Chinese Steamed Dumplings With Dipping Sauce Food

CHINESE STEAMED DUMPLINGS WITH DIPPING SAUCE

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!

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.

STEAMED PORK DUMPLINGS WITH DIPPING SAUCE

Steps:

• Mix first seven ingredients (pork through ginger). Place 2 teaspoons mixture in each wrapper. Fold in half, and pinch edges with tucks to form a standing half-moon shape. Seal the edges with a bit of cold water.
• Place the dumplings on a cookie sheet lined with parchment or wax paper and refrigerate.
• Oil the steamer, or line the bottom with cabbage leaves so the dumplings won't stick. Place dumplings in steamer, and steam at medium heat for 20 minutes. Makes 46 dumplings. Drizzle with Garlic-Soy Dipping Sauce. Garnish with cherry tomatoes and cilantro, if desired.
• To make Garlic-Soy Dipping Sauce, combine ingredients and stir. Let stand 5-10 minutes before using to give the garlic time to permeate the soy sauce.

DUMPLINGS WITH GINGER DIPPING SAUCE

Steps:

• Bring a large pot of water to a boil. In a small bowl, mix the dipping sauce ingredients, stirring until the sugar dissolves; set aside. In a medium bowl, mix the pork, scallions, soy sauce, sesame oil, cornstarch, sherry, gingerroot and garlic.
• Place the wonton skins on a work surface and cover them with a damp towel. Remove the wonton skins 1 at a time and place about 1 teaspoon filling in the center; do no overstuff or the wontons won't seal securely. Moisten the edges of the wontons with water. Bring 2 opposite corners to the center, pinching the points to seal, then bring remaining 2 corners to center, pinching the points to seal. Repeat with the remaining wonton skins and filling.
• Add the wontons in batches (if you add too many at once they may stick together) to the boiling water. Stir gently with a wooden spoon and bring back to a boil; boil 5 minutes. With a slotted spoon, transfer the wontons to a platter. Serve with a dipping sauce.

PAN-STEAMED VEGETABLE DUMPLINGS WITH SOY DIPPING SAUCE

Steps:

• Combine ingredients for dipping sauce and set aside.
• Prepare the dumplings by heating a large, non-stick wok over medium-high heat. Swirl in the canola and sesame oils and add ginger and garlic. Stir fry for about 10 seconds and stir in mushrooms and cabbage for 3 minutes.
• Add the sake and cook, stirring, for 3 - 4 minutes until liquid evaporates. Next add the scallions and the carrot and stir-fry about 2 minutes. Remove from heat and add soy sauce. Allow mixture to cool.
• Place 1 teaspoon of the vegetable mixture in center of a wrapper. Moisten edges of wrapper with water and fold unto half circles. Place on baking sheet sprinkled with cornstarch. Keep wontons covered with a damp towel to prevent them from drying out.
• Spray skillet with nonstick spray heat over medium-high heat. Add 10 dumplings to the skillet and cook until browned on one side. Add 1/3 cup water to the skillet and cover with lid. Reduce heat to medium and cook until liquid evaporates (3 -4 minutes).
• Serve dumplings with dipping sauce.

STEAMED CHINESE DUMPLINGS & DIPPING SAUCE

Steps:

• Divide the flour into two separate bowls.
• In first bowl, add 1/4 cup of cold water and mix with a spoon until a dough forms.
• In second bowl, add 6 oz of boiling water and mix with a spoon until a dough forms.
• Place 1 tbs.of additional flour on a work surface.
• Remove the dough from the bowls and knead them together on the floured work surface for 10 minutes.
• Form the dough into a ball and then cover with a dry cloth and allow it to rest for 1 hour.
• Divide the dough into 24 evenly sized pieces by cutting the dough ball into 1/8's.
• Roll the pieces into a log and cut it into three, then roll the dough into little balls using additional flour if necessary flatten the dough In the palm of your hand-- into 3 1/2 inch circles.
• In a medium sized bowl, combine the ground pork or ground turkey, minced scallion, cabbage, grated ginger, dry sherry, soy sauce, sesame oil and salt thoroughly.
• Using the dough circles, place 1 tbs.of meat filling in the middle.
• Fold the dough circle in half over the filling to make a half moon shape.
• Press the edges together to seal the dumpling.
• Turn the dumpling so the straight edge is facing you.
• Fold the two corners located at 9 and 3 o'clock to the center at 12 o'clock and press the dough to seal.
• Cook the dumplings in two batches in boiling water for 6 minutes.
• Remove from the water with a slotted spoon.
• Serve with dipping sauce.
• Combine the soy sauce, sesame oil, minced scallions and minced garlic together and mix thoroughly.
• Place the dipping sauce into a serving dish.
• Drizzle the dipping sauce over the hot steamed dumplings before serving.
• ENJOY!

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.)