One-Pan Crispy Pork Dumplings
Another dumpling hack to add to the rotation.
I didn’t think it could get better than the dumpling lasagna… but now we have a new hack that makes crispy bottom dumplings in one pan.
You mix everything right in the pan, form the filling, press a wrapper on top, and let it cook in stages until the bottoms get crispy and the centers stay juicy. It’s not the prettiest process, but it works.
And like all of these dumpling hacks, it’s a little dangerous, because once you realize how easy it is, you’re going to start making dumplings way more often. You can also switch up the vegetables depending on what you have on hand or what’s in season, which makes it even better.
Original Recipe Creator: Cooking With Aila
Notes
You may not need all three rounds of water, I found mine were cooked through after one, so just use your judgment.
If the dumplings stick, don’t force them. Let them crisp a little longer or add a small splash of water and cover briefly to help release, then crisp again.
Brushing oil on the pan before and drizzling it over the top helps everything cook more evenly and encourages better browning.
If they end up sticking together or forming a sheet, just lean into it, it still tastes amazing.
One-Pan Pork Dumplings
Click here for the printable recipe
Servings: 2 to 3
Prep Time: 20 to 30 minutes
Cook Time: 20 minutes
Ingredients:
20 dumpling wrappers or wonton wrappers
1 lb ground pork
1 1/2 tbsp oil (neutral is preferred, olive works)
2 tbsp soy sauce
1 to 2 tsp sesame oil (to taste)
2 to 3 cloves garlic, grated
2 tsp fresh ginger, grated
1/4 cup green onions, finely chopped (whites and greens), plus more for garnish
1 tbsp cornstarch
1/4 tsp salt
1/2 tsp pepper (white or black)
2–3 tbsp chicken broth (added gradually)
Low-sodium soy sauce, for garnish
Chili crunch, for garnish
Sesame seeds, for garnish
Instructions
In a large pan, brush the surface with 1/2 tablespoon of oil. Using the pan as a mixing bowl, combine the ground pork, soy sauce, sesame oil, garlic, ginger, green onions, cornstarch, salt, and pepper. Alternatively, you can mix everything in a separate bowl and transfer it to the pan.
Mix in one direction until the mixture becomes sticky. Slowly add the chicken broth, a little at a time, continuing to mix until cohesive and slightly paste-like.
Using your fingers, a spoon, or a spatula, divide the mixture into small portions and shape them directly in the pan into little mounds.
Place a dumpling wrapper over each mound and gently press and form it around the filling so it hugs the shape. It doesn’t need to be perfect or fully sealed.
Once all the dumplings are formed, drizzle a little oil over the tops.
Place the pan over medium heat and let the dumplings cook undisturbed for 2–3 minutes.
Add a splash of water (about 2–3 tablespoons), cover immediately, and let them steam. Once the water cooks off, repeat this process 1–2 more times as needed.
After the final round of water has evaporated, remove the lid and let any remaining moisture cook off. Increase the heat slightly and let the bottoms crisp, adding a little more oil around the edges if needed.
If the dumplings stick or the wrappers spread and fuse slightly, don’t panic. Add a small splash of water, cover for 30–60 seconds to release them, then uncover and let them crisp again.
Once the bottoms are golden and crispy and you hear a steady sizzle, remove from heat. Let sit for 1 minute before gently loosening from the pan.
