Chinese Hoisin Dipping Sauce Food

STEAMED PORK BUNS WITH HOISIN DIPPING SAUCE

Steps:

• Special equipment: 1 (2 1/2 or 2 3/4-inch) biscuit cutter; steamer, steamer basket or bamboo steamer
• For the pork buns: Bring 2 cups water to a simmer in a pot that will fit a steamer basket or a bamboo steamer.
• In a medium bowl, mix together the pork, ginger and scallions. Set aside
• Working with 1 dough canister (10 biscuits) at a time, roll out the biscuits with a rolling pin until they are about 3 to 3 1/2 inches in diameter. Place 1 heaping tablespoon pork mixture in the center of 5 of the biscuits. Cover each with a remaining rolled-out biscuits. Gently press the biscuits together all the way around the filling and to the edges. Place a (2 1/2 or 2 3/4-inch) biscuit cutter on top so that it is centered on the bun. Press down on the cutter to form a clean, sealed edge and remove the excess dough from around the outside of the biscuit cutter. (If you do not have a biscuit cutter then just pinch together the edges of the buns with your fingers.) Place the sealed buns onto a sheet tray and cover with plastic wrap. Repeat with the remaining ingredients.
• Place the buns into the steamer basket. Depending on the size of your steamer, you may have to cook the buns in batches of 5. Place the steamer basket over the pot of simmering water, cover and steam, about 10 minutes. The buns will be puffed and the tops will look somewhat dry and shiny. Let cool 1 to 2 minutes.
• While the buns are steaming, make the hoisin dipping sauce: In a small bowl, stir together the hoisin, soy sauce, 2 tablespoons water and the vinegar. Serve with the buns.

CHINESE - HOISIN DIPPING SAUCE

Steps:

• 1. Heat the oil in a wok over medium-high to high heat.
• 2. Add the garlic and ginger.
• 3. Stir-fry briefly until aromatic.
• 4. Turn the heat down to medium and stir in the other ingredients.
• 5. Heat through and remove from the stove.
• 6. Cool and store in a sealed container in the refrigerator until ready to use.

HOISIN DIPPING SAUCE

Steps:

• In small saucepan, combine all ingredients; mix well.
• Cook over medium-low heat until thoroughly heated. Serve warm.

CHINESE DIPPING SAUCE

Steps:

• Simmer ingredients over medium heat for 5 minutes, remove from heat and set aside.
• Sprinkle with chopped green onion.

HOISIN SAUCE

Steps:

• Put all the ingredients into a food processor or jug and blitz with a stick blender until smooth. Will keep in an airtight container in the fridge for up to three weeks.

CHINESE DIPPING SAUCE

Steps:

• Mix together all the sauce ingredients in a bowl and stir well until combined.
• Cover and chill in the refrigerator, to allow the flavors to infuse, for at least 1 hour prior to serving.

STEAMED DUMPLINGS WITH GINGER HOISIN SAUCE

Steps:

• In a small bowl combine pork, onions, garlic, sesame oil, salt and pepper.
• Fill each wrap with a small spoonful of the pork mixture and seal with water, pressing edges and folding a bit to "ruffle" them.
• Heat water to boiling, and place bamboo steamer (or sieve) lined with a large cabbage or lettuce leaf (to prevent sticking) over the pot.
• Reduce heat to medium.
• Place dumplings in a single layer (not touching each other) on leaf, cover and steam for 20 minutes or so--until cooked through.
• Meanwhile, make sauce.
• In a small bowl, mix soy sauce, vinegar, hoisin, sesame oil and sugar; set aside.
• In a small sauce pan, heat oil, and sauté garlic and ginger until barely golden.
• Add soy mixture and heat through.
• If desired, whisk cornstarch and water to make a slurry and use this to thicken the sauce.
• Thickening the sauce allows for better coating of the dumplings while dipping, but is not necessary.
• Garnish with chopped green onions and sesame seeds.
• Serve hot dumplings with sauce.

PORK DUMPLINGS WITH SOY DIPPING SAUCE

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.)