Ridiculously delicious fold-free dumplings

Name: Ridiculously delicious fold-free dumplings
Cook time: 30 min
Yield: 2-4
Cuisine: Contemporary,Asian
Ingredients: 2 lemongrass stems; 4 garlic cloves; 2 tbsp ginger pickling liquid; ½ bunch coriander leaves and stems; 2 tbsp hoisin sauce; 500g pork mince; 2 tbsp vegetable oil; 12-16 gyoza wrappers

Ditch the fiddly pleating for this clever pan-flip wonder. A punchy pork filling meets a lacey golden base – did someone say “weeknight showstopper”?

Katrina Meynink

May 13, 2026

Ridiculously delicious fold-free dumplings (aka one-pan dumplings).Katrina Meynink

easyTime:< 30 minsServes:2-4

The crispy skirt, the one-and-done nature of it all – this dish has everything going for it. Serve as a snack, or with steamed greens and something extra as dinner.

Ingredients

2 lemongrass stems
4 garlic cloves
2 tbsp ginger pickling liquid
½ bunch coriander leaves and stems
2 tbsp hoisin sauce
500g pork mince
2 tbsp vegetable oil
12-16 gyoza wrappers

FOR THE SLURRY

¾ cup water
2 tbsp cornflour
1 tbsp plain flour
2 tsp hoisin sauce

FOR THE MEGA CRUNCH

½ cup pork crackle chips, roughly chopped
¼ cup fried noodles
2 tbsp fried shallots
1 tbsp fried garlic
½ cup coriander leaves, roughly chopped
1 spring onion, sliced

LOADED DUMPLING SAUCE (MAKES 1 CUP)

½ cup superb-quality chilli jam
¼ cup fried shallots
2 tbsp fried garlic
zest of 1 lime
1-2 tbsp sliced spring onion

Method

Step 1
To make the mega crunch, combine all the ingredients in a bowl and set it aside.
Step 2
To make the loaded dumpling sauce, combine all the ingredients in a bowl and set aside to let the flavours meld.
Step 3
To make the dumpling filling, place the lemongrass, garlic, ginger liquid, coriander and hoisin into a blender and blitz into a pulpy paste. This removes the woody texture of the lemongrass while retaining its glorious flavour. Transfer the paste to a bowl with the pork mince and mix by hand until well combined and sticky, which ensures the filling stays juicy and tender.
Step 4
Heat the vegetable oil in a large lidded non-stick frying pan over medium heat. Using a small ice-cream scoop or two large spoons, place mounds of the filling in a circle in the pan, leaving space between each one. The mixture should yield 12 to 16 dumplings. Cook for a few minutes until the bases are golden brown, then lay a gyoza wrapper over each meatball, pressing down gently so the wrappers adhere.
Step 5
Make the slurry by whisking the ingredients together in a jug and pour the mixture over the dumplings. Cover the pan with the lid, reduce the heat to low and steam for 5-7 minutes, or until the pork is cooked through and most of the liquid has evaporated. Remove the lid, increase the heat and cook for a further 2-3 minutes until the slurry forms a crisp, golden skirt around the dumplings; check this by gently lifting one edge with a spatula.
Step 6
Remove the dumplings from the heat and run a spatula around the edges to ensure nothing is sticking. Place a large plate over the pan. With one hand firmly on the plate and the other on the pan handle, flip the pan over quickly. Lift the pan away to reveal the crispy dumpling base.
Step 7
Drizzle the loaded dumpling sauce over, sprinkle with the mega crunch and serve.