Lazy Skillet Pork Dumplings

Easy Skillet Pork Dumplings

I was making wontons for my No Water Chicken Wonton Soup, but after folding about ten, I was ready to stop. With filling and wrappers left and a skillet nearby, I rolled the rest into meatballs, covered each with a wrapper, and gave it a try.

To my surprise, it worked. The pork cooks through, the wrapper turns tender, and you don't have to do any pleating.

The filling is the same as in my wonton soup, and the chili oil is the Tingly Garlic Chili Oil from my Chinese Steamed Chicken. If you've tried either recipe, you'll recognize the flavors.

If you feel like folding, try my Steamed Pork Dumplings. But for nights when you don't, this recipe is for you.

Why You'll Love This Recipe

• No Folding Needed - Just lay a wrapper over each meatball and you're finished. No pleats or pinching required.
• One Skillet - Everything cooks in one pan, so cleanup is quick.
• Small Batch - You just need 4 ounces of ground pork, making this great as an appetizer or a light dinner.
• Steamed, Not Fried - With a bit of water and a lid, you get tender wrappers and juicy pork.
• Control the Heat - Use fewer red pepper flakes in the chili oil, or serve it on the side.

Try my Potsticker Sauce, too!

Recipe Shopping List

Not sure if you need to go shopping? Here's what you'll need for this recipe. For exact amounts, check the printable recipe card at the end of the post.

Dumplings

• Ground Pork - It stays juicy when cooked in a covered skillet. You can also use ground chicken.
• Garlic - Grate it fresh, or use garlic paste if that's what you have.
• Green Onions - Use the white parts for the filling and save the green parts for the chili oil.
• Fresh Ginger - Grate it finely so it mixes well with the pork.
• Soy Sauce - Adds flavor to the filling. Light or low-sodium soy sauce both work.
• Mirin - Adds a touch of sweetness. You can use rice wine vinegar as a substitute.
• Wonton Wrappers - Square or round wrappers are both fine. Keep them covered with a damp towel so they stay soft.
• Neutral Oil - Add this to the pan so the meatballs don't stick.

Tingly Garlic Chili Oil

• Avocado Oil - This neutral oil handles heat well, but you can use vegetable or canola oil instead.
• Gochugaru - Korean chili flakes that add color, mild heat, and a hint of fruitiness.
• Red Pepper Flakes - These bring a sharper heat. Use less for a milder sauce.
• Whole Szechuan Peppercorns - These give the oil its tingly, numbing sensation. They're not related to black pepper and aren't spicy, so there's no real substitute.
• Garlic - Mince it fresh, or use jarred minced garlic if you prefer.
• Fresh Ginger - Peel and slice a ½-inch piece.
• Toasted Sesame Oil - Adds a nutty flavor, and you only need a little.
• Low-Sodium Soy Sauce - Prevents the oil from getting too salty. Use tamari for a gluten-free option.
• Vinegar - White or rice vinegar both work. It adds a tangy flavor that balances the oil.
• Green Onions - Use only the green parts, sliced thin.

Try with Pork Egg Rolls!

How To Make This Recipe

This is a quick overview of what to expect. When you're ready to cook, use the full recipe at the end of the page.

1. Make Chili Oil - Heat the avocado oil until it shimmers, then slowly pour it over the gochugaru, red pepper flakes, Szechuan peppercorns, garlic, and ginger. Stir in the sesame oil, soy sauce, vinegar, and green onions, then set it aside.
2. Mix Filling - In a bowl, combine the ground pork, garlic, green onion whites, ginger, soy sauce, and mirin.
3. Roll Meatballs - Shape the mixture into 16 small meatballs.
4. Set Up Skillet - Add oil to a large nonstick skillet and arrange the meatballs in a single layer. You may need to cook these in two batches if you don't have a giant nonstick skillet.
5. Drape Wrappers - Lay one wonton wrapper over each meatball.
6. Steam - Pour water into the pan, cover, and steam until the pork is cooked through.
7. Serve - Spoon chili oil over the dumplings and serve them hot.

Try High Protein Egg Drop Soup

Tips For The Best Skillet Dumplings

• Use a lid that fits well. Since steam cooks the dumplings, a tight lid is important. If your lid doesn't seal, use a sheet of foil instead.
• Give the meatballs some space. Leave a bit of room between each so the wrappers don't overlap.
• Check the temperature. Ground pork is cooked at 160°F, so check one meatball in the center of the pan.
• Keep your wrappers covered. Place a damp towel over the stack while you work so the edges stay soft.
• Use a heatproof bowl for the chili oil. The oil will be hot and will sizzle when poured.
• Add the chili oil just before serving. This keeps the green onions bright and fresh.

Serving Suggestions

• Instant Pot Jasmine Rice
• Asian Cucumber Salad
• Kimchi Fried Rice
• Egg Rolls in a Bowl

More Recipes Like This

• Fried Pork Dumplings
• Smash Dumplings
• Blackstone Kimchi Gyoza
• Viral Dumpling Lasagna
• Traeger Coconut Curry Dumplings