Steamed Chinese Dumplings Dipping Sauce Food

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PAN-STEAMED VEGETABLE DUMPLINGS WITH SOY DIPPING SAUCE



Pan-Steamed Vegetable Dumplings With Soy Dipping Sauce image

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

6 tablespoons light soy sauce
1 1/2 tablespoons rice vinegar
2 1/4 teaspoons ginger, peeled and minced
1 garlic clove, minced
1 1/2 teaspoons sugar
1 1/2 teaspoons sesame oil (dark)
1/8 teaspoon pepper
2 teaspoons canola oil
1 teaspoon sesame oil (dark)
2 tablespoons ginger, peeled and minced
3 garlic cloves, minced
1/2 lb shiitake mushroom, thinly sliced
3 cups Chinese cabbage, shredded
2 tablespoons sake
3 scallions, chopped
1 carrot, chopped
1 tablespoon light soy sauce
45 wonton wrappers (3-inch round)

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 DUMPLINGS WITH GINGER HOISIN SAUCE



Steamed Dumplings With Ginger Hoisin Sauce image

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

1/2 lb ground pork
3 green onions, finely chopped
1 garlic clove, minced
1/4 teaspoon sesame oil
salt and pepper
1 (12 ounce) package dumpling wrappers or 1 (12 ounce) package wonton wrappers, about 20
1/4 cup soy sauce
1 tablespoon rice vinegar
1 tablespoon hoisin sauce (or more to taste)
1/4 teaspoon sesame oil
2 teaspoons sugar
2 teaspoons peanut oil or 2 teaspoons sunflower oil
2 garlic cloves, minced
1/2 teaspoon grated ginger (or more to taste)
3 tablespoons water (optional)
1 tablespoon cornstarch (optional)

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

STEAMED PORK DUMPLINGS WITH DIPPING SAUCE



Steamed Pork Dumplings With Dipping Sauce image

This is from a saved magazine page dated April 1996. It doesn't show which magazine but it is an article about Chinese cuisine and dim sum popularity. This is a recipe from a Cantonese restaurant in Houston, Imperial Palace. It is recommended to simply purchase wrappers in the frozen food or produce department of your supermarket. For steamed dumplings, look for "shao-mai" wrappers. They should be about 3 to 3 1/2 inches in diameter, paper thin and nearly white. Can't find shao-mai wrappers? Use square won ton skins, and cut the corners off. Unsteamed dumplings--and dumpling wrappers--freeze well.

Provided by Bren in LR

Categories     Chinese

Time 1h5m

Yield 10 serving(s)

Number Of Ingredients 13

3/4 lb ground pork
2 cups Chinese cabbage, chopped and squeezed dry (1/2 lb)
3 tablespoons soy salt
1 teaspoon salt
1 tablespoon sesame oil
1 tablespoon chopped green onion
3 teaspoons fresh minced ginger
2 (30 count) packages dumpling wrappers
3 tablespoons soy sauce (Garlic-Soy Dipping Sauce recipe ingredients start)
2 tablespoons white vinegar
2 teaspoons sesame oil
2 teaspoons minced fresh garlic
1 pinch sugar

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.

Nutrition Facts : Calories 117.5, Fat 9.5, SaturatedFat 3, Cholesterol 24.5, Sodium 2648, Carbohydrate 1.2, Fiber 0.3, Sugar 0.3, Protein 6.6

EASY CHINESE DUMPLINGS W/DIPPING SAUCE



Easy Chinese Dumplings W/Dipping Sauce image

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

3 cups flour
1/2 teaspoon salt
1 cup boiling water
1/3 cup cold water
1/4 cup flour (approx)
1/2 lb pork, cubed
1/2 inch ginger, peeled (or 1/2 tsp ground ginger)
2 teaspoons onion flakes
3 teaspoons water chestnuts, sliced
1 teaspoon soy sauce
1/2 teaspoon black pepper
1/2 teaspoon red pepper flakes
1/2 teaspoon garlic powder
1 teaspoon sherry wine
1 teaspoon sesame oil
1/2 cup soy sauce
1/4 cup rice wine vinegar
2 teaspoons sesame oil
1/2 teaspoon red pepper flakes
1 teaspoon sugar
1/2 teaspoon sesame seeds

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



Steamed Chinese Dumplings & Dipping Sauce image

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

1 1/4 cups all-purpose flour
1/4 cup cold water
6 ounces boiling water
1/4 teaspoon salt
1 tablespoon all-purpose flour
1 lb ground pork or 1 lb ground turkey
3 tablespoons minced scallions
shredded cabbage (amount depends on how much you wish to use)
1/2 teaspoon grated ginger
1 1/2 teaspoons dry sherry
1 tablespoon soy sauce
1 tablespoon sesame oil
1/2 teaspoon salt
1/2 cup soy sauce
1 tablespoon sesame oil
1 tablespoon minced scallion
1 teaspoon minced garlic

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

CHINESE STEAMED DUMPLINGS WITH DIPPING SAUCE



Chinese Steamed Dumplings with Dipping Sauce image

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

2 cups flour
1 egg
1/2 teaspoon salt
water (enough for a thick, bread-like dough)
1/2 lb ground pork
2 scallions, finely chopped
1 (1 inch) piece fresh ginger, finely-chopped
1/4 cup peas (thawed if frozen)
1 teaspoon chili pepper flakes (optional)
2 tablespoons soy sauce
1/2 tablespoon rice vinegar (rice vinegar)
1 tablespoon honey
1 teaspoon sesame oil (optional)
1/2 teaspoon sesame seeds (optional)

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!

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