These easy Pork Blanket Wontons are savory, juicy, and packed with flavor! Ground pork, fresh cabbage, carrots, and scallions are seasoned with Igotchu Seasonings Garlic Lovers and Himalayan Salt & Pepper, then wrapped in tender dumpling wrappers and pan-steamed until perfectly cooked. Serve with a simple soy and chili oil dipping sauce for an irresistible appetizer, lunch, or dinner.
For the Pork Filling
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1 pound ground pork
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2 tablespoons oyster sauce
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1 tablespoon dark soy sauce
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1 tablespoon sesame oil
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1 large egg
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1 tablespoon cornstarch
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½ cup carrots, minced
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1 cup cabbage, finely chopped
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3 scallions, minced
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1 teaspoon Igotchu Seasonings Garlic Lovers
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½ teaspoon Igotchu Seasonings Himalayan Salt & Pepper
For the Blanket Wontons
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9 wonton or dumpling wrappers
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1 tablespoon cooking oil
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¾ cup water
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1 scallion, minced, for garnish
For the Dipping Sauce
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2 tablespoons soy sauce
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2 tablespoons chili oil
Instructions
Step 1: Make the Pork Filling
In a large bowl, combine the ground pork, oyster sauce, dark soy sauce, sesame oil, egg, cornstarch, carrots, cabbage, scallions, Igotchu Seasonings Garlic Lovers, and Himalayan Salt & Pepper.
Mix until everything is evenly combined.
Step 2: Form the Pork Balls
Divide the pork mixture into 9 even portions and gently form each portion into a ball.
Heat 1 tablespoon cooking oil in a large skillet over medium heat. Place the pork balls evenly throughout the skillet.
Lay one wonton wrapper directly over each pork ball, gently draping it over the top like a blanket.
Step 3: Brown & Steam
Allow the bottoms of the pork balls to cook until nicely browned, about 2–3 minutes.
Pour ¾ cup water into the skillet around the dumplings and immediately cover with a lid.
Steam for about 7–10 minutes, or until the pork is completely cooked through and reaches 160°F.
Remove the lid and allow any remaining water to cook off.
Step 4: Make the Dipping Sauce
Combine the soy sauce and chili oil in a small bowl and stir well.
Step 5: Serve
Transfer the Pork Blanket Dumplings to a serving plate and garnish with fresh scallions.
Serve hot with the soy-chili dipping sauce and enjoy!
Igotchu Tip
Try to make your pork balls about the same size so they cook evenly. And don't press the wonton wrappers down too tightly—just gently drape them over the pork and let the steam do the work! 🥟🥢
