No-Wrap Crispy Pork Dumplings

with wonton wrappers, chilli oil and crispy golden edges

There’s a reason these no-wrapper dumplings have been everywhere lately. They’ve got all the things you want in a dumpling moment, juicy filling, crispy edges, a bit of chew, and a spicy, savoury finish, but without the fiddly part of folding each one individually. And honestly, that is exactly the kind of recipe I love. Something that feels impressive, tastes incredible, but doesn’t require a huge amount of effort.

For my version, I used pork mince and wonton wrappers, but instead of using the wrappers as they are, I rolled them out first with a rolling pin to make them thinner. I really preferred the texture this way. They felt a little more delicate once cooked and worked so well with that crispy skirt underneath. Once they hit the pan and steam through, the bottom turns golden and crisp while the filling stays juicy and full of flavour.

The filling itself is super simple, pork, soy, sesame oil, ginger, garlic and shallots, but it gives you that classic dumpling flavour without needing a long list of ingredients. Then comes the slurry, which is what creates that lacy, crispy base. If you’ve never made that style of dumpling before, it’s one of the most satisfying things to cook. When you flip it out of the pan and see that golden crispy layer, it really does feel a little bit magic.

To finish, I topped mine with toasted sesame seeds, the green parts of shallots and a generous spoonful of Six-Eyed Scorpion Chilli Oil, which was absolutely delicious. It added the perfect amount of heat and richness and pulled the whole thing together. These are best served straight away, while the bottom is still nice and crisp.

No Wrap Crispy Pork Dumplings

Serves: 4
Prep time: 15 minutes
Cook time: 12–15 minutes

Ingredients

For the dumplings

• 500g pork mince

• 4 tbsp soy sauce

• 2 tsp sesame oil

• 1½ tsp salt

• 4 spring onions or shallots, finely chopped

• 2 tbsp finely grated fresh ginger

• 2 garlic cloves, finely grated

• 1 tbsp vegetable oil

• 16–20 wonton wrappers

• Toasted sesame seeds, to serve

• Finely sliced green shallots, to serve

• Six-Eyed Scorpion Chilli Oil, to serve

For the crispy skirt

• 4 tbsp cornflour

• 2 tbsp plain flour

• 1½ cups water

Method

1. Make the filling
In a medium bowl, combine the pork mince, soy sauce, sesame oil, salt, spring onions or shallots, ginger and garlic. Mix really well until the mixture becomes sticky and well combined. This helps the filling stay juicy once cooked.

2. Prep the wrappers
Using a rolling pin, gently roll out the wonton wrappers so they become a little thinner. This gives them a more delicate texture and helps them sit neatly over the pork.

3. Sear the pork
Heat the vegetable oil in a large non-stick frying pan with a lid over medium-high heat. Using a spoon or small scoop, place heaped tablespoonfuls of the pork mixture into the pan in a circular pattern, leaving a little space between each one. Cook for 2–3 minutes, or until the bottoms are lightly golden.

4. Add the wrappers
Lay a rolled-out wonton wrapper over each mound of pork, pressing down gently so it sticks to the filling.

5. Make the crispy skirt
In a jug, whisk together the cornflour, plain flour and water until smooth. Pour the mixture evenly over the dumplings. It should start bubbling straight away. Cover with a lid, reduce the heat to low, and cook for 5–7 minutes, or until the pork is cooked through and most of the liquid has evaporated.

6. Crisp it up
Remove the lid and cook for another 2–3 minutes, or until the bottom is deeply golden and crisp. Gently lift an edge with a spatula to check.

7. Flip and finish
Run a spatula around the edges of the pan to loosen everything. Place a large plate over the pan and carefully flip the dumplings out in one go.

Finish with toasted sesame seeds, sliced green shallots and a generous spoonful of Six-Eyed Scorpion Chilli Oil. Serve immediately.

Notes

• Rolling out the wonton wrappers makes a big difference and gives them a lighter, more delicate finish.

• Make sure you use a good non-stick pan so the crispy skirt releases properly.

• These are best eaten straight away while the bottom is still super crisp.