Blanket dumplings are a viral dumpling hack where you cook the filling and press the wrappers right on top. They are the ultimate shortcut to homemade dumplings, ready in just 30 minutes! Trust me, you will want to make these!

How to make blanket dumplings (step by step)

Blanket dumplings have that “wow” factor when they hit the table, but they’re surprisingly simple to pull together. Just a skillet and a handful of easy steps, and you’ve got a viral, flavor-packed dish everyone will be reaching for.

1. Combine: In a large bowl, combine the ground pork, sesame oil, soy sauce, ginger paste, minced garlic, rice vinegar, salt, pepper, and chopped green onion. Using clean hands or gloves, mix the meat mixture until thoroughly combined.
2. Scoop: Heat a large skillet over medium-high heat and add the vegetable oil. Working in batches, scoop the meat mixture into the hot pan using a cookie scoop. Space the meatballs evenly in the pan. 
3. Wrap: Place one dumpling wrapper around each meatball. Gently squeeze the wrapper around the meatball’s base to help it stick. I like to remove the skillet from the heat while I do this because the pan gets hot. Replace the skillet when all the wrappers are placed.
4. Steam: Pour the water into the skillet, filling the space between the dumplings. Cover the skillet with a lid and steam for 6 to 8 minutes. Remove the lid and cook for an additional 2-3 minutes. Cook the dumplings until all the water has evaporated and the bottoms are browned. Repeat the process until all the dumplings are cooked.

What to Serve With Dumplings

Thank you for making these weekly meal plans such a favorite around here. It honestly makes the time I spend putting them together feel so worth it. I’ve got another great week lined up with plenty of variety and quick, delicious dinners to make your nights easier.

Hearty, Delicious Meal Plan

Some weeks just need a plan you don’t have to think about. These five dinners are simple, reliable, and the kind everyone actually eats without complaints. I’ve also included a free printable shopping list to make the week even easier. If you want more options, you can browse all my other weekly meal plans here.

Each weekly meal plan also comes with a free printable shopping list that’s already measured and organized for you. Just print it, grab what you need at the store, and enjoy these quick and simple dinners.

What to Serve with This Week’s Meals

This crack chicken salad has no business being this good! It’s creamy, packed with ranch, bacon, and cheddar, and disappears way too fast. Pile it on a croissant or eat it straight from the bowl. I promise I won’t judge!

How to Make Crack Chicken Salad

Try this crack chicken salad, and you’ll see exactly why it got its name! If you love it, make sure you also try my crack chicken tacos and crack chicken pasta next!

1. Combine: In a large bowl, mix together the mayo, softened cream cheese, ranch seasoning, and garlic powder until smooth and well combined.
2. Stir Ingredients Together: Add the chicken, celery, shredded cheddar cheese, crumbled bacon, and green onions, then stir to combine.
3. Serve: Enjoy crack chicken salad on croissants, in sandwiches or wraps, over lettuce, or with crackers.

More Favorite Chicken Salad Recipes

If you’re looking for more easy lunch ideas, check out these other popular chicken salad recipes! They’re quick to make, full of flavor, and perfect for everything from simple lunches to easy meal prep.

Did you know you can make fried rice in the air fryer? My Air Fryer Fried Rice recipe takes something already simple and makes it even easier. You get golden, slightly crispy rice, tender veggies, and the best flavor with hardly any effort.

How to Make Air Fryer Fried Rice

This dish was such a fun one to make in the air fryer, and now I can’t stop doing it this way. I love serving it with some Egg Rolls and Teriyaki Chicken for an easy, takeout-style dinner at home.

1. Prep: Line the air fryer basket, then add cooked white rice, sesame oil, soy sauce, garlic powder, frozen veggies, and diced onion.
2. Cook: Toss everything together in the rice mixture until evenly combined, then spread into an even layer and air-fry at 400°F for 6 minutes.
3. Add Eggs: Remove the air fryer basket, stir, then make a well for the eggs. Whisk 2 eggs in a small bowl, then pour into the well, then air fry for an additional 4-5 minutes.
4. Stir, Cook, and Serve: Once the whites have set, then break the eggs into the rice and stir to combine, then cook for an additional 1-2 minutes. Garnish with sliced green onions and serve.

More Air Fryer Recipes To Try

If you’re like me, you love your air fryer as much as I do. These are some of my most popular recipes on the blog! Let me know which one is your favorite!

Side Dishes

Air Fryer Mushrooms

15 minutes

Dinner

Air Fryer Shrimp

1 hour 18 minutes

Dinner

Air Fryer Tilapia

15 minutes

Side Dishes

Air Fryer Cauliflower

20 minutes

This grilled honey lime cilantro chicken is made for summer nights. It’s fresh, a little sweet, a little tangy, and packed with flavor. I make this on repeat when I need something easy that still feels like a real dinner.

Grilled Honey Lime Cilantro Chicken Recipe

This grilled honey lime cilantro chicken recipe is one of those easy dinners that feels a little special. I love serving it with cilantro lime rice, grilled corn, and some simple guacamole.

1. Make Marinade: Combine lime juice, honey, soy sauce, olive oil, minced garlic, cilantro, salt, and black pepper in a large ziplock bag or large bowl. Reserve ¼ cup of the marinade if you want sauce for your chicken after it has cooked. *Never use marinade that raw chicken has been in.
2. Marinate: Add skinless chicken thighs to the marinade, ensuring all of the chicken is coated, then refrigerate for at least 3 hours, or overnight.
3. Grill: Preheat the grill to medium-high heat. Grill the chicken on each side for about 3-4 minutes, until it reaches an internal temperature of 155°F and is no longer pink. Tent with foil and let the chicken rest for 10-15 minutes before serving.

My Favorite Grilling Recipes

From grilling fruits, vegetables to meats, there is a recipe for that! Whether it’s for a backyard BBQ with friends or family, or a big picnic, I’ve got you covered.

This Mexican Street Corn Chicken Casserole takes everything you love about elote, tangy lime, smoky Tajin, sweet corn, and creamy cotija, and turns it into one bubbly, cheesy weeknight dinner the whole family will devour!

How to Make Mexican Street Corn Chicken Casserole

Making this Mexican Street Corn Casserole could not be easier! Everything comes together in one dish for bold, creamy, flavor packed results. And if you love these flavors, try my Mexican street corn soup and dip too!

1. Mix: Preheat the oven to 350°F, then lightly grease a 9×13-inch baking dish. In a large bowl, mix together the cream cheese, shredded cheese, sour cream, red onion, cilantro, lime juice, Tajin, garlic powder, onion powder, chili powder, salt, and pepper until smooth.
2. Combine: Stir in the shredded chicken, corn, and green chiles until everything is well combined.
3. Bake: Transfer the mixture to the prepared baking dish, then spread the mixture out evenly. Bake uncovered for 35–40 minutes, until hot and lightly golden on top.
4. Serve: Remove from the oven and top with crumbled cotija cheese, extra Tajin, and fresh cilantro if desired. Serve Mexican street corn chicken casserole warm.

More Easy Chicken Casseroles to Try

Can’t get enough easy chicken casseroles? Here are a few more cozy, no-fuss recipes you’ll want to try next!

You have to make this New Orleans BBQ shrimp! The shrimp are tender and swimming in a rich, buttery garlic sauce. Grab a bib, lick your fingers, and sop up every last drop with crusty bread.

How to Make New Orleans BBQ Shrimp

This easy New Orleans BBQ shrimp recipe is all about the delicious sauce and buttery shrimp. I wanted to drink it straight from the bowl! Make a side of grits and hush puppies for a complete southern meal.

1. Season Shrimp: Combine the shrimp in a large bowl with garlic, Cajun seasoning, paprika, dried thyme, pepper, salt, and cayenne pepper.
2. Start Shrimp: Heat a large 14-inch skillet over medium heat, then add the butter and melt it. Add the shrimp and cook for 1-2 minutes, until they start to turn pink and opaque but aren’t fully cooked.
3. Add & Simmer: Add the Worcestershire sauce, lemon juice, and fresh lemon slices; stir, then simmer for 2-3 minutes, until fragrant and slightly thickened, then remove from the heat. Garnish with green onions and serve with crusty bread.

More Sensational Shrimp Recipes

If there’s one side dish that disappears fast, it’s this million dollar pasta salad. It’s packed with crispy bacon, sharp cheddar, fresh veggies, and a creamy dressing that ties it all together. It’s sure to steal the spotlight at any table!  

How to Make Million Dollar Pasta Salad

This pasta salad is a total hit! People always go back for seconds. It’s creamy, crunchy, and full of flavor. Try my million dollar dip and million dollar chicken next!

1. Cook Pasta: Cook the pasta according to package directions. Drain and rinse the cooked pasta in cold water.
2. Combine: In a large bowl, combine the cooked pasta, bacon, grape tomatoes, parsley, green onions, cheddar cheese, and slivered almonds.
3. Make the Dressing: In a medium sized bowl, whisk together the mayonnaise, buttermilk, Italian seasoning, garlic powder, onion powder, and salt and pepper to taste.
4. Toss Salad: Pour the dressing over the million dollar pasta and mix until combined.

More Favorite Pasta Salads

Did you make this pasta salad? Drop a comment below! I’d love to know what your family thought. If you want more potluck favorites, check out more of my easy pasta salads!

Another week, another lineup of easy dinners to make your life a little simpler. This weekly meal plan is full of cozy favorites, fresh flavors, and budget friendly recipes that help you get something delicious on the table without overthinking it.

If choosing dinner feels like the hardest part of the day, this plan fixes it. A week of cozy, low effort meals that make weeknights run smoother and a whole lot less stressful. Just follow along, grab what you need, and get dinner on the table without the daily scramble. Here is what you are cooking in this weekly meal plan.

My weekly meal plans always include a printable shopping list that’s measured out and ready to go. It makes things so easy and saves time on busy weeks.

Side Dishes for Meal Plan Dinners

Salads

Wedge Salad

10 minutes

Side Dishes

Parmesan Garlic Air Fryer Carrots

20 minutes

Recipe Skill Levels

Million Dollar Mashed Potatoes

8 hours 55 minutes

Side Dishes

Green Beans Almondine

30 minutes

I’m updating my “Tuesday night dinner that feels like we’re in Hawaii” with double the sauce! You guys asked, so I added more of that sweet, tangy, deliciousness to this Baked Sweet Hawaiian chicken! It’s easy, even after a busy day!

Baked Sweet Hawaiian Chicken Recipe

My baked Hawaiian chicken recipe is just so good, and every time I make it, I wonder why I don’t make it more. I whip up some instant pot rice and some Hawaiian sweet rolls for a full meal!

1. Prep: Preheat oven to 325°F and spray a 9×13 baking dish with nonstick spray. Cut chicken into bite sized pieces, then season with salt and pepper.
2. Cornstarch Chicken: Add cornstarch to a large ziplock bag and eggs to a bowl. Add the chicken to the bag, seal, and shake until evenly coated.
3. Coat Chicken: Dip each piece of chicken in the egg mixture until coated, then place on a parchment lined baking sheet to prevent sticking.
4. Cook in Batches: Heat oil in a large skillet over medium high heat. Cook the chicken in 2 to 3 batches until browned, then transfer to the baking dish. No need to cook through; it will finish in the oven.
5. Make Sauce: Combine the pineapple juice, brown sugar, soy sauce, garlic, and cornstarch in a medium bowl, then pour over the chicken.
6. Bake: Top with bell pepper and pineapple. Bake uncovered for 1 hour, stirring every 15 to 20 minutes to coat in the sauce. Let the baked sweet Hawaiian chicken stand 5 to 10 minutes before serving.

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