Blanket Dumplings
Blanket Dumplings
Ingredients
For the Dumpling Filling
- 1 pound ground pork
- 1/3 cup green onions, thinly sliced
- 1 tablespoon fresh ginger, grated
- 4 garlic cloves, minced
- 1 tablespoon oyster sauce
- 1 teaspoon black pepper
- 2 tablespoons chili crisp
- 3 tablespoons soy sauce
- 1 1/2 teaspoons sesame oil
- 1 tablespoon rice vinegar
For Assembling and Cooking
- 18-20 dumpling wrappers
- as needed avocado oil, for drizzling
- 1/4 cup chicken broth
For Topping
- as needed soy sauce
- as needed chili crisp
- as needed green onions, thinly sliced
- as needed sesame seeds
Instructions
- 1
In a large bowl, combine the ground pork, 1/3 cup thinly sliced green onions, grated fresh ginger, minced garlic cloves, oyster sauce, black pepper, 2 tablespoons chili crisp, 3 tablespoons soy sauce, sesame oil, and rice vinegar. Mix thoroughly until all ingredients are well combined.
⏱️ 5 min
- 2
Line a large sheet pan with parchment paper. Using a cookie scoop or a spoon, place mounds of the pork filling onto the prepared sheet pan, ensuring there is enough space between each mound.
⏱️ 3 min
- 3
Carefully place one dumpling wrapper over each mound of filling. Gently pinch the edges of the wrapper around the base of the filling to seal it, creating a 'blanket' effect where the filling is enclosed from the bottom and sides, but the top remains exposed.
⏱️ 7 min
- 4
Drizzle avocado oil lightly over the assembled dumplings on the pan. Pour the chicken broth into the pan, around the dumplings. Cover the sheet pan tightly with aluminum foil. Place the covered pan on a stovetop burner over medium heat and steam for 10 minutes, or until the internal temperature of the pork reaches 160°F.
⏱️ 10 min•🌡️ 160
- 5
Carefully remove the foil. Top the cooked dumplings with additional soy sauce, chili crisp, thinly sliced green onions, and sesame seeds, as desired. Serve immediately with a side of rice.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Blanket Dumplings
For the Dumpling Filling
- 1 pound ground pork
- 1/3 cup green onions, thinly sliced
- 1 tablespoon fresh ginger, grated
- 4 garlic cloves, minced
- 1 tablespoon oyster sauce
- 1 teaspoon black pepper
- 2 tablespoons chili crisp
- 3 tablespoons soy sauce
- 1 1/2 teaspoons sesame oil
- 1 tablespoon rice vinegar
For Assembling and Cooking
- 18-20 dumpling wrappers
- as needed avocado oil, for drizzling
- 1/4 cup chicken broth
For Topping
- as needed soy sauce
- as needed chili crisp
- as needed green onions, thinly sliced
- as needed sesame seeds
Instructions
- 1
In a large bowl, combine the ground pork, 1/3 cup thinly sliced green onions, grated fresh ginger, minced garlic cloves, oyster sauce, black pepper, 2 tablespoons chili crisp, 3 tablespoons soy sauce, sesame oil, and rice vinegar. Mix thoroughly until all ingredients are well combined.
⏱️ 5 min - 2
Line a large sheet pan with parchment paper. Using a cookie scoop or a spoon, place mounds of the pork filling onto the prepared sheet pan, ensuring there is enough space between each mound.
⏱️ 3 min - 3
Carefully place one dumpling wrapper over each mound of filling. Gently pinch the edges of the wrapper around the base of the filling to seal it, creating a 'blanket' effect where the filling is enclosed from the bottom and sides, but the top remains exposed.
⏱️ 7 min - 4
Drizzle avocado oil lightly over the assembled dumplings on the pan. Pour the chicken broth into the pan, around the dumplings. Cover the sheet pan tightly with aluminum foil. Place the covered pan on a stovetop burner over medium heat and steam for 10 minutes, or until the internal temperature of the pork reaches 160°F.
⏱️ 10 min•🌡️ 160 - 5
Carefully remove the foil. Top the cooked dumplings with additional soy sauce, chili crisp, thinly sliced green onions, and sesame seeds, as desired. Serve immediately with a side of rice.
⏱️ 2 min