Crispy, savoury, and completely gluten-free — these Nori Pan-fried Dumplings are a delicious twist on a classic favourite. Instead of traditional dumpling wrappers, these rolls use sheets of nori to encase a juicy, flavour-packed chicken filling seasoned with garlic, ginger, spring onions, and a touch of sesame oil. Light to handle but full of bold umami, they pan-fry beautifully, giving you a dumpling that’s crisp on the outside and tender in the middle.
Quick to prepare and even quicker to eat, these dumplings make a brilliant appetiser, snack, or part of a larger East Asian-inspired meal. Serve them hot with your favourite dipping sauce — soy, chilli oil, vinegar, or even a sweet soy glaze all work perfectly.
Whether you’re cooking for family, entertaining guests, or simply craving something fun and flavourful, these gluten-free nori dumplings are guaranteed to impress.
Nori Pan Fried Dumplings
Ingredients
Filling Ingredients
- 450 g Chicken minced/ground
- 1 bunch Spring Onions finely chopped
- 2 tbsp Garlic minced
- 1 tbsp Ginger minced
- 1/2 tbsp Sesame Oil
- 2 tbsp Corn Flour
- 1/2 tsp Salt
- Black Pepper to taste
- 2 tsp Chicken Powder
Wrappers
- 20/22 Nori (Seaweed Sheets) cut into 8x6cm pieces
- 2 tbsp Oil Vegetable, Rice Bran or Ground Nut
Instructions
- Combine all of the filling ingredients together mixing really well to ensure everything is combined
- Place filling into a piping bag
- Lay one of your Nori sheets onto a chopping board, now pipe your chicken mixture along one of the 6cm sides
- Now it's time to roll your Nori into a cylinder. Repeat with remainder of your filling
- Once all of the filing has been used, heat a frying pan or wok over a medium heat
- Once the oil is hot (170c) fry the dumplings in the oil until the filling is cooked all the way through.
- Drain on our a wire rack or kitchen paper.
- Transfer to a serving plate and eat with your favourite dipping sauce.
Recipe is from my Chinese Made Easy Cook Book
