Skillet Dumpling Meatballs

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All the flavor of dumplings, without the stress.

There’s something so satisfying about finding a shortcut that doesn’t feel like a shortcut, and that’s exactly what these Skillet Dumpling Meatballs are. All the cozy, savory flavor of your favorite dumplings, minus the folding, pleating, and patience. Huge thanks to our community member @mhinmon for sharing this one with us. She makes it on repeat with either ground pork or ground chicken, and it’s become one of those “why didn’t I think of this sooner” kind of recipes.

She even shared her go to dumpling sauce: a couple tablespoons of coco aminos, a few dashes of sesame oil, and sliced scallions, simple, fast, and packed with flavor. Bonus tip: this dish is incredible with our Ginger Asian Dressing drizzled on top. Save this one, you’ll want it in your weeknight rotation.

Skillet Dumpling Meatballs

Servings

Ingredients

1 lb ground pork or chicken
4 oz fresh mushrooms, white or cremini, chopped
1/3 cup thinly sliced scallions, plus more for garnish (about 5 medium)
2 tsp grated fresh ginger (from 2-inch piece)
2 tsp toasted sesame oil
2 large garlic cloves, grated (about 1 teaspoon)
1½ tbsp low-sodium soy sauce, or tamari, plus more for serving
2 tsp Mirin (optional)
2 tbsp avocado oil
Hot water for rice paper
3 sheets of rice round paper, cut into quarters

For Serving

Sliced scallions
Dumpling Sauce (recipe below or @mhinmon’s hack above)

Instructions

In a food processor, add the chopped mushrooms, ground chicken or pork, sliced scallions, soy sauce or tamari, Mirin, sesame oil, ginger, and garlic; pulse until just combined, 4 to 6 pulses.
In a large skillet (nonstick), add the avocado oil or a neutral cooking oil and warm over medium heat.
Loosely shape into 12 (about 2-tablespoon) balls with wet hands and place in the skillet, spaced about 1 inch apart.
Fill a shallow bowl about halfway with hot tap water. Working with one piece of rice paper at a time, soak in hot water until pliable, about 20 seconds; place over 1 meatball and cinch the wrapper around the edges.
Increase the skillet to medium-high heat and once the oil begins to sizzle, cook for 1 minute. Cover and cook, undisturbed, for 3 minutes.
Uncover and cook until the bottoms and edges are golden brown.
Insert a thermometer into the thickest portion of the meatball; cook until it reaches 165°F, 5 to 6 minutes.
Remove from heat, add more sliced scallions, drizzle with dumpling sauce, and serve.