Easy no-fold blanket dumplings with juicy filling, crispy bottoms, and a simple dumpling sauce, all made in one pan. The viral dumplings that actually stay together.
0 In a medium bowl, combine the ground meat, green onions, carrot, ginger, garlic, soy sauce, and sesame oil. Stir to thoroughly combine.
1 Using a 2-tablespoon cookie scoop, portion the filling into mounds on a parchment-lined plate.
2 Lay a dumpling wrapper over each meatball and gently press to cover and hug the filling.
3 Heat a large skillet over medium heat and lightly coat with oil. Place the dumplings in the pan, add 2/3 cup water, cover, and steam for 6 to 8 minutes, until the filling is cooked through (see notes for temperature by meat type).
4 Uncover and cook 1 more minute, until the bottoms and filling are golden.
5 If all the dumplings don't fit, repeat with the remaining dumplings using the same amount of water.
6 Whisk together all the dumpling sauce ingredients and serve with the dumplings. Top with chopped scallions, toasted sesame seeds and chili crisp if desired.
