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Viral Blanket Dumplings

Master the viral blanket dumplings trend with this easy one-skillet recipe. No folding required! Learn how to make crispy-bottom chicken and cabbage dumplings in under 20 minutes.
Prep Time10 minutes
Cook Time10 minutes
Author: natasha

Equipment

Ingredients

  • 1 lb ground chicken
  • 1 cup shredded cabbage
  • ½ cup shredded carrots
  • 2 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp sesame oil
  • ½ tsp salt
  • ½ tsp white pepper
  • 1/3 cup hot water
  • 1 package dumpling wrappers
  • 2 –3 tbsp neutral oil avocado or vegetable oil
  • ¼ cup chicken broth or water for steaming

For serving

  • sliced green onions
  • chili crunch
  • soy sauce

Instructions

  • In a large mixing bowl, add the ground chicken, shredded cabbage, shredded carrots, soy sauce, oyster sauce, sesame oil, salt, and white pepper. Use a spoon or your hands to gently mix everything together until the vegetables and seasonings are evenly distributed throughout the meat. You want everything combined but not overworked so the filling stays tender. Once mixed, pour in hot water and stir it through the mixture. This small splash of water helps loosen the filling and keeps the dumplings juicy as they cook.
  • Place a large skillet on the stove over medium heat and add 2–3 tablespoons of neutral oil such as avocado oil or vegetable oil. Allow the oil to heat up for about a minute so the pan is hot before the meat goes in. Using a cookie scoop or spoon, scoop portions of the dumpling filling and place them directly into the skillet. Leave a little bit of space between each mound so they cook evenly. As the chicken cooks, it will release juices and start to caramelize against the bottom of the pan, which creates the delicious crispy base that makes these dumplings so good.
  • Take a dumpling wrapper and place it directly over each mound of filling. Use your fingers to gently press the wrapper onto the meat so it sticks slightly. You don’t need to fold or seal anything here. The wrapper simply acts like a blanket over the filling, which is where the name comes from.
  • Once all of the dumplings are covered with wrappers, carefully pour a small splash of chicken broth or water (about ¼ cup total) around the edges of the skillet. The liquid should hit the hot pan and begin to steam immediately. As soon as you add the liquid, place a lid on the skillet. The steam trapped inside the pan will cook the chicken through while softening the dumpling wrappers at the same time.
  • Let the dumplings cook undisturbed for about 5–7 minutes. Try not to lift the lid while they steam because the trapped steam is what cooks the dumpling wrappers and keeps them tender. As the liquid evaporates, the bottoms of the dumplings will continue to crisp and caramelize against the skillet.
  • After about 5–7 minutes, remove the lid and check that the chicken is fully cooked. If you want to be sure, insert a meat thermometer into one of the dumplings. The chicken should register 165°F internally, which means it’s safe to eat.
  • Once cooked through, remove the skillet from the heat. The dumpling wrappers should look soft, slightly translucent, and tender, while the bottoms will have a golden caramelized crust.
  • Finish the dumplings by sprinkling fresh sliced green onions over the top and adding a spoonful of chili crunch for heat and texture. You can also add sesame seeds if you like. Serve the dumplings straight from the skillet while they’re hot and enjoy the crispy bottoms, juicy filling, and tender dumpling wrapper all in one bite.