Folding dumplings is a skill. This is not that.
These no fold dumplings skip everything complicated about making dumplings from scratch and get straight to the part everyone actually wants… a crispy bottom, juicy filling, and a dipping sauce that makes the whole thing crazy addictive. No pleating, no pinching, no YouTube tutorials on how to fold. Just a cookie scoop, a hot pan, and a splash of water.
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The filling is ground chicken, green onion and shiitake mushrooms blitzed together in a food processor until they are one thing. The mushrooms add a depth and umami that makes this taste like a proper restaurant dumpling. Nobody will know they are in there and that is the whole point.
This is the first of many dumpling hacks coming to the site and it is the one to start with.
Serve for a weeknight switch-it-up dinner, as a party appetizer, or any time the dumpling craving hits without the time or patience for folding. These also make a great starter alongside a bowl of my Papa's Bacon Fried Rice or my Easy Thai Red Curry Dumpling Soup with Shrimp.
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- How to make Easy No Fold Dumplings (VIDEO)
- WHAT TO SERVE WITH IT
- Shop My Kitchen
- How to make (PICTURES)
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- Crispy No Fold Dumplings with Chicken
- Hi, I'm Carmen!
- Frequently Asked Questions for No Fold Dumplings with Ground Chicken and Shiitake Mushroom Filling
How to make Easy No Fold Dumplings (VIDEO)
WHAT TO SERVE WITH IT
- Dumpling sauce … already in this recipe, do not skip it.
- Steamed jasmine rice for a fuller meal
- 20 Minute Dumpling Lasagna - another dumpling hack on the site
- Korean Style Chicken Meatballs in 20 Minutes - same finger food energy, great party spread
- Smashed Dumpling Tacos - for another take on the no-fold dumpling
Shop My Kitchen
I use my KitchenAid food processor for almost every dumpling recipe on this site. The mushrooms go in, thirty seconds, perfectly minced.
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How to make (PICTURES)
- Step 1: Make the filling. Combine processed mushroom and green onions into bowl with seasoned ground chicken.
- Step 2: Make the sauce and set aside.
- Step 3: Scoop the filling into high heat pan with neutral oil.
- Step 4: Top with wrappers.
- Step 5: Add water to the pan and cover with a lid. Let steam for 6 to 8 minutes.
- Step 6: Garnish with green onions and serve with dumpling sauce on the side. Serve.
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Crispy No Fold Dumplings with Chicken
Ingredients
Equipment
Method
- Add shiitake mushrooms and green onions to a food processor. Pulse until finely minced. Transfer to a large bowl. Add ground chicken, cornstarch, oyster sauce, soy sauce, sesame oil, salt, and pepper. Mix until fully combined.1 pound ground chicken, 2 cups shiitake mushrooms, 2 stalks green onions, 2 tablespoons cornstarch, 2 tablespoons oyster sauce, 2 tablespoons soy sauce, 1 tablespoon sesame oil, ½ teaspoon salt, ½ teaspoon black pepper
- Whisk together rice vinegar, chili crunch, soy sauce, sesame oil, and agave in a small bowl. Set aside.2 tablespoons rice vinegar, 1 tablespoon chili crunch, 1 tablespoon sesame oil, 1 tablespoon agave or honey, 1 tablespoon soy sauce
- Heat a large skillet over medium-high heat with a drizzle of neutral oil. Use a cookie scoop to portion the filling directly into the pan in individual mounds. Do not overcrowd and work in batches.Neutral oil for the pan
- Place one round dumpling wrapper on top of each mound of filling, pressing gently so it sits flat against the chicken. Sear until crispy.
- Add 4 tablespoons of water to the pan and immediately cover with a lid. Let steam for 6 to 8 minutes until the water has evaporated and the bottom of each dumpling is golden and crispy.4 tablespoons water for steaming
- Slide a spatula under each dumpling and flip onto a plate wrapper side down so the crispy bottom faces up.
Notes
- Fridge: Airtight container up to 3 days
- Reheat: Pan over medium heat with a drizzle of oil for 2 to 3 minutes to bring the crispy bottom back. Microwave works but the bottom will soften.
- Use the food processor for the mushrooms. Finely minced shiitake disappears into the filling and adds a deep savory flavor without any visible mushroom pieces. Do not skip this step.
- The crispy bottom is everything. Let the water fully evaporate before lifting the lid. That last minute with no water in the pan is what gives you the golden crust.
- Do not overcrowd the pan. Work in batches so every dumpling has space and the water steams evenly across all of them.
- Cornstarch in the filling is what gives it that smooth classic dumpling texture. It acts as a binder and keeps the filling together when it hits the hot pan.
Nutrition
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Hi, I'm Carmen!
I'm the creator of Eat With Carmen, where I share Filipino and other Asian recipes I love and grew up eating, made simple for everyday cooking.
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Frequently Asked Questions for No Fold Dumplings with Ground Chicken and Shiitake Mushroom Filling
Do I need to know how to fold dumplings? That is the whole point of this recipe. You do not. Cookie scoop, wrapper on top, hot pan. Done.
How is this different from the Smashed Dumpling Tacos? The Smashed Dumpling Tacos spread filling flat onto the wrapper for a thin crispy taco shape. This one scoops the filling as a mound so it steams upright like a proper dumpling. Different shape, different texture, different vibe entirely.
Do I need a food processor? For the best result yes. The mushrooms need to be finely minced so they disappear into the filling. A knife works but the food processor is faster and gives you a much better texture.
Can I make the filling ahead? Yes. Up to 24 hours in the fridge. Scoop and cook when ready.
Can I use pork instead of chicken? Yes and it is actually the more traditional option. Same method, same time, deeper flavour.
Is this spicy? The filling is not at all. The chili crunch in the sauce adds gentle heat. Leave it out for kids or swap for plain sesame oil.
What size wrappers do I need? Standard round gyoza wrappers from the refrigerated section of any Asian grocery store. Round only for this method.
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