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
SUPER QUICK GYOZA SAUCE (JUST 4 INGREDIENTS!)
A quick and easy dumpling dipping sauce you can serve with Japanese gyoza or potstickers. Just 4 ingredients, with extra ideas to make it your own. Use it with your favourite homemade or store-bought dumplings.
Provided by Wandercooks
Categories Condiment
Time 1m
Number Of Ingredients 7
Steps:
- In a small dipping bowl add your soy sauce, rice wine vinegar, sesame oil and chilli flakes.
- Add any optional extras, give one final mix and serve with hot gyoza.
Nutrition Facts : Calories 54 kcal, Carbohydrate 2 g, Protein 2 g, Fat 5 g, SaturatedFat 1 g, Sodium 1022 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
LANTERN DUMPLING SAUCE
The rich flavors of the pork and chive dumplings shouldnt be drowned out by a heavy sauce. This quick one is all you need.
Provided by Andrea Reusing
Yield Makes about 3/4 cup
Number Of Ingredients 7
Steps:
- Stir together all ingredients and let stand at room temperature at least 2 hours and up to 2 days.
PORK AND CHIVE DUMPLINGS
These dumplings are the most succulent weve ever had. The secret is in the quality of the meat: Reusing uses locally raised heritage breeds such as Berkshire or Ossabaw, but any free-range pork will have enough fat and flavor to make a difference.
Provided by Andrea Reusing
Categories Pork Appetizer Lunar New Year Chive Party Boil Gourmet Sugar Conscious Kidney Friendly Dairy Free Peanut Free Tree Nut Free
Yield Makes 8 (as a small plate) servings
Number Of Ingredients 14
Steps:
- Combine all ingredients (except cilantro stems, chives, and wrappers) in a large bowl, then stir in cilantro stems and chives. Set bowl in a larger bowl of ice to keep chilled while forming dumplings.
- Place a slightly rounded teaspoon of filling in center of a wrapper and moisten area around filling with water. Fold in half to form a crescent and press to seal. Moisten one corner and bring corners together, pressing them, to form a tortellini-shaped dumpling. Repeat with remaining filling and wrappers.
- Cook dumplings in a large pot of gently simmering water until pork is just cooked, about 3 minutes. Transfer with a slotted spoon to a platter.
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- First make the filling. Soak your dried shiitake mushrooms in a bowl of hot water for 30 minutes. Place a small plate on top to ensure they’re fully submerged. Cut the stems off the mushrooms and discard them. Return the mushrooms to the water if they still seem dry inside, since thicker mushrooms will take longer to rehydrate. Finely chop the mushrooms and set aside, reserving the soaking water.
- Also soak your dried shrimp in hot water for 30 minutes. Strain and rinse them before chopping them. Rinse the salted preserved radish under running water and pat dry before chopping.
- Heat 2 tablespoons vegetable oil in your wok over medium low heat. Add the dried shrimp and cook until fragrant (about a minute). Next, add the ground pork and stir-fry for 30 seconds, or just until the pork is no longer pink.
- Add the chopped Shiitake mushrooms, salted preserved radish, and Shaoxing wine. Stir fry for another 30 seconds. Mix in the sesame oil, salt, sugar, white pepper, oyster sauce, chopped cilantro, chopped scallion and 1 cup of the mushroom soaking liquid.
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