These no-fold ginger chicken dumplings are a quick and easy twist on classic dumplings, made with juicy ground chicken, ginger, garlic, and a simple chili soy drizzle. If you’re looking for an easy dumpling recipe without the fuss of folding, this one-pan method delivers crispy bottoms, tender centers, and bold flavor in under 30 minutes.

If you loved my viral Trader Joe’s dumpling bake, you are going to be obsessed with this easy no-fold option. It has that same cozy, flavor-packed vibe but comes together even faster and feels a little more hands-on in the best way. I love serving these as an appetizer for a crowd, a quick weeknight main, or even as a side dish alongside rice bowls or noodle dishes depending on what you need.

These dumplings are also perfect for building out a full meal. Pair them with my Spicy Garlic Crunch Cucumber Salad for that fresh, crunchy contrast, or serve them with steamed jasmine rice, a simple stir-fried veggie mix, or even alongside dishes like my crispy rice, or Baked Salmon Sushi Cups. They’re one of those recipes that fit into so many different meals, making them a staple you’ll keep coming back to.

How to Make

In a bowl, combine ground chicken, green onions, ginger, garlic, soy sauce, rice vinegar, maple syrup, sesame oil, chili crisp, pepper, and cornstarch. Mix until slightly sticky. 

Scoop 1–2 tbsp portions of the chicken mixture directly into the pan. Cook undisturbed for 2–3 minutes so the bottoms get lightly golden. Place a wonton wrapper over each mound and gently press it around the sides.

Steam them with some water until fully cooked. Drizzle with the quick chili soy sauce and top with green onions, sesame seeds, and chili crisp.

Tips and Tricks

• Use ground chicken with a little fat (not super lean) for the juiciest dumplings
• Don’t overcrowd the pan, cook in batches so the bottoms get crispy
• Let them sit undisturbed for 2–3 minutes before adding water for the best golden crust
• If your wrappers feel dry, lightly dampen the edges so they seal better when pressed
• Adjust chili crisp + chili oil to your spice preference (easy to make mild or spicy)

How to Serve and Store

Store leftover dumplings in an airtight container in the fridge for up to 3 days. Reheat in a skillet with a splash of water to bring back that crispy bottom, or pop them in the air fryer for a quick reheat. You can also freeze the cooked dumplings, just reheat straight from frozen until warmed through.

**this post may contain affiliate links, which means I will make a small commission for products purchased through my link.

If you make the No Fold Ginger Chicken Dumplings, I would really appreciate a comment and rating down below the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tiktok, or Pinterest!

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The VIRAL No Fold Ginger Chicken Dumplings

5 from 3 ratings

Hannah Kling

A quick, no-fold dumpling recipe made with ground chicken, ginger, garlic, and a simple chili soy drizzle. Crispy on the bottom, tender in the center, and ready in under 30 minutes.

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Ingredients  

1x2x3x

Dumpling Filling

• 1 lb ground chicken
• 3 green onions (finely sliced)
• 1 tbsp fresh grated ginger
• 2 cloves garlic (minced)
• 2 tbsp coconut aminos
• 1 tbsp rice vinegar
• 1 tsp maple syrup
• 1 tbsp sesame oil
• 1 tsp chili crisp
• ½ tsp black pepper

For Cooking

• 1 package wonton wrappers
• 1-2 tbsp avocado oil
• ½ cup water (for steaming)

Quick Chili Soy Drizzle

• 3 tbsp coconut aminos (or soy sauce)
• 2 cloves minced garlic
• 1 tbsp rice vinegar
• 1-2 tsp chili oil
• ½ tsp sesame oil

Toppings

• Green onions
• Sesame seeds
• Chili crisp
• Fresh cilantro

Instructions

• In a bowl, combine ground chicken, green onions, ginger, garlic, coconut aminos, rice vinegar, maple syrup, sesame oil, chili crisp, pepper. Mix until slightly sticky.
• Heat a large skillet over medium low heat with avocado oil. Scoop 1 tbsp portions of the chicken mixture directly into the pan, spacing them apart.
• Cook undisturbed for 2–3 minutes so the bottoms get lightly golden.
• Place a wonton wrapper over each mound and gently press it around the sides. Lower heat to low.
• Pour about ¼ cup water around the dumplings, cover, and let steam for 4–5 minutes. Repeat once more if needed until fully cooked. Internal temperature should read 165F.
• Remove the lid and let the remaining moisture cook off. Let the bottoms crisp up.
• Drizzle with the quick chili soy sauce and top with green onions, sesame seeds, and chili crisp.

Notes

• Coconut aminos can be swapped with soy sauce or tamari
• Wonton wrappers work best, but dumpling wrappers can also be used
• Make sure dumplings reach an internal temp of 165°F
• Double the sauce if you like extra for dipping or drizzling

Did you make this recipe?Don’t forget to tag @lovelydelites across all social media platforms!