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A close-up view of a person using a pair of wooden chopstick to grip a No-Fold Blanket Dumpling on in a large skillet that is filled with more blanket dumplings garnished with sesame seeds and chopped scallions.

No-Fold Blanket Dumplings with Ginger-Pork Meatballs

Course: Appetizer
Cuisine: Chinese / American
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Servings: 8
Calories: 362kcal
Author: Kris Longwell
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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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 tsp fresh ginger, 3 cloves garlic, 2 tbsp soy sauce, 1 tbsp sesame oil, 1 tbsp rice vinegar, 1 tsp sugar, ½ tsp 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 tbsp 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 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp chili crisp, 1 tsp sugar, 1 tsp 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 tbsp sesame seeds, 2 scallions

Video

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