Blanket Dumplings

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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.

Prep Time5

Cook Time15

Total Time20

Course: Appetizer, Dinner

Cuisine: Asian American

Keyword: blanket dumplings recipe, no fold dumplings, one pan dumplings

Servings: Servings

Author: Alyssa Rivers

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

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