Chicken And Green Onion Dumplings W Balsamic Soy Dipping Sauce Recipes

CHICKEN AND GREEN ONION DUMPLINGS W/ BALSAMIC SOY DIPPING SAUCE

Steps:

• make the dipping sauce:.
• Combine all ingredients and allow to stand for 30 minutes.
• make the dumplings:.
• Remove the stems from the mushrooms and dice the caps very small. Saute in a drop of olive oil and season with salt and pepper. After the mushrooms are cool, combine the remaining ingredients in a bowl and mix until the mixture becomes sticky.
• Lay the wrappers on a clean work surface and spoon one heaping teaspoon of the filling onto the center of the wrapper. Spread the filling out to the edges then pick the wrapper up and fold the edges in toward each other. Push the dumpling down onto the work surface to flatten the bottom. Repeat for all wrappers. (they have an open top).
• Place the dumplings into a steamer, the kind that goes over a wok works well, on a cabbage leaf to prevent them from sticking. and steam for six minutes or until the chicken is fully cooked. Serve on a platter with the dipping sauce in a small bowl.

HONEY SOY DIPPING SAUCE

Steps:

• Whisk together all ingredients except sesame seeds.
• Cover and chill 1 hour.
• Removed from refrigerator and add sesame seeds.

SOY DIPPING SAUCE (FOR POT STICKERS OR EGG ROLLS)

Steps:

• Whisk all ingredients together. Top with green onion slices as a garnish.

SIMPLE SOY DIPPING SAUCE

Steps:

• Combine all ingredients thoroughly.
• Add a pinch of hot red pepper flakes if you like heat.

CHICKEN SOY SAUCE WITH ONION

Steps:

• Heat a 12-inch skillet one minute over medium-high heat; add thighs skin down.
• Cook 10-12 minutes.
• Turn and cook 8-10 minutes longer until browned.
• Transfer chicken to a plate.
• Remove all but 1 tbsp drippings from skillet.
• Add onion.
• Reduce heat to medium-low; cook stirring for 12 minutes until onions are tender.
• Return chicken to skillet; pour soy sauce and water over chicken and onions.
• Cover; simmer for 15 minutes.
• Transfer chicken to plate with slotted spoon.
• Cook sauce 1 minute more.
• Pour over top of chicken.

CRUNCHY SHRIMP WONTONS WITH GREEN-ONION DIPPING SAUCE

Steps:

• In a large bowl, whisk together 1/2 cup soy sauce, chopped cilantro, lemon zest, 2 tablespoons ginger, and 1 tablespoons sesame oil.
• Peel shrimp, leaving tails on, and devein. Add to soy mixture and marinate, covered, 15 to 20 minutes at room temperature.Drain shrimp in a colander, spread out on paper towels, and pat dry. (I make a horizontal slit, 3/4 of the way through the shrimp, in the middle of the curve of the shrimp so that it will straighten out.).
• Pour oil into a deep, heavy pot to a depth of 3 inches and heat to 375°F Meanwhile, spread out wonton wrappers. Working with one wrapper at a time, put several cilantro leaves and stems along wrapper edge nearest you. Top them with a shrimp, arranging shrimp lengthwise so that tail extends beyond wrapper. Fold the wrapper edge opposite the tail over shrimp. Brush far edge of wrapper with water and, starting with near edge, roll wrapper loosely around shrimp, forming a package. Press seam firmly to seal.
• Preheat oven to 200°F and put a shallow rack in a baking pan. When oil reaches 375°F fry wontons in several batches so as not to crowd them, flipping midway through cooking, until medium golden brown, 1 1/2 to 2 minutes. If shrimp begin to brown to quickly, reduce temperature. Lift shrimp out with tongs, draining excess oil, and transfer to baking pan; keep warm in oven.
• In a small bowl, whisk together 1/2 cup soy sauce, 1 tablespoon sesame oil, the orange and lemon juices, marmalade, green onion, and 2 teaspoons ginger. Serve wontons hot, with dipping sauce on the side.