Posted by Jamie McGuire
on March 29, 2026
This was one of those recipes I wasn’t planning to share… but it turned out too good not to.
I kept seeing these “blanket dumplings” everywhere and wanted to try a version that was actually high protein, gluten-free, and made with ingredients I feel good about.
So I used 100% grass fed ground beef (instead of pork), wrapped them in rice paper (instead of a wonton), pan-seared them in avo oil (instead of seed oils), steamed them in broth (adds more nutrients & flavor than using plain water)… and then the homemade chili crunch on top (NO added refined sugar, NO added seed oils).
And wow.
They’re incredible, juicy in the center, and the chili crunch just takes them to a completely different level. It’s one of those meals that feels a little elevated but is honestly really simple once you do it once.
Blanket Dumplings
Ingredients:
+ 1 lb 100% grass-fed ground beef
+ 2 tbsp coconut aminos
+ 2 green onions, finely chopped (plus extra for topping)
+ 3 cloves garlic, minced
+ 1 tbsp fresh grated ginger (or dried ginger powder)
+ 2 tsp sesame oil
+ 1 tsp garlic powder
+ 1 tsp onion powder
+ 2 tsp salt
+ 1 tsp black pepper
+ Organic rice paper sheets (cut into sixths)
+ 1–2 tbsp avocado oil (for cooking)
+ ½–¾ cup broth (chicken or beef)
Instructions
1). In a large bowl, combine:
- ground beef
- coconut aminos
- green onion
- garlic
- ginger
- sesame oil
- garlic powder
- onion powder
- salt & pepper
2). Mix well using your hands until everything is evenly combined.
3). Roll into small dumpling-sized meatballs (about 1–1.5 inches).
Cook the Meatballs
1). Heat avocado oil in a pan over medium heat.
2). Add the meatballs and let them cook for a few minutes until the bottoms start to brown.
Prep the Rice Paper
- Cut each round rice paper sheet into 6 pieces.
- Lightly soften according to package instructions (quick dip in water).
Assemble
- Gently place a piece of softened rice paper over each meatball like a “blanket.”
- Make sure they’re not touching so the rice paper doesn’t stick together.
Steam Finish
1). Pour broth into the pan (about ½–¾ cup).
2). Cover and reduce heat slightly.
3). Let steam for 5–7 minutes, depending on size.
The rice paper will soften and wrap around the dumplings while the inside stays juicy.
Homemade Chili Crunch
Ingredients
+ ½ cup avocado oil
+ 4 cloves garlic, finely chopped (or 2 tbsp dried)
+ 2 tbsp dried onion flakes
+ 1–2 tbsp red chili flakes (adjust for heat)
+ 1 tbsp toasted sesame seeds (or everything bagel seasoning)
+ 1 tbsp honey
+ 1 tbsp coconut aminos
+ ½ tsp salt
Instructions:
1). Add garlic, dried onion, chili flakes, and sesame seeds to a heat-safe jar or bowl.
2). Heat avocado oil until hot but not smoking.
3). Carefully pour the hot oil over the mixture.
4). Stir in honey, coconut aminos, and salt.
5). Let cool and thicken.
👉 Best if made a day ahead so the flavors really come together.
How to Serve
- Transfer dumplings to a bowl
- Spoon chili crunch generously over the top
- Finish with fresh green onions
This is one of those recipes that feels a little more fun than your usual weeknight meal, but once you make it, it’s actually so easy to repeat.
I love that it’s high protein, super flavorful, and doesn’t rely on anything processed or complicated, just real ingredients put together in a way that actually tastes incredible.
If you make these, definitely don’t skip the chili crunch. It’s the kind of thing that ends up going on everything once you have it in your fridge.
