No-fold blanket technique makes it quick to DIY dumplings on a weeknight

When a dumpling craving hits on a weeknight, I’m usually one to turn to a bag of frozen. Making dough and then folding or crimping it around a flavor-packed filling for homemade dumplings is a project that requires dexterity and patience. These skills are worthwhile to hone when you have the time, but it’s not an after work activity.

But there’s a way you can achieve the flavor and texture of homemade dumplings with only a little bit more effort than pulling a bag out of the freezer — making so-called blanket dumplings.

What are blanket dumplings?

Blanket dumplings are what they sound like: a ball of filling blanketed, rather than encased, in a wrapper. Simply prepare a simple mixture of ground meat and seasonings, roll into small meatballs, place in a skillet and cover with a wonton wrapper. No need to fold, wrap or crimp.

Steaming in skillet is fastest way to cook blanket dumplings

While some blanket dumpling methods call for a two-stage cooking method, I’ve found that the best (and quickest) method is to simply assemble the dumplings in a cold skillet, add water, cover and steam until the filling is cooked through.

Many recipes online will add a second step after steaming: continuing to cook the dumplings uncovered until the bottom has browned and crisped. This sounds appealing, but I’ve discovered that it turns the filling dry. This is because the dumplings aren’t sealed — any moisture released from the meat while cooking will evaporate if you attempt to crisp the bottoms. Instead, keep things simple with a quick steam and serve the dumplings straight from the pan.

Cumin, scallions, red pepper flakes bring earthy, spicy flavor

The blanket dumpling method works with any filling that can form a cohesive ball — choose your own ground meat or meat-alternative and play with whatever seasonings you’d like. The recipe below takes light inspiration from stir-fried cumin lamb, but swaps the lamb for more affordable ground beef. Finely chopped scallions, toasted sesame oil, ground cumin and red pepper flakes form the backbone of flavor in the dumpling mix, then a final flurry of even more scallions after steaming gives the final dish color and a hint of brightness.

The blanket dumpling method works with any filling that can form a cohesive ball — choose your own ground meat or meat-alternative and play with whatever seasonings you’d like. (Aaliyah Man for the AJC; food styling by Kate Williams)

Blanket Dumplings

• 1 pound 85% lean ground beef
• 3 scallions, finely chopped, divided
• 1 tablespoon toasted sesame oil
• 1 teaspoon ground cumin
• 1½ teaspoons kosher salt
• ½ teaspoon red pepper flakes
• 20 to 25 wonton wrappers
• ¼ cup water