Lazy No-Fold Beef Dumplings

Born from the desire for dumpling flavor without the folding marathon, these lazy no-fold beef dumplings tuck seasoned ground beef into wonton wrappers. Ginger, garlic, and sesame oil bring classic Asian warmth to a dinner that comes together fast.

Serves 4 · 15 min prep · 15 min cook

Estimate for one serving

• 420 cal
• 24g protein
• 32g carbs
• 22g fat
• 3g fiber

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Ingredients

• 1 lb ground beef
• 24 wrappers wonton wrappers
• 4 stalks green onions
• 3 cloves garlic cloves
• 1 tbsp minced fresh ginger
• 3 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tsp cornstarch
• 1/4 tsp white pepper
• 2 tbsp neutral oil
• 1/2 cup water
• 2 tbsp chili crisp

Instructions

1. 1Finely chop the green onions and mince the garlic and ginger, then add them to a mixing bowl with the ground beef.
2. 2Season the beef mixture with soy sauce, sesame oil, rice vinegar, cornstarch, and white pepper, then mix thoroughly with clean hands until sticky and well combined.
3. 3Lay wonton wrappers flat on a clean board in a single layer; place a small mound of filling in the center of each wrapper without folding or sealing the edges.
4. 4Heat a large nonstick skillet over medium-high heat and swirl in neutral oil until it shimmers.
5. 5Carefully transfer the open-faced dumplings into the hot pan in a single layer, leaving a little space between them so they do not stick.
6. 6Cook undisturbed for 2 to 3 minutes until the bottoms turn deep golden and crisp.
7. 7Pour water the edges of the pan, immediately cover with a tight lid, and steam for 4 to 5 minutes until the beef is cooked through and the wrappers look translucent and tender.
8. 8Remove the lid and let any remaining liquid evaporate for 1 minute so the bottoms re-crisp.
9. 9Transfer the dumplings to a platter with a spatula, drizzle with chili crisp, and scatter any leftover green onion over the top.
10. 10Serve immediately while the bottoms are still crunchy and the filling is juicy.