This super easy Viral Blanket Dumplings recipe is taking over social media – and for good reason! It’s a quick and effortless way to enjoy steamed dumplings filled with juicy pork, a chewy and tender dumpling wrapper and a crispy – potsticker bottom.
I made these pork dumplings in less than 30 minutes and they’re now a family favorite.
No-Fuss Pork Dumplings
The tricky thing with traditional dumplings is that you have to painstakingly pinch the wrappers closed to keep all that filling locked inside. Then you need to carefully steam them with a basket.
This method of cooking dumplings allows you to create a simple pork filling, drape the dumpling wrapper over the top, then quickly steam them in a skillet. It’s a game changer.
Ingredients for Blanket Dumplings
Here’s what you’ll need in order to make this viral recipe at home. As always, you can find the full list of ingredients located in the printable recipe card below.
- Ground Pork – you can swap this for ground chicken or turkey too!
- Green onions – for added flavor and texture to the meat filling
- Sesame Oil – adds a nice nutty and rich flavor to the meat.
- Ginger and Garlic – plenty of these to add loads of flavor
- White Pepper – adds a more mild and earthy flavor to the filling. You can swap 1/2 tsp of regular black pepper if you do not have this on hand.
- Dumpling Wrappers – these are often found chilled near the produce section of your grocery store (by the tofu). If you can’t find them there, try an Asian market.
How To Make Dumplings – The Easy Way
This recipe is sort of like if potstickers and dumplings had a baby – but it was a super chill and easy-going baby.
Make Dumpling Filling
Start by combining the dumpling filling in a bowl and use clean hands to mix it all together until it forms a giant meatball.
Shape Into Meatballs
I like to use my teaspoon size cookie scoop to create perfectly sized meatballs. It makes the job so much quicker and the end results in more uniform dumplings.
Set the meatballs aside on a plate, spacing them about 1 to 2 inches apart.
Cover Pork Filling with Dumpling Wrapper
Now that your pork dumpling filling is ready to go, use the dumpling wrapper to drape over the top of each filling. Use your fingers to pinch around the meat filling, giving it a good squeeze so they stay nice and tight. They should look like little ghosts on the plate.
NOTE: The bottom of the dumpling will remain open – we are not enclosing the filling completely.
PRO TIP: Dumpling wrappers need to stay covered and chilled so they remain pliable. Keep the wrappers covered with a damp paper towel on the counter top while working with them; or wrapped in plastic in the fridge until you’re ready to use them.
Pan Fry and Steam Dumplings
Heat a large non-stick skillet that has a lid over medium-high heat. Add just a little bit of oil to the pan and once it’s hot, swirl the oil around the pan.
Carefully place your dumplings in the hot pan, about 1 to 2 inches apart so the dumpling wrappers aren’t touching each other.
Pour in about 1/2 cup of water to the hot pan and quickly cover with the lid. Allow the dumplings to steam for about 6 minutes, until the filling is cooked through and the dumpling wrappers are tender.
The pork filling should reach about 160 degrees when finished – and yes, they cook that fast!
PRO TIP: Use an instant read meat thermometer to double check the temperature of the dumplings if you’re concerned.
Dumpling Wrappers vs wonton wrappers
Is there a difference between dumpling wrappers and wonton wrappers?
Yes. Dumpling wrappers are round in shape, while wonton wrappers are square.
But more importantly, the consistency of the two are different. Dumpling Wrappers are thicker and chewier making them better for being steamed – perfect for holding up to that meatier filling. Wonton Wrappers are thinner and more delicate when cooked and just wont hold up as good to this type of cooking method.
Can you use wonton wrappers instead of dumpling wrappers for this viral dumpling recipe?
Sure – I’ve seen plenty of people do it. However, I just don’t think you’re going to get the same experience as you would using dumpling wrappers. You should try my Cream Cheese Rangoon Recipe if you have wonton wrappers.
My favorite part about these dumplings is the hybrid bottom that cooks like a potsticker. You get that crispy bottom from a potsticker, but a chewy and juicy dumpling top. It’s heavenly.
Make Ahead and Storage
The viral recipe on TikTok they cover the dumpling filling with the wrappers right in the hot skillet – which can be a little dangerous when dealing with hot oil.
In order to avoid any burns, I like to cover the dumplings before I put them in the skillet. This also allows you to prepare them ahead of time – up to 24 hours in advance when stored in the fridge. Since they contain raw meat, it’s best to cook them within that 24 hour time frame.
FREEZE OPTION: place the uncooked dumplings a flat surface (like a parchment lined cookie sheet) and make sure they aren’t touching each other. Cover with plastic wrap and freeze them for about 1 hour. After that, you can place the frozen dumplings in an airtight container and keep them frozen for 1 to 2 months.
REHEAT FROM FROZEN: to reheat the frozen dumplings, simply add them to the skillet like the recipe calls for, but add a little extra water and add a few more minutes to the cook time.
Don’t forget to check out my simple potsticker dipping sauce in the notes section of the recipe card! I know you’re going to love these simple pork dumplings. Let me know your thoughts in the comments.
Easy Pork Dumplings
Ingredients
- 1 lb ground pork
- 3 green onions, diced
- 1 tbsp soy sauce
- 1 tbsp ginger, minced/paste
- 3 tsp garlic, minced
- 1 tsp sugar
- 1 tsp sesame oil
- 1 tsp white pepper
- ½ tsp salt
- 24 dumpling wrappers
- 2 tsp avocado oil
Optional Dumpling Toppings
- sesame seeds
- chili crisp oil
- sriracha
Instructions
- Combine the ground pork, green onions, soy sauce, ginger, garlic, sugar, sesame oil, white pepper and salt in a bowl and use clean hands to really mix everything together. The mixture should stick together and not be crumbly.
- Roll the meat mixture into 24 small balls, about 1 heaping tsp size, and place on a clean plate.
- Cover each ball with one dumpling wrapper, and squeeze around the edges, covering like a blanket. You can now cover with plastic wrap and place in the fridge until ready to make (up to 24 hours) or cook right away.
- Heat a large non-stick skillet (with lid) over medium-high heat and add 2 tsp avocado oil to the pan. Once hot, place the dumplings in the skillet, spaced about 1 to 2 inches apart (you may have to cook these in two batches).
- Pour 1/2 cup of water in the hot skillet, over the dumplings, and then cover with the lid. Let the dumplings steam for about 6 minutes, then remove the lid, and allow to cook until the water in the pan has evaporated – should only take an additional minute or two.
- Garnish the dumplings with more sliced green onions and optional toppings if desired. Enjoy!
Notes
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 to 2 tsp sugar
