No Fold Blanket Dumplings

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.

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 a simple dumpling dipping sauce. Add a side of Asian slaw or fresh Asian cucumber salad for an easy meal that comes together fast.

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

• 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 pan over medium high heat and add the vegetable oil. Once heated, add the dumplings. Pour the water into the skillet around the dumplings, cover, and let steam 6 to 8 minutes or until the pork is cooked through and reach a temperature of 145℉.

• 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.

For extra crunch, let the bottoms brown a little longer after the water evaporates.
To prepare ahead and freeze, assemble the blankets and freeze them on a lined tray. Cook from frozen with a splash of extra water, then add 2 to 3 minutes longer, covered.
If you don’t have a large skillet, cook the dumplings in batches.

Calories: 329 | Carbohydrates: 19g | Protein: 16g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 57mg | Sodium: 468mg | Potassium: 285mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 90IU | Vitamin C: 2mg | Calcium: 34mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Main Course

Cuisine American, Asian

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