Dumplings are one of my favorite comfort foods. With so many variations and flavors, I can’t get enough. As soon as I saw viral blanket dumplings, I knew I had to give them a try.
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This blanket dumpling recipe (inspired by this video) is incredibly easy to make. There’s no folding required, and with a handful of simple ingredients, you can have homemade dumplings on the table in less than 30 minutes.
They are packed with flavor, and the bottoms are perfectly golden and crispy, which takes them over the top.
They’re super versatile. I’ve used ground pork in the recipe below, but ground chicken or turkey works just as well. You can also stretch the filling with shredded cabbage (use the method I use in these dumplings) or carrots for an easy veggie boost.
These dumplings can be made ahead, too. Mix the filling and store it in the refrigerator overnight, then simply portion it out, top with wrappers, and cook when you’re ready for a quick dinner.
Make it easier: I tested these using the viral method of adding the meat directly to the pan and placing the wrapper on top, but I had much better results assembling them on a plate first and then transferring them to the pan. It’s easier to handle, keeps your hands safely away from the hot oil, and helps the wrapper fit more snugly around the filling, so everything holds together better.
Serve blanket dumplings with chili oil or this simple dumpling dipping sauce. Add a side of Asian slaw or fresh Asian cucumber salad for an easy meal that comes together fast.
Equipment
Ingredients
- 24 dumpling wrappers
- 2 teaspoons vegetable oil see note
- ⅔ cup water see note
For the Filling
- 1 pound ground pork or ground chicken or turkey
- 4 green onions finely chopped
- 1½ tablespoons soy sauce
- 1½ tablespoons grated fresh ginger
- 1 tablespoon toasted sesame oil
- 1 clove garlic minced
- 1 teaspoon cornstarch
- ½ teaspoon black pepper
For Serving
- dumpling sauce chili crisp or sesame seeds
Instructions
- To make the filling, combine the pork, green onion, soy sauce, ginger, sesame oil, garlic, cornstarch, and pepper in a medium bowl. Mix well to combine.
- For each dumpling, scoop about 1 heaping tablespoon of filling onto a plate. Place one dumpling wrapper over each mound like a blanket. Gently squeeze it to tuck it around the filling so it adheres to the top and sides, leaving the bottom unwrapped.
- Preheat a large nonstick skillet over medium-high heat and add the vegetable oil. Add the dumplings, making sure there is space between each one. Pour the water into the skillet around the dumplings, cover, and steam for 6 to 8 minutes, or until the pork is cooked through and reaches 145°F.
- Uncover and continue cooking until the water has evaporated and the bottoms are lightly crisp.
- Garnish with additional green onion and serve hot with your favorite dumpling sauce.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Main Course
Cuisine American, Asian© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Genius idea assembling on a plate first! I’ve been making “potstickers” my whole cooking life and this is such a time saver. Thank you for sharing Ü
The idea of forming the dumplings on a plate is really helpful. Every time I saw the blanket dumplings online, I thought, “I ain’t sticking my fingers into that hot oil.”
I used wonton wrappers and didn’t like how much overhang the points made, so I held the wrapper in my hand, scooped the filling onto the wrapper, folded the points loosely over the top, and placed them points-side-down on the plate. This meant some meat was still exposed but the dumplings were a bit better composed and held together really well.
Your meat mixture is great. I doubled the garlic and added just over 1/4 tsp. of five spice powder. My pork needed about a tablespoon of water to get the right consistency.
Blanket dumplings seem to cook better than the frozen ones or even the traditional fully-sealed ones. The tops are perfectly tender and the bottoms crisp beautifully without sticking. My family says these dumplings are far better than the best frozen ones and even beat anything they’ve had in restaurants. And your method makes them so easy to make. Chinese dumplings used to be a rare comfort treat; now they will be a household staple.
Thank you for sharing all your tips Paul! I am so glad you enjoyed this recipe!
The meat mixture in these is perfect. So easy and simple to make! I made wonton soup with the leftover meat and that also came out really good!
easy, fast, and great flavor
JS, I am happy to hear that you enjoyed the dumplings.
. I saw on X and had to try. Glad I did!
Super easy and delicious! Used ground turkey. Will make again!
Amanda, love that you gave it a try after seeing it on X—so glad it didn’t disappoint! Thanks for sharing, and I’m happy to hear it’s a repeat recipe for you
These are amazing and so easy! Thoughts on freezing after cooking? My daughter loves them and would like to keep some on hand.
I have not tried freezing them after cooking but I have tried freezing them before and they turned out great!
This is a great easy to follow recipe. Next time I will double the garlic, add salt, and 5 spice seasoning, as I found the filling to be a bit bland. I used ground chicken which I know is tasteless. I got 18 dumplings from the filling.
Thanks for trying our recipe! I am glad you enjoyed it.
I am not familiar with dumpling wrappers, . Would wonton wrappers be a good substitute?
I haven’t tried this with wonton wrappers so I can’t say for sure how it would turn out. I found dumpling wrappers as my local Asian supermarket, but you can often find them at your local grocery store by the tofu by the produce section. I hope this helps!
yes, you can use wonton wrappers, basically the same thing as dumpling
We loved them but my first batch really stuck to my non stick pan for some reason. then i made a few more batches they didnt get crispy. I think I needed to cook a little longer uncovered to get that crispy bottom. any other suggestions for reheating?
I would suggest a little more oil in the pan. I usually reheat in the microwave, they don’t get crisp that way but still taste great.
let them sear for 30 seconds or so before adding the water.
Looks so yummy that I’m going to make they when I get home from my trip. Thanks Elaine
Let us know how it goes Elain!
These look delicious! We love dumplings and can’t wait to try the recipe. Do you have a great dumpling sauce recipe? I’ve tried several and still haven’t found one that tastes like what you get in a Chinese restaurant. Thanks!
You bet Michele, you can find my dumpling sauce here. Can’t wait for you to try these.