15-Min Chicken Blanket Dumplings
Chicken Blanket Dumplings are a quick and easy shortcut to homemade dumplings. Instead of folding and pleating each dumpling, the filling is simply covered with a wonton wrapper like a blanket, creating juicy dumplings with crispy golden bottoms in a fraction of the time.
Ingredients
For the filling
- 1 pound ground chicken
- 2 tablespoons oyster sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon sesame oil
- 1 large egg
- 1 tablespoon cornstarch
- ½ cup carrots, minced
- 1 cup cabbage, finely chopped
- 3 stalks scallions, minced
For the blanket dumplings
- 9 sheets wonton wrappers, or dumpling wrappers
- 1 tablespoon cooking oil
- 3/4 cup water
- 1 stalk scallions, minced
For the sauce
- 2 tablespoons soy sauce
- 2 tablespoons chili oil
Instructions
- To make the filling, in a bowl, combine the ground chicken, oyster sauce, dark soy sauce, and sesame oil. Add the egg and cornstarch—the egg helps keep the filling tender, while the cornstarch helps lock in moisture and creates that crispy golden bottom. Add the carrots, cabbage, and scallions, then mix until fully combined and slightly sticky.
- To assemble the blanket dumplings, add the cooking oil. Instead of folding each dumpling one by one, simply scoop the filling directly into the pan, then cover each portion with a wonton wrapper like a blanket. This shortcut makes them much faster than traditional dumplings.
- To pan-fry the blanket dumplings, over medium heat, pan-fry for about 1 minute until the bottoms begin to set. At this stage, we just want a light crust started underneath.
- To steam the blanket dumplings, carefully add the water to the pan, cover, and steam for about 5 minutes until the chicken is cooked through. This step helps cook the filling quickly while keeping everything moist. The internal temperature should reach at least 165°F (74°C).
- To crisp the bottoms, uncover the pan and continue cooking for about 2 minutes until the bottoms turn golden brown and crispy.
- To serve, turn off the heat and top with the scallions. Drizzle with the soy sauce and chili oil before serving.
Video
Notes
- Mix until slightly sticky: This helps the filling hold together and gives the dumplings a better texture after cooking.
- Don't skip the egg: The egg helps keep the filling tender and juicy while binding the ingredients together.
- Don't skip the cornstarch: The cornstarch helps lock in moisture and contributes to the crispy golden bottom.
- Start with a light crust: Pan-frying for 1 minute before steaming helps the blanket dumplings hold their shape.
- Steam before crisping: The steaming step cooks the chicken quickly while keeping the filling moist and juicy.
- Check the internal temperature: The chicken should reach 165°F (74°C) before serving.
- Let the bottoms turn golden: The final 2 minutes of cooking create the crispy crust that makes these blanket dumplings so satisfying.
- Protein swap: Ground pork, turkey, or shrimp can be used in place of the ground chicken. Adjust the cooking time as needed.