Uploaded July 2026 | Updated September 2026, 2 weeks ago
Easy no-fold dumplings: All the flavor, none of the fuss! 😋✨ by @groovyfoodiess
INGREDIENTS:
- 1 pound ground chicken
- ½ cup chopped leeks
- ½ cup chopped scallions
- 2 tablespoons soy sauce
- 2 tablespoons dark soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon chicken bouillon
- 2 teaspoons sugar
- 1 teaspoon black pepper
- 3 garlic cloves, finely minced
- ¼ cup water
- 30 premade circular wonton wrappers
- Chili oil, for serving
- Soy sauce, for serving
- Black vinegar, for serving
PREPARATION
1. Stir together the chicken, leeks, scallions, soy sauce, dark soy sauce, oyster sauce, bouillon, sugar, and black pepper in a large bowl.
2. Set up your dumpling station: Fill 1 small bowl with the ¼ cup water, and have your wrappers and a spoon in the dumpling-mixture bowl nearby.
3. Place 1 tablespoon of the filling on the center of 1 dumpling wrapper. Dip your finger in the water, then wet half of the wrapper rim with your finger.
4. Fold the dry side up and over to meet the wet side, then crimp together tightly with your fingers until the wrapper stays closed. Repeat with the remaining filling and wrappers.
5. Add the dumplings to a large pot of boiling water, and cook until they float, about 7 minutes.
6. Serve with some chili oil, soy sauce, and black vinegar.
7. Enjoy!
Easy no-fold dumplings: All the flavor, none of the fuss! 😋✨ by @groovyfoodiess
INGREDIENTS:
- 1 pound ground chicken
- ½ cup chopped leeks
- ½ cup chopped scallions
- 2 tablespoons soy sauce
- 2 tablespoons dark soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon chicken bouillon
- 2 teaspoons sugar
- 1 teaspoon black pepper
- 3 garlic cloves, finely minced
- ¼ cup water
- 30 premade circular wonton wrappers
- Chili oil, for serving
- Soy sauce, for serving
- Black vinegar, for serving
PREPARATION
1. Stir together the chicken, leeks, scallions, soy sauce, dark soy sauce, oyster sauce, bouillon, sugar, and black pepper in a large bowl.
2. Set up your dumpling station: Fill 1 small bowl with the ¼ cup water, and have your wrappers and a spoon in the dumpling-mixture bowl nearby.
3. Place 1 tablespoon of the filling on the center of 1 dumpling wrapper. Dip your finger in the water, then wet half of the wrapper rim with your finger.
4. Fold the dry side up and over to meet the wet side, then crimp together tightly with your fingers until the wrapper stays closed. Repeat with the remaining filling and wrappers.
5. Add the dumplings to a large pot of boiling water, and cook until they float, about 7 minutes.
6. Serve with some chili oil, soy sauce, and black vinegar.
7. Enjoy!
