Blanket Dumplings
Blanket Dumplings
Ingredients
- 1 lb 93/7 lean ground turkey
- 1/3 cup fresh grated carrot, (36 g)
- 1/4 cup green onion, thinly sliced (18 g), plus more for topping, as needed
- 1 tablespoon minced garlic, (15 g)
- 1 tablespoon minced ginger, (15 g)
- 1 tablespoon soy sauce, (15 ml), plus more for topping, as needed
- 1 tablespoon rice vinegar, (15 ml)
- 2 teaspoons sesame oil, (10 g)
- salt, to taste
- pepper, to taste
- 28 wonton wrappers, (187 g)
- chili crisp oil, optional, for topping, as needed
- 1/2 cup water, approximately, per batch
- oil spray, for the pan
Instructions
- 1
In a medium mixing bowl, combine the ground turkey, grated carrot, thinly sliced green onion, minced garlic, minced ginger, soy sauce, rice vinegar, sesame oil, and a pinch of salt and pepper. Mix together well. Using food gloves for this step is recommended.
⏱️ 5 min
- 2
Heat a large nonstick pan over medium heat and spray with oil. Once hot, use a small (1 tablespoon) cookie scoop to evenly portion meatballs onto the pan, ensuring to leave enough space between them for the wonton wrappers. Cook the meatballs for 2 minutes.
⏱️ 3 min
- 3
Lay a wonton wrapper over each meatball, gently tucking in the sides. Pour approximately 1/2 cup of water into the pan. Cover the pan with a lid and cook for 6-8 minutes, until the wrappers are translucent and the turkey is cooked through.
⏱️ 8 min
- 4
Remove the lid. Top the dumplings with additional soy sauce, chili crisp oil (if desired), and more green onion. Let them cool slightly; the bottoms will crisp up as they cool.
⏱️ 3 min
- 5
Repeat steps 2-4 with any remaining meat mixture and wonton wrappers. This recipe yields 28 dumplings total when using a 1 tablespoon size scoop for the meat.
⏱️ 12 min
Kitchen Tools
Nutrition Facts (per serving)
Blanket Dumplings
- 1 lb 93/7 lean ground turkey
- 1/3 cup fresh grated carrot, (36 g)
- 1/4 cup green onion, thinly sliced (18 g), plus more for topping, as needed
- 1 tablespoon minced garlic, (15 g)
- 1 tablespoon minced ginger, (15 g)
- 1 tablespoon soy sauce, (15 ml), plus more for topping, as needed
- 1 tablespoon rice vinegar, (15 ml)
- 2 teaspoons sesame oil, (10 g)
- salt, to taste
- pepper, to taste
- 28 wonton wrappers, (187 g)
- chili crisp oil, optional, for topping, as needed
- 1/2 cup water, approximately, per batch
- oil spray, for the pan
Instructions
- 1
In a medium mixing bowl, combine the ground turkey, grated carrot, thinly sliced green onion, minced garlic, minced ginger, soy sauce, rice vinegar, sesame oil, and a pinch of salt and pepper. Mix together well. Using food gloves for this step is recommended.
⏱️ 5 min - 2
Heat a large nonstick pan over medium heat and spray with oil. Once hot, use a small (1 tablespoon) cookie scoop to evenly portion meatballs onto the pan, ensuring to leave enough space between them for the wonton wrappers. Cook the meatballs for 2 minutes.
⏱️ 3 min - 3
Lay a wonton wrapper over each meatball, gently tucking in the sides. Pour approximately 1/2 cup of water into the pan. Cover the pan with a lid and cook for 6-8 minutes, until the wrappers are translucent and the turkey is cooked through.
⏱️ 8 min - 4
Remove the lid. Top the dumplings with additional soy sauce, chili crisp oil (if desired), and more green onion. Let them cool slightly; the bottoms will crisp up as they cool.
⏱️ 3 min - 5
Repeat steps 2-4 with any remaining meat mixture and wonton wrappers. This recipe yields 28 dumplings total when using a 1 tablespoon size scoop for the meat.
⏱️ 12 min