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Close-up of dumplings topped with chili flakes, sesame seeds, and chopped green onions on a black plate.
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Blanket Dumplings

The viral no-fold dumpling hack — one wonton wrapper, one press, and a hot skillet do the rest.
Prep Time25 minutes
Cook Time20 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Asian-Inspired
Servings: 4 servings (6 dumplings per person)
Calories: 356kcal
Author: Dee Broughton

Equipment

  • Baking sheet
  • Parchment paper
  • Large mixing bowl
  • Cookie scoop (for even 1½-tablespoon portions)
  • Wide nonstick or cast iron skillet with a tight-fitting lid

Ingredients

For the Dumplings

  • 1 cup cabbage finely shredded
  • 1 pound ground chicken (85/15)
  • 3 stalks green onion , diced
  • 2 teaspoons garlic paste
  • 1 teaspoon ginger paste
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 2 teaspoons cornstarch
  • 1 teaspoon toasted sesame oil
  • ½ teaspoon ground white pepper
  • 24 dumpling wrappers round or square, both work
  • 1 tablespoon avocado oil or other neutral oil
  • ⅓ cup water

For Finishing

  • green onion thinly sliced
  • sesame seeds
  • chili crisp

Instructions

Prep the Station

  • Line a baking sheet with parchment. Keep dumpling wrappers under a barely damp towel so they stay flexible.

Mix the Filling

  • Combine chicken, cabbage, green onion, garlic paste, ginger paste, soy sauce, oyster sauce, cornstarch, sesame oil, and white pepper. Mix firmly until sticky and the mixture holds its shape.
    A glass bowl filled with raw ground chicken mixed with chopped green onions sits on a wooden table.

Portion and Wrap

  • Scoop into 1½-tablespoon mounds with a flat bottom.
    Twelve raw chicken dumpling filling portions arranged on a parchment-lined baking tray, ready for cooking, on a wooden surface.
  • Press one wrapper over each mound, edges left loose but gently pressed to drape over the filling.
    Twelve uncooked blanket dumplings with edges draped over the filling are arranged on a baking sheet lined with parchment paper.

Sear

  • Heat avocado oil in the skillet over medium. Place dumplings flat-side down in a single layer, in batches as needed. Sear 1 minute until set and lightly browned.
    Seven uncooked blanket dumplings with pleated tops are arranged in a nonstick frying pan on a stovetop, ready to be cooked. Various kitchen items are visible in the background.

Steam

  • Pour water around the pan's edge (not over the wrappers). Cover, drop heat to medium-low, and steam 6-8 minutes until wrappers are tender and translucent and chicken reaches 165°F.
    Seven blanket dumplings are being cooked in a metal pan on a stovetop, with various kitchen items and a wooden surface visible in the background.

Crisp & Finish

  • Uncover, raise the heat to medium, and cook 2-4 minutes until water evaporates and bottoms crisp again. Top with green onion, sesame seeds, and chili crisp.
    A bowl of steamed blanket dumplings topped with chili oil, chopped green onions, and sesame seeds sits on a wooden table with utensils and condiments nearby.

Notes

  • Refrigerate leftovers up to 3 days; reheat in a skillet with a splash of water, covered, then uncover to crisp the bottoms back up.
  • Or microwave under a damp paper towel in short intervals when speed matters more than a crisp bottom.
  • Ground pork can replace ground chicken with no other changes.
  • Square wonton wrappers can replace round ones.

Nutrition

Serving: 1serving | Calories: 356kcal | Carbohydrates: 30g | Protein: 26g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 102mg | Sodium: 956mg | Potassium: 731mg | Fiber: 1g | Sugar: 1g | Vitamin A: 157IU | Vitamin C: 8mg | Calcium: 58mg | Iron: 3mg