No-Fold Blanket Dumplings with Wonton Wrappers
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.
Servings: 4
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.