacks because they’re easy to grab and go. One of my favorite things about this recipe is how easy it is to customize – you can add different herbs and spices to give it your own unique flavor.

And don’t forget to save some leftovers for reheating later – they’re just as delicious second time around!

❓ Frequently Asked Questions About No Fold Dumplings

Q: What type of flour should I use for no fold dumplings?

I like to use all-purpose flour for this recipe, but you can also use whole wheat or bread flour if you prefer a nuttier flavor.

Q: How do I know if my dough is overworked?

When your dough starts to feel tough and dense, it’s likely overworked. Try to mix the ingredients just until they come together in a ball before kneading.

Q: Can I make no fold dumplings in advance?

You can prepare the dough ahead of time, but it’s best to assemble and cook the dumplings just before serving.

Q: What’s the best way to store leftover no fold dumplings?

You can store them in an airtight container in the fridge for up to 3 days or freeze them for up to 2 months.

Q: How do I reheat no fold dumplings?

You can reheat them in the microwave or on the stovetop with some oil until crispy and golden brown.

The Best no fold dumplings recipe

No Fold Dumplings