Blanket Dumplings
Serves | 6-8
Ingredients:
2 lbs ground meat of choice (chicken, beef, turkey, sausage)
½ c green onion, chopped
1 ½ Tbsp fresh ginger, minced
3–4 garlic cloves, minced
3 Tbsp soy sauce, tamari, or coconut aminos
Wonton wrappers
Avocado oil, for cooking
Optional garnishes: green onions, cilantro, sesame seeds, chili crisp or red chili flakes, sriracha sauce, soy sauce/coconut aminos
Directions:
In a bowl, mix all ingredients except wonton wrappers by hand until combined.
Heat a skillet over medium with a drizzle of avocado oil.
Scoop filling (cookie scoop works great) directly into the skillet, spacing apart.
Place a wonton wrapper over each mound like a “blanket,” gently pressing around the sides (leave bottoms open).
Pour ~2/3 c water around dumplings, cover, and steam 6 minutes (until meat is cooked through, we use a digital thermometer).
Uncover and continue cooking until water evaporates and bottoms are lightly crisp. Garnish with desired toppings and serve!
Notes: The more garnishes the better, IMO. Make them smaller for bite-size dumplings. You can assemble on a plate first if you prefer—skillet method is just quicker with fewer dishes. Cook time may vary slightly depending on protein choice. For wonton wrappers, check your local Asian or international markets first, they often contain simpler ingredient lists. If you can’t find one there, here is an option from larger chain grocery stores.
No wrappers, same flavor alternative: Skip the wonton wrappers and roll the filling into small meatballs. Cook in a skillet over medium with a drizzle of avocado oil until browned and fully cooked through. Serve over brown rice ramen noodles, rice, or cauliflower rice with the same toppings and garnishes.
You’ll find more recipes like this in my original cookbook, Feeding the Nobles: Keep It Simple and Just Eat Real Food.
