If you’re looking for a quick and cozy dinner that feels like comfort food but comes together in 20 minutes, then you’re going to love my 20 Minute Dumpling Skillet. It’s a spin on my Viral Dumpling Lasagna — made with savory ground pork, tender napa cabbage, gingery garlic, and soft wonton wrappers that stand in for noodles. Tossed in a rich, umami-packed sauce and topped with chili crunch, it’s perfect for busy nights, picky eaters, and anyone who needs a new dinner in the rotation.
A few weeks ago, I shared my take on the Viral Dumpling Lasagna and honestly, I haven’t stopped thinking about it since. There’s just something about this combo — savory meat, gingery garlic, umami-rich sauce, and tender wonton “noodles” — that really hits. It’s cozy, comforting, and packed with flavor, and it got me thinking, how else could we get “dumplings” in other forms?
Enter this 20-Minute Dumpling Skillet. And don’t be fooled — just because it’s quick and easy doesn’t mean it’s not absolutely delicious. Between the saucy ground pork, wilted cabbage, garlic, ginger, and those soft, chewy wonton pieces, this recipe is serious comfort level food. My boys devoured it, and they’re my toughest critics. Plus, it’s one of those dishes that’s easy to adapt based on what you have — sub the pork, add extra veggies, top with chili crunch or keep it mild. It’s so delicious no matter your preferences.
If you loved the dumpling lasagna, you’re going to be obsessed with this. And if you haven’t tried that one yet? Do that too! You can also check out my Viral Crispy Dumpling Salad.
What You Need to Make This Quick Dumpling-Inspired Skillet
- Avocado Oil: I like to use avocado oil here because it can handle high heat and doesn’t overpower the other flavors.
- Ground Pork: Pork is my go-to for this skillet because it’s juicy, flavorful, and soaks up all that delicious sauce. You could definitely swap in another protein, but this combo just hits.
- Low Sodium Soy Sauce: This brings the savory base without being too salty, especially important since we’re layering in other sauces too.
- Sesame Oil: A few drops go a long way!
- Mirin (or Shaoxing Wine): This adds a little sweetness and complexity — trust me!
- Oyster Sauce: Thick, sticky, and loaded with umami, this is what makes the sauce cling to everything. Don’t skip it.
- Mushrooms: I chop these really finely so they melt into the pork and add that little extra meaty bite.
- Napa Cabbage: One of my favorite vegetables to cook with — it wilts down beautifully and adds volume and crunch all in one.
- Green Onions: I toss some into the skillet and save a few for topping — they bring a fresh bite that cuts through the richness.
- Fresh Ginger: Just one tablespoon, but it makes a big difference.
- Garlic: Mashed or grated, whatever’s easiest for you. It’s the foundation of flavor here and makes the whole skillet smell amazing.
- Wonton Wrappers: Here’s the fun part — these are our “noodles!” You just boil them for a few minutes and toss them in. It’s the ultimate dumpling shortcut.
- Chili Crunch & Extra Green Onions: Totally optional, but highly recommended if you love a little spice and texture on top.
How to Make This 20 Minute Dumpling Skillet
To make this dumpling skillet, start by heating a large skillet over medium heat. Add the avocado oil, then once hot, add the ground pork. Cook the pork until it’s fully browned, using a wooden spoon to break it down into small pieces as it cooks. Next, add the soy sauce, sesame oil, mirin, and oyster sauce to the skillet. Stir well to combine and let the pork simmer for a minute so it absorbs the flavor.
Then, add the chopped mushrooms, napa cabbage, green onions, minced ginger, and mashed garlic to the skillet. Stir everything together and cook for 5–6 minutes, until the cabbage has wilted and the vegetables have softened. Once done, turn off the heat and set the skillet aside.
While the pork and veggies are cooking, bring a large pot of water to a boil. Use kitchen scissors or a knife to cut the wonton wrappers into squares. Once the water is boiling, add the wonton squares and let them cook for 3 minutes, until softened. Drain immediately.
Transfer the cooked wontons directly into the skillet with the pork and vegetable mixture. Toss everything together until the wontons are fully coated in the sauce. Serve right away, topped with chili crunch and extra green onions.
Frequently Asked Questions
Yep! Just thaw them in the fridge and cut into squares as directed.
You can chop the veggies and mix the sauce ahead of time. Cook everything fresh for best texture.
Yes, boiling them separately keeps them from sticking and getting too gummy. It’s worth the extra pot.
The base recipe isn’t spicy at all, which makes it super kid-friendly. But if you love heat, just add chili crunch, sriracha, or red pepper flakes at the end.
Leftovers will keep in the fridge for up to 3 days. Reheat gently on the stove with a splash of water or broth to loosen the sauce and revive the texture.
If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.
** Photography by TANYA PILGRIM
Ingredients
- 2 Tablespoons Avocado Oil
- 1 Pound Ground Pork
- ⅓ Cup Low Sodium Soy Sauce
- 2 Tablespoons Sesame Oil
- 3 Tablespoons Mirin, or shaoxing wine
- 3 Tablespoons Oyster Sauce
- 10 Mushrooms, finely chopped
- 2 Cups Napa Cabbage, chopped
- 4 Green Onions, chopped
- 1 Tablespoon Fresh Ginger, minced
- 2 Cloves Garlic, mashed
- 1 Package Wonton Wrappers, cut into squares
- Chili Crunch, to garnish
- Green Onions, to garnish
Instructions
- To make this dumpling skillet, start by heating a large skillet over medium heat. Add the avocado oil, then once hot, add the ground pork. Cook the pork until it’s fully browned, using a wooden spoon to break it down into small pieces as it cooks.
- Next, add the soy sauce, sesame oil, mirin, and oyster sauce to the skillet. Stir well to combine and let the pork simmer for a minute so it absorbs the flavor.
- Then, add the chopped mushrooms, napa cabbage, green onions, minced ginger, and mashed garlic to the skillet. Stir everything together and cook for 5–6 minutes, until the cabbage has wilted and the vegetables have softened. Once done, turn off the heat and set the skillet aside.
- While the pork and veggies are cooking, bring a large pot of water to a boil. Use kitchen scissors or a knife to cut the wonton wrappers into squares. Once the water is boiling, add the wonton squares and let them cook for 3 minutes, until softened. Drain immediately.
- Transfer the cooked wontons directly into the skillet with the pork and vegetable mixture. Toss everything together until the wontons are fully coated in the sauce. Serve right away, topped with chili crunch and extra green onions.
Rate & review
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