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Chicken Blanket Dumplings Recipe

Emily Pocker
Chicken blanket dumplings with soft unsealed wrappers on a white plate
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Ginger-chicken patties covered with wonton wrappers, steamed and lightly browned without folding.
Estimated Recipe CostEstimated USD $7–9 for the whole recipe, yielding 12 dumplings; sauces and sides excluded
Prep Time 20 minutes
Cook Time 24 minutes
Total Time 44 minutes
Servings: 4 servings of 3 dumplings
Course: Main Course
Cuisine: Chinese-inspired
Calories: 301
Ingredients Equipment Instructions Nutrition Video Notes

Ingredients
  

Filling
  • 450 g ground chicken About 1 lb.
  • 100 g cabbage Finely minced.
  • 50 g carrot Finely minced.
  • 30 g scallions Finely minced.
  • 6 g fresh ginger Finely grated.
  • 2 cloves garlic 6 g, minced.
  • 1 large egg About 50 g without shell.
  • 1 tablespoon cornstarch 8 g
  • 1 tablespoon soy sauce 15 ml
  • 2 teaspoons toasted sesame oil 10 ml
Wrappers and pan
  • 12 square wonton wrappers About 72 g total; approximately 3 inches across.
  • 1 tablespoon neutral cooking oil 15 ml, divided between two batches.
  • 3/4 cup water 180 ml, divided; extra only if the pan dries before the filling cooks.

Equipment

  • 12-inch nonstick skillet with lid
  • Mixing bowl
  • Thin spatula
  • Instant-read thermometer

Instructions
 

Shape, steam and brown
  1. Mix the filling ingredients until evenly combined and slightly sticky. Divide into twelve equal portions. Keep six portions refrigerated while cooking the first batch.
  2. Add half the neutral oil to a cool nonstick skillet. Arrange six filling portions with space between them and flatten each to about 3 inches wide and no more than 1/2 inch thick. Drape one wrapper over each; press gently without sealing or folding.
  3. Set over medium heat for about 2 minutes. Carefully pour half the water around the dumplings and cover. Steam for 6–8 minutes, until the wrapper is tender and the thickest chicken centers reach 165°F (74°C). Add a little water if the pan dries before they are cooked.
  4. Uncover and let remaining water evaporate. Cook for another 1–2 minutes over moderate heat, just until the bases brown. Lift with a thin spatula. Repeat with the remaining oil, filling, wrappers and water; briefly cool the pan before arranging the second batch.
  5. Serve three dumplings per portion with optional rice vinegar or chili oil alongside, not included in the base recipe. Use clean utensils for cooked dumplings.

Nutrition

Calories: 301kcalCarbohydrates: 16gProtein: 24gFat: 16.1gSaturated Fat: 3.6gCholesterol: 143mgSodium: 414mgPotassium: 755mgFiber: 1.3gSugar: 1.7gCalcium: 38mgIron: 2.1mg

Video

Notes

Inspired by the blanket-wrapper technique demonstrated by CiCi Li; this version uses a different seasoning mixture and twelve smaller pieces cooked in two batches. Cook times are approximate and allow two batches. Check the chicken with a thermometer; browning alone does not establish doneness.
Contains egg, sesame and soy; wrappers and soy sauce commonly contain wheat. Refrigerate leftovers promptly and use within 3–4 days. Reheat to 165°F (74°C). Optional sauces and sides are separate.
Nutrition is estimated per three dumplings from USDA ingredient data and a wonton-wrapper label, assuming 72 g of wrappers and all measured oil. Different ground-chicken blends, wrapper weights and condiments change the values.
Video demonstration by CiCi Li, Asian Home Cooking. The video uses different filling quantities and seasoning; follow the written recipe here for the twelve-piece batch and temperature checks.

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