DFLunch & Dinner
Blanket Chicken Dumplings & Coconut Rice
All the flavor of potstickers without the folding. Each wonton wrapper just drapes over a scoop of filling.
Makes 4 servings (5 dumplings + ¾ cup coconut rice each)
585Calories
30gProtein
85gCarbs
14gFat
Macros estimated per serving, 5 dumplings + ¾ cup coconut rice.
Blanket Dumplings
Ingredients
- 1 lb ground chicken
- 4 tablespoons soy sauce
- 3 tablespoons rice vinegar
- 5 green onions, thinly sliced
- 2 cups shredded cabbage and carrot mix
- 3 cloves garlic, finely minced
- 1 tablespoon fresh ginger, finely minced
- Approximately 24 wonton wrappers
- Light olive oil spray
- ¼–⅓ cup water per panful, depending on pan size
- Optional toppings: thinly sliced green onion, sesame seeds, chili crunch, and soy sauce
Coconut Jasmine Rice
Ingredients
- 1 cup dry jasmine rice
- ¾ cup canned reduced-fat coconut milk, stirred well
- ¾ cup water
- ~½ tsp salt
- 1 tablespoon monk fruit sweetener
Blanket Dumplings
Instructions
- In a large bowl, combine the chicken, soy sauce, rice vinegar, green onions, cabbage and carrot mix, garlic, and ginger. Mix thoroughly.
- Using a 2-tablespoon cookie scoop, portion the filling into balls on parchment paper.
- Drape a wonton wrapper over each ball, folding and pressing it around the filling.
- Heat a nonstick skillet over medium heat and lightly spray with olive oil. Add the dumplings, chicken-side down, leaving space between them.
- Sear for 2–3 minutes, until the bottoms are crisp and golden brown.
- Carefully add ¼–⅓ cup water, enough to create a shallow, even layer across the bottom. Cover and steam for about 6 minutes, continuing as needed until the chicken reaches 165°F in the center.
- Remove the lid and allow any remaining water to evaporate. Add your toppings and serve with coconut rice.
Coconut Jasmine Rice
Instructions
- Rinse the rice under cold water until the water runs mostly clear, then drain.
- Add the rice, coconut milk, water, salt, and monk fruit to a pot. Stir to combine.
- Bring to a gentle boil over medium heat. Cover with a tight-fitting lid and reduce the heat to low.
- Simmer for 15 minutes, until the liquid is absorbed. Avoid lifting the lid while cooking.
- Remove from the heat and let stand, covered, for 10 minutes. Fluff with a fork and divide into four portions.
Originally shared in my Substack post Lunch & Dinner Meal Prep Recipes (Week of Oct 19) on October 22, 2026.