I’m jumping in on the viral sensation and trying the Blanket Dumplings I’ve been seeing all over social media. I don’t usually fall for these kinds of trends, but this one had me intrigued…they just looked too good to pass up!

In this week’s episode of What a Cookbook Author Feeds Her Family, I had to give them a try…And let me tell you- 9 out of 10, absolutely delicious.

These dumplings are high-protein, nutritious, and quick to make, which makes them perfect for a weeknight dinner IMO. You can keep them mild or turn up the heat depending on how much chili oil you add at the end. (Myself, I loooove the Momofuku chili oil, Trader Joe’s is also good.)

If I were to make them again (and I will), I’d probably try crimping the wrappers around the meatballs before adding them to the pan. My thinking is they’ll stay more intact and you can fit more into the pan at once. That said, they were still totally delicious…so honestly, i totally recommend!

Ingredients

Dumpling Wrappers – Thin, delicate wrappers that steam up soft and tender while crisping on the bottom for the perfect texture contrast.

High-Heat Oil – Used for searing the dumplings. Choose a neutral oil like grapeseed, avocado, or vegetable oil that can handle high temperatures.

Water – Creates steam in the pan, helping the dumplings cook through while keeping them juicy.

Ground Chicken – A light, lean protein that absorbs all the flavor from the aromatics and stays tender as it cooks.

Leek – Mild and slightly sweet, leeks add depth without overpowering the filling.

Tamari or Low-Sodium Soy Sauce – Brings a salty, umami richness that ties the filling together.

Fresh Ginger – Adds brightness and a subtle warmth that balances the richness of the chicken.

Fresh Spinach – Finely chopped, it adds freshness, color, and a boost of nutrients.

Toasted Sesame Oil – Deep, nutty, and aromatic…just a little goes a long way in flavoring the filling.

Garlic – A foundational flavor that adds savory depth.

Kosher Salt – Enhances all the flavors in the filling.

Fresh Cracked Black Pepper – Adds a gentle heat and rounds out the seasoning.

Chili Oil or Chili Sauce – Adds heat and richness…this is where you can dial up the flavor to your liking.

Tamari or Soy Sauce – A finishing splash for extra umami and saltiness.

Toasted Sesame Oil – Drizzled at the end for a final layer of nutty flavor.

Fresh Cilantro – Bright and herbaceous, it adds freshness to each bite.

Black Sesame Seeds – Provide a subtle crunch and a beautiful finishing touch.

How to Make my Viral Blanket Dumplings

1. Make the Filling
In a small food processor, combine the garlic and ginger and pulse to mince. Add the spinach and leek and pulse until finely chopped, almost like a pesto.

Transfer the mixture to a large bowl. Add the ground chicken and pat the surface dry with a paper towel (this helps with browning). Add the tamari, sesame oil, salt, and pepper. Mix well with your hands until fully combined.

2. Cook the Dumplings
Heat a large skillet over medium-high heat and add a thin layer of oil. (A cast iron or nonstick pan works best.)

Using a small scoop or two spoons, portion tablespoon-sized meatballs into the pan. Let them cook for 1–2 minutes, until the bottoms begin to brown.

Place a dumpling wrapper over each meatball like a blanket. Gently press and lightly crimp the sides so it stays in place (it doesn’t need to be perfect).

3. Steam + Crisp
After about 30 seconds, add the water around the dumplings. Reduce heat to medium-low and cover the pan.

Let steam for 5–6 minutes, until the chicken is cooked through and most of the liquid has reduced.

Remove the lid and continue cooking until the water is nearly gone and the bottoms are lightly crisped.

4. Serve
Transfer to a plate using a spatula.

Top with chili oil, a splash of tamari and sesame oil, fresh cilantro, and black sesame seeds. You could certainly serve with a dumpling sauce, but not necessary. Whatever you prefer!

Substitutions

Leeks- You can use scallions or onion in place of leeks.

Ground Chicken- You can use ground pork or ground dark meat turkey instead of chicken.

Dumpling Wrappers – You can use wonton wrappers or even cut egg roll wrappers into smaller squares if needed.

Spinach – Swap with kale (finely chopped), bok choy, or even frozen spinach (thawed and squeezed dry).

Ginger – Use ginger paste or ½ teaspoon ground ginger if fresh isn’t available.

Garlic – Substitute with garlic paste or ½ teaspoon garlic powder.

Tips & Tricks

• Next time I’d probably make the dumplings by crimping the wrapper around the meatballs before adding to the pan, they should stay attached to the meat better this way and you can fit more in the pan. With that said, while they were a little “loose” this way, they were delicious, so you can’t go wrong.
• If you want a true one bite situation, don’t over pack your ice cream scoop. It should be a scant tablespoon of meat.
• For chili oil you can use Momofuku (my fav) or even Trader Joe’s brands that are available widely.
• For a chili sauce anything from a Sambal Olek to a Sriracha will work.

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