DUMPLING SAUCE RECIPE: HOW TO MAKE DUMPLING DIPPING SAUCE
This dumpling sauce recipe makes the perfect dipping sauce for taking your favorite homemade or store-bought dumplings to the next level.
Provided by Sarah
Categories Condiments
Time 5m
Number Of Ingredients 8
Steps:
- Dissolve 1 teaspoon sugar in 1 tablespoon hot water. Then add soy sauce, rice vinegar, chili oil, minced garlic, sesame seeds, and sesame oil. Stir to combine.
- Serve with freshly cooked dumplings and enjoy!
Nutrition Facts : Calories 27 kcal, Carbohydrate 2 g, Protein 1 g, Fat 2 g, SaturatedFat 1 g, Sodium 503 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
SPINACH-RICOTTA DUMPLINGS WITH GARLIC TOMATO SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add the garlic and cook, stirring, until softened, 1 to 2 minutes. Stir in the tomatoes and mash into a chunky sauce using a wooden spoon. Bring to a boil, then reduce the heat to a gentle simmer and cook, stirring occasionally, until the sauce thickens, about 12 minutes. Stir in the basil and season with salt and pepper. Remove from the heat and transfer to a blender; puree.
- Dust a rimmed baking sheet with flour; set aside. Mix the spinach, ricotta, parmesan, egg yolks, nutmeg and 1 teaspoon each salt and pepper in a large bowl. Add the flour and stir until just combined. Drop tablespoonfuls of the dough onto the flour-dusted pan, shaking the pan from side to side to coat the dumplings in the flour and smooth out their edges. Refrigerate 10 minutes.
- Meanwhile, bring a large pot of water to a boil. Reduce the heat to maintain a steady simmer. Add the chilled dumplings and cook until they float to the top and are tender, 4 to 5 minutes. Remove with a slotted spoon and transfer to a paper towel¿lined plate to drain. Serve on top of the tomato sauce and drizzle with the remaining 2 tablespoons olive oil. Sprinkle with more parmesan.
Nutrition Facts : Calories 540, Fat 35 grams, SaturatedFat 14 grams, Cholesterol 162 milligrams, Sodium 809 milligrams, Carbohydrate 31 grams, Fiber 4 grams, Protein 24 grams, Sugar 6 grams
RICOTTA DUMPLINGS
Making your own dumplings may sound scary, but these are really quite easy and are done in 30 minutes.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 30m
Number Of Ingredients 7
Steps:
- In a large bowl, mix together ricotta, cheese, egg yolk, lemon zest, and 1/2 teaspoon salt until combined. Sift 1/2 cup flour over mixture and use a rubber spatula to gently fold together. Turn mixture out onto a lightly floured work surface and sift remaining flour over top. With fingertips, gently incorporate flour into dough and lightly knead just until dough comes together (do not overwork dough).
- Set a large pot of salted water to boil. Divide dough into 4 equal pieces. Roll each piece into a log about 3/4 inch thick and 20 inches long. With a knife or dough scraper, cut each log into 1/2-inch pieces.
- Drop pieces into boiling water. Cook until they plump up and float to surface, 2 minutes. Drain dumplings and shake off excess water.
- In a large skillet, melt 2 tablespoons butter over medium. When it sizzles, add dumplings and cook, undisturbed, until golden on one side, 6 minutes. Add 1 tablespoon butter to skillet and toss to coat. Transfer to a serving bowl and top with cheese. Serve warm.
Nutrition Facts : Calories 408 g, Fat 24 g, Fiber 1 g, Protein 17 g
PASTA WITH FRESH TOMATO SAUCE AND RICOTTA
This wonderful pasta is made with nothing more than fresh tomato sauce and good ricotta, plus a little pecorino. It's most delicious if you keep the pasta quite al dente; use just enough sauce, no more; give it a good pinch of crushed red pepper; and season it with enough salt of course.
Provided by David Tanis
Categories easy, pastas, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Cook the pasta in a large pot of well-salted water, making sure to keep it quite al dente.
- Put butter in a wide deep skillet over medium heat. Add drained pasta to the pan and season with salt, pepper and crushed red pepper, if using.
- Add tomato sauce gradually and stir to coat pasta, using only enough sauce for a light coating (you may not need the entire 2 1/2 cups).
- Transfer pasta to a warm serving bowl and dot top with spoonfuls of ricotta. Sprinkle lightly with pecorino and garnish with a few torn basil leaves.
STEAMED RICOTTA DUMPLINGS
These dumplings make elegant hors d'oeuvres when served in individual Chinese soup spoons.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 10
Steps:
- Line a strainer with double layer of cheesecloth. Put ricotta in strainer; place strainer over a bowl. Cover; refrigerate overnight. Discard liquid. Transfer ricotta to a medium bowl; add prosciutto, Parmesan, and parsley. Season with salt and pepper; set aside.
- Lightly dust a parchment-lined baking pan with cornstarch, and set aside. Place a dumpling skin on a clean surface. Using your fingertip, wet edge of both sides of skin. Place 2 teaspoons of ricotta mixture in center. Draw up edges; make a small pleat. Squeeze pleat firmly together; continue making pleats until dumpling is sealed. Place completed dumpling on prepared pan. Loosely cover with plastic wrap. Repeat process, using remaining skins and filling.
- Fill a wok or a high-sided saucepan with water; bring to a boil. Reduce heat to medium, bringing water to a simmer. Using a pastry brush, generously brush top and bottom compartments of large bamboo steamer basket with oil. Brush any excess cornstarch from dumplings; arrange loosely in compartments. Assemble steamer, cover, and place over simmering water. Steam until wrappers are soft and filling is heated through, about 8 minutes, switching top and bottom compartments halfway through steaming.
- Pour 1 teaspoon tomato sauce into a Chinese soupspoon, and place a dumpling on top; if using another vessel, serve sauce on side. Garnish with basil leaf, and serve.
FRESH TOMATO SAUCE FOR STEAMED RICOTTA DUMPLINGS
Use this sauce when making our Steamed Ricotta Dumplings.
Provided by Martha Stewart
Categories Gluten-Free Recipes
Yield Makes 1 cup
Number Of Ingredients 4
Steps:
- Heat oil in a medium skillet over medium heat. Add garlic; cook until golden, about 15 minutes. Add tomatoes; season with salt and pepper. Simmer until thickened, about 35 minutes. Remove from heat. Remove garlic, and pass sauce through food mill. Sauce may be made up to 1 week in advance, and refrigerated. To serve, warm over low heat.
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