Blanket dumplings are a viral dumpling hack where you cook the filling and press the wrappers right on top. They are the ultimate shortcut to homemade dumplings, ready in just 30 minutes! Trust me, you will want to make these!
A Dumpling Game Changer
- Viral for a Reason! I saw this video on Instagram and knew I had to try it! You will love how easy it is to make homemade dumplings!
- One Skillet, 30 Minutes: Everything cooks in one pan and comes together fast, so cleanup is easy, and dinner is on the table in no time.
- A Fun Twist on Dumplings: If you love my vegetable dumplings and dumpling casserole, this is another way to switch things up!
Ingredients for No Fold Blanket Dumplings
- Dumpling Wrappers: Also called wonton wrappers or egg roll wrappers. If you can only find square wrappers, use a glass or cookie cutter to cut into circles!
- Ground Pork: Instead of pork, you can also use ground chicken, turkey, or beef.
- Water and Oil: If you’re cooking in batches, you need to repeat these amounts for each batch.
- Chili Crisp: You can find jarred chili crisp at any store, or make my homemade recipe!
- Other Veggies: Switch up the filling by adding veggies like shredded carrots, cabbage, or diced onion!
How to make blanket dumplings (step by step)
Blanket dumplings have that “wow” factor when they hit the table, but they’re surprisingly simple to pull together. Just a skillet and a handful of easy steps, and you’ve got a viral, flavor-packed dish everyone will be reaching for.
- Combine: In a large bowl, combine the ground pork, sesame oil, soy sauce, ginger paste, minced garlic, rice vinegar, salt, pepper, and chopped green onion. Using clean hands or gloves, mix the meat mixture until thoroughly combined.
- Scoop: Heat a large skillet over medium-high heat and add the vegetable oil. Working in batches, scoop the meat mixture into the hot pan using a cookie scoop. Space the meatballs evenly in the pan.
- Wrap: Place one dumpling wrapper around each meatball. Gently squeeze the wrapper around the meatball’s base 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.
- Steam: Pour the water into the skillet, filling the space between the dumplings. Cover the skillet with a lid and steam for 6 to 8 minutes. Remove the lid and cook for an additional 2-3 minutes. Cook the dumplings until all the water has evaporated and the bottoms are browned. Repeat the process until all the dumplings are cooked.
Alyssa’s Recipe Tip
Serving: Garnish your dumplings with a drizzle of soy sauce, green onions, sesame seeds, and my homemade chili crisp for added spice! Level up the flavors and serve with the perfect dipping sauce.
Blanket Dumplings
#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #343434; }
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
- 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
