These dumpling kebabs are one of those recipes that look way more impressive than the amount of effort they actually take. Instead of cooking the dumplings traditionally, each dumpling is folded in half, then folded once more to create a layered shape that crisps up beautifully when cooked. Once skewered together kebab-style, they become the perfect shareable appetizer or fun weeknight dinner.
I was inspired to make these when I saw a video of lazy kebab rolls. Initially, I tried rolling these, but dumplings are too small. So that’s where the folding technique came in.
The texture of these is seriously to die for! But that’s always the case with dumplings, right?! The folded edges create extra crispy ridges while the inside stays soft and juicy. Ugh so good. As the dumplings cook, the layers turn golden and crunchy on the outside (in all the best ways) and juicy on the inside. Threading them onto skewers also makes them incredibly easy to dip, serve, and eat.
These are also endlessly customizable depending on the type of dumplings you use. Chicken, pork, shrimp, or veggie dumplings all work well, and you can pair them with everything from chili crisp and soy sauce to peanut sauce or a creamy spicy mayo. They’re playful, crowd-pleasing, and such a fun twist on dumplings when you want something that feels a little more creative.
Ingredients:
• Ground pork: Rich, juicy base that holds the filling together and becomes savory and tender when cooked
• Napa cabbage: Adds light sweetness, moisture, and a delicate crunch
• Shiitake mushrooms: Provide deep umami flavor and a meaty, earthy bite
• Green onions: Bring freshness and a mild sharpness to balance the filling
• Toasted sesame oil: Adds nutty aroma and warm depth of flavor
• Garlic: Delivers bold savory notes and fragrance
• Ginger: Adds bright heat and fresh, slightly peppery warmth
• Soy sauce: Brings saltiness and umami to season the filling
• Salt: Enhances all the flavors and helps bind the mixture
• White pepper: Adds subtle heat without overpowering the other ingredients
• Gochugaru: Gives gentle smoky heat and a touch of color
How to Make Dumpling Kebabs
- Make the filling: Mix ground pork with napa cabbage, shiitake mushrooms, green onions, sesame oil, garlic, ginger, soy sauce, salt, white pepper, and gochugaru until fully combined.
- Fill the wrappers: Spread a thin layer of filling on one half of each dumpling wrapper, fold over, and seal tightly.
- Shape: Fold each dumpling in half again to create a layered, compact folded shape.
- Skewer: Thread several folded dumplings onto skewers to form kebab-style sticks.
- Cook: Pan-fry in a skillet until golden and crisp, add a splash of water, cover to steam until cooked through, then uncover and crisp again.
- Serve: Enjoy hot with your favorite dipping sauce like chili crisp, soy sauce, or spicy mayo.
Skewer the folded dumplings onto flat-bottomed skewers if you have them, since the flat surface helps keep the dumplings from spinning or sliding while cooking. It also gives you better contact with the pan for even browning.
I used round skewers because that’s what I had on hand, and they still work fine, but you just have to be a bit more careful when flipping so everything stays evenly seared and in place.
Dumpling Kebabs
- Total Time: 1 hour
Description
Crispy golden dumplings folded and skewered kebab-style. Perfect for parties!
Materials Needed:
- 15-20 Skewers (I recommend using flat -bottomed ones so the dumplings don’t spin around, but if you only have round ones, those work just fine too.)
- Optional: I prefer using a food processor as a shortcut to chop up my cabbage and mushrooms, but you can most definitely use a knife as well!
Ingredients
- ~30-40 dumpling wrappers
Dumpling Filling:
- 1 lb ground pork
- 4 leaves napa cabbage, finely chopped
- 5 shiitake mushrooms, finely chopped
- 3 green onions, chopped
- 1/2 tbsp gochugaru
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp toasted sesame oil
- 1 1/2 tbsp soy sauce
- 1 tsp salt
- 1 tsp white pepper (substitute black pepper)
Check out my dumpling sauce recipe HERE!
Instructions
- In a large bowl, combine the ground pork, napa cabbage, shiitake mushrooms, green onions, sesame oil, garlic, ginger, soy sauce, salt, white pepper, and gochugaru. Mix until well combined.
- Place a dumpling wrapper in your hand and add about 3/4 tablespoon of filling to one side of the wrapper. Spread it out in a thin layer over half of the wrapper.
- Fold the dumpling in half once more to create a layered folded shape, then repeat with the remaining wrappers and filling.
- Thread 3-5 folded dumplings onto each skewer, depending on your skewer’s size.
- Heat a large skillet over medium heat and add a thin layer of oil. Place the skewers in the pan with the exposed filling side facing down and cook until golden brown and crispy, about 2 – 3 minutes.
- Add a splash of water to the pan and immediately cover with a lid to steam the dumplings for 5 – 6 minutes, or until the pork is fully cooked through.
- Remove the lid and continue cooking for another 1 – 2 minutes until the dumplings crisp back up and the edges become golden.
- Serve hot with chili crisp, soy sauce, ponzu, or your favorite dipping sauce.
Notes
These can be frozen and prepped ahead of time!
- Best quality: about 2 – 3 months
- Best way to freeze them to keep them from sticking together or getting soggy: Arrange the uncooked, skewered dumplings in a single layer on a baking sheet. Freeze until solid (about 1 – 2 hours). Transfer to a freezer bag or airtight container.
- How to cook from frozen: No need to thaw. Pan-fry over medium-low heat a little longer than fresh (add ~2 – 4 extra minutes during the steaming step). You may need a slightly bigger splash of water to fully steam through.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 15-20 skewers
I was so surprised how juicy these stayed on the skewers. Crowd favorite with the family, thank you!!!
Hi Jennifer, so glad you tried my recipe – and so quickly too! Thank you for your review!