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A quick and easy dinner that mimics the flavors of Asian-style dumplings without all the work. Everything cooks together in one skillet: ground chicken or pork with chili oil, vegetables, and squares of wonton wrappers that soften into tender, dumpling-like bites. It’s not a traditional dumpling, but it has all the same salty, spicy, and warming flavors. Best of all, this skillet version comes together with very little time or effort.
When I have the time, I love making homemade dumplings—wrappers and all. But those kinds of cooking days are rare.
A few weeks ago, we were craving something with those classic Asian-style dumpling flavors, so I decided to turn the ingredients from my favorite dumplings into a simple one-skillet dinner. Of course, a skillet dish isn’t exactly a dumpling, but all those salty, savory, spicy flavors are still there.
This is such a great dinner option when you’re short on time but still want a really good meal at home. The recipe requires so little effort, and everyone loves the spicy wontons and the rich, saucy flavors.
When I make it for my family, I usually double the recipe because we love it so much. It’s almost like noodles in a skillet, with the wonton wrappers becoming soft and dumpling-like as they cook.
I usually serve mine with rice. Not required, but a super yummy addition!
Here are the details
Ingredients
- ground chicken or pork
- butter
- Gochujang – Korean Chile Paste
- Thai red curry paste
- fresh ginger
- garlic
- sesame oil
- mushrooms
- green cabbage
- tamari or soy sauce
- rice vinegar
- wonton wrappers
- green onions
For Serving
- jasmine rice
- toasted sesame seeds
- chili oil
- avocado
Kitchen Tools
For this recipe, you really don’t need much—a large skillet, a wooden spoon or metal spatula for breaking up the meat, a knife and cutting board for chopping the veggies, and wonton wrappers. I like using my Staub wide, deep dish skillet so everything has plenty of room to cook evenly and the wontons can soften into those little dumpling-like bites.
The Steps
Step 1: Cook the Chicken
Start by melting the butter in a large skillet. I like using cast iron. Add the ground chicken or pork and break the meat up with a wooden spoon as it cooks so you get lots of little crumbles.
I like to let the meat get a little golden in spots because it adds so much flavor. This is really the base of the whole dish, so letting it brown just a bit makes everything taste extra good.
Step 2: Add the Chile Oil
Next, stir in the gochujang, Thai red curry paste, fresh ginger, garlic, and sesame oil. This is where the skillet starts to smell incredible. The combination of spicy, savory, and a little sweet really reminds me of classic dumpling fillings.
Give everything a good stir so the meat gets coated in all that flavor. I always scrape the bottom of the pan here to pick up any browned bits because that’s where the best flavor lives.
Step 3: Toss in the Vegetables
Add the mushrooms and cabbage right into the skillet. At first it might look like a lot of vegetables, but they cook down quickly and soak up all the sauce.
You can really use any mix of vegetables you love here. Carrots, celery, broccoli, or peppers would all be great. I especially love cabbage because it’s classic in dumpling fillings and adds the perfect little crunch. The mushrooms make everything extra savory.
Step 4: Create the Dumpling-Style Skillet
Pour in the tamari (or soy sauce) and rice vinegar and give everything a good stir. Add the water, then drop in the wonton wrapper squares.
This is my favorite part of the recipe. As the wontons cook, they soften and turn into tender, dumpling-like bites right in the skillet. It’s kind of like noodles, kind of like dumplings, and honestly just so good.
Gently stir so the wrappers don’t stick together and make sure they soak up some of the sauce.
Step 5: Finish and Serve
Once the wontons are tender, remove the skillet from the heat and stir in the green onions. They add a fresh little bite that balances all the rich, savory flavors.
I like to spoon everything over bowls of fluffy jasmine rice, then finish with toasted sesame seeds and a drizzle of chili oil. If you have avocado on hand, it’s really good on the side with extra sesame seeds.
None of this is very traditional, but the flavors are great. It’s always a hit when I serve it.
Looking for other dumpling recipes? Here are a few ideas:
Sesame Chicken Dumplings in Spicy Broth with Garlic Crisps
Chinese Mushroom Dumplings with Sweet Chili Ginger Sesame Sauce
Lastly, if you make these Skillet Chicken Dumplings, be sure to leave a comment and/or give this recipe a rating! Above all, I love hearing from you guys and always do my best to respond to every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Skillet Chicken Dumplings
Servings: 4
Calories Per Serving: 471 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 tablespoons salted butter
- 1 pound ground pork or chicken
- 1-3 tablespoons gochujang or chili paste
- 1-3 tablespoons Thai red curry paste
- 1 tablespoon fresh chopped ginger
- 2 cloves garlic, chopped
- 2 tablespoons sesame oil
- 1 cup chopped mushrooms
- 2 cups shredded bok choy or Chinese cabbage
- 1/2 cup tamari or soy sauce
- 3 tablespoons rice vinegar
- 1 package wonton wrappers, cut into squares
- 4 green onions, chopped
- avocado, sesame seeds, for serving
- jasmine rice, for serving
Instructions
- 1. In a large skillet over medium heat, melt the butter. Add the meat and cook for about five minutes, breaking it up as it browns, until fully cooked.2. Stir in the gochujang, Thai red curry paste, ginger, garlic, and sesame oil. Cook for 1–2 minutes until fragrant. Add the mushrooms and cabbage and cook for 3–5 minutes, until softened.3. Pour in the tamari and rice vinegar. Let the mixture simmer for 5 minutes to reduce the sauce slightly. 4. Stir in 1 cup of water and add the wonton wrapper squares. Cook for 3–5 minutes, stirring gently, until the wrappers are tender and dumpling-like. Remove from the heat and stir in the green onions.5. Spoon the mixture over bowls of rice. Top as desired with avocado, sesame seeds, and chili oil.
This post was originally published on March 9, 2026
The wonton wrappers stuck together and were a weird texture, I just don’t think they really work well at all. Making this with a noodle would work better as I did like the flavors. I used low sodium soy sauce and this was still VERY salty. I can’t even imagine if I would have used regular soy sauce. In future I would cut the soy sauce amount by half at least.
Hi Kelsie,
Thanks for trying this dish and sharing your feedback, very sorry to hear it was not enjoyed!
So salty I couldn’t eat without doctoring it up to make make edible.
Hi Judy,
Very sorry to hear this was so salty for you. Thanks for trying the dish and sharing your feedback!
This was a top ten HBH recipe, and I’ve made a lot of them. I didn’t change anything.
Hey Mandy,
Awesome! So glad this recipe turned out well for you, thanks for making it! Happy Monday!
No rating as I have not tried the recipe yet. Given the comments on the wontons sticky together and your comment that they are a bit tricky to cook without sticking together couldn’t you boil them separately until al dente and then add them to the finish cooking in the pan?
Thanks
Hey there,
Sure, you could definitely give that a try! I hope you love this dish, please let me know how it turns out for you!
I wanted to love this but all of the wonton wrappers stuck together and were gummy! What did I do wrong? Loved all of the flavors though, would make again if I can figure it out!
Hey Brittany,
Thanks so much for making this dish! The wonton wrappers can be a touch finicky! Just try your best to separate them well when you first add them to the skillet. You could also try a different brand of wrappers. I hope this helps!
What kind of mushrooms do you recommend, button, cremini, shiitake??? Did you use bok choy or Napa/Chinese cabbage? They have different textures when cooked.
Hey Vicki,
I just used baby bella mushrooms, but whatever you like will work! I did the recipe with both bok choy and cabbage, it work well with either one so totally up to you!
I hope you love this recipe!
We made this last night and it was absolutely delicious – the filling portion was incredibly flavorful. I will say, I had a hard time with the wonton wrappers, as they really clumped together during cooking and it was hard to separate them (though I tried to separate them as much as possible prior to even adding them into the skillet), so they ended up being mostly big chunks. If you have any tips/tricks to prevent that from happening I’d love to hear! I don’t cook with wonton wrappers often at all so I may have done something wrong. For what it’s worth, this recipe would be dynamite without the wrappers at all and just served over rice or noodles. Will definitely make again – thank you!
Hey Casey,
Awesome! Love to hear you enjoyed this recipe, I appreciate you making it!
Have a wonderful day!
My family liked this recipe but found it super salty. I would make it again but use half of the recommended tamari/soy sauce.
Hey Alisha,
Thanks so much for trying this dish! So sorry about the saltiness. Coconut aminos or low sodium soy sauce would also work nicely for you.
I hope this helps!
Hi! Do you think you could use ground turkey for this instead of chicken?
Hey Samara,
Totally, ground turkey would also be a nice option here! I hope you love this dish!
Happy Monday!
I would love to try this…what kind of chili oil would you recommend?
Hey Beth,
I really enjoy the Momofuku chili oil for garnish. Let me know if you give these dumplings a try, I hope you love them!
Have a great Monday!
So far I have only found Momofuku Extra Spicy Chili Crunch. Is that what you use? I’m definitely going to try this recipe. Sounds like something my whole family will love!
Yes! That’s exactly it:) I hope your family loves this recipe!