No-Fold Lazy Dumplings - Easy Dumpling Recipe
It doesn’t get easier than this lazy dumplings recipe. All you have to do is make the filling, cook upside down in the pan, and you have an easy dumpling recipe done in no time at all!
Ready in less than half an hour from start to finish, this easy dumpling recipe packs a ton of flavor thanks to Lee Kum Kee Premium Oyster Sauce. It adds a boost of authentic umami to the dumpling mix, making sure that each one provides a burst of flavor when you bite into it.
The key to this recipe is cooking the dumplings “upside down” – starting with balls of dumpling filling in your skillet, then covering each with a wonton wrapper that sticks to the pork filling and steams as it cooks through. Leave them in the pan a little longer for some extra crispy texture!
What You Will Need
Ingredients
- 454 g ground pork
- ½ cup raw shrimp, peeled, tail removed, and finely chopped
- ½ cup leeks, finely chopped
- ½ cup scallions, finely chopped
- 30 round wonton wrappers
- 1 tbsp neutral high-heat oil (such as vegetable oil)
- Water, for steaming the dumplings
Seasoning
- 2 Tbsp. Lee Kum Kee Premium Soy Sauce, plus extra for serving
- 1 Tbsp. Lee Kum Kee Premium Oyster Sauce
- 1 Tbsp. Lee Kum Kee Chicken Bouillon Powder
- 2 tsp. sugar
- 1 tsp. black pepper
- 3 Tbsp. Lee Kum Kee Minced Garlic
Made with
Lee Kum Kee products
How to make it
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In a large bowl, combine the ground pork, chopped shrimp, leeks, scallions, Lee Kum Kee Premium Soy Sauce, Lee Kum Kee Premium Oyster Sauce, Lee Kum Kee Chicken Bouillon Powder, sugar, black pepper, and Lee Kum Kee Minced Garlic. Mix thoroughly until the filling becomes sticky and well combined.
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Heat a large pan over medium heat and lightly coat it with oil. Scoop small balls of the filling mixture into the pan, leaving a little space between each portion. Place a wonton wrapper over each mound and gently press the edges down so the wrapper adheres slightly to the filling.
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Drizzle a little oil over the wrappers. Add a splash of water to the pan and immediately cover with a lid. Let the dumplings for about 8 minutes until the pork meat is fully cooked (internal temperature of 63 degrees Celsius or 145 degrees Fahrenheit). If all the water in the pan evaporates, add another splash while cooking.
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Remove the lid and allow any remaining water to evaporate. Let the dumplings cook for 3-4 more minutes so the bottoms turn golden and crispy.
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Serve the dumplings hot with extra Lee Kum Kee Premium Soy Sauce on the side for dipping.
Pro tip: Add Lee Kum Kee Chiu Chow Chili Crisp Oil and Seasoned Selected Aromatic Vinegar for a complex, spicy, and tasty dipping sauce!
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