No-Fold Soup Dumplings
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Why You’ll Love This Recipe
These No-Fold Soup Dumplings are a total cheat’s version of xiao long bao, and honestly, that’s the point. You get juicy pork, savoury broth and soft, dumpling-style wrappers without any fiddly pleating or special skills.
Everything is layered straight into ramekins and steamed, which means maximum comfort and minimum effort. They’re warming, deeply savoury and perfect for nights when you want dumplings now, not after a folding marathon.
What Are No-Fold Soup Dumplings?
These are a simplified, home-cook-friendly take on traditional soup dumplings. Instead of carefully wrapping and pleating each dumpling, gow gee wrappers are softened in warm water, layered with a seasoned pork filling and a little water, then steamed together in individual ramekins.
As the dumplings steam, the filling releases its juices and the added liquid turns into a light, savoury broth. The wrappers soften and fuse into tender layers, creating a spoonable dumpling experience that feels cosy and indulgent.
Special Ingredient Notes
Gow gee wrappers
These are thinner than wonton wrappers and soften beautifully when dipped briefly in warm water. They create delicate layers rather than a thick doughy base.
Chicken stock cube
This is the secret shortcut. It melts into the pork as it cooks, creating that soup dumpling effect without needing gelatin or aspic.
Pork mince
Regular pork mince works well here. Mixing until sticky helps the filling hold together and traps the juices as it steams.
What You Need
pork mince
ginger
garlic
sugar
soy sauce
sesame oil
white pepper
chicken stock cube
spring onions
gow gee wrappers
Marion’s Kitchen Crispy Chilli Oil
Steps
Place the pork mince, ginger, garlic, sugar, soy sauce, sesame oil, white pepper, crumbled stock cube and spring onions into
a large bowl
. Mix well using a spoon or your hands until the mixture becomes sticky and well combined. This helps the filling stay juicy as it cooks.
Have
a shallow bowl
of warm water ready. Working one wrapper at a time, quickly dip a gow gee wrapper into the warm water, then place it flat into the base of a heatproof ramekin.
Spoon over a layer of pork filling and spread it out evenly. Pour over about 1 tablespoon of water. Dip another wrapper in the warm water and place it on top.
Continue layering wrapper, filling and water until you have used up the filling, aiming for about 3 to 4 wrapper layers in total. Finish with a final wrapper layer on top.
Repeat with the remaining ramekins.
Place the ramekins into
a large, deep pan
with a tight-fitting lid. Carefully pour water into the pan so it comes about one third of the way up the sides of the ramekins. Cover with the lid. Place the pan over high heat and bring the water to a steady steam. Cook for 20-25 minutes, or until the pork filling is cooked through and the top wrapper looks glossy, soft and dumpling-like.
Carefully remove the ramekins from the pan. Drizzle generously with
crispy chilli oil
and serve hot with spoons so you can scoop up the dumplings and all that savoury broth.
Storage Tips
These dumplings are best enjoyed straight from the steamer while hot and juicy. They are not suitable for storing or reheating.
No-Fold Soup Dumplings
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PREP TIME
20 minutes
COOK TIME
25 minutes
SERVES
3
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Ingredients
300g pork mince
2 teaspoons finely grated ginger
1 garlic clove, finely grated
1 teaspoon sugar
1 tablespoon soy sauce
1 teaspoon sesame oil
½ teaspoon white pepper
1 chicken stock cube, crumbled
2 spring onions, finely sliced
16–20 gow gee wrappers
Marion’s Kitchen Crispy Chilli Oil
, to serve
Marion’s Kitchen Tip
You can add a few drops of black vinegar or soy sauce at the table if you like a sharper finish. A sprinkle of extra spring onions on top is also lovely for freshness.
Instructions
1
Layer the dumplings
Have
a shallow bowl
of warm water ready. Working one wrapper at a time, quickly dip a gow gee wrapper into the warm water, then place it flat into the base of a heatproof ramekin.
Spoon over a layer of pork filling and spread it out evenly. Pour over about 1 tablespoon of water. Dip another wrapper in the warm water and place it on top.
Continue layering wrapper, filling and water until you have used up the filling, aiming for about 3 to 4 wrapper layers in total. Finish with a final wrapper layer on top.
Repeat with the remaining ramekins.
2
Set up the steamer
Place the ramekins into
a large, deep pan
with a tight-fitting lid. Carefully pour water into the pan so it comes about one third of the way up the sides of the ramekins. Cover with the lid.
3
Steam the dumplings
Place the pan over high heat and bring the water to a steady steam. Cook for 20-25 minutes, or until the pork filling is cooked through and the top wrapper looks glossy, soft and dumpling-like.
4
Serve
Carefully remove the ramekins from the pan. Drizzle generously with
crispy chilli oil
and serve hot with spoons so you can scoop up the dumplings and all that savoury broth.
