No-Fold Blanket Dumplings with Wonton Wrappers
If you’ve seen these all over your feed, yes, they really are this easy. These blanket dumplings skip the folding completely. You scoop juicy pork dumpling filling into little mounds right in the skillet, drape a wonton wrapper over each one like a blanket, then sear and steam until the bottoms are golden and crispy. It’s one pan and 12 wonton wrappers, and dinner for 4 is ready in about 20 minutes.
I grew up folding dumplings with my parents, so I love that these taste like the real deal without any of the folding. The secret is my family’s dumpling filling underneath, and the crispy bottoms might be my favorite part.
A Quick Look At The Recipe
- Recipe Name: No-Fold Blanket Dumplings with Wonton Wrappers
- Ready In: 20 minutes
- Serves: 4
- Main Ingredients: wonton wrappers, ground pork (or ground chicken or turkey), Shaoxing wine, inch fresh ginger (grated), green onions (finely chopped), coconut aminos (or soy sauce), salt (or to taste), sesame oil (optional)
- Why You'll Love It: These easy blanket dumplings are a fun twist on traditional pan-fried dumplings! Juicy, savory dumpling filling is wrapped with wonton wrappers right in the pan, then steamed and seared until the filling is cooked through and the bottoms are golden. No folding or pleating required! Serve with your favorite dumpling dipping sauce or chili oil crisp.
The Trick to Blanket Dumplings That Don’t Stick
The pan matters most. Wonton wrappers are thin, and they love to glue themselves to the bottom of the skillet. A good nonstick pan or a well-seasoned cast iron skillet, plus a little oil, lets them slide right out when they’re done.
Leave about an inch between each mound of filling. The wrappers will touch and stick together a little as they steam, which is totally normal.
The filling is my family pork dumpling filling. Ground chicken or turkey work too if that’s what you have. I use coconut aminos to keep it soy free, but regular soy sauce is great.
Tips Before You Start
- Scoop about 2 tablespoons of filling per mound so they all cook at the same time.
- Crowded pan? Cook in batches so the dumplings steam evenly.
- Cover the pan the second the water goes in to trap the steam.
- If the water is gone before the filling is cooked, add another splash and cover again.
- Ground pork should reach 160°F, and ground chicken or turkey should reach 165°F.
How to Make Blanket Dumplings
Scroll down to the full recipe card for exact amounts and instructions! ⬇️
How We Eat Them
Straight from the skillet with a big drizzle of my homemade crispy chili oil, sesame seeds, and green onions, like in the photos. Put my easy dumpling dipping sauce on the side for dunking.
For a full dinner, add a bowl of rice and my dad’s Chinese cucumber salad for something cold and crunchy. And if you love a no-fold shortcut, my crispy dumpling bites roll the same filling into tortilla pinwheels.
FAQ
Why are my wrappers sticking to the pan? It’s usually the pan. Use a good nonstick or well-seasoned skillet with a little oil, and let the bottoms sear before you add the water.
Can you use wonton wrappers for dumplings? Yes! Wonton wrappers are actually my favorite for these. They’re thin and square, so they drape right over each mound and get golden and crispy on the bottom. Round dumpling wrappers work too, but they’re thicker, so give them a little extra steaming time.
Get the recipe:No-Fold Blanket Dumplings with Wonton Wrappers
Ingredients
- 12 wonton wrappers
Dumpling Filling Mix
- 1 lb ground pork, or ground chicken or turkey
- 1-2 tbsp Shaoxing wine
- 1 inch fresh ginger, grated
- 2 green onions, finely chopped
- 2 tbsp coconut aminos, or soy sauce
- 3/4 tsp salt, or to taste
- 1/2 tbsp sesame oil, optional
Instructions
- In a large bowl, mix the ground pork, Shaoxing wine, ginger, green onions, coconut aminos or soy sauce, salt, and sesame oil until the filling looks slightly sticky.
- Grease a good nonstick skillet with oil over medium heat. Scoop the dumpling filling into individual mounds (about 2 tbsp), leaving about 1 inch of space between each mound.
- Gently drape one wonton wrapper over each mound of filling, pressing it around the sides to create a blanket shape.
- Let the dumplings sear for about 1 minute to develop a lightly golden bottom.
- Carefully pour 1/4 cup of water into the pan and immediately cover with a lid. Cook over medium-high heat for 6–7 minutes, or until the water has evaporated and the filling is fully cooked through.
- Remove the lid. If there is any water remaining in the pan, continue cooking uncovered over medium heat until the water evaporates and the bottoms are lightly crispy.
- Sprinkle with chopped green onions and serve warm with my homemade dumpling dipping sauce and/or chili oil crisp.
Notes
- Use a good nonstick pan. This is key to preventing the wonton wrappers from sticking to the bottom of the pan and makes removing the dumplings much easier.
- Leave room between the dumplings. Keep about 1 inch of space between each mound of filling. The wonton wrappers may touch and stick together slightly as they cook, which is completely normal.
- Don’t overcrowd the pan. Cook in batches if necessary to allow the dumplings to steam evenly.
- Adjust the heat as needed. If the water evaporates before the filling is cooked through, add another splash of water and cover again.
- Check for doneness. The filling should be fully cooked before serving. Ground pork should reach 160°F, and ground chicken or turkey should reach 165°F.
- Enjoy immediately. These blanket dumplings are best served hot, while the bottoms are still crispy.
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.
