Blanket Dumplings with Chili Crisp & Green Onion

Dumpling with chili crisp, green onion, and sesame seeds in a pan, highlighting the dish's flavors and ingredients.

5 from 1 vote

Blanket Dumplings with Chili Crisp & Green Onion

Ground chicken dumplings wrapped in wonton wrappers instead of hand-pleated dough, pan-steamed until tender and finished with chili crisp, soy sauce, and plenty of green onion.

Course Main Course

Cuisine American, Chinese

Keyword chili crisp chicken, easy dumpling recipe, frying pan dumplings, ground chicken dumplings, no fold dumpling recipe, wonton wrapper recipe

Prep Time 20

Cook Time 15

Total Time 35

Servings people

Calories 695kcal

Author Chef Josh

Ingredients

1 lb ground chicken or turkey
1 large bunch green onions thinly sliced (reserve some for topping)
5 cloves garlic finely grated
2- inch piece fresh ginger finely grated
2 teaspoon freshly ground black pepper
⅓ cup chili crisp plus more for serving
2 tablespoon soy sauce plus more for serving
2 tablespoon toasted sesame oil plus more for serving
1 tablespoon rice vinegar
1 teaspoon kosher salt
20 dumpling or wonton wrappers
¼ cup chicken stock or water
Sesame seeds for serving

Instructions

Combine the ground chicken or turkey with the sliced green onions (reserving some for topping), grated garlic, grated ginger, black pepper, ⅓ cup chili crisp, 2 tablespoon soy sauce, 2 tablespoon sesame oil, rice vinegar, and salt in a large bowl.
Mix everything together by hand until well combined and the filling turns slightly sticky.
Using an ice cream scoop, portion the filling into 20 evenly sized balls and arrange them directly in a large skillet or shallow pan.
Lay a dumpling or wonton wrapper over each ball, gently pressing it down and tucking the edges around the sides so it blankets the filling completely.
Pour the ¼ cup chicken stock or water into the bottom of the pan around the dumplings.
Cover with a lid and cook over medium heat for 12 to 15 minutes, or until the wrappers are tender and the chicken or turkey is cooked through.
Remove the lid and let any excess liquid cook off for a minute or two.
Drizzle with extra chili crisp, soy sauce, and sesame oil, then finish with the reserved sliced green onions and a sprinkle of sesame seeds. Serve immediately while the wrappers are soft and the filling is juicy.

Notes

Don't skip reserving some green onion for topping; it's what keeps this from tasting one-note after 15 minutes in a covered pan.
A nonstick or well-seasoned skillet makes the dumplings much easier to lift out cleanly once they're done.

Nutrition