One-Pan Blanket Dumplings

Ingredients

• 450 g ground chicken or pork
• 3 dientes garlic (finely chopped or grated)
• 1 tbsp fresh ginger (grated)
• 2 tbsp soy sauce (divided between the meat mixture and the sauce)
• 1 tsp toasted sesame oil
• 1 tbsp chili crisp (plus extra for serving)
• 240 ml chicken broth (divided; used for the meat and steaming)
• 24 wonton wrappers (arranged over the meatballs, without wrapping them individually)
• 400 ml full-fat coconut milk (for the sauce)
• 80 g peanut butter (smooth or creamy)
• 1 tbsp brown sugar (adjust to taste)
• 1 tbsp lime juice
• 2 scallions (thinly sliced, for finishing)
• 1 tbsp sesame seeds (for serving)
• 600 g cooked rice (optional, for serving; the extra sauce is excellent over the rice)

Steps

1. 1

   In a large bowl, combine the ground meat with the garlic, ginger, 1 tbsp soy sauce, sesame oil, chili crisp, and 2 tbsp chicken broth. Mix just until combined; do not pack the meat too tightly so the meatballs remain tender.

2. 2

   In a separate bowl or jar, whisk the coconut milk, peanut butter, remaining 1 tbsp soy sauce, brown sugar, and lime juice until smooth. If the peanut butter is very firm, warm the mixture slightly or whisk more vigorously.

3. 3

   Place a large, deep, oven-safe skillet over medium heat. Form portions of the meat mixture using approximately 2 tbsp each and drop them directly into the skillet, leaving a little space between them. There is no need to brown or wrap them individually.

4. 4

   Arrange the wonton wrappers over the meatballs, covering most of the surface. Gently press and pinch the wrappers around the meat so they adhere; leave some folds loose to form the “blanket.”

5. 5

   Pour the remaining chicken broth around the meatballs and wrappers. Cover the skillet and cook over medium-low heat for about 5 minutes, until the wrappers are soft and translucent and the meat is almost cooked through.

6. 6

   Uncover the skillet and pour the coconut-peanut sauce around and over the meatballs. Cover again and cook for 4 to 5 minutes, until the sauce is hot and creamy and the meat reaches 74 °C in the center.

7. 7

   Remove the lid and let the dish rest for 1 or 2 minutes so the sauce thickens slightly and the wrappers absorb some of the flavor. Taste the sauce and adjust the sweetness, acidity, or heat if needed.

8. 8

   Finish with additional chili crisp, sesame seeds, and scallions. Serve immediately, on its own or over cooked rice, spooning the extra sauce over the rice.

Notes

The original recipe does not provide written quantities; the listed amounts are a practical reconstruction based on the description and audio. For safety, verify that the ground meat reaches 74 °C in the center. The sauce can be prepared in advance and refrigerated for up to 2 days; reheat gently to prevent the coconut milk from separating.

Nutrition per serving

• main course
• one-pan cooking
• dumplings
• quick
• 20 minutes
• spicy
• Asian-inspired
• with rice