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Hailey's Blanket Dumplings
30 minServes 4Nutri-Score C€€
C
30 min
30 minHailey's Blanket Dumplings
what you need
Ingredients
ground porkMeat454 g
shrimp (chopped)Fish10 pieces
green onions (chopped)Produce2 pieces
chicken powderSpices5 g
oyster saucePantry15 ml
soy saucePantry22 ml
sugarPantry8 g
ginger (minced)Produce10 g- cooking wine (optional)Pantry15 ml
black pepper (ground)Spices1 g- low-sodium chicken broth (for the filling)Pantry75 ml
- dumpling wrappersPantry20 pieces
- cooking oilPantry30 ml
- low-sodium chicken broth (for steaming, plus more as needed)Pantry75 ml
- green onions (chopped, for topping)Produce1 piece
sesame seeds (for topping)Nuts & seeds5 g- chili oil (for topping)Pantry15 ml
per serving
Nutrition
449kcal
- Carbs
- 33 g
- Proteins
- 26 g
- Fat
- 24 g
what you’ll use
Tools
Mixing bowl
Frying pan
cookie scoop- lid
step by step
Method
- Step 1
Make the filling
- In a large bowl, combine the ground pork, chopped shrimp, green onions, chicken powder, oyster sauce, soy sauce, sugar, minced ginger, black pepper, cooking wine and chicken broth.
- Mix thoroughly in one direction until the filling becomes sticky and well combined.
- Step 2
Shape the dumplings
- Lightly grease a nonstick pan with cooking oil.
- Using a cookie scoop or spoon, place evenly sized balls of filling directly into the pan, leaving some space between each one.
- Step 3
Add the blankets
- Place a dumpling wrapper over each meatball.
- Gently press the edges down firmly against the bottom of the pan to seal them tightly.
- Step 4
Pan-fry and steam
- Drizzle a little oil over the dumplings, then add the chicken broth.
- Cover with a lid and cook over medium-low heat until the filling is fully cooked and the wrappers are tender.
- Add a little more chicken broth as needed to keep the wrappers moist.
- Step 5
Finish and serve
- Remove the lid and let any remaining broth evaporate.
- Allow the bottoms to crisp up slightly.
- Garnish with chopped green onions, sesame seeds and chili oil.