Blanket Dumplings

If our Viral Turkish Pasta and Viral Pork Dumpling Lasagna had a baby, it would be these adorable Blanket Dumplings. We developed this recipe as a love letter to traditional Turkish Manti—taking those classic flavors and reimagining them into a straightforward, 15-minute deconstructed version with a Modern the cook twist. You get that contrast of a crispy, golden bottom and a chewy, soft top all finished with garlicky yogurt and sizzling paprika brown butter.

Before you start

• Blanket Dumplings combine elements from Viral Turkish Pasta and Viral Pork Dumpling Lasagna, for a bite that’s crispy on the bottom and chewy on top.
• These dumplings are quick to make – they take only 22 minutes with no advanced skills required. The result? A filling that bursts with flavor and pairs well with garlicky yogurt and paprika brown butter.
• You can customize the recipe by substituting proteins, using different vegetables, and varying the sauce toppings.
• It’s meal-prep friendly! Prepare the filling in advance, freeze uncooked meatballs, and reheat leftovers easily without compromising flavor.

What stands out

These come together in just 22 minutes from start to finish—no dumpling-folding skills required. We just throw a blanket on a meatball and call it a day, and somehow it’s the best thing you’ve ever eaten?! The filling is packed with flavor and the yogurt and paprika butter combo on top has us in a CHOKEHOLD. A crispy bottom, a soft top, and a sauce so good you will 100% be licking the plate, the spoon, and possibly the pan. The whole trifecta.

Kitchen tip

After the water evaporates, let the dumplings cook another 30-60 seconds in the pan to get a deep golden crust on the bottom.

Swaps

1. Ground chicken keeps the dumplings light, but you can swap for proteins like ground turkey, pork, beef, or lamb. Ground pork is especially juicy and flavorful if you want a richer dumpling.
2. Instead of red bell pepper, you can use grated zucchini (squeezed dry), carrot, or finely chopped mushrooms. Green onions also work great in the filling.
3. Parsley adds freshness, but herbs like cilantro, dill, or chives all work nicely in the dumpling mixture.
4. Instead of paprika brown butter, you can drizzle chili oil, hot honey, or garlic butter over the dumplings for a different flavor profile.
5. Use a dairy-free yogurt for the sauce and replace the butter with olive oil or plant-based butter for the paprika drizzle.

Serve it with

• A crisp Asian Cucumber Salad or Quick Pickled Veggies.
• A bowl of fluffy steamed rice.
• A bright, fresh Authentic Greek Salad.
• A cool, creamy treat like these Pistachio Yogurt Bites.

Questions

Can we make these dumplings ahead of time?

Yes! You can prepare the meat mixture up to 24 hours in advance and store it covered in the refrigerator. When ready to cook, scoop the meatballs and proceed with the recipe.

Can we freeze these dumplings?

You can freeze the uncooked meatballs for up to 2 months. Thaw in the refrigerator before cooking and continue with the dumpling wrapper and pan method.

Can we make these dumplings without a food processor?

Absolutely! finely mince or grate the shallots, garlic, and bell pepper by hand, squeeze out the excess liquid using a cheesecloth and mix into the meat.

Why do we need to squeeze the vegetables?

Removing the extra moisture keeps the dumpling filling flavorful and prevents the meat from steaming instead of browning.

How do we store and reheat leftovers?

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 a lid to warm them through, then uncover briefly to crisp the bottoms again.

Ingredients

Makes 21 dumplings

The Dumplings

• olive oil, small drizzle
• 1 lb ground chicken (450g), or any ground meat
• 1 small red bell pepper
• 4 large shallots
• 5 peeled garlic cloves
• ¼ cup chopped parsley
• 1 teaspoon kosher salt
• 21 dumpling wrappers

The Yogurt Sauce

• 1 cup plain yogurt
• 2 garlic cloves, minced
• salt, to taste

Paprika Brown Butter

• 4 tablespoons butter
• ½ teaspoon paprika
• garnish, dill or parsley

Equipment

• Measuring Cups + Spoons
• Nakiri Knife
• Cutting Board
• Mixing Bowls
• Small Pot
• Cheesecloth
• Large Food Processor
• Ceramic Pans

Method

The Yogurt Sauce

1. In a bowl mix together the yogurt, salt, and garlic and set aside.

The Paprika Butter

1. In a small pot on the stove over medium heat, add the butter and let it melt. Next, add in the paprika and cook for about a minute or until the butter is lightly golden (not burnt). Take it off the heat.

The Dumplings

1. In a food processor add the shallots (or onion), garlic cloves, and diced bell pepper. Process until it forms a paste.
2. Pour the veggie mixture into a cheesecloth over a bowl and squeeze out as much water as possible.
3. Next, add the squeezed veggies to a mixing bowl with the ground meat and salt. Mix well.
4. To a pan over medium heat, add a small drizzle of olive oil. Once the oil shimmers, use a small ice cream scoop to form evenly sized meatballs.
5. Add the meatballs straight into the pan making sure you space them apart. We like to cook in batches of 7 meatballs at a time.
6. Now take a dumpling wrapper and place it directly onto each meatball, just like a “blanket.”
7. Pour 1/2 cup of water in the pan and cover. Cook for exactly 6 minutes or until the water evaporates.
8. Once cooked, take the dumplings off the heat and top with the yogurt sauce, brown paprika butter (or chili oil), and fresh dill. Repeat in batches of 7 until you have 21 dumplings in total. Enjoy!

Kitchen notes

• Protein Options: Ground chicken keeps the dumplings light, but ground turkey, pork, beef, or lamb all work well. Ground pork is especially juicy and flavorful if you want a richer dumpling.
• Vegetable Swaps: If you don’t have red bell pepper, you can use grated zucchini (squeezed very dry), carrot, or finely chopped mushrooms. Green onions also work beautifully in the filling.
• Herbs: Parsley adds freshness, but cilantro, dill, or chives all work nicely in the dumpling mixture.
• Sauce Variations: The yogurt sauce can be made with Greek yogurt, labneh, or even sour cream. For extra brightness, add lemon juice or a drizzle of olive oil.
• Butter Swap: Instead of paprika brown butter, you can drizzle chili oil, hot honey, or garlic butter over the dumplings for a different flavor profile.
• Make it Spicy: Add chili flakes, Aleppo pepper, or a spoon of chili crisp to the meat mixture or the butter sauce.
• Dairy-Free: Use a dairy-free yogurt for the sauce and replace the butter with olive oil or plant-based butter for the paprika drizzle.
• Storage and Reheating: 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 a lid to warm them through, then uncover briefly to crisp the bottoms again. Freeze uncooked dumplings in a zip-top bag for up to 2 months.