Pork and Chive Blanket Dumplings

These blanket dumplings take their name from draping a second wonton wrapper over pork and chive filling like a soft cover. Pan-fried and steamed, they turn crisp underneath while the ginger-sesame filling stays juicy.

Serves 4 · 25 min prep · 15 min cook

Estimate for one serving

• 445 cal
• 24g protein
• 38g carbs
• 22g fat
• 3g fiber

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Ingredients

• 1 lb ground pork
• 1 cup finely chopped garlic chives or scallions
• 2 tbsp soy sauce
• 1 tbsp toasted sesame oil
• 1 tbsp grated fresh ginger
• 2 garlic cloves, minced
• ¼ tsp white pepper
• 1 tsp cornstarch
• 28 square wonton wrappers
• 2 tbsp neutral oil, for pan-frying
• ½ cup water, for steaming
• 3 tbsp rice vinegar
• 1 tbsp chili crisp or chili oil
• 2 tbsp extra soy sauce, for dipping
• ½ tsp pinch of sugar

Instructions

1. 1In a bowl, mix ground pork, chives, soy sauce, sesame oil, ginger, garlic, white pepper, and cornstarch until sticky and well combined. Chill 10 minutes so the filling firms.
2. 2Lay wonton wrappers on a clean board. Place a heaping teaspoon of filling in the center of each.
3. 3Instead of folding traditional pleats, simply drape a second wrapper over the filling like a blanket, or fold one wrapper loosely over and press edges lightly so the dumpling stays open-faced or loosely sealed—this is the lazy blanket style.
4. 4Heat a large nonstick skillet over medium-high with neutral oil until shimmering. Arrange dumplings in a single layer, flat side down if using the drape method.
5. 5Sear without moving until bottoms turn deep golden and crisp, about 2 to 3 minutes.
6. 6Carefully pour water the dumplings (it will steam vigorously). Cover immediately with a tight lid and reduce heat to medium. Steam until wrappers turn translucent and pork is cooked through, 5 to 7 minutes.
7. 7Uncover and let any remaining water evaporate so the bottoms re-crisp for 30 to 60 seconds. Transfer to a platter.
8. 8Whisk rice vinegar, chili crisp, extra soy sauce, and sugar into a sharp dipping sauce.
9. 9Serve dumplings hot with the sauce on the side. Eat immediately so the crisp bottoms stay crunchy against the juicy pork-chive filling.