DUMPLING SAUCE RECIPE: HOW TO MAKE DUMPLING DIPPING SAUCE
This dumpling sauce recipe makes the perfect dipping sauce for taking your favorite homemade or store-bought dumplings to the next level.
Provided by Sarah
Categories Condiments
Time 5m
Number Of Ingredients 8
Steps:
- Dissolve 1 teaspoon sugar in 1 tablespoon hot water. Then add soy sauce, rice vinegar, chili oil, minced garlic, sesame seeds, and sesame oil. Stir to combine.
- Serve with freshly cooked dumplings and enjoy!
Nutrition Facts : Calories 27 kcal, Carbohydrate 2 g, Protein 1 g, Fat 2 g, SaturatedFat 1 g, Sodium 503 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
CHICKEN-PINE NUT DUMPLINGS WITH CHILI-CHILI DIPPING SAUCE
Yield Makes 40 dumplings
Number Of Ingredients 14
Steps:
- Sprinkle baking sheet with flour. Mix first 10 ingredients in large bowl. Place generous 1 teaspoon chicken mixture in center of 1 wonton wrapper. Moisten edges of wrapper with water. Using fingertips, bring all corners of wrapper together over filling. Press edges of wrapper together, enclosing filling completely. Place dump-ling on baking sheet. Repeat with remaining chicken mixture and wrappers. (Can be made 2 weeks ahead. Cover tightly; freeze. Do not thaw before steaming.)
- Place steamer rack in large pot. Pour enough water into pot to reach depth of 1/2 inch. Spray rack with nonstick spray. Bring water to simmer. Working in batches, arrange dumplings side by side (but not touching) on rack. Cover; steam until dumplings are cooked, about 12 minutes.
- Line large platter with cabbage; top with dumplings. Serve with sauce.
PAN-FRIED CHICKEN DUMPLINGS WITH SWEET AND SPICY DIPPING SAUCE
Provided by Sandra Lee
Time 40m
Yield 6 servings
Number Of Ingredients 8
Steps:
- For the dipping sauce: In a small bowl, stir together the ponzu, hot sauce and stir-fry seasoning.
- For the wontons: In a bowl, add the chicken, scallions and stir-fry seasoning. Mix with a spoon until well combined.
- Put a wonton wrapper onto your work surface. (Keep the wonton wrappers covered with a damp towel so they don't dry out.) Place 1 heaping teaspoon chicken mixture in the center of the wrapper. Coat the edges of the wrapper with a little water using your finger or a brush. Fold the circle to form a half moon, pressing out any air bubbles Set aside, covered with a damp towel, while you make the rest.
- When you are ready to cook, place a large, nonstick skillet fitted with a lid over medium-high heat and add the vegetable oil. When the oil is hot, place the wontons in a single layer in the pan; they should be close together but not touching. Depending on the size of the skillet, you may need to cook the dumplings off in 2 or 3 batches. Cook, uncovered, until the bottoms are browned, about 4 minutes. Lower the heat to medium-low, carefully pour in 2 tablespoons water and immediately cover the pan with a lid. Cook until the wontons are tender, about 5 minutes. Remove from the pan and serve hot with the dipping sauce.
CHINESE CHICKEN DUMPLINGS WITH DIPPIN' SAUCE
These are time consuming but so yummy. The recipe makes a lot. You can freeze the dumplings and cook them at a later time. I could not find round wrappers so I used egg roll wrappers and cut them into rounds with cookie cutter.
Provided by barbara lentz
Categories Poultry Appetizers
Time 30m
Number Of Ingredients 16
Steps:
- 1. Place first four ingredients in food processor and process until fine. Drizzle in the olive oil.
- 2. Mix the ground chicken with the mushroom mixture and add soy sauce and sugar.
- 3. Put some water in a small bowl. Lay our dumpling wrappers and wet the edges. Place a small amount of chicken mixture in center fold in half and pinch to close. Repeat until all dumpling wrappers are used.
- 4. Boil a large pan of water. Carefully drop the dumplings in the water. When they float to the top carefully remove with slotted spoon.
- 5. Place canola oil in large skillet. Brown each dumpling in oil and remove to a serving plate.
- 6. For the sauce mix all ingredients together. Taste and adjust seasonings. Serve with dumplings .
- 7. Tip. I couldn't find round dumpling wrappers so I used egg roll wrappers and cut out circles with cookie cutter.
CHINESE STEAMED DUMPLINGS WITH DIPPING SAUCE
I used to love this Chinese-restaurant appetizer so much that my mother reverse-engineered the recipe. These dumplings have an interesting taste and are great for parties. They also freeze well. Hope you enjoy them--it's worth the work involved.
Provided by Myra9035
Categories Lunch/Snacks
Time 1h20m
Yield 15 dumplings
Number Of Ingredients 14
Steps:
- Mix ingredients for dipping sauce and set aside.
- Lightly oil a large bowl.
- Put the flour and salt in another large bowl, piled up.
- Make a dent in the top of the pile, and crack the egg into it.
- Mix the egg into the flour.
- Add enough water to the mixture to make a thick dough.
- The consistency should be like bread dough.
- In any case, don't add too much water--it shouldn't be like batter at all!
- Turn the dough out onto the flour-dusted counter, and form into a ball.
- (It helps to flour your hands first).
- Place the dough into the oiled bowl and cover with plastic wrap (cellofane).
- Let stand 1 hour.
- Meanwhile mix all ingredients for filling and place in the fridge.
- Next, remove dough and place on flour-dusted counter (or work surface).
- Knead a bit and flatten until very thin (but not see-through or falling apart).
- Using a large, round cookie-cutter (or bottom of coffee can or top of glass) cut three-inch rounds.
- Don't place them on top of each other, as they could stick together!
- Knead the leftover pieces together again and cut more rounds until there's no dough left.
- Spoon a bit of the filling into the center of each round and fold in half (to make a semi-circle shape).
- Seal edges with a bit of water, and use tongs of a fork to decorate the edge.
- To prepare, either steam the dumplings (if you have a steamer) for 15 mins, or boil for 10 mins.
- If you boil, add some oil to the water and don't overcrowd the pan--make them in batches.
- If you like, you can fry the dumplings in a skillet or wok to brown them before serving.
- Handle gently!
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