Best Hoisin Dipping Sauce Recipes

CHICKEN WONTONS WITH HOISIN PEANUT DIPPING SAUCE

Steps:

• 1. Stir together first 7 ingredients in a medium bowl. Spoon 1 teaspoon mixture in center of each wonton wrapper. Moisten wonton edges with water. Bring corners together, pressing to seal. Pour oil to a depth of 3 inches into a soup pot or Dutch oven; heat to 375 degrees. Fry wontons in batches until golden, turning once. Drain on wire racks over paper towels. Serve immediately with Hoisin Peanut Dipping Sauce. Read more at http://www.mrfood.com/Appetizers/Chicken-Wontons-with-Hoisin-Peanut-Dipping-Sauce-5749/ml/1#eLZlqADti9VdSAqP.99

HOISIN-GLAZED PORK CHOPS WITH DIJON DIPPING SAUCE

Steps:

• For the pork and marinade: Place the pork chops in a 1- gallon resealable plastic bag. Combine the remaining marinade ingredients (except for the neutral oil) in a mini food processor and process until incorporated, or whisk together in a medium bowl. This will be your marinade and glaze.
• Coat the pork chops liberally with the marinade and marinate for 3 hours and up to overnight in the refrigerator.
• Prepare a grill by heating one side to high and the other to low. Alternatively, heat a large grill pan over 2 burners -- one on high heat and the other turned off. Clean and grease the grates.
• Remove the chops from the bag and reserve the marinade for basting. Blot the chops with paper towels, then grill, undisturbed, until you have a great grill mark on each chop, 4 to 6 minutes. Baste with the reserved marinade then rotate a quarter turn and grill until you have a nice crosshatch mark, another 4 to 6 minutes. Flip over and repeat the grilling, basting and turning.
• Start to take an internal temperature after both sides are grilled and basted. If you don't hit 165 degrees F, move the pork chop to the cooler side and cover to create a convection oven. The pork is ready when it registers 165 degrees F on an instant-read thermometer. Remove from the heat and let rest for 5 minutes.
• Meanwhile, make the mustard sauce: Stir together all of the ingredients in a small bowl. Add 1 to 2 tablespoons water, if needed, to thin the sauce.
• Drizzle the mustard sauce over the pork chops or serve on the side for dipping.

STEAMED PORK BUNS WITH HOISIN DIPPING SAUCE

Steps:

• Special equipment: 1 (2 1/2 or 2 3/4-inch) biscuit cutter; steamer, steamer basket or bamboo steamer
• For the pork buns: Bring 2 cups water to a simmer in a pot that will fit a steamer basket or a bamboo steamer.
• In a medium bowl, mix together the pork, ginger and scallions. Set aside
• Working with 1 dough canister (10 biscuits) at a time, roll out the biscuits with a rolling pin until they are about 3 to 3 1/2 inches in diameter. Place 1 heaping tablespoon pork mixture in the center of 5 of the biscuits. Cover each with a remaining rolled-out biscuits. Gently press the biscuits together all the way around the filling and to the edges. Place a (2 1/2 or 2 3/4-inch) biscuit cutter on top so that it is centered on the bun. Press down on the cutter to form a clean, sealed edge and remove the excess dough from around the outside of the biscuit cutter. (If you do not have a biscuit cutter then just pinch together the edges of the buns with your fingers.) Place the sealed buns onto a sheet tray and cover with plastic wrap. Repeat with the remaining ingredients.
• Place the buns into the steamer basket. Depending on the size of your steamer, you may have to cook the buns in batches of 5. Place the steamer basket over the pot of simmering water, cover and steam, about 10 minutes. The buns will be puffed and the tops will look somewhat dry and shiny. Let cool 1 to 2 minutes.
• While the buns are steaming, make the hoisin dipping sauce: In a small bowl, stir together the hoisin, soy sauce, 2 tablespoons water and the vinegar. Serve with the buns.

SPICY HOISIN DIPPING SAUCE

Steps:

• In a small bowl, whisk together hoisin sauce, chili sauce, vinegar, and water until smooth.

HOISIN-PEANUT DIPPING SAUCE

Steps:

• In a small saucepan over medium heat, warm the oil. When it is hot, add the garlic and cook, stirring, until lightly browned, about 30 seconds.
• Add the hoisin sauce, fish sauce, sugar and chili paste, stir well and simmer for 15 seconds. Stir in the chicken broth; the mixture should have a thick, creamy consistency. Add the peanuts.
• Let cool and serve!

HOISIN PEANUT DIPPING SAUCE (NUOC LEO)

Steps:

• In a medium bowl, blend together the hoisin sauce and peanut butter.
• Stir in the oil, garlic, and cayenne.
• Gradually stir in the stock and fish sauce.
• Cover and chill until needed.
• Transfer the sauce to a bowl and sprinkle with the chopped peanuts.
• Serve cold.

GRILLED HOISIN GLAZED PORK CHOPS WITH PLUM DIPPING SAUCE

Steps:

• Whisk together first 7 ingredients. Place pork chops in a resealable bag and pour sauce over. Refrigerate 4-8 hours.
• Mix plum sauce, dijon mustard and sugar for dipping.
• Remove chops from the bag and discard the marinade. Grill over direct medium heat until barely pink in the middle, about 8 to 10 minutes, turning once.
• Prep time does not include time to marinate.

HOISIN DIPPING SAUCE

Steps:

• In small saucepan, combine all ingredients; mix well.
• Cook over medium-low heat until thoroughly heated. Serve warm.

BEEF SATES WITH HOISIN DIPPING SAUCE

Steps:

• Prepare grill. Soak skewers in warm water 20 minutes.
• While skewers are soaking, thinly slice garlic and in a shallow glass dish stir together with gingerroot and 2 tablespoons lime juice. Season marinade with salt and pepper. Holding a knife at a 45° angle, cut steak crosswise into about 1/4-inch-thick slices and add to marinade, tossing to coat well. Marinate steak at room temperature 10 minutes. In a small bowl whisk together hoisin sauce, ketchup, and remaining lime juice and season with salt and pepper. Drain skewers. Beginning at one end of each slice of steak, weave a skewer lengthwise through it, stretching slice on skewer to flatten, and transfer to a plate. Season satés with salt and pepper. Grill satés on an oiled rack set 5 to 6 inches over glowing coals 30 seconds to 1 minute on each side for medium-rare.
• Serve satés with hoisin dipping sauce and lime wedges.

HOISIN CHILI DIPPING SAUCE

Steps:

• In a mixing bowl combine the two sauces and refrigerator until needed.

SHRIMP SPRING ROLLS WITH HOISIN DIPPING SAUCE

Steps:

• Mix first 4 ingredients in small bowl. Pour sauce into ramekin.
• Submerge 1 rice paper round in large bowl filled with room-temperature water. Let stand until soft and pliable but not limp, lifting occasionally to determine if soft, about 1 minute. Place softened round on work surface. Mound 2/3 cup coleslaw mix at end of round closest to you; sprinkle with 1 tablespoon cilantro and 2 teaspoons mint. Top with 4 shrimp halves, cut side down, in single layer. Fold in ends of round; roll up tightly into cylinder. Repeat with remaining ingredients to form 3 more rolls. Cut rolls diagonally in half; arrange on plate and serve with sauce.

HOISIN PEANUT DIPPING SAUCE

Steps:

• Mix all ingredients in a bowl.
• Serve with your favorite asian spring rolls, summer rolls or lettuce wraps.

CHINESE - HOISIN DIPPING SAUCE

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.

HOISIN AND PEANUT ASIAN STYLE DIPPING SAUCE

Steps:

• Combine the caster sugar, rice vinegar and water in a small saucepan.
• Stir over low heat until the sugar dissolves.
• Add the hoisin sauce, peanut oil or vegetable oil, and chopped peanuts.
• Stir thoroughly.

SHRIMP SPRING ROLLS WITH HOISIN DIPPING SAUCE

Steps:

• Mix the first 4 ingredients in small bowl . Pour into ramekin.
• Submerge 1 rice paper round in a large bowl filled with room temperature water. Let stand until soft and pliable but not limp, lifting occasionally to determine if soft, about 1 minute.
• Place soften round on work surface. Mound 2/3 cup of coleslaw mix at the end of round closest to you.
• Sprinkle with 1 T. cilantro and 2 teaspoons mint.
• Top with 4 shrimp halves,cut side down,in a single layer.
• Fold in the ends of round;roll up tightly into a cylinder.
• Repeat with the remaining ingredients to form 3 more rolls.
• Cut rolls diagonally in half; arrange on plate and serve with sauce.

PANKO & SESAME CRUSTED COD WITH HOISIN DIPPING SAUCE

Steps:

• Preheat oven to 425. Combine dipping sauce ingredients in small bowl and set aside. Saute shallots, ginger and garlic in about 2 tbsp peanut oil until softened. Remove from heat and add Panko, sesame seeds, salt & pepper to moisten all. Dredge fish in cornstarch to coat, then dip in beaten egg and then in Panko/sesame mixture to coat completely. At this point you can refrigerate until ready to cook or proceed immediately. Heat a small saute pan with about 1/4 cup peanut oil and lightly brown the fish on all sides, about 3 minutes, turning as necessary. Move sauté pan to preheated oven and finish by baking about 10 minutes, turning a couple of times to get all sides nicely golden crisp. Serve with dipping sauce alongside in small bowls. Goes nicely with jasmine rice and a salad of your choice.

HOISIN DIPPING SAUCE

Steps:

• Saute garlic in oil til fragrent. Do not burn! If you burn it, start over.
• Stir in remaining ingredients except peanuts.
• Bring to a slight simmer, then remove from heat.
• Let cool and divide among individual bowls if desired. Sprinkle with peanuts.

BEEF SATAY WITH HOISIN DIPPING SAUCE

Steps:

• Combine garlic, ginger, and 2 Tbsp. lime juice in a dish. Season with salt and pepper. Toss steak with marinade and marinade for 3-4 hours or longer. Make dipping sauce: whisk together hoisin sauce, ketchup and remaining 2 Tbsp. lime juice in a bowl. Season with salt and pepper. Preheat grill to medium-high, direct heat. If using wooden skewers, soak in warm water for 20 minutes. Weave 1 skewer through each steak slice lengthwise, stretching slice on skewer to flatten. Season with salt. Oil grill grate. Grill skewers to desired doneness, flipping once, about 2 minutes for medium-rare. Serve with dipping sauce or serve over rice topped with green onion, peanuts and dipping sauce.

CHICKEN WONTONS WITH HOISIN PEANUT DIPPING SAUCE

Steps:

• Stir together first 7 ingredients in a medium bowl. Spoon 1 teaspoon mixture in center of each wonton wrapper. Moisten wonton edges with water. Bring corners together, pressing to seal.
• Pour oil to a depth of 3 inches into a soup pot or Dutch oven; heat to 375 degrees. Fry wontons in batches until golden, turning once. Drain on wire racks over paper towels. Serve immediately with Hoisin Peanut Dipping Sauce.

PEPPERED TUNA WITH ASIAN GUACAMOLE AND HOISIN DIPPING SAUCE

Steps:

• Heat the star anise and peppercorns in a small, dry skillet over medium-high heat until you can smell the pepper when standing over the pan, about 30 seconds. Remove from the heat and cool. Grind in a spice grinder or mortar and pestle. Combine the soy sauce and 1 tablespoon oil, and brush the mixture on all sides of the tuna. Sprinkle the tuna lightly on all sides with the peppercorn mixture and salt. Let it stand for 15 minutes, or refrigerate for several hours.
• To cook the tuna, heat the remaining 2 tablespoons oil in a medium skillet over medium-high heat until very hot, then sear the tuna for about 2 minutes on each side, just until rare to medium-rare (the sides will be browned, but the tuna will still feel slightly soft when pressed). Transfer it to a plate to cool.
• To serve, cut the tuna into 1/8-inch-thick slices and divide it among the plates. Serve with a spoonful of guacamole and a ramekin of dipping sauce.
• Place the avocado, cucumber, radishes, ginger, sesame oil, peanut oil, lime juice, scallions, cilantro, and wasabi in a bowl, add salt and chile paste, to taste, and stir just until combined. Taste for seasoning and add more lime, salt, or chile paste as desired.
• Combine the ingredients and whisk together or puree in a blender.