Anonymous wrote:I just made these viral blanket dumplings with ground chicken. They taste amazing and are so easy to make because you don’t have to stuff each one individually.

https://myproteinpantry.com/blanket-dumplings-viral-tiktok-recipe/

There are also several variations. Just Google “ viral blanket dumplings “

Enjoy!

OP-yes i’ve made these and they are very good. I may just use the filling for my own dumpling dough which is a lot thicker than the store bought wonton wrappers.

I just made these viral blanket dumplings with ground chicken. They taste amazing and are so easy to make because you don’t have to stuff each one individually.

https://myproteinpantry.com/blanket-dumplings-viral-tiktok-recipe/

There are also several variations. Just Google “ viral blanket dumplings “

Enjoy!

This is a filling I use for tamales that is delicious and simple—bbq tofu (out of the pack, crumbled) and finely chopped tofu

I'm asian and learned from my mom. Instead of pork I've used ground chicken, sometimes with shrimp. We precook all the filling before wrapping so it has the stirfry benefits of the milliard effect. It also enables me to control the amount of moisture i.e. moist not wet, and to do an adequate tasting.

I've done from raw but cooked is so much easier and less likely to have breakage issues. People love the filling and I've used it for egg rolls too.

Any filling can work. Vegetarian, meat, fish, shell fish. Steam time is determined by the filling, so look up on google what the final temp needs to be for the filling to be safely cooked. Not sure what it is for shellfish but chicken is 165f

Tell me about your filling recipe that isn’t pork. I recently learned how to make dumpling dough and I have made some but so far have only used some premade fillings ive had. How long do you steam your dumplings if the filling is raw?

Thank you!