CHINESE DUMPLINGS
These impressive wontons are simple to make and have a classic combination of Chinese flavours.
Provided by Jane Hornby
Categories Buffet, Dinner, Lunch, Side dish, Snack, Starter
Time 25m
Yield 18
Number Of Ingredients 7
Steps:
- Mix half of the chives and all of the filling ingredients together. Spread 1 heaped tbsp of filling onto each wonton skin and spread out a little.
- Bring the wrapper up and around the pork until you have a small, firmly-packed dumpling with an open top. Repeat with the rest of the mix. Can be made up to a day ahead.
- Steam the dumplings for 10 mins until the wrappers are translucent. Top with remaining chives and serve with dipping sauce.
Nutrition Facts : Calories 141 calories, Fat 3 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 1 grams sugar, Protein 16 grams protein, Sodium 0.96 milligram of sodium
QUICK DUMPLING DIPPING SAUCE
Keep a bag of frozen dumplings on hand and mix our tasty dipping sauce while you heat them -- they make fine hors d'oeuvres for last-minute holiday visitors, or a light, easy dinner with steamed vegetables or rice.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegan Recipes
Yield This quantity for a dozen dumplings.
Number Of Ingredients 5
Steps:
- Prepare the dumplings according to package instructions.
- Stir the ingredients together in a small bowl, and serve sauce alongside the dumplings.
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!
EASY ASIAN DIPPING SAUCE
This easy dipping sauce tastes great with chicken balls, spring rolls, or dumplings.
Provided by gregoryz
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 15m
Yield 12
Number Of Ingredients 7
Steps:
- Whisk together the soy sauce, vinegar, honey, garlic, ginger, sesame seeds, sesame oil in a bowl.
Nutrition Facts : Calories 28.1 calories, Carbohydrate 4.2 g, Fat 1.1 g, Fiber 0.2 g, Protein 0.8 g, SaturatedFat 0.2 g, Sodium 601.7 mg, Sugar 3.1 g
DUMPLING DIPPING SAUCE
Great for steamed or fried dumplings, egg rolls, and spring rolls!
Provided by Rick Pisciotta
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 1h10m
Yield 10
Number Of Ingredients 8
Steps:
- Whisk light soy sauce, dark soy sauce, red wine vinegar, chili oil, ginger, sugar, garlic, and green onion together in a bowl; pour into a sealable container, seal, and refrigerate 1 hour.
Nutrition Facts : Calories 5.9 calories, Carbohydrate 0.7 g, Fat 0.4 g, SaturatedFat 0.1 g, Sodium 538.1 mg, Sugar 0.2 g
DUMPLING DIPPING SAUCE
Steps:
- Gather the ingredients.
- Place the chili powder or chile flakes into a heatproof bowl.
- In a small saucepan, heat 2 tablespoons of oil.
- Pour the hot oil into the chili powder. Let it cool.
- The chile oil can be stored in the fridge in an airtight jar or container if not used immediately.
- Gather the ingredients.
- In a small bowl, combine the garlic, soy sauce, vinegar, sesame oil, and 1 teaspoon of the hot chile oil. Whisk until well combined.
- Serve with your favorite dumplings.
Nutrition Facts : Calories 105 kcal, Carbohydrate 2 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 1 g, Sodium 839 mg, Sugar 0 g, Fat 11 g, ServingSize 1/2 cup (4 servings), UnsaturatedFat 0 g
PORK DUMPLINGS WITH SOY DIPPING SAUCE
These are the famed dumplings that beat Bobby Flay's in a throwdown-and you'll discover why, once you crunch past the crispy wrapper into gingery pork filling. This recipe makes about 50 dumplings, but Chef Sohui Kim warns they'll disappear fast! (Note: Once folded, these dumplings freeze well.)
Provided by Sohui Kim
Categories appetizer
Time 1h35m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Trim away top of onion, then cut in half, leaving the root intact; peel away and discard the skin. Lay halves flat on a cutting board, then make vertical slices, stopping at the root so the onion half stays intact. Then slice crosswise to a small, uniform dice. Place in a bowl and set aside. Smash, peel, and finely mince garlic. Add to the bowl with the onions. Use a peeler or spoon to remove ginger skin. Slice into thin coins, then julienne as thinly as possible. Cut crosswise to mince. Add to bowl with onions and garlic.
- In a large sauté pan, heat 1 teaspoon of oil over medium heat. Sauté the onions, garlic, ginger, a pinch of salt, and a few cranks of black pepper until slightly caramelized, 4-5 minutes. Meanwhile, finely mince garlic chives. Stir aromatics, then cook 1-2 more minutes.Make the dipping sauce: In a bowl, combine soy sauce, rice wine vinegar, and brown sugar. Whisk to combine. Add star anise and set aside. Add minced chives and another pinch of salt to the aromatics. Cook until chives begin to soften, about 1 minute. Transfer the mixture to a plate or bowl to cool completely, 30 minutes. (Alternatively, cool in the refrigerator for 10 minutes.)
- Once the aromatics have cooled, finish the dumpling filling: In a large bowl, add pork. Place tofu in a small strainer set over a second bowl; use a wooden spoon to gently press excess water out of the tofu. Add drained tofu to the pork, along with the aromatics, hoisin sauce, salt and pepper. Mix well. (Use your hands for quicker, more even mixing.) In a skillet, heat ½ teaspoon oil over medium heat. Cook a small patty of the dumpling filling; taste and adjust seasoning with hoisin sauce or salt as needed.
- Fill and fold dumplings: Fill a small bowl with water and place it nearby. Place a tablespoon of filling in a wrapper. Use your finger to "paint" a little water halfway around the edge of the wrapper. Fold the wrapper shut and pinch to close, making a half moon shape. (Optional: Make a pleat in the middle, or pleat all the way around.) Wrapper edges should be flush and completely sealed, and there should be no air bubbles in the dumpling. Place each finished dumpling on a sheet pan, and repeat until you've used all the filling. (Optional: Freeze any dumpling mixture you want to save for another time; defrost before using.) To store uncooked dumplings, place in a single layer on a cookie sheet and freeze completely; then pack them into plastic freezer bags. Frozen dumplings will last 2-3 weeks. (Note: They do not refrigerate well.)
- Cook dumplings: Heat a large nonstick skillet over medium heat; add just enough oil to coat the bottom, about 1 tablespoon. Add dumplings in an even layer, about 10. Brown the dumplings on one side, 2-3 minutes. Then carefully add about ¼ inch of water, and immediately place the lid on top of the pan; steam until nearly all the water evaporates, 3-5 minutes. Remove the cover and allow the dumplings to fry again, just long enough to fully brown. Once they are fully browned, flip to slightly crisp the other side, about a minute. Plate and serve the dumplings immediately with dipping sauce. (Note: To cook frozen dumplings, follow the same procedure, but with slightly more water so they steam a little longer and cook through.)
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
EASY CHINESE DUMPLINGS W/DIPPING SAUCE
My family adores these! I call them easy because I make the filling in the food processor and use wonton wrappers in place of the homemade dough. I am including dough recipe for those who want to try it. You can freeze these before cooking for later use. You can substitute chicken or shrimp with equally good results. You can steam them or deep fry them, if desired.
Provided by manushag
Categories Asian
Time 30m
Yield 30-36 dumplings, 6 serving(s)
Number Of Ingredients 21
Steps:
- DOUGH: Mix flour salt and boiling water with a wooden spoon.
- Add cold water and knead on a floured board, adding flour until a soft dough forms.
- Allow dough to rest 20 minutes, covered with a towel, while preparing filling.
- FILLING: Add all ingredients to food processor and chop fine.
- Roll dough very thinly and cut into 3 inch circles.
- If using wonton wrappers, you can cut into 3 inch circles or make triangles.
- Place 1/2 tsp of filling in center of dough.
- Wet edges and fold over pressing tightly, pushing all air out.
- Place dumplings on waxed paper, and cover with a towel, until ready to cook.
- Heat 2 tablespoons oil in frying pan.
- Cook dumplings in batches of 8-10. Brown in oil.
- Add 1/2 cup water CAREFULLY to pan and cover.
- Cook 10 minutes, uncover and cook another 3 minutes until water is gone.
- Remove from pan and keep warm in oven while cooking second batch, adding another 1/2 cup water to pan.
- DIPPING SAUCE: Mix all ingredients together and enjoy!
Nutrition Facts : Calories 369.6, Fat 6.6, SaturatedFat 1.6, Cholesterol 31.7, Sodium 1613.7, Carbohydrate 55, Fiber 2.3, Sugar 1.6, Protein 20.2
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