Easy Blanket Dumplings (Viral TikTok Recipe)
Blanket dumplings made with juicy chicken filling, pan-steamed until tender and crisped in a sticky teriyaki glaze. Finished with a drizzle of chili crisp and sesame oil for the perfect kick. Great for a quick, satisfying meal.
Ingredients
- 8-10 wonton wrappers
- 1 tablespoon olive oil for cooking
- ¼ cup water
- scallion sliced for garnish
Filling
- 5.3 oz 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 teriyaki sauce
- 1 teaspoon soy sauce all-purpose or light
- 1 teaspoon 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
Calories: 354kcalCarbohydrates: 20gProtein: 17gFat: 23gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 12gTrans Fat: 0.1gCholesterol: 67mgSodium: 981mgPotassium: 473mgFiber: 1gSugar: 2gVitamin A: 64IUVitamin C: 1mgCalcium: 31mgIron: 2mg
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