Blanket Dumplings
Easy no-fold blanket dumplings with juicy filling, crispy bottoms, and a simple dumpling sauce, all made in one pan. The viral dumplings that actually stay together.
Servings: 4 servings (makes about 16 dumplings)
Ingredients
For the dumplings:
- 1 pound ground turkey, chicken, pork, or beef
- 4 green onions, finely diced
- 1 carrot, peeled and grated
- 1 tablespoon fresh ginger, finely grated
- 2 garlic cloves, minced
- 1 1/2 tablespoons low sodium soy sauce
- 1 tablespoon sesame oil
- 24 dumpling or wonton wrappers (you'll use about 16, depending on meatball size)
- 2/3 cup water
For the dumpling sauce:
- 1/2 cup low sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 garlic clove, minced
- 1 tablespoon fresh ginger, grated
- 2 scallions, diced
- For garnish: diced scallions, toasted sesame seeds, and chili crisp if desired
Instructions
- In a medium bowl, combine the ground meat, green onions, carrot, ginger, garlic, soy sauce, and sesame oil. Stir to thoroughly combine.
- Using a 2-tablespoon cookie scoop, portion the filling into mounds on a parchment-lined plate.
- Lay a dumpling wrapper over each meatball and gently press to cover and hug the filling.
- Heat a large skillet over medium heat and lightly coat with oil. Place the dumplings in the pan, add 2/3 cup water, cover, and steam for 6 to 8 minutes, until the filling is cooked through (see notes for temperature by meat type).
- Uncover and cook 1 more minute, until the bottoms and filling are golden.
- If all the dumplings don't fit, repeat with the remaining dumplings using the same amount of water.
- Whisk together all the dumpling sauce ingredients and serve with the dumplings. Top with chopped scallions, toasted sesame seeds and chili crisp if desired.
Notes
- Cook the filling to a safe internal temperature based on your meat: ground chicken or turkey to 165°F, ground pork or beef to 160°F. An instant read meat thermometer makes this really simple.
- Build the dumplings on a parchment-lined plate first for the most secure wrap, or assemble them directly in the pan if you prefer.
- Make ahead: assemble on the plate, cover, and refrigerate up to 24 hours before cooking.
- Freeze assembled uncooked dumplings on the plate until solid, then transfer to a freezer bag for up to 2 months. Cook from frozen with a splash more water.