Blanket Dumplings
A quick and easy blanket dumplings recipe where seasoned filling is cooked in a skillet and topped with wonton wrappers, then steamed and crisped for a no fold dumpling shortcut.
Servings: 6 Servings
Equipment
- 1 large skillet with a lid
- gloves (for mixing meat mixture)
- measuring cups
- 1 large bowl (for meat mixture)
- 1 cookie scoop
Ingredients
- 1 pound ground pork or choice of meat
- 2 teaspoons sesame oil
- 2 tablespoons soy sauce more for serving
- 2 teaspoons ginger paste
- 2 teaspoons minced garlic
- 2 teaspoons rice vinegar
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼ cup finely chopped green onion more for serving
- 24 dumpling wrappers about 24
- 2 tablespoons vegetable oil
- ⅓ cup water
- chili crisp for serving
Instructions
- In a large bowl, combine 1 pound ground pork, 2 teaspoons sesame oil, 2 tablespoons soy sauce, 2 teaspoons ginger paste, 2 teaspoons minced garlic, 2 teaspoons rice vinegar, ½ teaspoon salt, ½ teaspoon pepper, and ¼ cup finely chopped green onion. Using clean hands or gloves, mix the meat mixture until thoroughly combined.
- Heat a large skillet over medium-high heat and add 2 tablespoons vegetable oil. Working in batches, scoop the meat mixture into the hot pan using a cookie scoop. Space the meatballs evenly in the pan.
- Place one of the 24 dumpling wrappers around each meatball. Gently squeeze the wrapper around the base of the meatball to help it stick. I like to remove the skillet from the heat while I do this because the pan gets hot. Replace the skillet when all the wrappers are placed.
- Pour ⅓ cup water into the skillet, filling the space between the dumplings.
- Cover the skillet with a lid and steam for 6 to 8 minutes. Cook until the pork reaches an internal temperature of 145°F. Remove the lid and cook for an additional 2-3 minutes. Cook the dumplings until the water fully evaporates and the bottoms are browned.
- Garnish with additional soy sauce, green onions, and chili crisp if you want a little kick! Repeat the process until all the dumplings are cooked.
Notes
Storing and Make-Ahead Instructions
- Best Fresh: Dumplings can be tricky to reheat, so they’re best enjoyed right after cooking.
- Prep Ahead: You can make the meat mixture in advance. Just combine the meat mixture, then cover and refrigerate until you're ready to assemble and cook the dumplings.
Nutrition
Calories: 346kcal | Carbohydrates: 18g | Protein: 16g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 57mg | Sodium: 745mg | Potassium: 272mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 52IU | Vitamin C: 2mg | Calcium: 32mg | Iron: 2mg
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