About this recipe
You may have seen blanket dumplings on Pinterest or social media. Instead of using the wonton wrapper to fully cover the meatball of the dumpling, you just gently lay it on top.
To make the meatballs, combine ground chicken, sesame oil, coconut aminos, soy sauce, garlic, scallions, ginger, cilantro and honey. Jessica Holmes recommends using a spoon to peel the ginger before grating and notes to not make the meatballs too big so that the wonton wrapper can lay over the meatball.
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Place the meatballs in a preheated pan before laying wonton wrappers on top. Add water, cover the pan with a lid and cook for 6 minutes to steam the wontons. Cook uncovered to let all excess water evaporate before serving the wontons family-style topped with chili crunch, cilantro and scallions. If you don’t like spice, feel free to omit the chili crunch.
Ingredients
Blanket Dumplings
Directions
Blanket Dumplings
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Combine the ground chicken, sesame oil, coconut aminos, soy sauce, garlic, scallions, ginger, cilantro and honey in a bowl.
TIP:
Use a spoon to peel the ginger before grating. -
Mix thoroughly with a fork until evenly combined.
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Portion the mixture into small meatballs using a spoon or small scoop.
TIP:
Keep the meatballs small enough for a wonton wrapper to rest over the top.
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Heat a small amount of coconut oil in a large skillet and add the meatballs.
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Cook the meatballs for a few minutes, then place one wonton wrapper over each meatball.
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Add a splash of water to the skillet and immediately cover with a lid.
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Steam for about 6 minutes until the wonton wrappers are tender and the chicken is cooked through.
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Remove the lid and continue cooking until any remaining liquid has evaporated.
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Top with chili crunch, a squeeze of lime juice, cilantro and additional scallions before serving.
TIP:
Omit the chili crunch for a milder version.
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