These crispy No-Fold Dumplings are my take on the viral blanket dumplings, with a juicy pork filling and a golden, crunchy bottom. Made without any folding or pleating, these easy homemade pan-fried dumplings can be made ahead and frozen, making them perfect for a quick weeknight meal or appetizer.
Table of Contents
I love dumplings in all forms but if they’re pan fried, they have to be crispy, crunchy and juicy.
Viral No-Fold Blanket Dumplings, But Better
This recipe is inspired by a combination of the viral blanket dumplings and the round, bite-sized gyoza my family used to make in a takoyaki machine when I was younger. I first saw the concept of these no-fold blanket dumplings last year on Japanese social media, but they’ve recently taken off in North America. I tried the original version and while it was good, I felt like it was missing that crispy, crunchy fried bottom. It also made more sense to have the wrapper in direct contact with the pan rather than the meat, so I tested this version and it turned out so much better, without any extra work! Since the wrapper isn’t technically on top, they’re not exactly blanket dumplings… maybe meat sheet dumplings?
Ingredients and Substitutions
Here’s everything you’ll need to make these crispy no-fold dumplings, along with a few simple substitutions if needed.
- Ground pork: You can also use ground beef, ground chicken or even shrimp. For a vegetarian or vegan version, subsitute with mock ground meat or crumbled tofu.
- Cabbage: I used napa cabbage but you can also use green cabbage or bok choy as a substitute.
- Seasonings: scallions, garlic, ginger, soy sauce, sake (or Shaoxing wine), oyster sauce, sesame oil, sugar, potato starch (or cornstarch), MSG (optional), white pepper (or black pepper)
- Dumpling wrappers: round, thin wrappers made for gyoza or Chinese dumplings (usually found in the refrigerated section); avoid thick or wonton-style wrappers for best results.
For extra crispy bottoms, you’ll also need some all purpose flour and cornstarch.
How to Make Crispy No-Fold Dumplings
These no-pleat dumplings come together in a few simple steps and the best part is they’re so quick to assemble! Here’s an overview:
- Make the filling: Finely chop, sprinkle with salt, massage, and squeeze out excess water. Mix ground pork with seasonings until sticky, then fold in the cabbage.
- Assemble dumplings (1-4): You can assemble them either by (1-2) using a cookie scoop and scrunching the dumpling wrapper on top or by (3-4) placing a dumpling wrapper right on top of the filling and pinching it to scoop some of it up.
- Cook dumplings (5): Heat oil in a pan, place dumplings wrapper-side down, and fry until lightly golden.
- Steam (6-7): Pour in the water slurry mixture, cover, and steam until cooked through.
- Crisp bottoms (8): Remove the lid once the water evaporates and let the bottoms crisp until golden.
- Serve (9): Drizzle with chili oil and garnish with scallions or sesame seeds. Serve directly from the pan.
VIDEO: Watch How to Make It
Lisa’s Recipe Tips
- Cook until lightly golden: After the initial fry, the dumplings should be lightly golden. They’ll continue cooking during the steaming stage and again when you crisp them at the end. If they’re too browned at the start, they may burn later.
- Serve directly in the pan: Serving in the pan keeps the dumplings warm and crispy, plus fewer dishes to wash. Flipping them out can cause the juices to spill, and transferring to a plate can make them lose their crunch faster.
- Use a non-stick pan in the right size: A non-stick pan helps prevent sticking and tearing. Match your pan size to the number of dumplings:
- 8-inch pan: about 10 dumplings
- 10-inch pan: about 14–16 dumplings
- 12-inch pan: about 20–24 dumplings
- If the pan is too large, you’ll need more slurry, which takes longer to evaporate and can increase the risk of burning.
- Stir the slurry before pouring: The starch settles at the bottom, so give it a quick stir right before adding it to the pan to ensure an even, crispy skirt.
Serving Suggestions
Serve these juicy dumplings hot straight from the pan for maximum crunch. They’re perfect with the easy dipping sauce, a drizzle of chili oil, or a sprinkle of scallions and sesame seeds. Pair them with a simple side of steamed rice, quick pickled vegetables, or a light soup for a full meal.
How to Store and Reheat Leftovers
- Refrigerator: Store cooked dumplings in an airtight container for up to 2 days. Reheat in a non-stick pan over medium heat with a splash of water and a lid to steam, then uncover to crisp the bottoms.
- Freezer: Place cooked or uncooked dumplings on a tray to freeze individually, then transfer to a freezer bag for up to 1 month.
- To cook from frozen: Place dumplings straight from the freezer into the pan. Add a little extra water (about 1 tbsp) to account for the longer steaming time, ensuring they cook through without drying out.
Recipe FAQ
Make sure to squeeze out excess cabbage water, don’t overfill the pan, and let the slurry cook down fully before uncovering to crisp the bottoms.
More Dumpling Recipes
- Rice Paper Dumplings (The Original Recipe)
- Crispy Skirt Rice Paper Dumplings
- Rice Paper Rolled Dumplings
- Vegetable Gyoza
Enjoy! If you make this Crispy No-Fold Dumplings recipe, I’d love to hear what you think! Leave a comment and rating below, and if you share it on social media, tag me on Instagram @Okonomikitchen. I can’t wait to see your creations!
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Crispy No-Fold Dumplings
- Total Time: 20 minutes
- Yield: 15 dumplings
Description
These crispy no-fold dumplings are my take on the viral blanket dumplings, with a juicy pork filling and a golden, crunchy bottom. Made without any folding or pleating, these easy homemade pan-fried dumplings can be made ahead and frozen, making them perfect for a quick weeknight meal or appetizer.
Ingredients
For the Filling
- 1/2 lbs (225 g) ground pork
- 1/2 lbs (225 g) napa cabbage, finely chopped
- 2 scallions, finely chopped
- 2 garlic cloves, minced
- 1/2 tbsp ginger, minced
- 1/2 tsp sugar
- 1 tbsp sake
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1/2 tbsp sesame oil
- 1 tbsp potato starch
- 1/4 tsp msg
- 1/8 tsp white pepper
Other Ingredients
- dumpling wrappers
- oil, for frying
- scallions, for serving
Water Mixture
- 1/4 cup water
- 1 tsp (3 g) all purpose flour
- 1 tsp (3 g) potato starch or corn starch
Dumpling Dipping Sauce
- 1 1/2 tbsp soy sauce
- 2–3 tsp rice vinegar or Chinese black vinegar
- 1–2 tsp chili oil
- 1/4 tsp sugar
- 1 tsp sesame seeds
- 1 tsp garlic, minced
- 1 scallion, finely chopped
Instructions
Make the Filling
- Finely chop the napa cabbage and sprinkle lightly with salt. Massage until softened and reduced by about half in volume. Squeeze out as much liquid as possible and set aside.
- In a bowl, combine the ground pork, ginger, garlic, scallions, soy sauce, sake, oyster sauce, sesame oil, sugar, MSG, white pepper, and potato starch. Mix and squeeze the mixture together until it becomes sticky like a paste. Add the squeezed cabbage and mix until evenly incorporated.
Assemble the Dumplings
- Method 1 (Scoop and Cover): Use a cookie scoop to measure about 1 tablespoon of filling onto a tray. Place a dumpling wrapper on top and gently press and shape around the filling to form a “flower” shape.
- Method 2 (Scoop Out of Bowl): Place wrapper onto the filling and pick the filling up in the wrapper. Then scrunch it up into a flower shape.
Make the Slurry
- In a small measuring cup, mix together the water, flour, and potato starch until smooth. Set aside.
Cook the Dumplings
- Heat a thin layer of oil in a pan over medium heat.
- Place dumplings wrapper-side down and cook for about 2 minutes, until lightly golden.
- Stir the slurry, then pour it into the pan around the dumplings. Cover immediately and steam for 4-5 minutes (reduce heat to medium low as needed).
- Once most of the water has evaporated, remove the lid. Drizzle a little sesame oil or oil around the edges and let the bottoms crisp up again.
- Garnish with scallions and drizzle with chili oil if desired. Serve hot with dipping sauce and enjoy!
Dipping Sauce
- Mix all the ingredients together in a small bowl. Adjust the taste to your liking.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Entree, Main dish, Side Dish
- Method: Pan fry, Stove Top
- Cuisine: Chinese, Japanese
Nutrition
- Serving Size: 1 dumpling
- Calories: 70 kcal
- Sugar: 0.5 g
- Sodium: 70 mg
- Fat: 3.2 g
- Saturated Fat: 0.9 g
- Unsaturated Fat: 2.4 g
- Trans Fat: 0
- Carbohydrates: 6.6 g
- Fiber: 0.3 g
- Protein: 4 g
- Cholesterol: 7 mg
Turned out well. Loved the crispiness!
Commenting from Indonesia! I love this recipe, so easy to follow and everything turned out so delicious! I’m pleasantly surprised by how good the dipping sauce was, the way it complemented the dumplings so well. Highly recommend people to try it out, especially if they’re in the mood for something comforting.
OMG old lady reviewing all the way from New Zealand. I’ve never made dumplings in any way shape or form and it was a hit. We tried another recipe(at the same time) which did not slap as promised. Will stick to your recipe everyday, loved it.
These were so easy to make and actually crispy on the bottom! The water mixture worked perfectly