Blanket Dumplings Recipe
Easy blanket dumplings are filled with juicy chicken or pork, wrapped without any folding, then simmered in a rich Thai-inspired peanut butter, coconut, and curry sauce for an irresistible weeknight dinner all in one pan.
Servings: 12 dumplings
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.