These Crispy Spiral Dumplings might honestly be one of the coolest things we’ve made in a while.
Juicy pork filling wrapped into one giant dumpling spiral, pan-fried until crispy on the bottom, then steamed until perfectly tender inside.
Crispy edges.
Savory pork filling.
Spicy chili crisp on top.
Absolutely dangerous.
I ate A LOT of dumplings and similar foods when I lived in Southeast Asia and Korea, and I always pull inspiration from those food experiences whenever I make recipes like this. There’s just something about crispy dumplings, savory fillings, and spicy sauces that never gets old.
This version is obviously more fun and over-the-top but it still brings back a lot of those flavors and textures I loved.
And every single time I make these, the boys fight over the crispy pieces!
Why You’ll Love These Spiral Dumplings
- Crispy and juicy at the same time
- Fun twist on classic dumplings
- Perfect for sharing
- Better than takeout
- Super satisfying texture
- Great appetizer or dinner
- Seriously fun to make
Honestly, these are the kind of food people stop and stare at before eating.
The Secret to Getting the Crispy Bottom
The magic happens when you:
- Crisp the bottom first
- Then steam with a splash of water
That combo gives you:
- crispy golden bottom
- soft dumpling wrapper
- juicy filling inside
It’s basically the same method that makes potstickers so addictive.
And once the chili crisp hits the top… it’s over.
What to Serve With Them
We usually top ours with:
- spicy chili crisp oil
- sesame seeds
- green onions
You can also serve them with:
- dumpling sauce
- soy sauce
- cucumber salad
- fried rice
- miso soup
Or honestly just eat the entire spiral standing over the stove like we did.
Crispy Spiral Dumplings
Ingredients
Equipment
Method
- In a bowl, combine ground pork, green onions, dark soy sauce, soy sauce, grated ginger, and grated garlic. Mix until fully combined.
- Lay out 4 wonton wrappers slightly overlapping in a straight line. Spoon filling down the center. Brush the edges with water, roll tightly, then coil into a spiral.
- Lay out 6 more wrappers overlapping in a line. Add more filling, attach the strip to the end of the first spiral, and continue rolling to expand the spiral shape. Seal edges with water as needed.
- Preheat a skillet over medium heat with a little oil. Place the spiral flat side down and cook until lightly crispy on the bottom.
- Add a splash of water, cover immediately, and steam for about 5–8 minutes or until the pork reaches an internal temperature of 155–160°F.
- Top with spicy chili crisp oil, sesame seeds, and green onions if desired. Serve hot.
Notes
Cook time may vary depending on skillet size and heat level.
Pork should reach an internal temperature of 155–160°F.
Top with chili crisp, sesame seeds, and green onions for extra flavor.
