Love dumplings but hate spending forever folding them? These Pork Blanket Dumplings are the perfect shortcut! In just 15 minutes, you'll make juicy pork dumplings with tender wrappers and crispy golden bottoms—no folding skills required.
For the 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 5 stalks scallions, minced
For the dumplings: 9 sheets wonton wrappers, or dumpling wrappers 1 tablespoon cooking oil 3/4 cup water
For the sauce: 1 stalk scallions, minced 2 tablespoons soy sauce 2 tablespoons chili oil
Timestamps: 00:00 Introduction to pork blanket dumplings 00:09 Make the pork dumpling filling 00:57 Assemble the pork blanket dumplings 01:21 Cook the pork blanket dumplings 01:55 Serve the pork blanket dumplings
Do you love dumplings but hate spending forever folding them?
What if I told you that you could skip all that hard work and still end up with juicy pork dumplings?
In a large bowl, combine ground pork, oyster sauce, dark soy sauce, and sesame oil.
Now, here are the two ingredients that make a big difference.
First, the egg. It keeps the filling tender and juicy.
Next, the cornstarch. Most blanket dumpling recipes skip this, but I never do.
It locks in the juices and helps create that beautiful golden crispy bottom.
Now add carrots, cabbage, and scallions.
Mix everything together until the filling becomes slightly sticky.
So what is your favorite filling for dumplings?
Drop a comment and share with us.
In a pan, add 1 tablespoon of oil. You can use any high smoking point oil.
Here's the fun part. Instead of folding each dumpling one by one,
scoop the filling directly into the pan.
Then simply place a wonton wrapper over each one, like a little blanket.
No folding, no sealing, no pinching. This is why I love making them on busy weeknights.
Over medium heat, pan fry for about 1 minute until the bottoms begin to set.
Now carefully pour in the water.
Cover and steam for about 5 minutes until the pork filling is completely cooked through.
This step helps to cook the filling quickly.
It should reach an internal temperature of at least 160 degrees Fahrenheit.
Once the water has mostly evaporated, remove the lid.
Cook for another 2 minutes until the bottoms are golden and crispy.
Turn off the heat. Top with scallions.
Drizzle with soy sauce and chili oil.
Juicy pork, tender wrapper, crispy golden bottom, all without folding a single dumpling.
If you want to learn how to make traditional folded dumplings, check out the video right here.
If you enjoyed this recipe, follow for more.
And for more fold-proof recipes, check out my cookbook.
Thank you so much for watching.
