This TikTok’s version of dumplings are so easy to make and ready in less than 30 minutes. These no fold dumplings are soft on top, crispy on the bottom and very versatile.
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Viral Blanket Dumplings are Beyond Good!
If you’ve been intimidated by making traditional dumplings that require meticulous pleating and steady hands, these “blankets” are for you. This viral hack will deliver the maximum flavor with minimal effort.
You get that unique texture of soft pillowy dumplings with juicy filling and optional but highly recommended crispy golden bottom, all done in 10 minutes of prep and 15 minutes of cooking. That means you’re less than half an hour away from a viral worthy dinner.
Blanket Dumplings Ingredients
- Ground chicken: I used ground chicken but you can use any protein you like, including shrimp.
- Green onion: This gives an authentic flavor to the recipe. Use a regular onion if you can’t find green onions.
- Fresh cilantro: I like using cilantro in the recipe, but you can use parsley as well.
- Garlic and ginger: For that Asian kick.
- Soy sauce, sesame oil, and rice vinegar: Use regular vinegar if you cannot find rice vinegar or skip.
- Salt and black pepper: Usually, a mix of black and white pepper is used, but I just used all black pepper, and it turned out great.
- Dumpling wrappers: These can be found in your nearby store. If you cannot find them, you can use Wonton or Gyoza wrappers as well.
Pro Tip
Add the meatballs to a cold pan so you have time to separate the wrappers, or else have them ready before you start.
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
Instructions
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In a large bowl combine dumplings filling and mix well.
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Drizzle a large pan with cooking oil and set aside.
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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.
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Place the skillet on medium heat and cook the meatballs for 2-3 minutes while you separate the wrappers.
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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.
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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.
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Cover and let it cook and steam for 4-6 minutes until you see the wrappers almost translucent with no chalky parts.
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At this point your dumplings are ready but if you want a crispy bottom then do the following.
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Uncover the pan and increase the heat to medium high to crips up the bottom if you like.
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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
FAQs
Don’t panic! They won’t stick 100%. The “blanket” is meant to be a bit loose. The steam will eventually help the starch in the wrapper bond to the meat. Just press them down firmly when you first apply them.
Since the meatballs are small (about 1 Tablespoon), the initial sear time plus the 4-6 minute steam is plenty of time. If you use a meat thermometer, you’re looking for an internal temperature of 165°F. If in doubt, just cut one open to check.
To Store: Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat by tossing them back into a lightly oiled skillet over medium heat with a splash of water and cover for 2 minutes. This re-steams the wrapper while crisping the bottom back up. Avoid the microwave.
It is best to freeze the chicken meatballs separately. If you freeze the assembled blanket dumpling raw, the wrapper may become soggy during the thawing process.
Final Thought
Here is our honest review of this recipe. I made this recipe at least 3 times in the past two weeks, and this alone gives you an idea of how much we loved them. I’ve tried another version with a ground beef mixture of onion, garlic, salt, and pepper, and they were so good. This is a recipe that got 5 stars from all of us!
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