Steamed Dumpling Spoons With Special Sauce Recipes

SPECIAL SAUCE

Steps:

• Combine the mayonnaise, ketchup and sriracha in a small bowl. Spread 2 tablespoons of sauce on the top half of a hamburger bun and serve with your favorite burger.
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DUMPLING DIPPING SAUCE

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.

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.

CHINESE STEAMED DUMPLINGS WITH DIPPING SAUCE

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!

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!

STEAMED OPEN-TOPPED DUMPLINGS

Steps:

• Place the ground pork in a mixing bowl. Wrap the shrimp or scallops in a dish towel or paper towels and squeeze out as much liquid as possible. Dice the shrimp or scallops fine and add to bowl. Add remaining ingredients, through the cornstarch, and then stir vigorously.
• Line steamer trays with lightly oiled parchment or punch lightly oiled aluminum pie plates with holes. Place a heaping tablespoon of the filling in the middle of one dumpling skin and gather the edges of the skin around the filling, leaving the top open. Pick it up and press bottom flat to it will stand upright. Dip the back of a spoon in water and smooth the filling on top. Arrange the dumplings 1/4-inch apart.
• Fill a wok or a pot with water and bring to boil. Place the steamer trays with the dumplings over the boiling water and steam 15 minutes. Remove and sprinkle with chopped cilantro. Mix soy sauce and black vinegar and use as a dip.