THAI-STYLE DUMPLINGS WITH CORIANDER DIPPING SAUCE
Categories Pork Freeze/Chill Fry Coriander Gourmet
Yield Makes 60 dumplings
Number Of Ingredients 23
Steps:
- Make the filling:
- In a bowl combine well the scallion, the pork, the gingerroot, the bell pepper, the cabbage, the garlic, the oil, the soy sauce, the coriander, the egg, and salt and pepper to taste and chill the filling for at least 1 hour or overnight.
- Put about 1 heaping teaspoon of the filling in the center of 1 of the wrappers and moisten the edge of the wrapper. Gather the edge of the wrapper up and around the filling and form a waist with the wrapper, pushing the dumpling from the bottom and keeping the filling level with the top of the wrapper. (The filling should not be enclosed.) Continue to make dumplings with the remaining wrappers and filling in the same manner and arrange them in one layer on a baking sheet lined with wax paper dusted lightly with the cornstarch. (The dumplings may be prepared up to this point 8 hours in advance and kept uncovered and chilled or 1 month in advance and kept covered tightly and frozen. If the dumplings are frozen, do not thaw them in advance.)
- Make the sauce:
- In a bowl whisk together the naam pla, the lime juice, the vinegar, the sugar, the gingerroot, the mint, the coriander, salt and pepper to taste.
- In a large non-stick skillet heat 1 tablespoon of the oil over high heat until it is hot but not smoking and in it fry half the dumplings, flat sides down, over moderately high heat for 1 minute, or until the undersides are golden. Add 1/2 cup water and steam the dumplings, covered, over moderate heat for 3 minutes, or until the pork is cooked through. (If using frozen dumplings, fry them, frozen, for 1 minute, or until the undersides are golden, and steam them, adding 3/4 cup water per batch, covered, for 8 to 10 minutes, or until the pork is cooked through.) Add the remaining 1 tablespoon oil to the skillet and cook the remaining dumplings in the same manner. Garnish the dumplings with the coriander sprigs and serve them with the sauce.
THAI DUMPLINGS WITH DIPPING SAUCE
Make and share this Thai Dumplings with Dipping Sauce recipe from Food.com.
Provided by rosasharn
Categories Thai
Yield 32 serving(s)
Number Of Ingredients 15
Steps:
- In large skillet, heat oil over high heat. Add garlic, ginger and chili paste. Stir-fry 1 minute. Add green onions and cook 1 minute. Add zucchini and bell pepper and cook, stirring often, until vegetables are just tender, 3 to 4 minutes.
- Add lime juice and cilantro.
- Remove from heat and allow the mixture to cool.
- Transfer mixture to food processor and coarsely chop.
- Dipping sauce: In small bowl, mix all sauce ingredients and set aside. Line baking sheet with plastic wrap.
- Working on a clean, flat surface, place 1 tablespoon of filling in center of won ton wrapper.
- Brush corners with a little water, then gather sides of wrapper and pinch tops to resemble a pouch.
- Set dumpling on baking sheet. Repeat until filling is used up.
- Fill wok or base of tiered bamboo steamer about 1/3 full of water.
- Cover and bring to a boil over high heat. Lightly oil steamer and place dumplings inside so edges are not touching.
- Set steamer over boiling water, cover and cook dumplings until tender, 15 minutes.
- Transfer dumplings to a platter and serve right away with dipping sauce.
Nutrition Facts : Calories 58, Fat 1.5, SaturatedFat 0.2, Cholesterol 1.3, Sodium 208.3, Carbohydrate 9.2, Fiber 0.5, Sugar 0.4, Protein 1.9
DUMPLING DIPPING SAUCE
Use this simple sauce for dumplings.
Provided by Sohui Kim
Categories Sauce Condiment/Spread Soy Sauce Vinegar Lunar New Year Dairy Free Vegetarian Vegan Peanut Free Tree Nut Free Quick & Easy
Yield Makes about 1 cup (240 ml)
Number Of Ingredients 4
Steps:
- In a small saucepan, stir together the soy sauce, vinegar, brown sugar, and star anise and bring them to a simmer over medium-high heat, stirring so that the sugar dissolves. Once it does, remove the pot from the heat and let the mixture cool. Discard the star anise before serving.
- This sauce keeps well in the refrigerator indefinitely and can also be multiplied, though you'll want to start with slightly less vinegar and adjust to taste.
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