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!
SPICY CHINESE FIVE-SPICE RUBBED CHICKEN WINGS WITH CREAMY CILANTRO DIPPING SAUCE
As much as I love the classic, tangy wings, I have to say these are right up there with them. These couldn't get much easier either. All I do is rub the wings all over with a hot Chinese five spice rub and bake them in a really hot oven.
Provided by Dave Lieberman
Categories appetizer
Time 45m
Yield 40 wings
Number Of Ingredients 11
Steps:
- Preheat your oven to 500 degrees F.
- If you have whole chicken wings, cut off wingtips and cut the wings in half at the joint. Discard wingtips or freeze to make stock at a later time.
- Place the wings in a large bowl. Sprinkle five-spice powder and cayenne on the wings, add a few pinches of salt and about 15 grinds of black pepper. Rub the mixture into all the wings until no more loose rub remains. Wash your hands.
- Line the wing pieces up on a baking sheet so the side of the wing that has the most skin is facing up. Roast until cooked through, browned and crispy, about 25 minutes. Serve hot with Creamy Cilantro Dipping Sauce.
- Combine ingredients in mixing bowl. Whisk ingredients to incorporate them fully and season with salt and pepper, to taste.
CHINESE-FLAVORED FRIED CHICKEN WITH GREEN ONION-GINGER DIPPING SAUCE
Steps:
- Make dipping sauce:
- Whisk all ingredients in small bowl to blend. (Can be prepared 1 day ahead. Cover and refrigerate.)
- Make chicken:
- Whisk eggs, soy sauce and sesame oil in large bowl to blend. Add chicken to egg mixture, turning to coat. Cover; chill at least 2 hours or overnight.
- Heat vegetable oil in heavy large pot over medium-high heat to 375°F. Mix flour, ground ginger, salt and pepper in another bowl. Add chicken thighs and drumsticks to flour mixture; turn to coat.
- Add fresh ginger to oil. Fry chicken thighs and drumsticks in hot oil until golden and cooked through, about 10 minutes per side. Using tongs, transfer chicken to paper towels; drain. Coat chicken breasts and wings with flour mixture. Fry until golden and cooked through, about 6 minutes per side. Transfer to paper towels. (Can be made 2 hours ahead. Let stand at room temperature.) Serve with dipping sauce.
EASY CHINESE DUMPLINGS W/DIPPING SAUCE
My family adores these! I call them easy because I make the filling in the food processor and use wonton wrappers in place of the homemade dough. I am including dough recipe for those who want to try it. You can freeze these before cooking for later use. You can substitute chicken or shrimp with equally good results. You can steam them or deep fry them, if desired.
Provided by manushag
Categories Asian
Time 30m
Yield 30-36 dumplings, 6 serving(s)
Number Of Ingredients 21
Steps:
- DOUGH: Mix flour salt and boiling water with a wooden spoon.
- Add cold water and knead on a floured board, adding flour until a soft dough forms.
- Allow dough to rest 20 minutes, covered with a towel, while preparing filling.
- FILLING: Add all ingredients to food processor and chop fine.
- Roll dough very thinly and cut into 3 inch circles.
- If using wonton wrappers, you can cut into 3 inch circles or make triangles.
- Place 1/2 tsp of filling in center of dough.
- Wet edges and fold over pressing tightly, pushing all air out.
- Place dumplings on waxed paper, and cover with a towel, until ready to cook.
- Heat 2 tablespoons oil in frying pan.
- Cook dumplings in batches of 8-10. Brown in oil.
- Add 1/2 cup water CAREFULLY to pan and cover.
- Cook 10 minutes, uncover and cook another 3 minutes until water is gone.
- Remove from pan and keep warm in oven while cooking second batch, adding another 1/2 cup water to pan.
- DIPPING SAUCE: Mix all ingredients together and enjoy!
Nutrition Facts : Calories 369.6, Fat 6.6, SaturatedFat 1.6, Cholesterol 31.7, Sodium 1613.7, Carbohydrate 55, Fiber 2.3, Sugar 1.6, Protein 20.2
CHINESE INSPIRED TURKEY MEATBALLS W/ DIPPING SAUCE
I sometimes mix half ground pork and half ground turkey to make these tasty little meatball that are great for snacking on while watching a football game.
Provided by Marsha Gardner @mrdick1950
Categories Poultry Appetizers
Number Of Ingredients 16
Steps:
- Preheat oven to 500°F. Mix ground turkey, panko, egg, salt, scallions, ginger, cilantro, soy sauce, and 2 tsp oil and mix with your hands until combined well. Shape 1 heaping tablespoon meat mixture into a ball and transfer to a baking dish. Repeat with remaining mixture. Bake until cooked through, about 12-15 minutes.
- For the dipping sauce mix together soy sauce, sesame oil, sugar and water in a bowl. Add scallions. Transfer meatballs to a serving dish. Stir sauce, then drizzle meatballs with 1 tablespoon sauce. Serve meatballs with remaining sauce.
SPICY CHINESE FIVE-SPICE-RUBBED CHICKEN WINGS WITH CREAMY CILANTRO DIPPING SAUCE
Steps:
- Preheat oven to 500 degrees F.
- If you have whole chicken wings, cut off wingtips and cut the wings in half at the joint. Discard wingtips or freeze to make stock.
- Place the wings in a large bowl. Sprinkle five-spice powder and cayenne on the wings; add generous pinches of salt and about 15 grinds of black pepper. Rub the mixture into all the wings until no more loose rub remains.
- Line the wing pieces up on a baking sheet so the side of the wing that has the most skin is facing up. Roast until cooked through, browned and crispy, about 25 minutes. Serve hot with Creamy Cilantro Dipping Sauce.
- Combine ingredients in mixing bowl. Whisk ingredients to incorporate them fully and season with salt and pepper, to taste.
MA'ONO'S CHINESE-STYLE MUSTARD DIPPING SAUCE
This recipe is from Ma'ono Fried Chicken and Whisky restaurant in West Seattle, Washington and is served with their fried chicken.
Provided by Member 610488
Categories Sauces
Time 5m
Yield 2 cups
Number Of Ingredients 7
Steps:
- Dissolve the mustard powder in the water, add the other ingredients, whisk until smooth. The mixture will taste bitter and acrid at first, until the powdered mustard reconstitutes, but will mellow as it sits. Prepare one hour in advance.
MONGOLIAN PEANUT BUTTER DIPPING SAUCE FOR CHINESE HOT POT
Whether you are eating Sichuan Hot Pot, Mongolian Hot Pot or even Cantonese Hot Pot, this dipping sauce will add to the experience.
Provided by Member 610488
Categories Sauces
Time 5m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Whisk together peanut butter, soy sauce, chili bean paste, sugar, and hot water in a mixing bowl. Spoon equal amounts of sauce into 4 small serving bowls and top with a heap of chopped cilantro. Give each guest a bowl of sauce and a bowl of white rice.
SPICY CHINESE FIVE SPICE-RUBBED CHICKEN WINGS WITH CREAMY CILANTRO DIPPING SAUCE
This is one of those recipies that I've used enough that I've forgotten where the original inspiration came from-and that I actually hardly ever measure everything for...It's great for a gathering of friends for almost any occasion-say watching a game, or even a good movie...It also makes a great appetizer(I would recommend...
Provided by Philip Hoel
Categories Poultry Appetizers
Time 45m
Number Of Ingredients 13
Steps:
- 1. FOR THE WINGS
- 2. Pre-heat oven to 500 degrees, line a baking sheet with parchment.
- 3. Remove the tips from the chicken wings(save for making stock-if you wish-or discard)and cut the wings in half at the joint. Place the wings in a bowl.
- 4. Sprinkle 5 spice powder, and cayenne over wings, add salt and pepper.(be generous with the pepper) Rub this mixture all over the wings until no powder remains
- 5. Place the wings on parchment lined baking sheet with the most skin up. Bake for about 25 minutes-or until cooked through browned and crispy-meanwhile make the sauce
- 6. NOTE: This spice mixture also makes a very good Chinese inspired rub for a whole roast chicken-just maintain the ratio of 2 parts five spice to 1 part cayenne
- 7. FOR THE SAUCE
- 8. Combine all sauce ingredients through the lemon juice-add salt and pepper to taste
- 9. NOTE: I should mention that I like my wings very spicy-you might prefer a lessor amount-but the sauce goes a long way in taming the heat
- 10. NOTE: This recipe can be easily doubled-just use two baking sheets, and rotate baking sheets half way through the baking time.
CHINESE DIPPING SAUCE
Dipping sauces are an integral part of Chinese cooking. This sauce is simple to make but tastes great when served with stir-fries, or egg rolls or any other Chinese item which uses a dipping sauce.
Provided by Aric Ross
Categories Sauces
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix together all the sauce ingredients in a bowl and stir well until combined.
- Cover and chill in the refrigerator, to allow the flavors to infuse, for at least 1 hour prior to serving.
Nutrition Facts : Calories 38.1, Fat 2.3, SaturatedFat 0.3, Sodium 253.1, Carbohydrate 4, Fiber 0.1, Sugar 1.9, Protein 0.8
SPICY CHINESE FIVE-SPICE RUBBED CHICKEN WINGS WITH CREAMY CILANTRO DIPPING SAUCE
Steps:
- Preheat your oven to 500 degrees F. If you have whole chicken wings, cut off wingtips and cut the wings in half at the joint. Discard wingtips or freeze to make stock at a later time. Place the wings in a large bowl. Sprinkle five-spice powder and cayenne on the wings, add a few pinches of salt and about 15 grinds of black pepper. Rub the mixture into all the wings until no more loose rub remains. Wash your hands. Line the wing pieces up on a baking sheet so the side of the wing that has the most skin is facing up. Roast until cooked through, browned and crispy, about 25 minutes. Serve hot with Creamy Cilantro Dipping Sauce. Preheat your oven to 500 degrees F. If you have whole chicken wings, cut off wingtips and cut the wings in half at the joint. Discard wingtips or freeze to make stock at a later time. Place the wings in a large bowl. Sprinkle five-spice powder and cayenne on the wings, add a few pinches of salt and about 15 grinds of black pepper. Rub the mixture into all the wings until no more loose rub remains. Wash your hands. Line the wing pieces up on a baking sheet so the side of the wing that has the most skin is facing up. Roast until cooked through, browned and crispy, about 25 minutes. Serve hot with Creamy Cilantro Dipping Sauce.
CHINESE - HOISIN DIPPING SAUCE
For optimal flavor allow the dipping sauce to blend for a few hours before serving. It will be good after an hour, but much better after two or three. Posted here for play in Culinary Quest. Recipe courtesy of Rhonda Parkinson
Provided by Baby Kato
Categories Other Sauces
Time 10m
Number Of Ingredients 10
Steps:
- 1. Heat the oil in a wok over medium-high to high heat.
- 2. Add the garlic and ginger.
- 3. Stir-fry briefly until aromatic.
- 4. Turn the heat down to medium and stir in the other ingredients.
- 5. Heat through and remove from the stove.
- 6. Cool and store in a sealed container in the refrigerator until ready to use.
SOY-GINGER DIPPING SAUCE FOR LI'S STEAMED CHINESE CHICKEN
Use this soy-ginger dipping sauce recipe when making our Li's Steamed Chinese Chicken.
Provided by Martha Stewart
Categories Vegan Recipes
Yield Makes about 1/3 cup
Number Of Ingredients 4
Steps:
- Add all ingredients to a small bowl. Stir to combine. Sauce can be refrigerated in an airtight container for up to 2 days.
CHINESE LATKES WITH TANGY DIPPING SAUCE
A fine example of "fusion" cooking, these tasty potato latkes are positively divine! Taken from the "Potato Harvest Cookbook" by Ashley Miller.
Provided by PalatablePastime
Categories Potato
Time 18m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Grate potatoes and mix togehter with green onions.
- In a small bowl, lightly beat eggs; stir in cornstarch and salt.
- Pour egg mixture into potatoes, coating potatoes well.
- Heat 1 tbsp.
- oil in large skillet over medium-high heat.
- Drop potato mixture by tablespoonfuls into pan and flatten slightly with spatula; cook 3-4 minutes each side or until golden.
- Drain.
- For sauce, toast sesame seeds in dry skillet over medium-high heat until lightly browned, stirring pan often.
- Mix seeds with other ingredients.
- Serve sauce with latkes.
CHINESE CHICKEN BITES WITH DIPPING SAUCE
Make and share this Chinese Chicken Bites With Dipping Sauce recipe from Food.com.
Provided by Sharon123
Categories Lunch/Snacks
Time 25m
Yield 2 serving(s)
Number Of Ingredients 17
Steps:
- Combine ingredients-chicken through pepper- and mix well. Pour about 1/2" peanut oil in a heavy skillet. Heat to medium high heat. Drop chicken mixture by teaspoonfuls into hot oil. Reduce heat to medium-low and fry the chicken bites for 5 to 6 minutes or until golden brown, turning once. Drain on paper towels and serve immediately.
- In a small saucepan, saute scallions in the sesame oil for 2 to 3 minutes. Add the rest of the ingredients and simmer until flavors are incorporated. Simmer for about 5 to 10 minutes. Sprinkle in the flour and stir well. Adjust seasonings to taste. If the mixture is too thick, add a little hot water to make desired consistency.
Nutrition Facts : Calories 571.1, Fat 11.7, SaturatedFat 2.5, Cholesterol 159.6, Sodium 2239.8, Carbohydrate 60, Fiber 3.2, Sugar 25.4, Protein 55.1
WILD MUSHROOM SPRING ROLLS WITH CHINESE MUSTARD DIPPING SAUCE
Make and share this Wild Mushroom Spring Rolls With Chinese Mustard Dipping Sauce recipe from Food.com.
Provided by cookiedog
Categories Vegetable
Time 40m
Yield 10 rolls
Number Of Ingredients 22
Steps:
- Heat oil in a skillet or wok over high heat. Add the garlic, ginger, and scallions and cook for 1 minute. Add the mushrooms and cook for another minute.
- Add the cabbage and carrot and cook until the cabbage starts to wilt, about 2 minutes.
- Stir in the hoisin and oyster sauces; toss to coat the mixture.
- Remove from the heat and mix in the noodles, sprouts, and cilantro; season to taste with salt and pepper. The filling should be moist but not wet. Remove from heat and allow to cool.
- Lay a spring roll wrapper on a flat surface on an angle so it looks like a diamond. Spoon 2 tablespoons of the filling near the bottom corner of the wrapper and fold up to enclose the filling. Fold in the 2 sides. Paint the top seam of the wrapper with beaten egg. Continue rolling up to form a tight cylinder.
- Pour about 1-inch of oil in a skillet or wok and heat to 350 degrees F. Fry the spring rolls, turning to cook all sides, until browned, about 2 minutes. Drain on paper towels and keep warm. Serve with Mustard Dipping Sauce.
- For the Mustard Sauce: Mix all ingredients together and stir until the sugar dissolves.
Nutrition Facts : Calories 91.7, Fat 4.3, SaturatedFat 0.7, Cholesterol 21.2, Sodium 231.7, Carbohydrate 11.5, Fiber 1.5, Sugar 3.6, Protein 3.1
STEAMED CHINESE DUMPLINGS & DIPPING SAUCE
These dumplings are to die for! I hope you enjoy them! (prep time includes time for cooking... I just cant figure out how exactly to work it out between the two boxes!)
Provided by love4culinary
Categories Lunch/Snacks
Time 1h36m
Yield 4 serving(s)
Number Of Ingredients 17
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!
Nutrition Facts : Calories 582.2, Fat 30.8, SaturatedFat 9.8, Cholesterol 106.7, Sodium 2784.8, Carbohydrate 34.6, Fiber 1.6, Sugar 1, Protein 37.8
CHINESE DUMPLING DIPPING SAUCE
Steps:
- Mix all black rice vinegar and light soy sauce and add one or more of the optional ingredients. Let the dipping sauce infuse a few minutes before serving.
CHINESE BROCCOLI WITH EGG DIPPING SAUCE
This classic Vietnamese side dish gets a kick from flavored fish sauce that is really tasty and easy to make. Reprinted with permission from The Slanted Door by Charles Phan, copyright (c) 2014. Published by Ten Speed Press, a division of Penguin Random House, Inc.
Provided by Charles Phan
Categories condiment
Time 20m
Yield 6 servings
Number Of Ingredients 12
Steps:
- To soft cook the egg: in a small saucepan, bring 4 cups of water to a boil. Using a ladle or slotted spoon, lower and egg into the water and boil for 5 minutes. Remove the egg and place in a bowl of cold water to make it easier to handle. To make the flavored fish sauce: Combine sugar and water until sugar is dissolved. Add fish sauce, vinegar and lemon juice. Taste to adjust the flavors. Add chiles and garlic. Crack and peel the eggs and pour about ½ cup of flavored fish sauce over the eggs.
- Blanch broccoli by placing it in a pot of salted simmering water (you can add a few tablespoons of oil to the water for added flavor). Cook for several minutes until the stems are "al-dente". Drain and serve immediately with egg dipping sauce and oyster sauce on the side.
CHINESE DIPPING SAUCE
Make this next time you steam broccolli.... The sauce is srumptious served along side or drizzled over fresh vegies.
Provided by Vseward Chef-V
Categories Sauces
Time 7m
Yield 1 cup, 4 serving(s)
Number Of Ingredients 7
Steps:
- Simmer ingredients over medium heat for 5 minutes, remove from heat and set aside.
- Sprinkle with chopped green onion.
Nutrition Facts : Calories 36.1, Sodium 1006.5, Carbohydrate 7.5, Fiber 0.2, Sugar 6.7, Protein 1.9
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