Blanket Dumplings skip the folding entirely. A seasoned meat filling gets covered with a single dumpling wrapper like a blanket, then pan fried and steamed right in the same skillet. The result tastes just like classic dumplings, with a crispy golden bottom and a tender, juicy filling, but without the time spent folding each one by hand.
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Blanket Dumplings Recipe
Instead of pleating a wrapper around each spoonful of filling, you shape the seasoned meat into small balls, drape one wrapper over each, and press it down. The wrapper crisps up against the hot pan like a dumpling skin should, and a quick steam finishes cooking the meat through. It is the same flavor as a classic potsticker with a fraction of the hands on time.
This makes 4 servings and comes together in about 35 minutes, most of it hands off once the filling is mixed.
Ingredients
- Ground chicken or pork - either works, seasoned the same way.
- Green onions, garlic, ginger paste - the aromatic base of the filling.
- Soy sauce, sesame oil, rice vinegar, black pepper - classic dumpling seasoning.
- Dumpling wrappers - about 20 to 24, these take the place of folding and pleating.
- Oil and water - oil to sear the bottoms, water to steam them through in the same pan.
- Chili crisp, sesame seeds, green onions - for topping and serving.
Julia's Tip
Assemble the dumplings on a plate before they go anywhere near the hot pan. The viral version of this trend has you place the meat straight into the skillet and lay the wrapper on top right there, but that is a good way to burn your fingers. Building each one on a plate first takes the same amount of time and is a lot safer.
If you want the classic folded version too, my pan fried pork dumplings are the traditional method side by side with this shortcut.
How To Make Blanket Dumplings - Step By Step Photos
- In a large bowl, combine the ground meat, green onions, garlic, ginger paste, soy sauce, sesame oil, rice vinegar, and black pepper. Mix until well combined.
- Scoop portions onto a plate with a cookie scoop, about 1 to 1 ½ tablespoons each, or roll by hand into small meatballs.
- Heat a small amount of oil in a skillet over medium heat.
- Cover each meatball with a dumpling wrapper and press down firmly so it sticks securely to the meat.
- Place the portions in the skillet. Cook 2 to 3 minutes, until the bottoms are golden brown.
- Carefully pour in the water, then cover immediately with a lid. Steam 5 to 6 minutes, until the meat is cooked through.
- Remove the lid and cook 1 to 2 minutes more, so the excess moisture evaporates.
- Transfer to a plate and top with chili crisp, sesame seeds, and sliced green onions. Serve hot.
Want another shortcut dinner with big takeout flavor? My dumpling salad with sesame ginger dressing is worth a look too.
What To Serve With Blanket Dumplings
- Steamed rice or a simple noodle side
- A quick cucumber salad for crunch
- Extra soy sauce and sweet chili sauce for dipping
Tips
- Press the wrapper down firmly. A loose wrapper can slide off or curl up while cooking.
- Add fresh water for every batch. Each round needs its own steam to cook through properly.
- Keep pieces roughly the same size. Even sized meatballs cook through at the same rate.
- Let the excess water cook off at the end. That last minute or two uncovered is what keeps the bottoms crisp instead of soggy.
Variations
- Swap the protein. Ground turkey or a plant based ground meat both work with the same seasoning.
- Add vegetables. Finely minced cabbage or shredded carrot worked into the filling adds bulk and moisture.
- Make it spicier. Add a spoonful of chili crisp right into the filling, not just on top.
- Use gyoza or wonton wrappers. Either works as long as the wrapper is large enough to fully cover the meat.
Can I Make These Ahead Of Time?
Yes. Shape the meatballs and cover them with wrappers up to a few hours ahead, then keep them covered in the fridge until you are ready to cook. You can also cook them fully, cool, and reheat later.
Why Cook Them In Batches?
A crowded pan does not sear or steam evenly, and it is harder to keep track of which ones have had their full steam time. Cooking in smaller batches with fresh water each round gives more consistent results, even though it takes a bit longer overall.
How To Store Blanket Dumplings
- To Store. Keep cooked dumplings in an airtight container in the fridge for up to 3 days.
- To Reheat. Warm in a skillet with a splash of water to bring back some steam, or in the microwave for a faster option.
- To Freeze. Freeze the raw, assembled dumplings on a tray until solid, then transfer to a bag. Cook from frozen, adding a couple of extra minutes to the steaming time.
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Recipe Card
Blanket Dumplings (No-Fold Method)
Ingredients
Equipment
Method
- In a large bowl, combine the ground meat, green onions, garlic, ginger paste, soy sauce, sesame oil, rice vinegar, and black pepper. Mix until well combined.1 pound ground chicken, 3 green onions, 2 large garlic cloves, 1 tablespoon ginger paste, 2 tablespoons soy sauce, 1 teaspoon sesame oil, 1 teaspoon rice vinegar
- Scoop portions of the meat mixture onto a plate using a cookie scoop, about 1 to 1 ½ tablespoons each, or roll them by hand into small meatballs.
- Heat a small amount of oil in a skillet over medium heat.
- Cover each meatball with a dumpling wrapper and press down firmly so it sticks securely to the meat.¾ teaspoon black pepper
- Place the portions in the skillet. Cook 2 to 3 minutes, until the bottoms are golden brown.
- Carefully pour the water into the skillet, then cover immediately with a lid. Steam for 5 to 6 minutes, until the meat is cooked through.20-24 dumpling wrappers
- Remove the lid and cook 1 to 2 minutes more, so the excess moisture evaporates.
- Transfer to a serving plate and top with chili crisp, sesame seeds, and sliced green onions. Serve hot.1-2 tablespoons oil, ¼ cup water
Nutrition
Notes
- Press the wrapper down firmly: so it sticks securely to the meat and does not slide off during cooking.
- Assemble on a plate, not in the pan: the viral method puts the meat in the pan first and lays the wrapper on top right there, but that risks burning your fingers. Building each one on a plate first is safer and just as fast.
- Cook in batches: add a fresh ¼ cup of water for each batch so every round gets its own proper steam.
- Storage: keep cooked dumplings in an airtight container in the fridge for up to 3 days. Reheat in a skillet with a splash of water to bring back the steam, or in the microwave.
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Let us know how it was!Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
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