Juicy chicken dumplings wrapped in a wonton blanket, pan-steamed until tender and crisped in a sticky, savory sauce. These are the TikTok Blanket Dumplings everyone is making, because they deliver all the comfort of classic dumplings with a fraction of the effort. Finished with a drizzle of chili crisp oil, every bite is a little spicy, a little saucy, and completely irresistible.
I kept seeing these lazy blanket dumplings everywhere on social media and knew I had to try them. Real dumplings take forever to fold and pleat, so when I saw this no-fold, no-fuss method, I was sold.
After a few rounds in my own kitchen, I landed on this version with a ground chicken filling seasoned with ginger, garlic, and oyster sauce, plus a teriyaki-based finishing sauce that caramelizes beautifully in the pan. The chili crisp and sesame oil drizzle at the end takes everything over the top.
These are simple enough for a weeknight but feel special enough to serve to friends.
If you love viral TikTok recipes, you'll also like my Chili Oil Noodles, Jalapeno Cucumber Salad, Cheesy Smashed Potatoes, and Parmesan Crusted Potatoes.
Table of Content
Key Ingredients
Here's what you'll need to make the viral TikTok dumplings. See the recipe card for the full quantities.
- Wonton Wrappers - Found in the refrigerated section of most Asian grocery stores. Square wonton wrappers are thinner and drape more naturally over the filling, while round dumpling wrappers are thicker and chewier. I prefer square, but I have seen recipes use both.
- Ground Chicken - Keeps the filling light and juicy. Ground turkey works just as well.
- Scallion - Green onions are the same thing.
- Ginger & Garlic - Use fresh for the best flavor.
- Teriyaki Sauce - The base of the finishing sauce that gives the dumplings that sticky, caramelized glaze. Swap with hoisin for a deeper, earthier flavor.
- Chili Crisp - Adds heat and crunch to the final drizzle. Use as much or as little as you like depending on your spice tolerance. You can sub with chili oil.
Step By Step With Photos
Here's how to make this viral Blanket Dumplings recipe with a simple visual guide.
- Prepare the Filling. Mix the ground chicken with scallion, ginger, garlic, and seasonings until well combined. Roll into small balls using lightly greased hands.
- Place in Pan. Heat oil in a pan over low heat and arrange the chicken balls with a little space between each one.
- Wrap and Steam. Drape a wonton wrapper over each ball and gently scrunch it around the filling. Add water, cover, and steam on low for about 10 minutes.
- Add the Finishing Sauce. Remove the lid, crank the heat up, and drizzle the teriyaki, soy sauce, and vinegar over the dumplings. Let the bottoms crisp and the sauce coat everything.
- Drizzle the Chili Crisp Mixture. Mix together the chili crisp and sesame oil and drizzle over the top.
- Garnish and Serve. Top with sliced scallions and serve warm.
How to serve: These easy blanket dumplings are great as a main with steamed rice or noodles, or serve them as an appetizer with extra chili crisp on the side. A light cucumber salad on the side balances everything out nicely.
Helpful Tips
- Press the wrappers firmly around the filling. If you're worried about burning yourself, press them down before turning on the heat, then start cooking.
- Cook in a single layer. And avoid overcrowding the pan so the dumplings steam and crisp properly. Cook in batches if needed.
- Use a tight-fitting lid. This traps the steam properly and makes sure the wrappers cook through evenly.
- Make it vegetarian. Swap the chicken for finely chopped mushrooms, cabbage, and tofu for a plant-based version.
Storage
- Freezing: You can freeze the uncooked chicken balls before wrapping them. Just freeze on a tray first, then transfer to a bag. When ready to cook, thaw in the fridge overnight and pick up from step 3.
- Make Ahead: The filling can be mixed and rolled into balls up to a day ahead. Keep them covered in the fridge until you're ready to cook.
- Storing: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a pan over medium heat to bring back the crispy bottoms. Avoid the microwave as it makes the wrappers soggy.
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📖 Recipe
Easy Blanket Dumplings (Viral TikTok Recipe)
Ingredients
- 8-10 wonton wrappers
- 1 tablespoon olive oil for cooking
- ¼ cup (60 ml) water
- scallion sliced for garnish
Filling
- 5.3 oz (150 g) ground chicken
- 1 scallion finely chopped
- Pinch salt
- ¼ teaspoon white pepper
- 1 teaspoon soy sauce all-purpose or light
- ½ teaspoon ginger minced
- ½ teaspoon garlic minced
- 1 teaspoon oyster sauce
- ½ teaspoon toasted sesame oil
Finishing sauce
- 1 tablespoon (15 ml) teriyaki sauce
- 1 teaspoon (5 ml) soy sauce all-purpose or light
- 1 teaspoon (5 ml) rice vinegar or white vinegar
Topping
- 2 teaspoon chili crisp
- 2 teaspoon toasted sesame oil
Instructions
- In a bowl, combine the ground chicken, scallion, salt, white pepper, soy sauce, ginger, garlic, oyster sauce, and sesame oil. Mix until well combined. Divide the mixture into small portions, about 1 tablespoon (15 g each), and roll into balls using lightly greased hands.
- Heat oil in a skillet over low heat. Place the chicken balls in the pan, spacing them slightly apart.
- Place a wonton wrapper over each ball and gently press and scrunch it around the filling to partially enclose it.
- Pour in the water, cover the pan, and let steam on low heat for about 10 minutes, or until the chicken is cooked through and the wrappers are tender.
- Remove the lid and increase the heat to medium-high. Let any remaining water evaporate, then drizzle the teriyaki sauce, soy sauce, and vinegar over the dumplings. Let any remaining water evaporate, then cook for 1-2 minutes, allowing the bottoms to crisp and the sauce to coat.
- Turn off the heat. Mix together the chili crisp and sesame oil, then drizzle over the dumplings.
- Garnish with sliced spring onions and serve warm.
Video
Notes
- Wrappers: Square wonton wrappers are recommended over round dumpling wrappers. They are thinner and drape more naturally over the filling, giving you that signature silky blanket look and a crispier bottom.
- Teriyaki Sauce: You can substitute with hoisin sauce, or make a quick homemade version, by mixing 1 tablespoon soy sauce, 1 tablespoon honey (or sugar), and 1-2 teaspoon water.
- Storage: Leftovers keep in an airtight container in the fridge for up to 2 days. Reheat in a pan to bring back the crispy bottoms.
- Freezing: Freeze the uncooked chicken balls before wrapping. Thaw overnight in the fridge and cook as directed.
Nutrition
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