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This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.<\/p>\n<\/div>\n
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Blanket dumplings are a viral dumpling hack where you cook the filling and press the wrappers right on top. They are the ultimate shortcut<\/strong> to homemade dumplings, ready in just 30 minutes<\/strong><\/em>! Trust me, you will want to make these!<\/p>\n<\/noscript><\/figure>\n\nA Dumpling Game Changer<\/h2>\n\nViral for a Reason!<\/strong>\u00a0I saw this video on Instagram and knew I had to try it! You will love how easy it is to make homemade dumplings! <\/li>\nOne Skillet, 30 Minutes:<\/strong>\u00a0Everything cooks in one pan and comes together fast, so cleanup is easy, and dinner is on the table in no time. <\/li>\nA Fun Twist on Dumplings:<\/strong>\u00a0If you love my vegetable dumplings and dumpling casserole, this is another way to switch things up!<\/li>\n<\/ul>\n<\/div>\n<\/p>\n\n\nIngredients for No Fold Blanket Dumplings<\/h3>\n<\/noscript><\/figure>\n\nDumpling Wrappers:<\/strong> Also called wonton wrappers or egg roll wrappers. If you can only find square wrappers, use a glass or cookie cutter to cut into circles!<\/li>\nGround Pork:<\/strong> Instead of pork, you can also use ground chicken, turkey, or beef.<\/li>\nWater<\/strong> and Oil:<\/strong> If you\u2019re cooking in batches, you need to repeat these amounts for each batch.<\/li>\nChili Crisp:<\/strong> You can find jarred chili crisp at any store, or make my homemade recipe!<\/li>\nOther Veggies:<\/strong> Switch up the filling by adding veggies like shredded carrots, cabbage, or diced onion!<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\nHow to make blanket dumplings (step by step)<\/h2>\nBlanket dumplings have that \u201cwow\u201d factor when they hit the table, but they\u2019re surprisingly simple to pull together. Just a skillet and a handful of easy steps, and you\u2019ve got a viral, flavor-packed dish everyone will be reaching for.<\/p>\n\nCombine:<\/strong> In a large bowl, combine\u00a0the ground pork,\u00a0sesame oil,\u00a0soy sauce, ginger paste,\u00a0minced garlic,\u00a0rice vinegar,\u00a0salt,\u00a0pepper, and\u00a0chopped green onion. Using clean hands or gloves, mix the meat mixture until thoroughly combined.<\/li>\nScoop: <\/strong>Heat a large skillet over medium-high heat and add\u00a0the vegetable oil. Working in batches, scoop the meat mixture into the hot pan using a cookie scoop. Space the meatballs evenly in the pan.\u00a0<\/li>\nWrap: <\/strong>Place one dumpling wrapper\u00a0around each meatball. Gently squeeze the wrapper around the meatball\u2019s base to help it stick. I like to remove the skillet from the heat while I do this because the pan gets hot. Replace the skillet when all the wrappers are placed.<\/li>\nSteam:<\/strong> Pour\u00a0the water\u00a0into the skillet, filling the space between the dumplings. Cover the skillet with a lid and steam for 6 to 8 minutes. Remove the lid and cook for an additional 2-3 minutes. Cook the dumplings until all the water has evaporated and the bottoms are browned. Repeat the process until all the dumplings are cooked.<\/li>\n<\/ol>\n\n<\/noscript><\/figure>\n<\/noscript><\/figure>\n<\/noscript><\/figure>\n<\/noscript><\/figure>\n<\/figure>\n\nAlyssa\u2019s Recipe Tip<\/h2>\nServing: <\/strong>Garnish your dumplings with a drizzle of soy sauce, green onions, sesame seeds, and my homemade chili crisp for added spice! Level up the flavors and serve with the perfect dipping sauce.<\/p>\n<\/div>\n\n\nPin this now to find it later<\/p>\nPin It<\/p><\/div>\n<\/div>\n\n\n\n\n\n\n1 large skillet with a lid<\/p>\n<\/li>\n\ngloves (for mixing meat mixture)<\/p>\n<\/li>\n\nmeasuring cups<\/p>\n<\/li>\n\n1 large bowl (for meat mixture)<\/p>\n<\/li>\n\n1 cookie scoop<\/p>\n<\/li>\n<\/ul>\n<\/div>\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nIn a large bowl, combine 1 pound ground pork<\/span>, 2 teaspoons sesame oil<\/span>, 2 tablespoons soy sauce<\/span>, 2 teaspoons ginger paste<\/span>, 2 teaspoons minced garlic<\/span>, 2 teaspoons rice vinegar<\/span>, \u00bd teaspoon salt<\/span>, \u00bd teaspoon pepper<\/span>, and \u00bc cup finely chopped green onion<\/span>. Using clean hands or gloves, mix the meat mixture until thoroughly combined.<\/span><\/p>\n<\/li>\n\nHeat a large skillet over medium-high heat and add 2 tablespoons vegetable oil<\/span>. Working in batches, scoop the meat mixture into the hot pan using a cookie scoop. Space the meatballs evenly in the pan. <\/span><\/p>\n<\/li>\n\nPlace one of the 24 dumpling wrappers<\/span> around each meatball. Gently squeeze the wrapper around the base of the meatball to help it stick. I like to remove the skillet from the heat while I do this because the pan gets hot. Replace the skillet when all the wrappers are placed.<\/span><\/p>\n<\/li>\n\nPour \u2153 cup water<\/span> into the skillet, filling the space between the dumplings. <\/span><\/p>\n<\/li>\n\nCover the skillet with a lid and steam for 6 to 8 minutes. Cook until the pork reaches an internal temperature of 145\u00b0F. Remove the lid and cook for an additional 2-3 minutes. Cook the dumplings until the water fully evaporates and the bottoms are browned.<\/span><\/p>\n<\/li>\n\nGarnish with additional soy sauce, green onions, and chili crisp<\/span> if you want a little kick! Repeat the process until all the dumplings are cooked.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStoring and Make-Ahead Instructions<\/strong><\/span><\/p>\n\nBest Fresh:<\/strong>\u00a0Dumplings can be tricky to reheat, so they\u2019re best enjoyed right after cooking.<\/li>\nPrep Ahead:<\/strong>\u00a0You\u00a0can<\/em> make the meat mixture in advance. Just combine the meat mixture, then cover and refrigerate until you\u2019re ready to assemble and cook the dumplings.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>346<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>18<\/span>g<\/span><\/span>Protein: <\/span>16<\/span>g<\/span><\/span>Fat: <\/span>22<\/span>g<\/span><\/span>Saturated Fat: <\/span>7<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>5<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>9<\/span>g<\/span><\/span>Trans Fat: <\/span>0.03<\/span>g<\/span><\/span>Cholesterol: <\/span>57<\/span>mg<\/span><\/span>Sodium: <\/span>745<\/span>mg<\/span><\/span>Potassium: <\/span>272<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>0.2<\/span>g<\/span><\/span>Vitamin A: <\/span>52<\/span>IU<\/span><\/span>Vitamin C: <\/span>2<\/span>mg<\/span><\/span>Calcium: <\/span>32<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/noscript><\/figure>\n\n\nWhat to Serve With Dumplings<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
<\/div>\n
Blanket dumplings have that \u201cwow\u201d factor when they hit the table, but they\u2019re surprisingly simple to pull together. Just a skillet and a handful of easy steps, and you\u2019ve got a viral, flavor-packed dish everyone will be reaching for.<\/p>\n
Serving: <\/strong>Garnish your dumplings with a drizzle of soy sauce, green onions, sesame seeds, and my homemade chili crisp for added spice! Level up the flavors and serve with the perfect dipping sauce.<\/p>\n<\/div>\n\n\nPin this now to find it later<\/p>\nPin It<\/p><\/div>\n<\/div>\n\n\n\n\n\n\n1 large skillet with a lid<\/p>\n<\/li>\n\ngloves (for mixing meat mixture)<\/p>\n<\/li>\n\nmeasuring cups<\/p>\n<\/li>\n\n1 large bowl (for meat mixture)<\/p>\n<\/li>\n\n1 cookie scoop<\/p>\n<\/li>\n<\/ul>\n<\/div>\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nIn a large bowl, combine 1 pound ground pork<\/span>, 2 teaspoons sesame oil<\/span>, 2 tablespoons soy sauce<\/span>, 2 teaspoons ginger paste<\/span>, 2 teaspoons minced garlic<\/span>, 2 teaspoons rice vinegar<\/span>, \u00bd teaspoon salt<\/span>, \u00bd teaspoon pepper<\/span>, and \u00bc cup finely chopped green onion<\/span>. Using clean hands or gloves, mix the meat mixture until thoroughly combined.<\/span><\/p>\n<\/li>\n\nHeat a large skillet over medium-high heat and add 2 tablespoons vegetable oil<\/span>. Working in batches, scoop the meat mixture into the hot pan using a cookie scoop. Space the meatballs evenly in the pan. <\/span><\/p>\n<\/li>\n\nPlace one of the 24 dumpling wrappers<\/span> around each meatball. Gently squeeze the wrapper around the base of the meatball to help it stick. I like to remove the skillet from the heat while I do this because the pan gets hot. Replace the skillet when all the wrappers are placed.<\/span><\/p>\n<\/li>\n\nPour \u2153 cup water<\/span> into the skillet, filling the space between the dumplings. <\/span><\/p>\n<\/li>\n\nCover the skillet with a lid and steam for 6 to 8 minutes. Cook until the pork reaches an internal temperature of 145\u00b0F. Remove the lid and cook for an additional 2-3 minutes. Cook the dumplings until the water fully evaporates and the bottoms are browned.<\/span><\/p>\n<\/li>\n\nGarnish with additional soy sauce, green onions, and chili crisp<\/span> if you want a little kick! Repeat the process until all the dumplings are cooked.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStoring and Make-Ahead Instructions<\/strong><\/span><\/p>\n\nBest Fresh:<\/strong>\u00a0Dumplings can be tricky to reheat, so they\u2019re best enjoyed right after cooking.<\/li>\nPrep Ahead:<\/strong>\u00a0You\u00a0can<\/em> make the meat mixture in advance. Just combine the meat mixture, then cover and refrigerate until you\u2019re ready to assemble and cook the dumplings.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>346<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>18<\/span>g<\/span><\/span>Protein: <\/span>16<\/span>g<\/span><\/span>Fat: <\/span>22<\/span>g<\/span><\/span>Saturated Fat: <\/span>7<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>5<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>9<\/span>g<\/span><\/span>Trans Fat: <\/span>0.03<\/span>g<\/span><\/span>Cholesterol: <\/span>57<\/span>mg<\/span><\/span>Sodium: <\/span>745<\/span>mg<\/span><\/span>Potassium: <\/span>272<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>0.2<\/span>g<\/span><\/span>Vitamin A: <\/span>52<\/span>IU<\/span><\/span>Vitamin C: <\/span>2<\/span>mg<\/span><\/span>Calcium: <\/span>32<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/noscript><\/figure>\n\n\nWhat to Serve With Dumplings<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Pin this now to find it later<\/p>\n
Pin It<\/p><\/div>\n<\/div>\n
1 large skillet with a lid<\/p>\n<\/li>\n
gloves (for mixing meat mixture)<\/p>\n<\/li>\n
measuring cups<\/p>\n<\/li>\n
1 large bowl (for meat mixture)<\/p>\n<\/li>\n
1 cookie scoop<\/p>\n<\/li>\n<\/ul>\n<\/div>\n
Cook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nIn a large bowl, combine 1 pound ground pork<\/span>, 2 teaspoons sesame oil<\/span>, 2 tablespoons soy sauce<\/span>, 2 teaspoons ginger paste<\/span>, 2 teaspoons minced garlic<\/span>, 2 teaspoons rice vinegar<\/span>, \u00bd teaspoon salt<\/span>, \u00bd teaspoon pepper<\/span>, and \u00bc cup finely chopped green onion<\/span>. Using clean hands or gloves, mix the meat mixture until thoroughly combined.<\/span><\/p>\n<\/li>\n\nHeat a large skillet over medium-high heat and add 2 tablespoons vegetable oil<\/span>. Working in batches, scoop the meat mixture into the hot pan using a cookie scoop. Space the meatballs evenly in the pan. <\/span><\/p>\n<\/li>\n\nPlace one of the 24 dumpling wrappers<\/span> around each meatball. Gently squeeze the wrapper around the base of the meatball to help it stick. I like to remove the skillet from the heat while I do this because the pan gets hot. Replace the skillet when all the wrappers are placed.<\/span><\/p>\n<\/li>\n\nPour \u2153 cup water<\/span> into the skillet, filling the space between the dumplings. <\/span><\/p>\n<\/li>\n\nCover the skillet with a lid and steam for 6 to 8 minutes. Cook until the pork reaches an internal temperature of 145\u00b0F. Remove the lid and cook for an additional 2-3 minutes. Cook the dumplings until the water fully evaporates and the bottoms are browned.<\/span><\/p>\n<\/li>\n\nGarnish with additional soy sauce, green onions, and chili crisp<\/span> if you want a little kick! Repeat the process until all the dumplings are cooked.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStoring and Make-Ahead Instructions<\/strong><\/span><\/p>\n\nBest Fresh:<\/strong>\u00a0Dumplings can be tricky to reheat, so they\u2019re best enjoyed right after cooking.<\/li>\nPrep Ahead:<\/strong>\u00a0You\u00a0can<\/em> make the meat mixture in advance. Just combine the meat mixture, then cover and refrigerate until you\u2019re ready to assemble and cook the dumplings.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>346<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>18<\/span>g<\/span><\/span>Protein: <\/span>16<\/span>g<\/span><\/span>Fat: <\/span>22<\/span>g<\/span><\/span>Saturated Fat: <\/span>7<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>5<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>9<\/span>g<\/span><\/span>Trans Fat: <\/span>0.03<\/span>g<\/span><\/span>Cholesterol: <\/span>57<\/span>mg<\/span><\/span>Sodium: <\/span>745<\/span>mg<\/span><\/span>Potassium: <\/span>272<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>0.2<\/span>g<\/span><\/span>Vitamin A: <\/span>52<\/span>IU<\/span><\/span>Vitamin C: <\/span>2<\/span>mg<\/span><\/span>Calcium: <\/span>32<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/noscript><\/figure>\n\n\nWhat to Serve With Dumplings<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
In a large bowl, combine 1 pound ground pork<\/span>, 2 teaspoons sesame oil<\/span>, 2 tablespoons soy sauce<\/span>, 2 teaspoons ginger paste<\/span>, 2 teaspoons minced garlic<\/span>, 2 teaspoons rice vinegar<\/span>, \u00bd teaspoon salt<\/span>, \u00bd teaspoon pepper<\/span>, and \u00bc cup finely chopped green onion<\/span>. Using clean hands or gloves, mix the meat mixture until thoroughly combined.<\/span><\/p>\n<\/li>\n\nHeat a large skillet over medium-high heat and add 2 tablespoons vegetable oil<\/span>. Working in batches, scoop the meat mixture into the hot pan using a cookie scoop. Space the meatballs evenly in the pan. <\/span><\/p>\n<\/li>\n\nPlace one of the 24 dumpling wrappers<\/span> around each meatball. Gently squeeze the wrapper around the base of the meatball to help it stick. I like to remove the skillet from the heat while I do this because the pan gets hot. Replace the skillet when all the wrappers are placed.<\/span><\/p>\n<\/li>\n\nPour \u2153 cup water<\/span> into the skillet, filling the space between the dumplings. <\/span><\/p>\n<\/li>\n\nCover the skillet with a lid and steam for 6 to 8 minutes. Cook until the pork reaches an internal temperature of 145\u00b0F. Remove the lid and cook for an additional 2-3 minutes. Cook the dumplings until the water fully evaporates and the bottoms are browned.<\/span><\/p>\n<\/li>\n\nGarnish with additional soy sauce, green onions, and chili crisp<\/span> if you want a little kick! Repeat the process until all the dumplings are cooked.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStoring and Make-Ahead Instructions<\/strong><\/span><\/p>\n\nBest Fresh:<\/strong>\u00a0Dumplings can be tricky to reheat, so they\u2019re best enjoyed right after cooking.<\/li>\nPrep Ahead:<\/strong>\u00a0You\u00a0can<\/em> make the meat mixture in advance. Just combine the meat mixture, then cover and refrigerate until you\u2019re ready to assemble and cook the dumplings.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>346<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>18<\/span>g<\/span><\/span>Protein: <\/span>16<\/span>g<\/span><\/span>Fat: <\/span>22<\/span>g<\/span><\/span>Saturated Fat: <\/span>7<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>5<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>9<\/span>g<\/span><\/span>Trans Fat: <\/span>0.03<\/span>g<\/span><\/span>Cholesterol: <\/span>57<\/span>mg<\/span><\/span>Sodium: <\/span>745<\/span>mg<\/span><\/span>Potassium: <\/span>272<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>0.2<\/span>g<\/span><\/span>Vitamin A: <\/span>52<\/span>IU<\/span><\/span>Vitamin C: <\/span>2<\/span>mg<\/span><\/span>Calcium: <\/span>32<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/noscript><\/figure>\n\n\nWhat to Serve With Dumplings<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Heat a large skillet over medium-high heat and add 2 tablespoons vegetable oil<\/span>. Working in batches, scoop the meat mixture into the hot pan using a cookie scoop. Space the meatballs evenly in the pan. <\/span><\/p>\n<\/li>\n\nPlace one of the 24 dumpling wrappers<\/span> around each meatball. Gently squeeze the wrapper around the base of the meatball to help it stick. I like to remove the skillet from the heat while I do this because the pan gets hot. Replace the skillet when all the wrappers are placed.<\/span><\/p>\n<\/li>\n\nPour \u2153 cup water<\/span> into the skillet, filling the space between the dumplings. <\/span><\/p>\n<\/li>\n\nCover the skillet with a lid and steam for 6 to 8 minutes. Cook until the pork reaches an internal temperature of 145\u00b0F. Remove the lid and cook for an additional 2-3 minutes. Cook the dumplings until the water fully evaporates and the bottoms are browned.<\/span><\/p>\n<\/li>\n\nGarnish with additional soy sauce, green onions, and chili crisp<\/span> if you want a little kick! Repeat the process until all the dumplings are cooked.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStoring and Make-Ahead Instructions<\/strong><\/span><\/p>\n\nBest Fresh:<\/strong>\u00a0Dumplings can be tricky to reheat, so they\u2019re best enjoyed right after cooking.<\/li>\nPrep Ahead:<\/strong>\u00a0You\u00a0can<\/em> make the meat mixture in advance. Just combine the meat mixture, then cover and refrigerate until you\u2019re ready to assemble and cook the dumplings.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>346<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>18<\/span>g<\/span><\/span>Protein: <\/span>16<\/span>g<\/span><\/span>Fat: <\/span>22<\/span>g<\/span><\/span>Saturated Fat: <\/span>7<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>5<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>9<\/span>g<\/span><\/span>Trans Fat: <\/span>0.03<\/span>g<\/span><\/span>Cholesterol: <\/span>57<\/span>mg<\/span><\/span>Sodium: <\/span>745<\/span>mg<\/span><\/span>Potassium: <\/span>272<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>0.2<\/span>g<\/span><\/span>Vitamin A: <\/span>52<\/span>IU<\/span><\/span>Vitamin C: <\/span>2<\/span>mg<\/span><\/span>Calcium: <\/span>32<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/noscript><\/figure>\n\n\nWhat to Serve With Dumplings<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Place one of the 24 dumpling wrappers<\/span> around each meatball. Gently squeeze the wrapper around the base of the meatball to help it stick. I like to remove the skillet from the heat while I do this because the pan gets hot. Replace the skillet when all the wrappers are placed.<\/span><\/p>\n<\/li>\n\nPour \u2153 cup water<\/span> into the skillet, filling the space between the dumplings. <\/span><\/p>\n<\/li>\n\nCover the skillet with a lid and steam for 6 to 8 minutes. Cook until the pork reaches an internal temperature of 145\u00b0F. Remove the lid and cook for an additional 2-3 minutes. Cook the dumplings until the water fully evaporates and the bottoms are browned.<\/span><\/p>\n<\/li>\n\nGarnish with additional soy sauce, green onions, and chili crisp<\/span> if you want a little kick! Repeat the process until all the dumplings are cooked.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStoring and Make-Ahead Instructions<\/strong><\/span><\/p>\n\nBest Fresh:<\/strong>\u00a0Dumplings can be tricky to reheat, so they\u2019re best enjoyed right after cooking.<\/li>\nPrep Ahead:<\/strong>\u00a0You\u00a0can<\/em> make the meat mixture in advance. Just combine the meat mixture, then cover and refrigerate until you\u2019re ready to assemble and cook the dumplings.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>346<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>18<\/span>g<\/span><\/span>Protein: <\/span>16<\/span>g<\/span><\/span>Fat: <\/span>22<\/span>g<\/span><\/span>Saturated Fat: <\/span>7<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>5<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>9<\/span>g<\/span><\/span>Trans Fat: <\/span>0.03<\/span>g<\/span><\/span>Cholesterol: <\/span>57<\/span>mg<\/span><\/span>Sodium: <\/span>745<\/span>mg<\/span><\/span>Potassium: <\/span>272<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>0.2<\/span>g<\/span><\/span>Vitamin A: <\/span>52<\/span>IU<\/span><\/span>Vitamin C: <\/span>2<\/span>mg<\/span><\/span>Calcium: <\/span>32<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/noscript><\/figure>\n\n\nWhat to Serve With Dumplings<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Pour \u2153 cup water<\/span> into the skillet, filling the space between the dumplings. <\/span><\/p>\n<\/li>\n\nCover the skillet with a lid and steam for 6 to 8 minutes. Cook until the pork reaches an internal temperature of 145\u00b0F. Remove the lid and cook for an additional 2-3 minutes. Cook the dumplings until the water fully evaporates and the bottoms are browned.<\/span><\/p>\n<\/li>\n\nGarnish with additional soy sauce, green onions, and chili crisp<\/span> if you want a little kick! Repeat the process until all the dumplings are cooked.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStoring and Make-Ahead Instructions<\/strong><\/span><\/p>\n\nBest Fresh:<\/strong>\u00a0Dumplings can be tricky to reheat, so they\u2019re best enjoyed right after cooking.<\/li>\nPrep Ahead:<\/strong>\u00a0You\u00a0can<\/em> make the meat mixture in advance. Just combine the meat mixture, then cover and refrigerate until you\u2019re ready to assemble and cook the dumplings.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>346<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>18<\/span>g<\/span><\/span>Protein: <\/span>16<\/span>g<\/span><\/span>Fat: <\/span>22<\/span>g<\/span><\/span>Saturated Fat: <\/span>7<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>5<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>9<\/span>g<\/span><\/span>Trans Fat: <\/span>0.03<\/span>g<\/span><\/span>Cholesterol: <\/span>57<\/span>mg<\/span><\/span>Sodium: <\/span>745<\/span>mg<\/span><\/span>Potassium: <\/span>272<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>0.2<\/span>g<\/span><\/span>Vitamin A: <\/span>52<\/span>IU<\/span><\/span>Vitamin C: <\/span>2<\/span>mg<\/span><\/span>Calcium: <\/span>32<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/noscript><\/figure>\n\n\nWhat to Serve With Dumplings<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Cover the skillet with a lid and steam for 6 to 8 minutes. Cook until the pork reaches an internal temperature of 145\u00b0F. Remove the lid and cook for an additional 2-3 minutes. Cook the dumplings until the water fully evaporates and the bottoms are browned.<\/span><\/p>\n<\/li>\n\nGarnish with additional soy sauce, green onions, and chili crisp<\/span> if you want a little kick! Repeat the process until all the dumplings are cooked.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStoring and Make-Ahead Instructions<\/strong><\/span><\/p>\n\nBest Fresh:<\/strong>\u00a0Dumplings can be tricky to reheat, so they\u2019re best enjoyed right after cooking.<\/li>\nPrep Ahead:<\/strong>\u00a0You\u00a0can<\/em> make the meat mixture in advance. Just combine the meat mixture, then cover and refrigerate until you\u2019re ready to assemble and cook the dumplings.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>346<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>18<\/span>g<\/span><\/span>Protein: <\/span>16<\/span>g<\/span><\/span>Fat: <\/span>22<\/span>g<\/span><\/span>Saturated Fat: <\/span>7<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>5<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>9<\/span>g<\/span><\/span>Trans Fat: <\/span>0.03<\/span>g<\/span><\/span>Cholesterol: <\/span>57<\/span>mg<\/span><\/span>Sodium: <\/span>745<\/span>mg<\/span><\/span>Potassium: <\/span>272<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>0.2<\/span>g<\/span><\/span>Vitamin A: <\/span>52<\/span>IU<\/span><\/span>Vitamin C: <\/span>2<\/span>mg<\/span><\/span>Calcium: <\/span>32<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/noscript><\/figure>\n\n\nWhat to Serve With Dumplings<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Garnish with additional soy sauce, green onions, and chili crisp<\/span> if you want a little kick! Repeat the process until all the dumplings are cooked.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStoring and Make-Ahead Instructions<\/strong><\/span><\/p>\n\nBest Fresh:<\/strong>\u00a0Dumplings can be tricky to reheat, so they\u2019re best enjoyed right after cooking.<\/li>\nPrep Ahead:<\/strong>\u00a0You\u00a0can<\/em> make the meat mixture in advance. Just combine the meat mixture, then cover and refrigerate until you\u2019re ready to assemble and cook the dumplings.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>346<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>18<\/span>g<\/span><\/span>Protein: <\/span>16<\/span>g<\/span><\/span>Fat: <\/span>22<\/span>g<\/span><\/span>Saturated Fat: <\/span>7<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>5<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>9<\/span>g<\/span><\/span>Trans Fat: <\/span>0.03<\/span>g<\/span><\/span>Cholesterol: <\/span>57<\/span>mg<\/span><\/span>Sodium: <\/span>745<\/span>mg<\/span><\/span>Potassium: <\/span>272<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>0.2<\/span>g<\/span><\/span>Vitamin A: <\/span>52<\/span>IU<\/span><\/span>Vitamin C: <\/span>2<\/span>mg<\/span><\/span>Calcium: <\/span>32<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/noscript><\/figure>\n\n\nWhat to Serve With Dumplings<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Calories: <\/span>346<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>18<\/span>g<\/span><\/span>Protein: <\/span>16<\/span>g<\/span><\/span>Fat: <\/span>22<\/span>g<\/span><\/span>Saturated Fat: <\/span>7<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>5<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>9<\/span>g<\/span><\/span>Trans Fat: <\/span>0.03<\/span>g<\/span><\/span>Cholesterol: <\/span>57<\/span>mg<\/span><\/span>Sodium: <\/span>745<\/span>mg<\/span><\/span>Potassium: <\/span>272<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>0.2<\/span>g<\/span><\/span>Vitamin A: <\/span>52<\/span>IU<\/span><\/span>Vitamin C: <\/span>2<\/span>mg<\/span><\/span>Calcium: <\/span>32<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/noscript><\/figure>\n\n\nWhat to Serve With Dumplings<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Nutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/noscript><\/figure>\n\n\nWhat to Serve With Dumplings<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
![\"\"\/](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/04\/blanket-dumplings.jpg\")
![\"Pan](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/04\/blanket-dumplings-1200x1799.jpg\"\/ "\\"Blanket")
![\"Pan](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/04\/blanket-dumplings-1200x1799.jpg\" "\\"Blanket")
![\"Overhead](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/04\/IngredientsWithLabelsBlanketDumplings-1-1200x800.png\"\/ "\\"Blanket")
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![\"Meat](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/04\/blanket-dumplings-1-1200x800.jpg\"\/ "\\"Blanket")
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![\"Meat](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/04\/blanket-dumplings-3-1200x800.jpg\" "\\"Blanket")
![\"Someone](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/04\/blanket-dumplings-5-1200x800.jpg\"\/ "\\"Blanket")
![\"Someone](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/04\/blanket-dumplings-5-1200x800.jpg\" "\\"Blanket")
![\"Lid](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/04\/blanket-dumplings-6-1200x800.jpg\"\/ "\\"Blanket")
![\"Lid](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/04\/blanket-dumplings-6-1200x800.jpg\" "\\"Blanket")
![\"Someone](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/04\/blanket-dumplings-2-1200x1799.jpg\"\/ "\\"Blanket")
![\"Someone](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/04\/blanket-dumplings-2-1200x1799.jpg\" "\\"Blanket")