No-Fold Blanket Dumplings
Servings 12 dumplings
Equipment
- Nonstick Skillet with Lid
Ingredients
Filling:
- ½ lb. ground pork ground chicken or turkey will also work
- 2 green onions finely chopped, plus more for garnish if desired
- 2 tsp soy sauce
- 2 tsp fresh ginger finely grated
- 1 large clove of garlic minced
- 1½ tsp toasted sesame oil
- 1 tsp rice vinegar
- 1 teaspoon cornstarch
- ¼ tsp white pepper
- Sea salt to taste
Other Ingredients:
- 12 dumpling potsticker or gyoza wrappers
- 2 tsp vegetable oil
- ⅓ cup water
- Toasted sesame seeds if desired
Serving Options:
- Spicy chili crisp
- Chinese Black vinegar
- Soy sauce
- Potsticker dipping sauce
Instructions
- Prepare the filling by placing the ground pork and the green onions in a bowl.
- In a small dish, mix the soy sauce, ginger, garlic, toasted sesame oil, vinegar, cornstarch, white pepper, and sea salt to taste until well combined. Pour over the ground pork and green onions, and mix with your hands until evenly combined.
- Prepare the dumplings by placing heaping tablespoon-sized balls on a plate.
- Place one dumpling wrapper over each mound like a blanket. Gently squeeze it to tuck it around the filling so it adheres to the top and sides, leaving the bottom unwrapped.
- Cook the blanket dumplings by heating the oil in a nonstick skillet over medium-high heat. Add the dumplings, spacing them apart. Add the water and cover with a tight-fitting lid to steam for 6-8 minutes, or until the pork reaches 145 degrees.
- Uncover and continue cooking until the water has evaporated and the bottoms are crisp and slightly caramelized, about 2 minutes.
- Serve the dumplings with a sprinkling of toasted sesame seeds and green onions, along with spicy chili crisp, black vinegar, soy sauce, or potsticker dipping sauce, if desired. Enjoy.