A simple shortcut for homemade pork and veggie dumplings
Love dumplings but put off making them because of the folding? Blanket dumplings skip that step: each wrapper sits over the filling like a little blanket, ready to steam and crisp in the pan.
Why you’ll love this recipe
This version combines pork, cabbage and carrot with ginger and garlic. Add a quick dipping sauce and some cucumber or steamed greens to serve.
Makes 24 dumplings, serving 4 with sides.
Ingredients
For the dumplings
- 400 g pork mince
- 1 cup finely shredded wombok cabbage
- 1 small carrot, finely grated
- 2 spring onions, finely sliced
- 2 garlic cloves, finely grated
- 2 tsp finely grated ginger
- 1 tbsp reduced-salt soy sauce
- 1 tsp sesame oil
- 24 round dumpling wrappers, thawed if frozen
- 1 tbsp neutral oil, divided between batches
- ½ cup water, divided between batches
For the dipping sauce
- 2 tbsp reduced-salt soy sauce
- 1 tbsp rice vinegar
- 1 tbsp water
- Chilli oil to taste (optional)
Method
- Squeeze excess moisture from the cabbage and carrot using a clean tea towel. Mix with the pork, spring onions, garlic, ginger, soy sauce and sesame oil until the filling holds together.
- Divide into 24 small balls. Lightly oil a cold, large non-stick frying pan with a lid. Arrange half the filling balls with space between them.
- Lightly dampen each wrapper with water. Drape one over each ball, gently pressing it around the filling so the edges touch the pan.
- Cook over medium heat for 3–4 minutes until the bases begin to brown. Reduce the heat and carefully add ¼ cup water around the dumplings. Cover and steam for 6–8 minutes.
- Check that the centre of the filling reaches 75°C using a food thermometer. If needed, add a splash more water and continue steaming. Once cooked, uncover and let any remaining water evaporate, then cook until the bases crisp.
- Transfer to a plate. Let the pan cool enough to safely assemble the second batch, then repeat with the remaining oil, dumplings and water.
- Mix the dipping sauce ingredients and serve with the dumplings and your chosen vegetables.
Tips and easy swaps
Keep the uncooked filling refrigerated while the first batch cooks. Use a smaller pan? Cook in more batches, adding enough water to steam each time. Leave chilli oil out for a milder sauce.
Key takeaway
Draping the wrappers over the filling takes the folding out of homemade dumplings. Keep the portions small and leave room in the pan.
Your wellbeing, your way
Trying a new recipe can bring variety to your usual dinners. For days when you’d rather leave the prep to someone else, explore WHEREFIT’s healthy meals perks and find an option that suits your week.