Blanket Dumplings (Viral TikTok Recipe)

If you’ve been seeing blanket dumplings all over your feed, this is your sign to finally make them – but with a high protein twist! These dumplings are easy, comforting, and surprisingly light, making them perfect for lazy (but healthier) dinners.

I took the viral recipe and swapped traditional ground pork for lean ground turkey, keeping all the cozy, savory flavor while making it more macro-friendly. They’re still so delicious and feel indulgent while fitting into a balanced diet. Here’s everything you’ll need to make them!

What You’ll Need

Equipment

• Large nonstick pan with lid
• Small (1 tbsp) cookie scoop
• Mixing bowl
• Food gloves optional

Ingredients

• 93/7 lean ground turkey
• Grated carrot: Fresh grated! You can easily use a cheese grater or even pop some into a food processor. Way better than carrot matchsticks.
• Green onion
• Minced garlic
• Minced ginger: I used jarred minced ginger for convenience.
• Soy sauce
• Rice vinegar
• Sesame oil
• Wonton wraps: Love these from Walmart.
• Chili crisp oil: Optional (but highly recommended) for topping.

How To Make Them

1. Mix the meat: In a medium bowl, add turkey, carrot, green onion, garlic, ginger, soy sauce, vinegar, sesame oil, and a pinch of salt and pepper. Mix everything together well (I use my hands and wear food gloves so I don’t get any raw meat under my nails…ew).
2. Prep pan: Heat a large nonstick pan on medium heat and spray with oil.
3. Add meatballs: Once pan is hot, use a small (1 tbsp) size cookie scoop to add equal portions of meat to the pan, making sure to leave enough room in between to lay the wonton wrappers on top. Let cook for about 2 minutes.
4. Cover with “blankets” and cook: Lay a wonton wrapper over each meatball, gently tucking it around. Pour in about 1/2 cup of water, cover with a lid and steam for 6-8 minutes. Top with soy sauce, chili crisp oil, and green onion if desired and let cool (bottoms will crisp up as they do). Repeat with remaining meat – if using a 1 tbsp scoop, this makes 28 dumplings.

FAQs

• How do I know they’re done?: The tops of the wonton wrappers should start to look translucent and the edges will be getting crispy. If you’re worried about raw meat, cook them on the higher end (8 min).
• Can I use ground pork instead of turkey?: Yes! I opt for lean ground turkey to make these more macro-friendly and higher in protein, but they are traditionally made with ground pork. Just sub the same amount (1 lb).
• Can I use 99/1 extra lean ground turkey?: I recommend sticking with 93/7 for these to prevent dry dumplings. They still have lots of protein and make the filling tender without being greasy.

To Store

Once cooled, store leftover blanket dumplings in an airtight container in the fridge up to 4 days. Reheat over the stovetop with a splash of water or broth, cover, and steam for 5 minutes until warmed through. You can also reheat in the microwave with a small splash of water (or covered with a damp paper towel) in 30-second intervals until warm.

You’ll Also Love

• Easy 10 min poke bowls
• Ground sesame chicken bowls
• 20 min pineapple chicken stir fry
• Greek turkey meatballs with orzo salad
• Turkey meatballs with pineapple teriyaki sauce

Lastly, don’t forget to leave a rating and review down below if you make these viral blanket dumplings! Can’t wait for you guys to try them. And be sure to tag me on all the socials – always love to hear from you and see what you’re making! ♡

Blanket Dumplings

5 from 3 votes

Cozy blanket dumplings made with lean ground turkey for a higher-protein, macro-friendly twist on the viral favorite.

Print Recipe Pin Recipe

Prep Time:10 minutes mins

Cook Time:20 minutes mins

Course: Main Course

Cuisine: Asian

Servings: 4

Calories: 320kcal

Equipment

• Large nonstick pan with lid
• Small (1 tbsp) cookie scoop

Ingredients

• 1 lb 93/7 lean ground turkey
• 1/3 cup fresh grated carrot (36 g)
• 1/4 cup green onion (18 g) thinly sliced
• 1 tbsp minced garlic (15 g)
• 1 tbsp minced ginger (15 g)
• 1 tbsp soy sauce (15 ml)
• 1 tbsp rice vinegar (15 ml)
• 2 tsp sesame oil (10 g)
• salt and pepper to taste
• 28 wonton wrappers (187 g)
• chili crisp oil optional, for topping

Instructions

• In a medium mixing bowl, add the turkey, carrot, green onion, garlic, ginger, soy sauce, vinegar, sesame oil, and a pinch of salt and pepper. Mix together well (I use my hands with some food gloves).
• Heat a large nonstick pan on medium heat and spray with oil. Once hot, use a small (1 tbsp) size cookie scoop to evenly portion meatballs onto the pan, making sure to leave enough space between for wonton wrappers. Let cook for 2 minutes.
• Lay a wonton wrapper over each meatball, gently tucking in the sides. Pour in ~1/2 cup of water, cover with a lid, and cook 6-8 minutes. Top with soy sauce, chili crisp oil, and green onion if desired and let cool (bottoms will crisp up as they do).
• Repeat with remaining meat and wonton wrappers. This makes 28 dumplings total, if using a 1 tbsp size scoop.

Notes

• You’ll know these are done when the tops of the wonton wrappers start to look translucent and edges are getting crispy. If you’re worried about raw meat, cook them on the higher end (8 min).
• How many batches you need to cook will depend on the size of your pan. You could have a couple pans going at the same time to speed things up!

Nutrition

Serving: 7dumplings | Calories: 320kcal | Carbohydrates: 27.8g | Protein: 27g | Fat: 10.4g | Fiber: 0.4g

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