Soy Ginger Dipping Sauce For Dumplings Or Pot Stickers Food

SOY-GINGER DIPPING SAUCE

Steps:

• In a bowl, stir together soy sauce, rice vinegar, ginger, sugar, and sesame oil.

SOY GINGER DIPPING SAUCE (FOR DUMPLINGS OR POT STICKERS)

Steps:

• Bring soy sauce, vinegar, sugar and 1/4 cup water to boil in small saucepan over medium heat, stirring until sugar dissolves.
• Pour mixture into bowl and stir in scallion, ginger, oil, and hot red pepper flakes (Sauce can be refrigerated in air-tight container for several days).
• Makes about one cup.

SOY GINGER DIPPING SAUCE

Steps:

• Add all of the ingredients to a lidded jar and shake well to combine. Serve as a dipping sauce for tempura or dumplings.

SOY DIPPING SAUCE (FOR POT STICKERS OR EGG ROLLS)

Steps:

• Whisk all ingredients together. Top with green onion slices as a garnish.

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.

HONEY SOY DIPPING SAUCE (FOR DUMPLINGS OR POTSTICKERS)

Steps:

• Whisk together soy sauce, honey, ginger, sesame oil and red pepper flakes in a small bowl. (Can be prepared 1 day ahead. Cover; chill. Just before serving stir in sesame seeds.

CHICKEN POT STICKERS WITH DIPPING SAUCE

Steps:

• For the dough: Combine the flour and salt in a large heatsafe bowl. Slowly pour in the boiling water while stirring, until you have a coarse meal mixture. Stir in 1/2 cup cold water to form a dough.
• Knead the dough on a lightly floured surface for 10 minutes, adding more flour as necessary, until the dough is smooth and slightly sticky. Cover the dough with a damp towel and let sit for 20 minutes.
• For the filling: In a large bowl, combine the ground chicken, chicken broth, sugar, soy sauce, vinegar, ginger, salt, scallions and a bunch of turns of pepper.
• To assemble the dumplings, divide the dough into 24 balls. Roll them out into 4-inch circles, flouring the surface as needed. Place 1 tablespoon filling in the center of each and fold in half to make a half-moon shape, pleating the edges to seal well.
• Bring a large pot of water to a boil. Heat a thin layer of oil in a large skillet over medium-high heat. Boil the dumplings in batches for 4 minutes. Remove them with a slotted spoon, allowing excess water to drip off, then transfer to the hot oil (be careful because this step can get spitty). Cook until the dumplings are browned, 2 to 3 minutes. Transfer to a plate lined with a paper towel and let cool slightly. Alternatively, to steam the dumplings, line a bamboo steamer with blanched cabbage and steam over boiling water until the filling is cooked through, 10 to 15 minutes.
• For the dipping sauce: In a small bowl, combine the soy sauce, vinegar, sesame oil, scallion and red pepper.
• Serve the dumplings with the dipping sauce

PORK AND GINGER POT STICKERS

Steps:

• Sprinkle cabbage with the 1/2 tablespoon of salt and let stand for 30 minutes. Place the cabbage on a clean dishtowel or cheesecloth and squeeze out any water. The dryer the cabbage the better. In a large bowl thoroughly mix the cabbage with all of the other ingredients, except the chicken stock. Cook a tester to check the seasoning.;
• GUEST CHEF: MING'S MOM (IRIS LEE TSAI) .
• In a stainless steel bowl mix flour and salt. Slowly add hot water to flour in 1/4 cup increments. Mix with chopsticks until a ball is formed and the dough is not too hot to handle. On a floured surface, knead dough until it becomes a smooth, elastic ball. Place back in bowl and cover with a damp cloth. Allow to rest for at least 1 hour. Working on a floured surface with floured hands, roll out dough to form a long 'noodle', 1-inch in diameter. Cut 1/2-inch pieces and turn them over so the cut sides are facing up. Flatten with your palm and roll out thin using a rolling pin. The dumpling wrapper should end up about 3 inches in diameter.
• MAKING THE DUMPLINGS: Place a small mound of filling in the middle of the wrapper. (Be very careful not to touch the edges with the filling as this will impede proper sealing of the dumplings. Nothing is worse than dumplings breaking during cooking.) Fold the wrapper in half to form a half moon shape. Starting on one end fold/pinch the wrapper tightly together. Proceed with this fold/pinch method until the dumpling is completely sealed. There will be approximately 10 to 14 folds per dumpling. Rest the dumplings with the folded edges straight up.
• COOKING THE DUMPLINGS: In a hot saute pan coated well with oil, place pot stickers flat side down and cook until the bottom is browned. Have pan cover ready and add 1 cup of chicken stock, cover immediately. Be careful, the liquid will splatter! The stock will steam the pot stickers. Check them in 5 minutes as more stock may be needed. The trick here is that once the dumplings are firm and fully cooked the stock will evaporate and the bottoms will crisp-up again.
• Combine all and serve in a small bowl.
• PLATING: Serve pot stickers on a large platter lined with lettuce with a bowl of dipping sauce on the side.

POT STICKER DUMPLINGS AND SOY-VINEGAR SAUCE

Steps:

• In a small bowl, combine all ingredients for the dipping sauce. Set aside.
• In a medium bowl, mix together the turkey, bok choy, ginger, garlic, soy sauce, sesame oil, and salt. Stir in the egg white.
• Working with 6 at a time, lay down the dumpling wrappers on a work surface. Spoon 1 teaspoon of filling onto each one. Lightly wet the edge of each wrapper with water. Fold the dough over and pinch around the edges. This is easiest done by picking up each dumpling and pinching around the edges with thumb and forefinger. Place on a baking sheet and cover with plastic wrap to keep the dumplings from drying out. Repeat until all filling is used.
• To cook the dumplings, heat a large skillet and swirl some oil around to coat the pan. Add a single layer of pot stickers. Cook for 2 to 3 minutes (2 minutes longer if frozen), until they begin to turn golden on the underside. Don't move them. Add 1/4 cup of water to the pan and cover immediately. Cook for 5 minutes, or until the meat is cooked through and the dumplings release from the pan. Serve immediately with the dipping sauce.

SHRIMP POT STICKERS WITH SRIRACHA-GINGER DIPPING SAUCE

Steps:

• In a medium bowl, whisk together soy sauce, vinegar, Sriracha, sugar, ginger, and sesame oil; set dipping sauce aside.
• Make pot stickers: In a food processor, process scallions, carrot, egg white, and half the shrimp until a paste forms. Transfer to a medium bowl. Roughly chop remaining shrimp and add to bowl. Stir in 3 tablespoons dipping sauce.
• Working with one wonton wrapper at a time, place 1 scant tablespoon shrimp mixture in center. With a wet finger, moisten edge of wrapper, then fold over filling and press to seal. Cover filled dumplings with a kitchen towel while you work.
• Lightly coat a large nonstick skillet with cooking spray and heat over high. In batches, cook dumplings until golden brown on both sides, 1 to 2 minutes per side. Carefully add 1/2 cup water to skillet, cover, and cook until water has almost evaporated and dumplings are tender, 3 minutes. Uncover and cook until remaining water evaporates (reduce heat to medium if dumplings are overbrowning). Transfer pot stickers to a plate. Wipe skillet clean between batches. Add scallion greens to dipping sauce if desired and serve alongside pot stickers.

SOY GINGER SAUCE

Steps:

• In small bowl, combine all ingredients; mix well.
• Serve at room temperature.

SWEET SOY DIPPING SAUCE

Steps:

• Mix all ingredients together thoroughly. Serve with your favorite meal.

SIMPLE SOY DIPPING SAUCE

Steps:

• Combine all ingredients thoroughly.
• Add a pinch of hot red pepper flakes if you like heat.