Kimchi chicken blanket dumplings are Korean-inspired pan-fried dumplings with a savory ground chicken and kimchi filling, featuring a soft steamed top and crispy golden bottom. The gochujang and sesame oil add authentic depth to an easy weeknight meal or appetizer.
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In a large bowl, combine the ground chicken, gochujang, soy sauce, minced garlic, minced ginger, chopped green onions, chopped kimchi, salt, black pepper, and sesame oil.
Mix the filling ingredients thoroughly until well combined.
In a large, non-stick pan, scoop small, evenly-sized meatballs of the chicken mixture, leaving space between each one.
Place a dumpling wrapper over each meatball. Gently press the edges of the wrapper down around the filling to create a seal.
Pour water into the pan, cover with a lid, and steam over medium heat until the chicken is fully cooked and the wrappers are translucent, about 8-10 minutes.
Once the water has mostly evaporated, remove the lid and turn up the heat to medium-high to crisp the bottoms of the dumplings until golden brown.
Remove from heat. Drizzle with chili oil and garnish with additional chopped green onions. Serve immediately with soy sauce for dipping.
Store cooked dumplings in an airtight container in the refrigerator for up to 3 days; reheat in a skillet over medium heat with a splash of water and cover to warm through and re-crisp the bottom.
non-stick or cast-iron skillet (12-inch preferred for even pan-steaming) · lid or cover for the skillet (essential for the steaming step)
Blanket dumplings are pan-steamed in a thin egg or starch blanket that creates a connected, lacy crispy bottom while keeping the tops soft. This recipe uses a pan-steaming method that achieves this without a separate blanket wrapper.
Yes, prepare the chicken, kimchi, gochujang mixture up to 1 day ahead and refrigerate in an airtight container. Assemble and pan-steam just before serving for best texture.
Use traditional napa cabbage kimchi (baechu kimchi), chopped finely. Avoid very spicy varieties if you prefer milder heat; adjust gochujang amount to balance.
Use medium heat and add water or broth to the pan once the bottoms brown. Cover and steam 5–7 minutes to cook through, then uncover to re-crisp if needed.
Yes, freeze assembled dumplings on a tray unwrapped, then transfer to a freezer bag. Pan-steam directly from frozen, adding 2–3 extra minutes to cooking time.
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