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
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
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.
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.
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
SICHUAN BOILED DUMPLINGS WITH SPICY DIPPING SAUCE
from The Shun Lee Cookbook by by Michael Tong & Elaine Louie Makes 20 Dumplings, or 4 Servings Fried dumplings have legions of fans, but there is something soulfully satisfying about the simplicity of their boiled cousins. What gives character to these boiled dumplings is the wonderful dipping sauce, seasoned with spicy sesame oil.
Provided by Japanese Delight
Categories Asian
Time 1h
Yield 20 dumplings, 4 serving(s)
Number Of Ingredients 21
Steps:
- Editor's Note: Hot bean paste is a savory, spicy combination of fermented soybeans and chiles. Look for jars at Asian markets.
- For the filling, combine the pork, shrimp, soy sauce, vegetable oil, cilantro, scallion, mushroom, sesame oil, white pepper, and 1/3 cup water in a medium bowl. Mix well. Cover, and freeze for 1 hour (or refrigerate overnight) to firm the mixture and make it easier to handle.
- Dissolve the cornstarch in 3 tablespoons cold water in a small bowl to make a paste. Line a baking sheet with waxed paper and sprinkle it with cornstarch. Moisten the edges of a dumpling wrapper by dipping your finger into the paste and running it over the edge of the wrapper. Using a blunt knife as a scoop, place about a tablespoon of the filling in the center of the wrapper. Bring the edges of the wrapper up to meet at the top of the filling and pinch them closed, squeezing the dough. Place the dumpling on the baking sheet. Repeat with the remaining filling and wrappers. (The uncooked dumplings can be made ahead, covered with plastic wrap, and refrigerated for up to 1 day. Or freeze them for up to 3 months. To freeze, place them in a single layer in a plastic storage container or plastic storage bag, arranged so that the dumplings don't touch one another. When you are ready to cook them, the frozen dumplings will be easy to remove, one by one.).
- Bring a large saucepan of water to a boil over high heat. Add the dumplings and cover the pan. Cook until the filling is cooked through and the dumplings are floating on top of the water, about 4 minutes.
- While the dumplings are cooking, make the sauce: Heat a wok or medium skillet over high heat. Add the oil and heat until it shimmers. Add the scallions, garlic, and black pepper, and stir-fry for 20 seconds. Transfer to a small bowl. Add the sugar, vinegar, hot bean paste, soy sauce, sesame oil, and hot chile oil to the scallions, and mix well. Divide the sauce among four soup bowls.
- Carefully drain the dumplings in a colander. Place the dumplings on top of the sauce in the bowls, and serve immediately.
Nutrition Facts : Calories 351.4, Fat 27, SaturatedFat 6.5, Cholesterol 58.9, Sodium 618.9, Carbohydrate 14.5, Fiber 1.1, Sugar 6.8, Protein 13.2
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
STEAMED CHINESE DUMPLINGS & DIPPING SAUCE
These dumplings are to die for! I hope you enjoy them! (prep time includes time for cooking... I just cant figure out how exactly to work it out between the two boxes!)
Provided by love4culinary
Categories Lunch/Snacks
Time 1h36m
Yield 4 serving(s)
Number Of Ingredients 17
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!
Nutrition Facts : Calories 582.2, Fat 30.8, SaturatedFat 9.8, Cholesterol 106.7, Sodium 2784.8, Carbohydrate 34.6, Fiber 1.6, Sugar 1, Protein 37.8
THAI DUMPLINGS WITH DIPPING SAUCE
Make and share this Thai Dumplings with Dipping Sauce recipe from Food.com.
Provided by rosasharn
Categories Thai
Yield 32 serving(s)
Number Of Ingredients 15
Steps:
- In large skillet, heat oil over high heat. Add garlic, ginger and chili paste. Stir-fry 1 minute. Add green onions and cook 1 minute. Add zucchini and bell pepper and cook, stirring often, until vegetables are just tender, 3 to 4 minutes.
- Add lime juice and cilantro.
- Remove from heat and allow the mixture to cool.
- Transfer mixture to food processor and coarsely chop.
- Dipping sauce: In small bowl, mix all sauce ingredients and set aside. Line baking sheet with plastic wrap.
- Working on a clean, flat surface, place 1 tablespoon of filling in center of won ton wrapper.
- Brush corners with a little water, then gather sides of wrapper and pinch tops to resemble a pouch.
- Set dumpling on baking sheet. Repeat until filling is used up.
- Fill wok or base of tiered bamboo steamer about 1/3 full of water.
- Cover and bring to a boil over high heat. Lightly oil steamer and place dumplings inside so edges are not touching.
- Set steamer over boiling water, cover and cook dumplings until tender, 15 minutes.
- Transfer dumplings to a platter and serve right away with dipping sauce.
Nutrition Facts : Calories 58, Fat 1.5, SaturatedFat 0.2, Cholesterol 1.3, Sodium 208.3, Carbohydrate 9.2, Fiber 0.5, Sugar 0.4, Protein 1.9
POT STICKER OR DUMPLING SAUCE
Make and share this Pot Sticker or Dumpling Sauce recipe from Food.com.
Provided by Hey Jude
Categories Sauces
Time 10m
Yield 3/4 cup
Number Of Ingredients 6
Steps:
- Combine all ingredients.
- Mix well.
- Serve with potstickers or dumplings.
Nutrition Facts : Calories 97.8, Fat 0.4, SaturatedFat 0.2, Sodium 4026.1, Carbohydrate 15.9, Fiber 1.6, Sugar 7.1, Protein 8.4
MY KOREAN DIPPING SAUCE
This is my own version of dipping sauce. The best version is my mom's, but since she never measures and is too swift in the kitchen to get down the exact proportions (she always gives me amounts like it should be THIS much in your palm) what am I supposed to do with that kind of measuring system? This is the next best thing and second best is just as good, right? ;-)
Provided by taylortwo
Categories Sauces
Time 15m
Yield 1 batch of sauce
Number Of Ingredients 9
Steps:
- Mix all ingredients together and let sit for at least 2 hours in the refrigerator before serving to let the flavors blend.
- This will be heavy in the green onion department, so if you don't want as much, cut it down a little, but we love them and the green onions are what all of us go for first.
- This is great with any kind of steamed or fried dumpling (like Chinese dumplings or Korean mandu).
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