Steamed Chinese Dumplings Dipping Sauce Recipes

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!

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.

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.

Steps:

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

Steps:

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

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!

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.