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Prep 10 minutesmins
Cook 10 minutesmins
Total 20 minutesmins
This is our take on the viral blanket dumplings that are so easy to make in one pan in under 30 minutes! These no-fold pork and shrimp dumplings are crispy, juicy, and packed with so much flavor.
These viral no-fold blanket dumplings are made with a juicy ground pork and shrimp filling, wrapped in dumpling wrappers like a blanket, and garnished with chili oil and green onions. It’s an easy, foolproof, no-fuss, easy weeknight dinner recipe that only takes 20 minutes to make!
The edges of the dumpling wrappers create a crispy bottom, while the tops are steamed for a soft, juicy texture. It really is a lazy but delicious recipe that gives you all the best parts of a homemade dumpling but in record time.
Blanket dumplings are a viral social media trend where the dumpling filling is mixed and placed directly into a pan, then topped with dumpling wrappers and seared and steamed until the bottoms are crispy and the tops are soft. It’s an easy dumpling hack designed to save time in your busy life by eliminating the folding step, which takes the most time.
My version uses pork and shrimp for extra flavor. I used traditional Chinese ingredients for the dumpling filling and topped it with a generous amount of chili oil and green onion for a delicious kick. You can also easily customize your dumplings with different proteins and vegetables in the filling.
Ingredients
You can find all the ingredients for this blanket dumpling recipe at your local grocery store. Full measurements and links to everything I used are in the recipe card below.
Ground pork: the base of the dumpling filling; be sure to use at least 20% fat for a juicy dumpling.
Shrimp: adds a hint of sweetness and adds juicy flavor.
Green Onions: for the aromatics.
Ginger: adds a warm spiciness that brightens the savory flavor.
Soy Sauce: adds savory umami that ties the filling together.
Oyster Sauce: another layer of savory umami flavors
Water: to lighten the seasonings.
Chicken Bouillon Powder: for added savory seasoning.
Sugar: to balance the salty, savory flavors.
White Pepper: for added earthy, sharp seasoning.
Sesame Oil: for a nutty umami finish.
Cooking and Serving
Dumpling wrappers: any premade dumpling wrappers will work. I used round Hong Kong-style ones.
Homemade dumpling wrappers: here’s my recipe for homemade dumpling wrappers if you want to go the extra mile.
Protein: ground chicken, beef, or tofu.
Soy sauce alternatives: coconut aminos or tamari for a gluten-free alternative.
Vegetarian oyster sauce: a vegetarian alternative to oyster sauce.
Additions
Vegetables: Chinese garlic chives, water chestnuts for crunch, corn, mushrooms, etc.
Aromatics: garlic or shallots
How to Make
Here are the step-by-step instructions for how to make this blanket dumpling recipe.
In a large bowl, combine filling ingredients and mix until combined.
Grease the pan with oil. Then spoon small balls of filling onto the pan.
Wet each dumpling wrapper with water, place the wrapper over the filling, and gently squeeze the wrapper to seal.
Cover and cook over medium heat until the bottom is crispy. Pour the water into the skillet and steam until the water has evaporated. Remove the lid and continue cooking until the bottoms are crispy.
Garnish with a drizzle of chili oil, sesame seeds, and green onions.
Expert Tips
Oil the bottom of the pan first. This will allow the bottom of the dumplings to sear first and crisp up before steaming.
Roll the filling into a ball. Pack the filling tightly into a ball to prevent it from spilling out during cooking.
Press the wrapper firmly. Be sure to wrap each dumpling firmly and press the excess wrapper to the bottom of the pan to prevent the filling from falling out.
Try not to lift the dumplings in the first 5 minutes. This is the part where the dumplings are searing to be golden and crispy. Lifting them up may prevent them from crisping evenly.
You will know when it’s done when the bottoms are golden and crispy, the tops look soft and not chalky, and, to be extra sure, cut one in half to see if it is cooked through.
For extra crispiness, drizzle with oil at the end. Once the water has evaporated, add a drizzle of oil around the edges of the wrapper and cook for a little longer to crisp them up.
Storage Instructions
You can store any leftover blanket dumplings in an airtight container in the refrigerator for up to 4 days.
Reheat: either microwave covered with a wet paper towel until warm or add 1-2 tablespoons of water in a pan, cover, and steam the dumplings until warm.
Freeze: place the cooled-to-room-temperature dumplings on a baking tray for 2 hours until frozen. Then place the frozen dumplings in a freezer-safe container and store them in the freezer for up to 3 months. You can reheat directly from frozen by steaming. Alternatively, defrost overnight and then microwave to reheat.
Pairing Suggestions
Blanket dumplings can be served on their own with a side of dumpling sauce for dinner, or with the following pairing suggestions.
Yes! You can either freeze the filling before it’s cooked (without the wrapper) or after it’s cooked, based on the storage instructions above.
Why is my filling spilling out?
You may not have mixed the filling enough to form a tacky paste that holds together, or you may not have wrapped the filling tightly enough in the dumpling wrapper.
What kind of dumpling wrapper do I use?
I used a round Hong Kong-style dumpling wrapper, but you can use almost any type of dumpling wrapper that you’d like!
This is our take on the viral blanket dumplings that’s so easy to make in one pan in under 30 minutes! These no fold dumplings are crispy, juicy and packed with so much flavor.
Make the filling. In a large bowl, combine the ground pork, shrimp, green onion, soy sauce, chicken bouillon powder, salt, white pepper, and sesame oil. Mix until combined.
Add to pan. Grease the pan with oil. Then spoon small balls of filling onto the pan, leaving some space between each piece.
Add wrappers. Lightly moisten each dumpling wrapper with water, place the wrapper over the filling, and gently squeeze the wrapper to seal.
Cook. Cover the skillet and cook over medium heat for about 4-5 minutes or until the bottom is golden and crispy. Then pour the water into the skillet and steam for about 3 minutes or until the water has evaporated. Remove the lid and continue cooking for 2-3 minutes or until the bottoms are crispy.
Garnish and serve. Garnish with a drizzle of chili oil, sesame seeds, and green onions. Serve with a side of dumpling sauce. Enjoy!
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