These no-fold blanket dumplings bring all the cozy flavor of pork dumplings to the table—without the tedious pleating. Ginger-scallion meatballs steam beneath overlapping dumpling wrappers in one skillet, then the edges crisp up for an easy, shareable meal.
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🧄 The Ingredients
These pantry-friendly ingredients come together for a savory, ginger-scented filling, tender wrapper blanket, and a punchy finish. Find ingredient notes (including substitutions and variations) below.
📝 Ingredient Notes and Substitutions
- Ground pork: Choose a blend with some fat for juicy, flavorful meatballs. Ground chicken or turkey can work, though the meatballs may be leaner.
- Dumpling wrappers: Round or square wrappers both work. Keep them covered with a slightly damp towel while assembling so they don’t dry out.
- Scallions: Use the white and light-green parts in the meatballs, saving some green parts for garnish.
- Fresh ginger and garlic: Fresh gives the brightest flavor. In a pinch, use about ½ teaspoon ground ginger and ½ teaspoon garlic powder.
- Soy sauce: Use low-sodium soy sauce if you prefer a less salty filling. For a gluten-free version, use certified gluten-free tamari and gluten-free dumpling wrappers.
- Chili crisp or chili oil: Adjust the amount to taste, or leave it out for a milder dish. Finish with chili oil, dipping sauce, or both.
- Rice vinegar: Apple cider vinegar can substitute in a pinch, though the flavor will be a little different.
🔥 Tips and Tricks for Perfect “Blanket” Dumplings
- Make the meatballs evenly sized. A small scoop or melon baller helps them cook at the same rate and fit neatly beneath the wrapper blanket.
- Don’t pack the skillet too tightly. Leave a little space between meatballs so steam can circulate. Use a wide, lidded skillet.
- Keep wrappers covered. Cover unused wrappers with a slightly damp towel while you assemble so they don’t dry out or crack.
- Overlap the wrappers. Shingle them over the meatballs, brushing the overlaps lightly with water so they stick together.
- Add water around the edges. Pour it into the skillet—not over the wrappers—so they steam without getting waterlogged.
- Check the pork for doneness. The center of a meatball should reach 160°F (71°C). If it needs more time, add a splash of water, cover, and continue simmering.
- Uncover to crisp. Let excess moisture evaporate after steaming, then cook until the wrapper edges are lightly crisp. Watch closely to prevent scorching.
- Finish just before serving. Add a light drizzle of chili oil or dipping sauce, plus sesame seeds and scallions. Keep extra sauce on the side so the wrappers stay crisp.
👩🏼🍳 How to Make No-Fold Blanket Dumplings
- Step 1: In a large bowl, mix the pork with the scallions, ginger, garlic, soy sauce, sesame oil, rice vinegar, sugar, and black pepper.
- Step 2: Use a melon baller (or your hands) to form small meatballs (about 1½ inches wide. Heat the oil in a large skillet over medium heat and add the meatballs. Cook for 3 minutes.
- Step 3: Arrange the dumpling wrappers over the meatballs and carefully pour the water around the dumplings. Cover and simmer for 6 minutes.
- Step 4: Whisk the ingredients for the sauce in a small bowl. Set aside.
- Step 5: Remove the lid from the skillet
- Step 6: Drizzle some of the sauce over the dumplings and simmer (uncovered) for a few more minutes, until most of the liquid has evaporated and the edges are slightly crispy. Garnish with sesame seeds and scallions.
🍽️ How to Serve
- Serve straight from the skillet for a cozy, family-style meal. Set the pan on a heatproof trivet and let everyone help themselves.
- Add a fresh finish with sliced scallions and toasted sesame seeds.
- Offer sauce on the side so everyone can dip, and the wrapper edges stay crisp.
- Bring the heat with chili oil or chili crisp drizzled over individual portions.
- Round out the meal with perfect steamed rice, easy scallion pancakes, or sautéed baby bok choy.
🙋🏽♂️ Frequently Asked Questions
Can I make no-fold blanket dumplings ahead of time?
You can mix and shape the meatballs a day ahead and refrigerate them covered. For the best texture, add the wrappers and cook just before serving.
Can I use frozen dumpling wrappers for no-fold blanket dumplings?
Yes. Thaw them according to the package directions, keeping them covered so they don’t dry out. Separate the wrappers gently before assembling.
How do I know when no-fold blanket dumplings are cooked through?
Check a meatball near the center of the skillet with an instant-read thermometer. Ground pork should reach 160°F (71°C), and the wrappers should be tender.
Can I make no-fold blanket dumplings with chicken or turkey?
Yes. Ground chicken or turkey can replace the pork, though leaner meat may make the meatballs less juicy. Cook until the center reaches 165°F (74°C).
🥡 More Classic Asian Appetizer Recipes
Ready to make the tastiest (and easiest) dumplings in town? Go for it!
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No-Fold Blanket Dumplings with Ginger-Pork Meatballs
Juicy ginger-scallion pork meatballs steam beneath a tender dumpling-wrapper blanket, then crisp up in one skillet. No pleating required!
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Servings: 8
Calories: 362kcal
Video
Equipment
- large skillet (12") with lid, preferably non-stick
Ingredients
For the Dumplings
- 1 lb ground pork
- 3 scallions thinly sliced
- 2 teaspoon fresh ginger minced
- 3 cloves garlic minced, about 2 tsp
- 2 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- ½ teaspoon black pepper
- 1 tablespoon vegetable oil plus extra for brushing the dumpling wrappers
- 18 dumpling wrappers
- ⅓ cup water
For the Sauce
- 3 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon chili crisp
- 1 teaspoon sugar
- 1 teaspoon sesame oil
For Finishing
- 1 tablespoon sesame seeds toasted
- 2 scallions thinly sliced
Instructions
- In a bowl, combine the pork, scallions, ginger, garlic, soy sauce, sesame oil, rice vinegar, sugar, and black pepper.1 lb ground pork, 3 scallions, 2 teaspoon fresh ginger, 3 cloves garlic, 2 tablespoon soy sauce, 1 tablespoon sesame oil, 1 tablespoon rice vinegar, 1 teaspoon sugar, ½ teaspoon black pepper
- Use a small scoop or melon baller to portion the mixture into about 18 small meatballs, roughly 1½ inches wide. Place them on a platter or cutting board.
- Heat the oil in a large skillet (with a lid) over medium heat. Add the meatballs in a single layer. Brown them (without turning) for about 3 minutes. You will probably need to make the dumplings in two batches.1 tablespoon vegetable oil
- Place the dumpling wrappers over the meatballs, pressing them down slightly. Brush the tops of the wrappers with a little vegetable oil.18 dumpling wrappers
- Carefully pour about ⅓ cup of water around the edge of the skillet, not over the wrappers. Cover and simmer over medium-low heat for 6 minutes, until the wrappers are tender and the meatballs are cooked through.⅓ cup water
- Meanwhile, make the sauce by stirring together the soy sauce, rice vinegar, chili crisp, honey, and sesame oil in a small bowl.3 tablespoon soy sauce, 1 tablespoon rice vinegar, 1 teaspoon chili crisp, 1 teaspoon sugar, 1 teaspoon sesame oil
- Remove the skillet lid and drizzle some of the sauce over the dumplings. Continue cooking for a few minutes, until the wrapper edges are lightly crisp and most of the liquid has evaporated
- Repeat with remaining meatballs.
- Serve at once (in the skillet or transferred to a platter), garnished with sesame seeds and sliced scallions.1 tablespoon sesame seeds, 2 scallions
Notes
NOTE: Watch the video in the recipe card for visual guidance.
- Keep unused wrappers covered with a slightly damp towel to prevent them from drying out.
- Pour the steaming water around the edges of the skillet, not over the wrappers.
- Check that the center of the meatballs reaches 160°F (71°C). If they need more time, add a splash of water, cover, and continue simmering.
- Drizzle with chili oil or dipping sauce just before serving; serve extra sauce on the side to help the wrapper edges stay crisp.
Nutrition
Calories: 362kcal | Carbohydrates: 13g | Protein: 13g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 42mg | Sodium: 759mg | Potassium: 234mg | Fiber: 1g | Sugar: 1g | Vitamin A: 82IU | Vitamin C: 2mg | Calcium: 36mg | Iron: 2mg
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