These Sunny-Side-Up Dumplings were inspired by the viral “blanket dumplings” that have been all over my feed lately. Buuut every time I saw them, I couldn’t help thinking the same thing: those are going to lose all the juices! Nooo! With the filling exposed and facing down, all that flavor and moisture just cooks right out into the pan. I loved the idea and the look of them, but I wanted something that would actually lock in that juicy interior while still maintaining its crispy base.
So I took that visual inspiration and gave it a bit of a shumai-style twist. Instead of fully wrapping the dumplings, I left the tops open, letting the filling peek through while keeping the structure upright. That way, as they cook, the juices stay where they belong – inside the dumpling! All while the bottoms develop that golden, crispy crust from the pan. It’s the best of both worlds: light and juicy on top, crispy and caramelized underneath.
What I love most about these is the texture contrast. You get that initial crunch when you bite, followed by a super juicy, flavorful center. Not to mention, isn’t food sometimes so much better when it’s yummy AND easy to make?! Yes please!
Ingredients:
- Ground Pork: A lighter, tender base that stays juicy and soaks up all the flavor from the aromatics and seasonings. Feel free to sub out for any other ground meat.
- Green Onions: Add a fresh, mild onion flavor that brightens up the filling.
- Napa Cabbage: Brings extra moisture, keeping the dumplings soft and juicy inside.
- Shiitake Mushrooms: Add a savory umami flavor and a slightly meaty texture.
- Soy Sauce: The main source of saltiness and umami that ties everything together.
- Toasted Sesame Oil: Adds a rich, nutty aroma that gives the filling that classic dumpling flavor.
- Salt and Pepper: Enhances all the flavors and helps the filling stay well-seasoned.
- Ginger: Adds warmth and a fresh, slightly spicy note that keeps the filling from feeling heavy. Use fresh ginger! It’s cheap and elevates dumpling so much!
- Garlic: Brings a bold, savory depth that rounds everything out.
- Dumpling Wrappers: Hold everything together – soft on top while crisping up beautifully on the bottom.
How to Shape the Dumplings
To shape the dumplings, start by placing about one tablespoon of filling in the center of a wrapper. Using your fingers, gently press the edges of the wrapper inward around the filling, creating small folds as you go. The goal is to gather the sides so the dumpling forms a loose, open “flower” shape, with the filling peeking out at the top while the bottom stays flat.
This technique keeps the juices locked inside while giving the dumplings a visually appealing, delicate look. Don’t stress too much though about getting it right! As you can see from my photos, each dumpling is perfectly imperfect. Repeat the process with the remaining wrappers and filling, making sure each dumpling has a little room to crisp up evenly in the pan.
Sunny-Side-Up Dumplings
- Total Time: 40 minutes
- Yield: Makes ~24 dumplings
Ingredients
- 1 lb ground chicken
- 3 green onions, thinly sliced
- 4 napa cabbage leaves, chopped finely
- 5 shiitake mushrooms, chopped finely
- 2 tbsp soy sauce
- 1 tbsp toasted sesame oil
- 1/2 tsp pepper
- 1 tsp salt
- 1 tbsp ginger, grated
- 3 cloves garlic, minced
- ~24 dumpling wrappers
Instructions
- In a large bowl, combine ground chicken, green onions, napa cabbage, shiitake mushrooms, soy sauce, toasted sesame oil, pepper, salt, ginger, and garlic. Mix until evenly combined.
- Place about 1 tablespoon of filling in the center of a dumpling wrapper.
- Using your fingers, gently press the edges of the wrapper inward, creating small folds to form a loose “flower” shape. The top should remain open while the bottom stays flat. If needed, flatten the filling at the top so it doesn’t come out of the wrapper. Repeat with the remaining wrappers and filling.
- Heat a non-stick skillet over medium heat and add a thin layer of oil. Carefully place the dumplings in the skillet, flat side down.
- Cook until the bottoms are golden brown and crispy, about 3 – 5 minutes. Don’t worry about cooking them all the way through at this point.
- Add 1/2 cup of water the pan, cover, and let steam for 3 – 4 minutes to cook the filling through. Remove the lid and let any remaining water evaporate, crisping the bottoms again.
- Serve hot with soy sauce, chili oil, or your favorite dipping sauce.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
These lived up to the hype they got on TikTok ! Yummy thank you 😄😄
So happy you enjoyed these! Thanks for your kind words, Jan!