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Blanket Dumplings are the easiest way to enjoy homemade dumplings without any of the special folding skills. Each juicy chicken or pork dumpling is wrapped in a simple wonton wrapper “blanket,” then simmered in a creamy Thai-inspired peanut coconut curry sauce that infuses every bite with bold flavor, all in one pan.
Behind This Blanket Dumplings Recipe
For months, I couldn’t scroll social media without seeing blanket dumplings pop up on my feed. I loved how they captured all the comfort of homemade dumplings without requiring any of the traditional folding techniques. Around the same time, I found myself thinking back to last year’s one-pan dumpling bake that became such a favorite in my kitchen.
That’s when the idea came together. Instead of simply steaming the dumplings, I wanted them to finish cooking in a rich sauce that could soak into the wrappers and flavor every bite. I landed on a creamy peanut butter coconut curry sauce inspired by some of my favorite Thai flavors, with just enough chili crisp to bring a kick of heat.
The result is everything I hoped for. The dumplings stay incredibly juicy while the wrappers become perfectly tender, soaking up the savory peanut coconut sauce as they cook. It’s one of those recipes that feels restaurant-worthy but comes together with surprisingly little effort.
Tips From My Kitchen
- Don’t overwork the meat. Mix just until everything is combined to keep the dumplings tender.
- Use a cookie scoop. A #40 scoop keeps every dumpling the same size so they cook evenly. Plus it helps you to work quickly without having to roll each by hand.
- Really press the wrappers around the meat. Using all your fingers helps the wonton wrapper cling tightly so it stays in place while steaming. If they look like little ghosts, you’ve done it correctly 🙂
- Microwave the sauce if needed. Thirty seconds helps the peanut butter whisk smoothly into the coconut milk, as the peanut butter can be clumpy.
- Finish the sauce after removing the dumplings. Reducing the remaining sauce for another minute or two creates the perfect consistency for spooning over rice.
Ingredients You’ll Need & Why
Ground Chicken or Pork – Both work beautifully. Ground chicken keeps things lighter while pork provides a slightly richer flavor.
Wonton Wrappers – Instead of folding traditional dumplings, each wrapper simply drapes over the meat like a blanket before being gently pressed into place.
Fresh Ginger & Garlic – These create the aromatic foundation of the filling.
Ponzu or Soy Sauce – Ponzu adds a subtle citrus brightness, but soy sauce works just as well.
Peanut Butter – Creates the rich, creamy base of the sauce.
Unsweetened Coconut Milk – Balances the peanut butter while giving the sauce a silky texture.
Red Curry Paste – Adds warmth and complexity without making the sauce overly spicy.
Chili Crisp – Used in both the filling and sauce for layers of savory heat.
How to Make Blanket Dumplings
One of the best parts about these blanket dumplings is how approachable they are. Instead of learning intricate pleats, the wonton wrappers simply drape over each portion of filling before everything steams together in one skillet. The finishing touch is a creamy peanut coconut curry sauce that thickens around the dumplings as they finish cooking.
Make the Filling
In a large mixing bowl, combine the ground chicken, green onions, grated ginger, garlic, rice wine vinegar, ponzu (or soy sauce), sesame oil, black pepper, chili crisp, and chicken broth. Mix just until everything is evenly combined.
Form the Blanket Dumplings
Heat the avocado oil in a large skillet.
Using a #40 cookie scoop (about 2 tablespoons), portion the meat mixture into the skillet, spacing each mound about 1 inch apart.
Lay one wonton wrapper over each mound of meat and use your fingertips to gently press the wrapper around the sides until it hugs the filling like a blanket.
Steam the Dumplings
Turn the heat to medium.
Lightly spray or brush the tops of the wrappers with avocado oil.
Pour ½ cup chicken broth around the dumplings, cover with a lid, and steam for about 6 minutes.
Make the Peanut Coconut Sauce
While the dumplings steam, whisk together the coconut milk, peanut butter, soy sauce, lime juice, honey (or brown sugar), garlic, red curry paste, and chili crisp until smooth. If the peanut butter is difficult to incorporate, microwave the sauce for about 30 seconds before whisking again.
Finish Everything Together
Drizzle about ½ cup of the peanut sauce evenly over the dumplings.
Reduce the heat to low and continue cooking for about 5 minutes, or until the sauce thickens slightly and the dumplings are fully cooked through.
Transfer the dumplings to a serving platter.
Add the remaining peanut sauce to the skillet and simmer for another 1–2 minutes until thickened.
Serve the dumplings over steamed white rice with plenty of the extra sauce spooned over the top. Finish with additional chili crisp, sesame seeds, and sliced green onions.
How to Serve & Store
These blanket dumplings are best served over steamed jasmine or white rice with plenty of the extra peanut coconut sauce spooned over everything. A side of steamed broccoli, snap peas, or cucumber salad pairs perfectly with the rich sauce.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a skillet with a splash of chicken broth to loosen the sauce.
More Dinner Recipes to Try
If you loved these Blanket Dumplings, be sure to try my Chili Oil Pasta Salad, Peanut Chili Oil Noodles, Bang Bang Chicken, Chili Oil Chicken and Rice, Thai Peanut Chicken Noodles, and Caramelized Onion Pasta for more easy, flavor-packed meals the whole family will love.
Have you tried this Blanket Dumplings recipe? If so, please comment below with any questions or feedback. Your opinions and reviews help other readers in my community.
Please be sure to tag me @BadBatchBaking using the hashtag #badbatchbaking if you made this recipe, and I will feature you in my story! Plus, I LOVE to see your baking and cooking accomplishments!
Blanket Dumplings Recipe
Ingredients
Dumplings
- 1 lb ground chicken or ground pork
- 4 green onions thinly-sliced (white and green parts)
- 1- inch piece fresh ginger grated
- 2 garlic cloves grated
- 1 tablespoon rice wine vinegar
- 2 tablespoons ponzu or soy sauce
- 1 tablespoon sesame oil
- ½ teaspoon black pepper
- 2 teaspoons chili crisp
- ¼ cup chicken broth
- 16-20 wonton wrappers
- 1 tablespoon avocado oil or spray plus more for the tops of the dumplings
- ⅔ cup chicken broth for steaming
Peanut Coconut Curry Sauce
- ½ can full-fat unsweetened coconut milk (13.5-ounce can)
- ½ cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 tablespoon honey or brown sugar
- 1 garlic clove minced
- 1 tablespoon red curry paste
- 2 teaspoons chili crisp or more to taste
For Serving
- cooked white rice
- chili crisp
- sesame seeds
- sliced green onions
Instructions
Prepare the Filling
- In a large bowl, combine the ground chicken, green onions, grated ginger, grated garlic, rice wine vinegar, ponzu (or soy sauce), sesame oil, black pepper, chili crisp, and ¼ cup chicken broth. Mix until just combined.
Form the Blanket Dumplings
- Heat 1 tablespoon avocado oil in a large skillet over medium heat.
- Using a #40 cookie scoop (about 2 tablespoons), portion the meat mixture into the skillet, spacing each mound about 1 inch apart.
- Lay one wonton wrapper over each meatball. Using your fingertips, gently press the wrapper around the sides until it hugs the filling like a blanket.
Steam the Dumplings
- Lightly spray (or brush) the tops of the wrappers with avocado oil.
- Pour ⅔ cup chicken broth around the dumplings.
- Cover with a lid and steam for about 6 minutes.
Make the Peanut Coconut Curry Sauce
- While the dumplings steam, whisk together the coconut milk, peanut butter, soy sauce, lime juice, honey (or brown sugar), garlic, red curry paste, and chili crisp until smooth. If needed, microwave the mixture for about 30 seconds before whisking again.
Finish Cooking
- Remove the lid and drizzle about ½ cup of the peanut sauce evenly over the dumplings.
- Reduce the heat to low and continue cooking for about 3-5 minutes, or until the sauce has thickened slightly and the dumplings are cooked through (165°F for chicken and 145°F for pork ). Finish with chili crisp, sesame seeds, and sliced green onions.
- Carefully transfer the dumplings to a serving platter.
- Add the remaining peanut sauce to the skillet and simmer for 1-2 minutes until slightly thickened.
- Serve the dumplings over steamed white rice with plenty of extra sauce.
Notes
- Use a cookie scoop for even portions. A #40 scoop creates dumplings that cook evenly and fit perfectly under a wonton wrapper.
- Don’t overmix the filling. Mix just until everything is incorporated to keep the dumplings tender and juicy.
- Use ⅔ cup chicken broth for steaming. It creates enough steam to cook the wrappers through while keeping the dumplings moist.
- Ponzu adds extra flavor. Its subtle citrus notes pair beautifully with the peanut coconut curry sauce, but soy sauce works just as well.
- Warm the peanut sauce if needed. If the peanut butter isn’t whisking in smoothly, microwave the sauce for 30 seconds before whisking.
- Reduce the remaining sauce before serving. Simmering the leftover sauce for another minute or two creates the perfect consistency for spooning over rice.
