Blanket Dumplings
This is my take on the viral blanket dumplings where you skip all the folding and just press the wrapper right over the filling. The bottoms get crispy, the tops stay soft, and the filling is juicy, spicy, and packed with flavor from the kimchi and gochujang. It’s kind of like an upside-down shumai with a crispy base and a soft, steamy top.
Servings dumplings
Ingredients
FOR THE FILLING:
- 1 pound ground chicken
- 1/4 cup green onions, finely chopped
- 1/4 cup kimchi, finely chopped
- 2 tablespoons gochujang
- 1 tablespoon soy sauce
- 2 teaspoons garlic, minced
- 1/2 tablespoon ginger, minced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
FOR COOKING & SERVING:
- Wonton wrappers
- Neutral oil
- Water, for steaming
- Chili oil
- Green onions, for garnish
Instructions
MAKE THE FILLING
- In a bowl, combine the ground chicken, green onions, kimchi, gochujang, soy sauce, garlic, ginger, salt, and black pepper.
- Mix until fully combined and slightly sticky.
FORM THE DUMPLINGS
- Lightly oil a pan while it’s still cold.
- Scoop small portions of the chicken mixture directly onto the pan, spacing them apart.
- Place a wonton wrapper over each scoop.
- Press down firmly so the wrapper sticks tightly to the filling and spreads slightly underneath.
COOK
- Place the pan over medium heat and cook for 4 to 5 minutes, undisturbed, until the bottoms are golden and crispy.
- Add a splash of water to the pan and cover immediately to steam.
- Cook for 4 to 5 minutes, or until the chicken is fully cooked through.
- Remove the lid, then increase the heat to medium-high and cook for another 1 to 2 minutes to crisp the bottoms back up.
- Remove from the pan and finish with a drizzle of chili oil and chopped green onions. Enjoy while hot!
Notes
Q: Why assemble in a cold pan?
A: It makes it way easier to press the wrappers evenly onto the filling without burning yourself or rushing the process. Q: How big should each scoop be?
A: About 1 to 2 tablespoons so they cook evenly and stay juicy. Q: How do I know they’re done?
A: The chicken should be fully cooked through with no pink in the center, the bottoms should be golden and crisp, and the wrappers on top should look slightly translucent and soft. Q: Can I use a different protein?
A: Yes, ground turkey or beef works great. Just adjust cooking time as needed. Q: Can I air fry these?
A: You can, but they’ll turn out more crispy all around instead of having that soft, slightly translucent top you get from steaming.
A: It makes it way easier to press the wrappers evenly onto the filling without burning yourself or rushing the process. Q: How big should each scoop be?
A: About 1 to 2 tablespoons so they cook evenly and stay juicy. Q: How do I know they’re done?
A: The chicken should be fully cooked through with no pink in the center, the bottoms should be golden and crisp, and the wrappers on top should look slightly translucent and soft. Q: Can I use a different protein?
A: Yes, ground turkey or beef works great. Just adjust cooking time as needed. Q: Can I air fry these?
A: You can, but they’ll turn out more crispy all around instead of having that soft, slightly translucent top you get from steaming.
Did You Make This Recipe?
If you make this recipe, leave a comment below and let me know how it turns out. I love hearing from you!