Chicken Dumpling Blankets
Crispy-bottomed pork dumplings cooked directly in the pan with a savory filling and golden wrappers - an easy weeknight dinner the whole family will love.
Equipment
Ingredients
Ingredients
Ground meat
450 g
green onions (finely sliced)
3 pcs
garlic cloves (minced)
2 pcs
ginger paste
15 g
soy sauce
30 ml
sesame oil
5 ml
rice vinegar
5 ml
black pepper
1 g
white pepper
1 g
dumpling wrappers
20 pcs
cooking oil
15 ml
gyoza sauce
60 ml
chili crisp
15 ml
sesame seeds
5 g
extra green onions (sliced)
2 pcs
Instructions
Prepare the filling
Combine all filling ingredients in a bowl and mix until fully combined.
Heat the pan
Heat a small amount of oil in a large skillet over medium heat.
Portion the meat mixture
Use a cookie scoop or hands to form small portions of the pork mixture in the pan.
Add dumpling wrappers
Place a dumpling wrapper on top of each portion and lightly press down.
Fry the bottoms
Cook for 2-3 minutes until the bottoms are golden brown.
Steam the dumplings
Add 1/3 cup water to the pan, cover, and steam for 5-6 minutes until pork is fully cooked.
Evaporate excess moisture
Remove the lid and let any extra moisture cook off.
Add toppings and serve
Top with gyoza sauce, chili crisp, sesame seeds, and extra green onions.
Original recipe
Storage
Store cooked dumplings in an airtight container. Reheat in a pan for best texture.
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