Easy Dumpling Rolls
, Published Jun 09, 2026
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We love these Easy Dumpling Rolls in our house. They are crisp on the bottom, tender and steamed on top and served with a spectacular hot-oil sizzling chili sauce – authentic tasting dumplings minus the long-winded folding!
Dumplings are having a MOMENT on social media right now and it seems we can’t get enough of it. I know I am getting slightly obsessed – I have literally been making a boatload of dumplings lately! The viral dumpling lasagna recipe never fails to wow (plus it’s so easy!) but if you like a more traditional approach then read on.
Love the crispy bottoms and juicy fillings of classic Chinese potstickers but don’t have the time (or patience) to fold them one-by-one? Oh boy do I I have the ultimate recipe hack for you! These Crispy Pan-Fried Dumpling Rolls deliver all the incredible textures and savory flavors of traditional dumplings with waaaay less fuss.
By overlapping standard wonton wrappers into a long sheet, filling them generously and rolling them up, you get a beautiful, sliceable dumpling roll that cooks up perfectly.
Looking for a little bit more oomph? Serve it with a spectacular hot-oil sizzling chili sauce and this is bound to become your new favorite weeknight dinner or weekend appetizer.
The Secret to Perfect Dumpling Rolls
The magic of this recipe lies in the assembly method. Instead of wrapping individual pleats, lay out four wonton wrappers in a line, slightly overlapping them, and use a brush of water to seal the seams.
Once you spread your flavorful filling over the wrapper sheet, you simply roll it into a tight log and slice it into individual rolls. It’s quick, efficient and looks absolutely stunning on the plate.
Chef’s Tip: Wonton wrappers dry out incredibly fast! While you are assembling your rolls, keep your unused wrappers and your finished dumpling logs covered with a clean, slightly damp towel or plastic wrap.
Here’s What You’ll Need
I usually make these dumplings using ground pork or chicken but I have experimented with several different fillings including shrimp and mushrooms. As long as you have a smooth spreadable paste, you are good to go!
- Green onions (a.k.a scallions / green onions): Used in both the filling, sauce and as a garnish.
- Garlic and ginger: Freshly grated ideally or use a good quality paste.
- Our flavor boosters: Soy sauce, oyster sauce, sugar, Shaoxing wine, Chinese black vinegar.
- Loads of fresh herbs: I used cilantro, mint and Thai basil.
- Ground pork or chicken : Opt for at least 10% fat so the filling stays juicy!
- Sesame oil and broth, stock or water to cook the dumplings.
- Chili crisp (chili oil) adds a vibrant color and heat to our sauce.
How to Make Dumpling Rolls
Prepare the filling
- Place all the filling ingredients, apart from the ground meat, into a food processor and blitz until you have a smooth paste.
- Add the ground pork or chicken and pulse again or simply mix together in a bowl until the filling ingredients are thoroughly combined.
Make the dumpling rolls
- Place one wonton wrapper on your countertop and brush one edge with water. Place a second wrapper over the moistened edge and press down with your fingertips.
- Repeat until you have four joined wonton wrappers.
- Pipe or spread the filling generously over the long joined wonton wrapper and level, leaving a small border at the edge furthest away from you.
- Roll the wrapper up into a log shape. Slice into four rolls and repeat until you have used all of the filling and wrappers. Keep the prepared dumplings covered with plastic wrap or a clean damp cloth so they don’t dry out.
Make the chili sauce
- Combine the diced green onions, minced garlic and ginger in a bowl. Heat the oil for a few minutes and pour it into the bowl – it will immediately sizzle. Stir well.
- Add all remaining ingredients and stir once again. Have a taste to see if you need to adjust the flavor – perhaps a touch more soy sauce or chili oil?
Pan fry and serve
- Heat the sesame oil in a large pan and add the dumplings (you will probably need to work in batches). Pan fry for a couple of minutes over medium-high heat then pour enough broth or water into the pan to come halfway up the side of the dumplings.
- Cover the pan with a lid and simmer for 8-12 minutes, checking to see whether you need to top up the liquid (don’t let the pan dry out).
- Transfer the dumplings onto a plate and pour over the sauce – serve immediately!
Freezing Dumplings
If you make too many dumplings (is there such a thing?) then freeze them for later! Simply spread the raw dumplings on a lined baking sheet in a single layer, spaced slightly apart. Freeze until solid (3-4 hours) then transfer into suitable containers, date and use within two months.
Cook from frozen – do not thaw as they will become soggy and sticky! Place in boiling water for a few minutes until the dumplings float on the surface or steam for 8-12 minutes. You can also use the pan fry / steam technique used in this recipe, just cooking for slightly longer.
🥟 If you try my easy Dumpling Rolls, I’d love to hear what you think! Please leave a comment and rating below – it helps others find the recipe. Follow me on Pinterest for more easy recipes and don’t forget to tag me on @Instagram or TikTok so I can see your creations.
Easy Dumpling Rolls
Ingredients
For the Dumplings
- 8 green onions (divided into white and green parts)
- 4 cloves garlic , chopped
- 1 inch fresh ginger , peeled and roughly chopped
- 2 tbsp light soy sauce
- 2 tbsp oyster sauce
- 2 tsp sesame oil
- 2 tbsp Shaoxing cooking wine
- 1 cup (20g) fresh herbs (cilantro, Thai basil and mint)
- 2 medium carrots , finely grated
- ¼ tsp white pepper
- ½ tbsp cornstarch (cornflour)
- 1 lb (450g) ground pork or chicken
- 1 pack wonton wrappers
To Fry / Steam
- 2 tbsp sesame oil (or as needed)
- 2 cups chicken broth (or water)
For the Sizzling Chili Sauce
- 2 green onions , finely diced (= scallions / spring onions)
- 2 cloves garlic , minced
- 1 tsp minced ginger
- ¼ cup (60ml) neutral oil (like vegetable or canola oil)
- 1 red chili , finely diced
- 2 tbsp chili oil (adjust to your heat preference)
- 3 tbsp light soy sauce
- 2 tbsp Chinese black vinegar (Chinkiang vinegar)
- 2 tsp sugar
- 2 tsp sesame seeds
Instructions
Prepare the Filling
- Place all of the filling ingredients – except the ground meat and green parts of the onions – into a food processor. Blitz until you have a smooth paste.8 green onions, 4 cloves garlic, 1 inch fresh ginger, 2 tbsp light soy sauce, 2 tbsp oyster sauce, 2 tsp sesame oil, 2 tbsp Shaoxing cooking wine, 1 cup (20g) fresh herbs , 2 medium carrots, ½ tbsp cornstarch, ¼ tsp white pepper
- Add the ground pork or chicken to the processor and pulse a few times until combined. Alternatively, transfer the paste to a bowl, add the meat and mix thoroughly by hand until a cohesive paste forms.1 lb (450g) ground pork
Assemble the Dumpling Rolls
- Place one wonton wrapper on a clean countertop and lightly brush one edge with water.1 pack wonton wrappers
- Place a second wrapper over the moistened edge, pressing down gently with your fingertips to seal them together. Repeat this process until you have a continuous strip of four joined wonton wrappers.
- Pipe or spread the filling generously over the long wrapper strip, leveling it out into an even layer. Leave a small, clean border at the top edge furthest away from you.
- Carefully roll the wrapper up tightly away from you into a log shape. Slice the log evenly into four dumpling rolls.
- Repeat this process with the remaining filling and wrappers. Keep prepared dumplings covered with plastic wrap or a slightly damp cloth so they don’t dry out.
Make the Sizzling Chili Sauce
- Combine the finely diced green onions, garlic and minced ginger in a heatproof bowl.2 green onions
- Heat the ¼ cup of neutral oil in a small saucepan for a few minutes until it's shimmering.2 cloves garlic, ¼ cup (60ml) neutral oil, 1 tsp minced ginger
- Carefully pour the hot oil over the garlic, ginger and scallions – it will immediately sizzle and release an amazing aroma. Stir well.
- Add the diced red chili, chili oil, light soy sauce, Chinese black vinegar, sugar and sesame seeds. Stir once more. Taste and adjust the flavors to your liking (add a splash more soy for salt or chili oil for heat!).1 red chili, 2 tbsp chili oil, 3 tbsp light soy sauce, 2 tbsp Chinese black vinegar, 2 tsp sugar, 2 tsp sesame seeds
Pan-Fry and Serve
- Heat 2 tbsp of sesame oil in a large, heavy-bottomed skillet over medium-high heat.2 tbsp sesame oil
- Add the dumpling rolls to the pan in a single layer. Pan-fry for 2–3 minutes until the undersides are beautifully golden brown and crisp.
- Pour enough chicken broth (or water) into the pan so that it comes halfway up the sides of the dumplings. Be careful, as it may spatter!2 cups chicken broth
- Immediately cover the pan with a tight-fitting lid and turn the heat down to a gentle simmer. Cook for 8–12 minutes, checking occasionally to ensure the liquid hasn't completely evaporated (top up if needed).
- Once the filling is fully cooked through and the liquid has mostly absorbed, transfer the dumplings to a serving platter.
- Pour the vibrant, sizzling chili sauce generously over the hot dumpling rolls, garnish with the reserved sliced onion greens and serve immediately.
Notes
- You can prep the filling up to a day ahead and keep it in an airtight container in the fridge.
- The dumplings should be cooked soon after assembling as the filling will soften the wonton wrappers if stored. You can freeze the raw dumplings for up to two months.
- Leftovers will keep for up to four days in an airtight container in the fridge. Steam or pan fry to reheat before serving.
Nutrition
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.
