Easy No Fold Chicken Dumplings are a viral-inspired recipe featuring ground chicken and bold Asian flavors. They’re quick to make, juicy, and perfect with a simple soy-chili crunch dipping sauce.
If you’ve noticed the viral no fold dumplings and haven’t tried them yet, now is the time. My friend Megs shared this version with me, and because we both love Asian-inspired dishes, I knew it would be a winner.
These dumplings pack a lot of flavor. I even told Megs I’d like to make the meatball filling on its own to serve over rice. The filling is straightforward: ground chicken, shredded carrots, green onions, and pantry staples like soy sauce, ground ginger, and sesame oil.
Instead of the traditional pinch-and-fold technique, each meatball is covered with a potsticker wrapper like a little blanket, which makes assembly fast and easy. I was surprised by how tender and juicy the chicken stays— even leftovers remain moist and flavorful.
We finish these dumplings with a simple dipping sauce that really elevates them. My husband said it was the best part. The sauce is just soy sauce, rice vinegar, a touch of sugar, sesame oil, and chili crunch—no cooking required, just mix and serve.
Watch Me Make Them
Ingredients You Need For Dumplings
The full ingredient list, including the dipping sauce, is shown in the printable recipe card below.
- Ground chicken — a lighter meat option; ground pork or turkey can work too.
- Carrots — shredded for moisture and a little sweetness; the orange flecks look nice in the filling.
- Green onions — add subtle, savory notes.
- Soy sauce or amino acids — for umami and salt.
- Sesame oil — adds that classic toasted sesame flavor.
- Mayo (Kewpie or regular) — helps keep the filling tender and moist.
- Ground ginger — or use fresh grated ginger for brighter flavor.
- Lemon zest — balances the savory elements with brightness.
- Garlic powder — or fresh garlic if you prefer a stronger garlic note.
- Potsticker wrappers — round wrappers work best for this no-fold method.
- Olive oil — for frying the dumplings.
- Chicken broth — used to steam the dumplings in the pan.
Difference Between Potsticker Wrappers and Wonton Wrappers
Potsticker wrappers are round, slightly thicker, and a bit more elastic, which makes them ideal for pan-fried and steamed dumplings. Their shape suits this recipe well because they easily fold over the meatballs.
Wonton wrappers are thinner and usually square. They work great for wontons or frying, but can be more delicate and less forgiving when wrapping and cooking this style of dumpling.
Step-by-Step: How to Make No Fold Chicken Dumplings
- Combine the meat filling in a bowl until everything is evenly incorporated, then portion the mixture with a small cookie scoop onto a plate or sheet pan.
- Cover each meatball with a potsticker wrapper like a blanket and gently press the wrapper around the meat with your fingers. Repeat until all are wrapped.
- Heat a non-stick skillet over medium and add oil. Arrange dumplings in the pan without crowding.
- Fry briefly for a couple of minutes, then add chicken broth, cover with a lid, and steam for 7–10 minutes until cooked through.
- Serve garnished with sliced green onions and cilantro, and offer the dipping sauce for drizzling or dipping.
Ang’s Helpful Tips for Best Results
- Assemble on a separate plate or sheet pan. The original viral approach assembles in the skillet, but prepping separately keeps your hands safer and avoids oil splatters.
- Use a non-stick skillet so the wrappers release easily; the starchy wrappers can stick and tear on regular pans.
- Keep meatballs small so the wrappers cover them nicely. A small cookie scoop helps make uniform portions.
- Keep wrappers refrigerated until you assemble to prevent them from sticking together or drying out.
What to Serve with Dumplings
We often ate these dumplings on their own with dipping sauce and were satisfied, but if you want sides to round out the meal or stretch servings, try:
- Steamed white rice or a simple flavored rice like cilantro-lime or buttered rice.
- Sautéed or steamed green beans, or a crisp salad such as a kale crunch salad.
- Light cucumber salad or sautéed cabbage for a refreshing contrast.
How to Tell When the Chicken Filling Is Done
The dumplings are cooked when the chicken reaches 165°F and the wrappers look translucent and set after steaming. If unsure, test one with a meat thermometer after cooking.
Can I Make These Ahead?
Yes. Assemble the dumplings a few hours in advance, cover tightly, and refrigerate until ready to cook. Keep them sealed so the wrappers don’t dry out.
Where to Find Potsticker Wrappers
Potsticker wrappers are typically in the refrigerated section near tofu, fresh noodles, or other Asian ingredients. They may be labeled potsticker or gyoza wrappers.
More Recipes with Asian Flavors
- 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
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Equipment
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large non-stick skillet with fitted lid
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medium mixing bowl
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small bowl
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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 an onion chili crunch
Instructions
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In a medium bowl combine all meat filling ingredients until well incorporated.
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Portion the mixture with a small cookie scoop into evenly sized meatballs. There’s no need to roll them—just scoop and drop onto a plate or sheet pan.
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Place a wrapper over each meatball and gently press the wrapper around the meat. Repeat until all meatballs are wrapped.
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Heat a large non-stick skillet over medium. Add 2 tablespoons olive oil and place dumplings meat-side down with space between them. Fry for 2 minutes, then pour in chicken broth and cover. Steam for about 7 minutes.
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While the dumplings steam, whisk the dipping sauce ingredients together in a small bowl.
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Remove the lid and let the liquid evaporate for 3–4 minutes until the pan is dry and dumplings are cooked through. Check that the internal temperature reaches 165°F if desired.
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Transfer dumplings to a serving plate, garnish with green onions and cilantro, and serve with the dipping sauce.
Notes
Kewpie mayo is a creamier, tangier Japanese-style mayonnaise, but regular mayo works fine.
Freezing: You can freeze uncooked assembled dumplings in a single layer for up to 1 month. Cook from frozen, adding a few extra minutes.
Reheating: Warm dumplings in a skillet with a little chicken broth or water, cover and steam for 4–5 minutes, or reheat in an air fryer for extra crispness.
See post for additional tips and suggestions.
Nutritional facts represent one dumpling with dipping sauce and are estimates only.
Nutritional information is provided as a courtesy and should be considered an estimate. The Menu Maid does not guarantee accuracy.
Nutrition
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