No Fold Chicken Dumplings
Easy No Fold Chicken Dumplings are a viral inspired recipe, made with ground chicken and bold Asian-inspired flavors. Quick, juicy, and perfect with a simple soy chili crunch dipping sauce.
If you've seen the viral no fold dumplings floating around and haven't tried them yet, it is time! My best friend Megs shared her recipe with me, and since we both love Asian-inspired food, I knew it would be a hit.
These dumplings have so much flavor-I even told Megs I want to make the meatballs on their own to serve over rice. The filling is simple: ground chicken, shredded carrots, green onions, and a few pantry staples like soy sauce, ground ginger, and sesame oil.
Instead of the traditional pinch-and-fold method, the dumpling wrapper is blanketed over each meatball, making assembly super easy. And what really surprised me about this chicken version is just how juicy and tender the meatballs stay-even the next day, they're still so moist and flavorful.
We tie this all together with a easy dipping sauce that truly makes the dumplings. My husband even said it was the best part. It's just soy sauce, rice vinegar, a touch of sugar, sesame oil, and chili crunch-no need to heat anything, just mix and it's ready to go.
Watch Me Make Them
Ingredients You Need For Dumplings
You'll find the full list of ingredients, along with the sauce, in the printable recipe card below.
- Ground chicken offers a lighter meat filling although ground pork or turkey also works.
- Carrots keep the filling moist with a touch of sweetness. Not that it matters, but the orange flecks also look pretty throughout the meatballs.
- Green onions are subtle but give the meatballs great flavor.
- Soy sauce or amino acids have umami flavors and saltiness.
- Sesame oil for that unmistakable Asian flavor.
- Kewpie mayo or regular mayo keeps the filling moist.
- Ground ginger or use fresh.
- Lemon zest to balance the flavors.
- Garlic powder or use fresh if you want a punch of garlic flavor.
- Potsticker wrappers
- Olive oil for frying the dumplings.
- Chicken broth to help steam and cook the dumplings.
Difference Between Potsticker Wrappers and Wonton Wrappers
Potsticker wrappers are round, slightly thicker, and a bit more elastic, which makes them ideal for dumplings that are pan-fried and steamed. Their shape also makes them perfect for this recipe, since they easily fold right over the meatballs.
Wonton wrappers, on the other hand, are thinner and typically square. They're great for recipes like wontons or fried dumplings, but can be a little more delicate and less forgiving when wrapping and cooking.
Step-by-Step How to Make No Fold Chicken Dumplings
- Combine meat filling, then use a cookie scoop to portion out meatballs on a sheet pan or plate.
- Fold potsticker wrapper over a meatball like a blanket, then use your fingers to gently secure it around the meat filling.
- Heat a non-stick skillet to medium heat and add oil. Place dumplings in the pan making sure they are not touching.
- Fry dumplings for a couple minutes then add chicken broth. Place the lid on and allow to steam and cook for 7-10 minutes until cooked through.
- Serve dumplings with green onions, cilantro, and drizzle or dip with sauce.
Ang's Helpful Tips for the Best Success
- Assemble dumplings on a separate plate or sheet pan. The original viral recipe assembles everything in the skillet, but I find this to be much more work and you risk oil spatters on your hands.
- Use a non-stick skillet so the dumplings come off the pan easily. The dumpling wrappers have a lot of starch and can stick to the pan causing the dumpling to fall apart and separate from the meatball.
- Meatballs should be small so they fit nicely under the wrapper. I use a small cookie scoop to portion out meatballs so they are slightly smaller than the wrapper.
- Keep potsticker wrappers refrigerated until ready to assemble dumplings. The wrappers do have a light coating of cornstarch to prevent sticking, but the longer they sit out at room temperature, the more likely they may stick together.
What is the Best Side Dish to Serve with Dumplings?
Honestly, my husband and I hovered over the serving platter and ate the dumplings on their own with dipping sauce and we were content. However, sometimes it's nice to have an additional side to stretch the meal. Here are some options.
- Steamed white rice, or try my Cilantro Lime Rice, or Buttered Rice for something elevated.
- Green Beans Almondine would make a simple pairing, or this Easy Kale Crunch Salad (Chick-Fil-A Copycat).
- Light cucumber salad or sautéed cabbage.
How do I Know When the Chicken Filling is Done?
The dumplings are done when the chicken reaches an internal temperature of 165°F and the wrappers are translucent and cooked through after steaming. You can test with a meat thermometer after 10-minutes of cooking.
Can I Make These Ahead of Time?
Yes! You can assemble the dumplings a few hours ahead and keep them covered in the refrigerator until you're ready to cook them. Just make sure they're tightly sealed so the wrappers don't dry out.
Where can I Find Potsticker Wrappers at the Store?
Potsticker wrappers can be found usually in a refrigerated case near items like tofu, kimchi, fresh noodles, or other Asian ingredients. They're often labeled as potsticker wrappers, gyoza wrappers. See image above for the brand I use.
Love Asian Flavors? Try These Next!
- Easy Asian Noodles
- Potsticker Noodle Bowls
- Crunchy Asian Chopped Salad
- Easy Chicken Chow Mein
- One-Pan Egg Roll Bowls
- Teriyaki Salmon Sheet Pan Meal
- Asian Lettuce Wraps
No Fold Chicken Dumplings
Equipment
- large non-stick skillet with fitted lid
- medium mixing bowl
- small bowl
- small cookie scoop
Ingredients
Meat filling
- 1 lb ground chicken
- ¼ cup carrots, shredded
- ¼ cup green onions, sliced plus more for garnish
- 2 tablespoon soy sauce, low sodium
- 1 teaspoon sesame oil
- 1 tablespoon kewpie or regular mayo see notes
- 1 teaspoon ground ginger
- 2 teaspoon lemon zest, about ½ lemon
- ½ teaspoon garlic powder
Additionals
- 20 potsticker wrappers keep refrigerated until your ready to assemble dumplings
- ½ cup chicken broth, low sodium
- 2 tablespoon olive oil
- fresh cilantro to garnish optional
- toasted sesame seeds to garnish optional
Dipping sauce
- 2 tablespoon soy sauce, low sodium
- 1 tablespoon rice vinegar
- 1 teaspoon granulated sugar
- ¼ teaspoon sesame oil
- 2 teaspoon chili crunch such as Trader Joes onion chili crunch
Instructions
- In a medium bowl combine all the meat filling until well incorporated.
- Use a small cookie scoop to portion the meat mixture into evenly sized meatballs. There's no need to roll them-just scoop and drop them straight onto a plate or sheet pan.
- Take one wrapper and lay it over a meatball. Use your fingers to gently squeeze the wrapper around the meat. See blog post image for a helpful visual. Repeat until all the meatballs are wrapped.
- Heat a large non-stick skillet to medium heat. Add 2 tablespoon olive oil and place dumplings meat side down in the hot pan, keeping a little space in between. Fry for 2 minutes then pour in chicken broth. Place the lid on and allow to steam and cook for 7 minutes.
- Meanwhile, combine all the sauce ingredients in a small bowl and set aside.
- After the 7 minutes, remove the lid and allow the liquid to fully evaporate. This should only take 3-4 minutes. At this point your dumplings should be fully cooked through. Test with a meat thermometer if needed for an internal temperature of 165°.
- Carefully transfer each dumpling with tongs to a serving plate, and garnish with green onion slices and fresh cilantro. Serve with dipping sauce.
Notes
Nutrition
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These are so easy so flavorful and surprisingly moist even reheated the next day! Yum
Yes! Thank you Megs! ❤️