One-Pan Crispy Pork Dumplings

Prepare ingredients: grate the garlic and ginger, finely chop the green onions, and have your wrappers ready (cover with a damp towel so they don’t dry out).

Heat a large nonstick or cast-iron skillet over medium heat and add 1 1/2 tbsp oil, swirling to coat the bottom.

Add the ground pork to the pan, then immediately add the soy sauce, sesame oil, grated garlic, grated ginger, chopped green onions, cornstarch, salt, and pepper.

Mix everything together in the pan until well combined and the mixture becomes sticky and cohesive. Break up large clumps but keep the mixture tacky (you do not need to fully brown the pork at this stage).

Slowly add the chicken broth, a little at a time, stirring until the filling comes together into a slightly paste-like consistency that will hold its shape.

Use a spoon or your hands to form the pork mixture into 20 small mounds spaced evenly across the skillet (leave room between mounds for steam circulation).

Place a dumpling wrapper on top of each mound and press down, forming and slightly sealing the wrapper around the filling. The seal doesn’t have to be perfect—just press so the wrapper adheres to the meat.

Drizzle a little extra oil over the tops (and a thin film across the pan if desired). Cook uncovered over medium heat for 2–4 minutes, until the bottoms begin to brown.

Add a few splashes of water around the dumplings (start with about 2 tbsp total), cover immediately, and steam for 2–4 minutes. Uncover, check moisture; repeat adding small splashes of water and steaming as needed until the wrappers are set and the filling is cooked through (total steaming time will vary; aim for the pork to reach 160°F/71°C).

Once cooked through, remove the lid and continue cooking over medium heat for 1–3 minutes to evaporate remaining moisture and crisp the bottoms to your liking.

Transfer dumplings to a serving plate, garnish with chopped green onions and sesame seeds, and serve with low-sodium soy sauce and chili crunch on the side.