Best Steamed Dumpling Spoons With Special Sauce Recipes

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DUMPLING SAUCE RECIPE: HOW TO MAKE DUMPLING DIPPING SAUCE



Dumpling Sauce Recipe: How to Make Dumpling Dipping Sauce image

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

1 teaspoon sugar
1 tablespoon hot water
2 tablespoons soy sauce
1 teaspoon rice vinegar
1 teaspoon chili oil
1 teaspoon garlic ((minced))
1 teaspoon toasted sesame seeds
½ teaspoon sesame oil

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

SPECIAL SAUCE



Special Sauce image

This extremely simple sauce is the soulmate of any burger.

Provided by Food Network Kitchen

Time 5m

Yield 2/3 cup

Number Of Ingredients 3

1/2 cup mayonnaise
2 tablespoons ketchup
1 to 2 tablespoons sriracha

Steps:

  • Combine the mayonnaise, ketchup and sriracha in a small bowl. Spread 2 tablespoons of sauce on the top half of a hamburger bun and serve with your favorite burger.
  • Copyright 2016 Television Food Network, G.P. All rights reserved.

STEAMED PORK WONTON DUMPLINGS



Steamed Pork Wonton Dumplings image

Provided by Sandra Lee

Categories     appetizer

Time 32m

Yield 33 dumplings

Number Of Ingredients 11

1 pound ground pork
1 (5-ounce) can water chestnuts, strained and finely chopped
1/2 cup scallions, finely chopped
1 tablespoon minced garlic
1 tablespoon jarred minced ginger
1 tablespoon sesame oil
1 egg, beaten
1 pack oriental sesame dressing mix
2 tablespoon oyster sauce
1 (16-ounce) pack wonton wrappers
Savoy or Napa cabbage

Steps:

  • In a large bowl mix pork, water chestnuts, scallions, garlic, ginger, sesame oil, egg, sesame dressing mix, and oyster sauce. Fill center of each wonton wrapper with 1 teaspoon of meat filling. Gather wrapper up and twist to secure sides. Brush the edges of the wontons with water to help seal. Arrange cabbage leaves on the bottom of a bamboo steamer. Place dumplings about 1-inch apart and steam until the filling is cooked through, about 20 minutes.

CHINESE STEAMED DUMPLINGS WITH DIPPING SAUCE



Chinese Steamed Dumplings with Dipping Sauce image

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

2 cups flour
1 egg
1/2 teaspoon salt
water (enough for a thick, bread-like dough)
1/2 lb ground pork
2 scallions, finely chopped
1 (1 inch) piece fresh ginger, finely-chopped
1/4 cup peas (thawed if frozen)
1 teaspoon chili pepper flakes (optional)
2 tablespoons soy sauce
1/2 tablespoon rice vinegar (rice vinegar)
1 tablespoon honey
1 teaspoon sesame oil (optional)
1/2 teaspoon sesame seeds (optional)

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!

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