If you're craving dumplings but are short on time, then you've got to try these No Fold Blanket Dumplings that are a viral TikTok recipe. They come together in less than 20 minutes, I think you're going to love them!
I love dumplings, but I totally get that if you're short on time, they're not the easiest or quickest things to make. Enter: no fold blanket dumplings! They were first created by Aila (@cookingwithaila) on TikTok and have since become a viral sensation over social media. And for good reason. They're super simple to make and taste just like a regular Chinese-style dumpling.
Looking for more easy dumpling recipes, then check out my viral dumpling lasagna recipe, spicy ramen dumplings, or my dump and bake dumpling bake!
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What are No Fold Blanket Dumplings?
No Fold Blanket Dumplings are a take on the classic Chinese dumpling using a meat-based filling but instead of wrapping the filling in dumpling wrappers, you lay the dumpling wrappers over the dumpling filling in a pan, like a blanket. Not only does this remove the fiddly element of folding dumplings, but it also reduces the time it takes to create the same flavour profile! They're similar in a way to smash gyoza, where there's no folding involved!
Who invented No Fold Blanket Dumplings?
Whenever a recipe like this goes viral, I try my absolute best to find the original recipe developer to give credit where credit is due. And in this case, a Seattle-based cook called Aila created this viral sensation. Aila actually makes the filling in the pan before forming the filling in the pan into balls, but I find it easier to make the filling in a separate bowl. She's also done a rice paper no fold dumpling recipe which essentially follows the same technique as these no fold blanket dumplings, so you could use my steamed rice paper dumplings recipe but her technique for an easy fix!
No Fold Blanket Dumplings Ingredients and Substitutions
Ground chicken: many dumpling recipes use ground pork, ground beef, or ground chicken for the filling and I've opted for chicken. For a plant-based option, I'd suggest ground extra firm tofu.
Chives: finely chopped chives add a lovely freshness to the filling. Alternatively, you could use cilantro or scallions.
Garlic: fresh garlic is a great flavour booster. If you don't have the fresh stuff, use ½ teaspoon garlic powder.
Ginger: once again, fresh ginger is best. Feel free to use more or less depending on your preference. If you don't have fresh ginger, use ¼ teaspoon ginger powder. Another aromatic you could add in for additional flavour is lemongrass.
Soy sauce: we're using light soy sauce for this recipe.
Rice wine vinegar: for acidity, we're using rice wine vinegar. You could alternatively use mirin.
Sesame oil: for nuttiness. Alternatively, you could use a different nut oil like peanut oil.
Sugar: this adds a sweetness and helps balance out the flavours. Feel free to use agave or honey instead.
Black pepper: white pepper or ground sichuan peppercorn are also options!
Dumpling wrappers: I'm using circular frozen dumpling wrappers that I leave to thaw and defrost. Alternatively, you could use wonton wrappers, or you could make some from scratch if you like!
The full list of ingredients and quantities is at the bottom of this blog in the recipe card!
Additional Filling Options
- Cabbage: finely chopped Chinese cabbage and salted, left to wilt, and then rinsed and drained to remove any excess moisture.
- Mushrooms: finely chopped shiitake or chestnut mushrooms, and fried to remove any excess liquid.
- Scallions: finely sliced.
- Prawns/shrimp: raw prawns, finely chopped.
How to make No Fold Blanket Dumplings
Step 1: In a large bowl, combine the ground chicken, chopped chives, minced garlic, minced ginger, light soy sauce, rice wine vinegar, sesame oil, sugar, and ground black pepper. Stir until a combined paste is formed.
Step 2: Place a large non-stick pan on low-medium heat (that has a lid), and using an ice cream scoop (or just forming them into little balls in your hand), transfer 1 tablespoon sized balls of the filling to the pan, leaving about an inch or two between each meat ball. Depending on how large your pan is, you may have to use two pans or cook the blanket dumplings in two rounds.
Step 3: Place a dumpling wrapper on top of a ball of filling like a blanket, tucking it around the sides. Repeat for all the filling balls. Pour in 3 tablespoon of water, top with the lid, and leave to steam for 6-8 minutes.
Step 4: Meanwhile, make your chili oil dressing. Combine minced garlic, minced ginger, light soy sauce, rice wine vinegar, sesame oil, MSG, and chili oil in a bowl. Stir to combine.
Step 5: Your dumplings are ready when the filling is cooked through, the wrappers are soft, and the water has evaporated. Top with finely chopped chives and your chili oil dressing. Enjoy!
My Top Tips!
- If you want a juicy dumpling, use a higher fat % content ground meat. 5% is a classic number of a lower fat content, but for a super juicy dumpling, I'd recommend 20%.
- If you're using frozen dumpling wrappers, I highly recommend letting them defrost/thaw at room temperature. Don't try and defrost them in the microwave, they end up sticking together and causing a big mess.
- Use a non-stick pan and make sure to rub some oil up the sides of the pan too to avoid the dumplings sticking to the pan.
What can I serve with Blanket Dumplings?
FAQs
For sure, circular dumpling wrappers or wonton wrappers would work really well.
Absolutely, replace the ground meat with ground extra firm tofu. I'd use a food processor to combine everything together into a paste.
A recipe developer in Seattle called Aila - @cookingwithaila.
Absolutely! They're no-fold, so they're super easy and taste delicious!
I love serving them with a cucumber salad, noodle dish, or rice!
Once cooled, place them in airtight containers and into the fridge for up to 3 days. Reheat in the microwave with a splash of water and the container lid slightly ajar.
Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@myriadrecipes).
No Fold Blanket Dumplings (Viral TikTok Recipe)
Ingredients
For the no fold dumplings
- 400 g ground chicken use extra firm tofu for a plant-based option, blend in a food processor
- 15 g chives finely sliced
- 3 garlic cloves finely grated
- 1 inch ginger finely grated
- 2 tablespoon light soy sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- ¼ teaspoon ground black pepper
- 16 dumpling wrappers
- ½ tablespoon sesame seeds
For the dipping sauce
- 1 garlic clove finely grated
- ½ inch ginger finely grated
- 2 tablespoon light soy sauce
- 1 tablespoon rice wine vinegar
- ½ tablespoon sesame oil
- ¼ tsp MSG
- 1 tablespoon chili oil
Instructions
- In a large bowl, combine the ground chicken, chopped chives, grated garlic, grated ginger, light soy sauce, rice wine vinegar, sesame oil, sugar, and ground black pepper. Stir until a combined paste is formed.
- Place a large non-stick pan on low-medium heat (that has a lid), and using an ice cream scoop (or just forming them into little balls in your hand), transfer 1 tablespoon sized balls of the filling to the pan, leaving about an inch or two between each meat ball. Depending on how large your pan is, you may have to use two pans or cook the blanket dumplings in two rounds.
- Place a dumpling wrapper on top of a ball of filling like a blanket, tucking it around the sides. Repeat for all the filling balls. Pour in 3 tablespoon of water, sprinkle over some sesame seeds, top with the lid, and leave to steam for 6-8 minutes.
- Meanwhile, make your chili oil dressing. Combine grated garlic, grated ginger, light soy sauce, rice wine vinegar, sesame oil, MSG, and chili oil in a bowl. Stir to combine.
- Your dumplings are ready when the filling is cooked through, the wrappers are soft, and the water has evaporated. Top with finely chopped chives and your chili oil dressing. Enjoy!
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