Name: Lazy Skillet Dumplings
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 24 servings
Ingredients: 3 tbsp cornstarch; 2 tbsp soy sauce; 3 tbsp water; 2 tsp sesame oil; 1 1/2 tsp fresh ginger, grated, from a 1-in knob; 3 tbsp scallions, light and dark green parts, finely chopped, plus more for serving if desired; 2 cloves garlic, minced; 1 tsp sugar; 1/4 tsp kosher salt, heaping; 1/4 tsp white pepper; 1 lb ground pork; 24 wrapper Hong Kong-style dumpling wrappers, or wonton wrappers; 3/4 cup water; 2 tbsp vegetable oil, for cooking; 3 tbsp soy sauce; 1 1/2 tbsp rice vinegar; 1 tsp chili crunch or chili oil, to taste; 1 tbsp sugar

Steps

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, kosher salt, and white pepper. Add the ground 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 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 1½ tbsp 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 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 the water to the pan (it should come about ¼ in 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. 8 min
Remove the lid and continue cooking until the water evaporates and the bottoms are lightly crisp and golden.
Meanwhile, whisk together the dipping 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.

Chef's notes

Doneness cue: the filling is fully cooked when an instant-read thermometer inserted into the center reads 160°F; the wrappers should be glossy and tender with no raw, doughy spots before you remove the lid. Prep order: mix and refrigerate the filling first, then set up your wrapping station — cold filling is firmer and much easier to portion cleanly into each wrapper. Common mistake to avoid: adding too much water causes the bottoms to steam instead of crisp; the water level should only reach about 1/4 in up the sides of the dumplings, so measure it rather than eyeballing. Smart substitution: Hong Kong-style dumpling wrappers are thinner and give the best texture, but square wonton wrappers work well — just trim the corners with scissors after shaping to neaten the open top. Make-ahead and storage: assemble the raw dumplings, arrange them on a parchment-lined sheet pan without touching, freeze until solid (about 1 hour), then transfer to a zip-top bag and freeze for up to 2 months; cook straight from frozen, adding 2 to 3 extra minutes to the covered steaming time.

Source: onceuponachef.com ↗ · rated ★ 5 by 15 people there

Lazy Skillet Dumplings

Ingredients

Filling

Assembly

Dipping Sauce

Nutrition per serving, estimated

Cost estimated, main ingredients · US average

Steps

Chef's notes

Household verdict

From visiting cooks

Report something

Flag sent