Steamed Chinese Dumplings Dipping Sauce Food

DUMPLING SAUCE RECIPE: HOW TO MAKE DUMPLING DIPPING SAUCE

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!

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 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!

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.

EASY CHINESE DUMPLINGS W/DIPPING SAUCE

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!

EASY ASIAN DIPPING SAUCE

Steps:

• Whisk together the soy sauce, vinegar, honey, garlic, ginger, sesame seeds, sesame oil in a bowl.

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.

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 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.

QUICK DUMPLING DIPPING SAUCE

Steps:

• Prepare the dumplings according to package instructions.
• Stir the ingredients together in a small bowl, and serve sauce alongside the dumplings.