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
PAN-STEAMED VEGETABLE DUMPLINGS WITH SOY DIPPING SAUCE
Make and share this Pan-Steamed Vegetable Dumplings With Soy Dipping Sauce recipe from Food.com.
Provided by Busy Student
Categories Chinese
Time 1h
Yield 45 dumplings, 15 serving(s)
Number Of Ingredients 18
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.
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!
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.
STEAMED DUMPLINGS WITH GINGER HOISIN SAUCE
What could be better than steamed dumplings? The sauce is a product of trial and error. My old boss made the best dipping sauce for dumplings, and he told me the ingredients, but not the quantities (hehe). This is pretty close. I am often lazy and buy frozen dumplings and then just make the accompanying sauce.
Provided by canarygirl
Categories Pork
Time 50m
Yield 4-5 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 478.3, Fat 16.1, SaturatedFat 5.1, Cholesterol 61.2, Sodium 1604, Carbohydrate 56.2, Fiber 2.2, Sugar 3.8, Protein 25.4
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