Viral Blanket Dumplings
These blanket dumplings are perfect for the chef in you who has neither the time nor the energy to fold traditional dumplings, yet refuses to sacrifice the flavor. They are simple enough to whip up on a weeknight, yet so addictive you’ll find yourself making them every single day.
Servings: 24 Dumplings
Calories: 61kcal
Ingredients
For the filling:
- 1 pound ground chicken
- 3 green onion finely sliced
- 2 Tablespoons cilantro chopped
- 2 large garlic cloves chopped
- 1 Tablespoon ginger paste
- 1 Tablespoon sesame oil
- 1 Tablespoon soy sauce
- 1 teaspoon salt or to taste
- ½ teaspoon black pepper
- 1 teaspoon rice vinegar
For the dumplings:
- 24 Dumpling wrappers
- 1-2 Tablespoon sesame oil or vegetable oil for frying
- Water to steam the dumplings
For topping:
- Soy sauce
- Chili crips oil
- More sesame oil
Instructions
- In a large bowl combine dumplings filling and mix well.
- Drizzle a large pan with cooking oil and set aside.
- Using a 1 Tablespoon measuring spoon or cookie scoop, Shape the mixture into uniform balls and place them on your skillet making sure to leave enough room and not crowd the pan. Cook in batches.
- Place the skillet on medium heat and cook the meatballs for 2-3 minutes while you separate the wrappers.
- Turn heat to low and place one wrapper on each meatballs pressing it as much as you can over the filling and pinching to secure.
- When you are done, crack the heat up to medium again and pour about 1 teaspoon of water on each wrapper then pour a couple of teaspoons on the bottom of the pan itself.
- Cover and let it cook and steam for 4-6 minutes until you see the wrappers almost translucent with no chalky parts.
- At this point your dumplings are ready but if you want a crispy bottom then do the following.
- Uncover the pan and increase the heat to medium high to crips up the bottom if you like.
- Drizzle your favorite sauce and garnish with more chopped green onions and chili flakes.
Notes
- Keep the chicken meatballs the same size so they all cook at the same time.
- Add the meatballs to a cold pan so you have time to separate the wrappers, or else have them ready before you start.
- I've seen many people mix the chicken in the pan then separate in the pan without using a bowl to mix the mixture in. You'll be able to do that if you are making half this recipe. My largest 14inch skillet took 12 dumplings at a time.
- Wrappers are a bit loose and they will not stick 100% but you'll hate to press them down as much as you can to make them stick to the filling.
- You can use wonton wrappers if you cannot find dumpling wrappers.
Nutrition
Calories: 61kcal | Carbohydrates: 5g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 17mg | Sodium: 194mg | Potassium: 112mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 19IU | Vitamin C: 0.4mg | Calcium: 7mg | Iron: 0.5mg
