Easy Dumpling Rolls

Six pan-fried dumplings topped with chopped green onions and red chilies sit in a white bowl, surrounded by a spicy chili oil sauce with visible pepper flakes and herbs.

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Skip the takeout! These Easy Pork Dumpling Rolls come together in just 30 minutes thanks to a simple rolling method using standard wonton wrappers. The filling is loaded with fresh herbs, ginger, garlic and grated carrots for maximum flavor

Prep Time20

Cook Time12

Total Time32

Course: Appetizer

Cuisine: Asian

Keyword: Dumpling Rolls

Servings:

Calories: 485kcal

Author: Lucy Parissi | Supergolden Bakes

Equipment

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
1 red chili , seeded and finely diced
2 tbsp light soy sauce
2 tbsp oyster sauce
2 tsp sesame oil
2 tbsp Shaoxing cooking wine
2 tsp fish sauce
1 cup (20g) fresh herbs (cilantro, Thai basil and mint)
2 medium carrots , finely grated
¼ tsp white pepper
½ tbsp cornstarch (cornflour)
2 tsp sugar
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