Have you heard of blanket dumplings? They’re basically dumpling filling, draped in a tender dumpling wrapper, for a quicker, easier take on a deliciously savory dumpling. No filling, folding, and sealing, just putting these little puppies to bed.
Let them steam and fry up, and dinner’s ready to go. They’re even easier than making plain ol’ meatballs, but with 100x more flavor.
Considering how much I absolutely love dumplings (including the viral Trader Joe’s dumpling bake), these immediately hit my weekly rotation.
I remember making gyoza from scratch in law school, following along with Cooking with Dog. While this recipe delivery is nowhere as cute (or authentic), I promise it’s so much easier.
Why you’ll love these:
They’re absolutely packed with flavor
Versatile! You can use ground pork, chicken, or turkey. Or even use plant-based ground “meat”
They’re crazy quick and easy, so you can have fresh dumplings for dinner on, like, a Tuesday. CRYING.
Let’s make them!
At the 40 Aprons Substack, we’re overcommitted Millennials answering the “what’s for dinner” question, planning Pinterest-worthy events that are easy as they are stunning, and adding everyday luxury into our lives (and budgets).
Viral Blanket Dumplings
Pan-fried meatballs draped in dumpling wrappers, steamed and crisped until the bottoms are golden and the tops are silky and pleated.
Filling
1 lb ground pork (or ground chicken/turkey)
5 green onions, finely chopped
2 tbsp soy sauce
½ tbsp fresh ginger, grated
1 tbsp toasted sesame oil
3 garlic cloves, minced
1 tsp fish sauce (or more soy)
1 tsp chili crisp or chili oil
1 tsp rice vinegar
1 tsp cornstarch
½ tsp black pepper
¼ tsp Chinese five spice (optional but good)
Wrappers & Cooking
24 dumpling or wonton wrappers
1 tbsp neutral oil (vegetable or avocado)
½ cup chicken broth
¼ cup water
For Serving
Dumpling dipping sauce, extra chili crisp, or sesame seeds
Directions
Mix all filling ingredients together until the mixture is cohesive and glossy. Taste and adjust soy or fish sauce as needed.
Scoop about 1 heaping tablespoon of filling and roll into a ball with your hands. Repeat with remaining filling.
Heat a large nonstick skillet over medium-high. Add oil. Once shimmering, add meatballs and sear undisturbed for about 60 seconds.
Drape one dumpling wrapper over each meatball, pressing lightly to adhere.
Pour broth and water around (not over) the dumplings. Cover and steam 5–7 minutes, until the pork reaches 145°F.
Uncover and cook until the liquid evaporates and the bottoms are deep golden and crisp, about 2 more minutes. Serve immediately.