CHINESE STEAMED DUMPLINGS WITH DIPPING SAUCE
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
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!
HEALTHY STEAMED DUMPLINGS
My family loves Chinese food, but it's hard to find healthy choices in restaurants or at the grocery store. So instead, I make these healthy dumplings into a great family activity. With many hands helping out, filling the dumplings goes by fast. When we are done, we have lots of dumplings to put in the freezer for months to come. -Melody Crain, Houston, Texas
Provided by Taste of Home
Categories Appetizers
Time 55m
Yield 50 dumplings.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the first 12 ingredients. Add turkey; mix lightly but thoroughly. , Place 1 tablespoon filling in center of each pot sticker wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.) Moisten wrapper edge with water. Fold wrapper over filling; seal edges, pleating the front side several times to form a pleated pouch. Stand dumplings on a work surface to flatten bottoms; curve slightly to form crescent shapes, if desired., Line a steamer basket with six cabbage leaves. In batches, arrange dumplings 1 in. apart over cabbage; place in a large saucepan over 1 in. of water. Bring to a boil; steam, covered, 6-8 minutes or until cooked through. Discard cabbage. If desired, serve with chili sauce. Freeze option: Cover and freeze cooled dumplings on waxed paper-lined baking sheets until firm. Transfer to a large freezer container. To use, microwave dumplings, covered, for 30-45 seconds or until heated through.
Nutrition Facts : Calories 44 calories, Fat 2g fat (0 saturated fat), Cholesterol 17mg cholesterol, Sodium 79mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
STEAMED DUMPLINGS WITH GINGER HOISIN SAUCE
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
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 DUMPLING SPOONS WITH SPECIAL SAUCE
Steps:
- For the dumplings:
- In a large bowl, combine ground pork, chopped mushrooms, scallions, ginger, soy sauce, sesame seed oil, and seasoning mix. Stir thoroughly.
- Place 1 tablespoon of filling on each wrapper and gather sides up to middle. Leave center of dumpling open. Tap bottom on counter so dumplings sit upright. To keep dumplings from drying out, cover with a damp paper towel until ready to steam.
- Cut a piece of parchment paper to fit bamboo steamer. Lightly spray with cooking spray and fit into steamer.
- Place dumplings in steamer and set on top of a wok or medium pot of boiling water. Steam for 6 to 8 minutes or until filling is cooked through.
- For the special sauce:
- In a medium bowl, stir together all Special Sauce ingredients.
- Serve dumplings on a Chinese soup spoon with a small amount of sauce.
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.
CHINESE CHICKEN AND GINGER STEAMED SOUP DUMPLINGS
These delicate little Chinese steamed buns are from the Shanghai region. Filled with minced chicken or pork, ginger, and spring onion. Feel free to experiment by including your favorite ingredients. Serve with shredded ginger in dark vinegar.
Provided by xiao wei
Categories Main Dish Recipes Dumpling Recipes
Time 5h36m
Yield 6
Number Of Ingredients 14
Steps:
- Combine chicken stock and agar-agar flakes in a saucepan over low heat; cook and stir until agar-agar is dissolved, 1 to 2 minutes. Refrigerate and chill and until set, 15 to 30 minutes.
- Slightly smash ginger with the blade of a broad knife to bring out flavor. Place ginger and spring onion in 3/4 cup warm water in a bowl; rub with your fingers to extract the flavor of the ginger and onion into the water. The water will turn slightly green. Drain and let water cool.
- Mix chicken, soy sauce, cooking wine, sesame oil, sugar, and black pepper together in a bowl. Gradually mix in the cooled ginger-spring onion water.
- Mince the agar mixture and stir into chicken mixture. Cover and chill in the refrigerator for at least 4 hours.
- Place flour in a large bowl; stir in 2/3 cup warm water and vegetable oil. Mix until a smooth dough forms; cover with plastic wrap and let stand for 10 minutes. Cut dough into small pieces and roll into balls; flatten into rounds that are slightly thicker in the center.
- Spoon chicken mixture into the center of each piece of dough. Draw up the sides to form a bag shape and twist to seal.
- Place in a bamboo steamer. Steam in a skillet filled with about 1 inch of water over high heat until chicken is no longer pink in the center, 10 to 15 minutes.
Nutrition Facts : Calories 220.5 calories, Carbohydrate 29.3 g, Cholesterol 25.6 mg, Fat 4.8 g, Fiber 1.2 g, Protein 13.6 g, SaturatedFat 0.9 g, Sodium 422.1 mg, Sugar 0.7 g
STEAMED BEEF & GINGER POT STICKERS
These dumplings have a hearty filling that's easy to make and a dipping sauce that's too irresistible to pass up. I prepare them in advance and freeze them. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Appetizers
Time 1h5m
Yield 4 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the first 6 ingredients. Add beef; mix lightly but thoroughly. Place a scant 1 tablespoon filling in center of each wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.), Moisten wrapper edges with water. Fold wrapper over filling; seal edges, pleating the front side several times to form a pleated pouch. Stand pot stickers on a work surface to flatten bottoms; curve slightly to form crescent shapes, if desired., In a 6-qt. stockpot, place a greased steamer basket over 3/4 in. of water. In batches, place dumplings in basket. Bring water to a boil. Reduce heat to maintain a low boil; steam, covered, 4-5 minutes or until cooked through., Meanwhile, in a small bowl, combine sauce ingredients. Serve with dumplings.
Nutrition Facts : Calories 37 calories, Fat 1g fat (0 saturated fat), Cholesterol 6mg cholesterol, Sodium 115mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
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