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Lazy Skillet Dumplings

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These lazy skillet dumplings deliver juicy pork filling, tender wrappers, and crispy golden bottoms with a flavorful dipping sauce. They are a convenient way to enjoy dumplings without traditional folding techniques.

Ingredients

  • 3 tablespoons cornstarch
  • 2 tablespoons soy sauce
  • 3 tablespoons water
  • 2 teaspoons sesame oil
  • 1½ 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 ¼ teaspoon salt
  • 1/4 teaspoon white pepper
  • 1 lb ground pork
  • 22 to 24 Hong Kong-style dumpling wrappers (or wonton wrappers; see note)
  • About ¾ cup water
  • Vegetable oil, for cooking
  • 3 tablespoons soy sauce
  • 1½ tablespoons rice vinegar
  • 1 to 1½ teaspoons chili crunch or chili oil, to taste (see note)
  • 1 tablespoon sugar

Instructions

  1. In a medium bowl, combine the cornstarch, soy sauce, water, and sesame oil. Whisk until the cornstarch is fully dissolved.
  2. Stir in the ginger, scallions, garlic, sugar, salt, and white pepper. Add the ground pork and mix with your hands until evenly combined and cohesive.
  3. Lightly grease a large nonstick skillet with vegetable oil and prepare an assembly station with the pork mixture and dumpling wrappers.
  4. Place about 1½ tablespoons of filling in the center of each wrapper. Shape into open-top dumplings by cupping the wrapper around the filling and gently pleating the sides. Flatten the tops and bottoms so they sit upright.
  5. Arrange the dumplings in the skillet with the meat side up, leaving space between each dumpling. Cook in batches or use multiple skillets to avoid overcrowding.
  6. Add about ¾ cup water to the pan. 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.
  7. Remove the lid and continue cooking until the water evaporates and the bottoms become lightly crisp and golden.
  8. Whisk together the soy sauce, rice vinegar, chili crunch or chili oil, and sugar in a small bowl to make the dipping sauce.
  9. Transfer the dumplings to a platter or serve from the skillet. Drizzle with some sauce, serve the remaining sauce on the side, and garnish with additional scallions if desired.

Notes

  • Hong Kong-style dumpling wrappers or wonton wrappers can be used depending on availability.
  • Cook dumplings in batches to prevent sticking and overcrowding.
  • Adjust the chili crunch or chili oil amount to control the spice level.
  • Serve immediately for the crispiest bottoms.

Nutrition

Find it online: https://yumfamilyrecipes.com/lazy-skillet-dumplings/