Lazy Blanket Chicken Dumplings

Lazy Blanket Chicken Dumplings skip fussy pleating for a clever shortcut: a second wonton wrapper draped loosely like a cozy cover. Juicy ground chicken mingles with napa cabbage and ginger for tender steamed bites that feel homemade without the hassle.

Serves 4 · 20 min prep · 12 min cook

Estimate for one serving

• 390 cal
• 26g protein
• 32g carbs
• 17g fat
• 3g fiber

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Ingredients

• 1 lb ground chicken
• 1 cup napa cabbage, finely shredded
• 3 green onions, minced
• 3 garlic cloves, minced
• 2 tsp fresh ginger, grated
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 1/4 tsp white pepper
• 16 square wonton wrappers
• 2 tbsp neutral oil
• 1/3 cup water for steaming
• 3 tbsp rice vinegar
• 1 tbsp chili crisp or chili oil
• 2 tbsp soy sauce for dipping
• 2 cups cucumber salad or sliced cucumbers

Instructions

1. 1In a bowl, mix ground chicken with shredded napa cabbage, green onions, garlic, ginger, soy sauce, sesame oil, and white pepper until just combined; do not overwork.
2. 2Lay wonton wrappers on a dry board. Place a heaping teaspoon of filling in the center of each wrapper.
3. 3Instead of traditional pleating, simply drape a second wrapper loosely over the top like a blanket, or fold one wrapper over and press the edges lightly so the dumpling stays open-faced and rustic—no perfect seals required.
4. 4Heat neutral oil in a large nonstick skillet with a tight-fitting lid over medium heat until the oil shimmers.
5. 5Arrange the blanket dumplings in a single layer, leaving a little space between them. Sear undisturbed for 2 to 3 minutes until the bottoms turn deep golden brown.
6. 6Carefully pour the water the edges of the pan (it will steam vigorously), then cover immediately with the lid.
7. 7Steam 5 to 6 minutes until the chicken filling is cooked through and the wonton wrappers look translucent and tender on top.
8. 8Uncover and let any remaining liquid cook off for 30 to 60 seconds so the bottoms re-crisp.
9. 9Whisk rice vinegar, chili crisp, and soy sauce into a bright dipping sauce.
10. 10Serve four dumplings per lunch plate with cool cucumber on the side and sauce for dunking—ideal packable midday fare that skips fussy folding.