Chicken Blanket Dumplings
Chicken Blanket Dumplings
Ingredients
For the Dumpling Filling
- 1 pound ground chicken
- 1 cup cabbage, finely chopped
- 1/2 cup carrots, grated
- 1/4 cup scallions, chopped, plus more for garnish
- 2 garlic, cloves, minced
- 1 tablespoon ginger, grated
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon white pepper
- 1/2 teaspoon salt
For Assembly and Cooking
- 1 package wonton wrappers
- as needed water, for sealing wrappers
- 1 tablespoon cooking oil, to 2 tablespoons
- 1/2 cup water, for steaming
For Serving
- to taste chili oil, for serving
- as needed sesame seeds, for garnish
Instructions
- 1
In a large bowl, combine the ground chicken, finely chopped cabbage, grated carrots, 1/4 cup chopped scallions, minced garlic, grated ginger, oyster sauce, soy sauce, sesame oil, white pepper, and salt. Mix thoroughly until all ingredients are well combined and evenly distributed.
⏱️ 10 min
- 2
Lay out several wonton wrappers on a clean work surface. Place approximately 1 tablespoon of the prepared chicken filling in the center of each wonton wrapper.
⏱️ 5 min
- 3
Dip your finger in water and moisten the edges of the wonton wrapper around the filling. Place another wonton wrapper directly on top of the first, covering the filling.
⏱️ 5 min
- 4
Press down firmly around the edges of the filling to seal the two wrappers together, ensuring all air is pushed out. Use a round cookie cutter (or the rim of a glass) to cut out neat circular dumplings from the double-layered wonton wrappers. Discard any excess wrapper trimmings.
⏱️ 5 min
- 5
Heat 1 to 2 tablespoons of cooking oil in a large non-stick pan over medium-high heat. Once the oil is hot, place the assembled dumplings in a single layer in the pan, ensuring they do not overlap. Cook for 2 to 3 minutes, or until the bottoms are golden brown and crispy.
⏱️ 3 min
- 6
Carefully pour 1/2 cup of water into the pan. The water should come about halfway up the sides of the dumplings. Immediately cover the pan with a lid.
⏱️ 1 min
- 7
Steam the dumplings for 5 to 7 minutes, or until all the water has evaporated and the chicken filling is thoroughly cooked.
⏱️ 7 min
- 8
Remove the lid and continue to cook for another 1 to 2 minutes to allow any remaining liquid to evaporate and the dumpling bottoms to crisp up again if desired. Transfer the cooked dumplings to a serving plate.
⏱️ 2 min
- 9
Drizzle with chili oil, garnish with extra chopped scallions and sesame seeds, and serve hot.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Blanket Dumplings
For the Dumpling Filling
- 1 pound ground chicken
- 1 cup cabbage, finely chopped
- 1/2 cup carrots, grated
- 1/4 cup scallions, chopped, plus more for garnish
- 2 garlic, cloves, minced
- 1 tablespoon ginger, grated
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon white pepper
- 1/2 teaspoon salt
For Assembly and Cooking
- 1 package wonton wrappers
- as needed water, for sealing wrappers
- 1 tablespoon cooking oil, to 2 tablespoons
- 1/2 cup water, for steaming
For Serving
- to taste chili oil, for serving
- as needed sesame seeds, for garnish
Instructions
- 1
In a large bowl, combine the ground chicken, finely chopped cabbage, grated carrots, 1/4 cup chopped scallions, minced garlic, grated ginger, oyster sauce, soy sauce, sesame oil, white pepper, and salt. Mix thoroughly until all ingredients are well combined and evenly distributed.
⏱️ 10 min - 2
Lay out several wonton wrappers on a clean work surface. Place approximately 1 tablespoon of the prepared chicken filling in the center of each wonton wrapper.
⏱️ 5 min - 3
Dip your finger in water and moisten the edges of the wonton wrapper around the filling. Place another wonton wrapper directly on top of the first, covering the filling.
⏱️ 5 min - 4
Press down firmly around the edges of the filling to seal the two wrappers together, ensuring all air is pushed out. Use a round cookie cutter (or the rim of a glass) to cut out neat circular dumplings from the double-layered wonton wrappers. Discard any excess wrapper trimmings.
⏱️ 5 min - 5
Heat 1 to 2 tablespoons of cooking oil in a large non-stick pan over medium-high heat. Once the oil is hot, place the assembled dumplings in a single layer in the pan, ensuring they do not overlap. Cook for 2 to 3 minutes, or until the bottoms are golden brown and crispy.
⏱️ 3 min - 6
Carefully pour 1/2 cup of water into the pan. The water should come about halfway up the sides of the dumplings. Immediately cover the pan with a lid.
⏱️ 1 min - 7
Steam the dumplings for 5 to 7 minutes, or until all the water has evaporated and the chicken filling is thoroughly cooked.
⏱️ 7 min - 8
Remove the lid and continue to cook for another 1 to 2 minutes to allow any remaining liquid to evaporate and the dumpling bottoms to crisp up again if desired. Transfer the cooked dumplings to a serving plate.
⏱️ 2 min - 9
Drizzle with chili oil, garnish with extra chopped scallions and sesame seeds, and serve hot.
⏱️ 1 min