No Fold Blanket Dumplings & Dumpling Sauce

Our family enjoys wantons, potstickers, dumplings and gyoza. I thought I would try this easier "no fold" version and see what everyone thought. While we liked the flavor, the "blankets" can fall off easily, so you might just find the extra effort of actually wrapping and sealing the dumplings to be worth it. However, this was fine too. I also noted that my non-stick pan is becoming old and less "non-stick" in places, and the wrappers can stick to the pan during the cooking process, so use your very best non-stick option.

Also, we did like the dipping sauce, and it would be good for other Asian dishes where maybe they don't give you enough/any sauce like the frozen premade potstickers and dumplings.

I am suing the image from the original recipe because it show the dumplings all dressed up fancy and in better lighting than my images, which is probably more appetizing.

No Fold Blanket Dumplings

Ingredients: Makes 24 dumplings.

• 24 dumpling wrappers
• 2 teaspoons vegetable oil
• ⅔ cup water
• 1 pound ground pork or ground chicken or turkey
• 4 green onions finely chopped
• 1½ tablespoons soy sauce
• 1½ tablespoons grated fresh ginger
• 1 tablespoon toasted sesame oil
• 1 clove garlic minced
• 1 teaspoon cornstarch
• ½ teaspoon black pepper

Directions:

1. To make the filling, combine the pork, green onion, soy sauce, ginger, sesame oil, garlic, cornstarch, and pepper in a medium bowl. Mix well to combine.
2. For each dumpling, scoop about 1 heaping tablespoon of filling onto a plate. Place one dumpling wrapper over each mound like a blanket. Gently squeeze it to tuck it around the filling so it adheres to the top and sides, leaving the bottom unwrapped.
3. Preheat a large nonstick pan over medium high heat and add the vegetable oil. Once heated, add the dumplings. Pour the water into the skillet around the dumplings, cover, and let steam 6 to 8 minutes or until the pork is cooked through and reach a temperature of 145℉.
4. Uncover and continue cooking until the water has evaporated and the bottoms are lightly crisp.
5. Garnish with additional green onion and serve hot with your favorite dumpling sauce.

Marsha's Notes:

I did find the filling to be a little heavy on the onion side with the freshly chopped green onions. However, some onions are just stronger than others... Next time, I would either use a little less or maybe just add some onion powder to the ground meat instead. Totally your preference though.

Dumpling Sauce

Ingredients:

• ¼ cup soy sauce see notes
• 1 tablespoon rice vinegar
• 1½ teaspoons granulated sugar
• 1 teaspoon sriracha or chili crisp, optional
• 1 teaspoon toasted sesame oil
• 1 green onion finely minced
• 2 tablespoons water more if desired

Directions:

1. In a small bowl or a jar with a lid, combine all ingredients except the water and mix until the sugar is dissolved.
2. Add water, 1 tablespoon at a time, to reach the desired flavor.
3. Serve with dumplings or drizzle over rice.

Marsha's Notes:

We didn't need to add any water to ours and it was just fine. There is a note from the author that using low-sodium soy sauce might not require you to want to add extra water, but I think ours was just regular soy sauce and we still didn't add any. It's all just preference. We didn't add the option hot ingredients (sriracha or chili crisp) because we aren't "hot" lovers. I also didn't think that the green onion added too much and wasn't really thrilled with the onion floating around in my sauce, so I might try adding just some onion powder next time.

Filling all ready to go.

Wrappers I used.

I used this scoop to make even-sized portions. It worked great! Then I rolled the balls to make they smoother.

I made these earlier in the day, covered them, and then cooked them at dinner time. Store in the fridge until ready to cook.

I had to steam them in batches of 12, so that meant cooking two batches.