Pork Blanket Dumplings
These Pork Blanket Dumplings are juicy, crispy, and ready in just 15 minutes. No folding, pleating, or sealing required.
Ingredients
For the pork filling
- 1 pound ground pork
- 2 tablespoons oyster sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon sesame oil
- 1 large egg
- 1 tablespoon cornstarch
- 3/4 cup carrots, minced
- 1 cup cabbage, finely chopped
- 5 stalks scallions, thinly sliced
For the dumplings
- 9 sheets wonton wrappers, or dumpling wrappers
- 1 tablespoon cooking oil
- 3/4 cup water
For the finishing sauce
- 1 stalk scallions, thinly sliced
- 2 tablespoons soy sauce
- 2 tablespoons chili oil
Instructions
- To make the filling: In a large mixing bowl, combine the ground pork, oyster sauce, dark soy sauce, sesame oil, egg, and cornstarch until well mixed. Add the carrots, cabbage, and scallions, then continue mixing until the filling becomes slightly sticky.
- To assemble the blanket dumplings: With the heat off, add the cooking oil to a large nonstick pan. Scoop 9 portions of the filling into the pan, leaving a little space between each one. Lay a wonton or dumpling wrapper over each mound like a little blanket, gently pressing it so it hugs the filling.
- To pan-fry the dumplings: Place the pan over medium heat and cook for about 1 minute, until the pork filling begins to set.
- To steam the dumplings: Carefully pour the water into the pan. While you add the water, partially cover the pan to help contain the hot oil splatter. Once all the water has been added, cover the pan completely and steam for about 5 minutes, or until the pork reaches an internal temperature of 160°F (71°C).
- To crisp the dumplings: Remove the lid and continue cooking for about 2 minutes, until the water has evaporated and the bottoms are golden and crispy.
- To finish and serve: Turn off the heat and sprinkle the scallions over the dumplings. Drizzle the soy sauce and chili oil directly into the pan, or serve them on the side as a dipping sauce. Serve immediately.
Video
Notes
- Mix until sticky: This helps the filling hold together while keeping the dumplings juicy and tender.
- Start with a cold pan: Assemble all the dumplings before turning on the heat so they start cooking together and finish at the same time.
- Pan-fry before steaming: Let the pork filling set before adding the water so the dumplings hold their shape during steaming.
- Control the splatter: While you add the water, partially cover the pan to help contain the hot oil splatter. Once all the water is in, cover the pan completely to steam.
- Golden crispy bottom: After the water has evaporated, let the dumplings cook undisturbed for the final 2 minutes so the bottoms become golden and crispy.
- Wrapper choice: Wonton wrappers are thinner and more delicate, while dumpling wrappers are thicker and chewier. Both work well.
- Serving sauce: Drizzle the soy sauce and chili oil directly into the pan, or serve them on the side as a dipping sauce.