Appetizer - Chinese Pork Dumplings with Soy Ginger Dipping Sauce recipes

Author: Nadine Anderson

Loaded with flavor and easy to make this dipping sauce can be ready to go in less than 5 minutes You'll love these dumplings made with ground pork, soy sauce, oyster sauce, napa cabbage, and scallions and served with a soy sauce based dipping sauce. Wonderful dipping sauce for Asian dumplings...try with my Pork & Prune dumplings for a delicious appetizer!

Soy Ginger Dipping Sauce
Chinese Pork Dumplings with Soy Ginger Dipping Sauce
Dumplings With Ginger Dipping Sauce
Soy-Ginger Dipping Sauce
How to make Chinese dumplings with soy sauce?
What is the best dipping sauce for dumplings?
How do you make dipping sauce with soy sauce?
Can you make the spicy hot chili oil that comes with dumplings?

Soy Ginger Dipping Sauce

This no-fail Soy Ginger Dipping Sauce is the perfect addition to potstickers, veggies, and more. Loaded with flavor and easy to make this dipping sauce can be ready to go in less than 5 minutes
Provided by: Jasmin Foster
Yields: 6 servings
Number of ingredients: 6

Ingredients:

How to cook:

Stir reduced sodium soy sauce, honey, rice vinegar, and grated ginger in small bowl until well combined.

Notes: Soy Ginger Dipping Sauce, Keyword: Asian, Condiments, Dairy-Free, Sauces, Soy Ginger Dipping Sauce, Vegetarian. Soy Ginger Dipping Sauce. ACTIVE TIME: 10 minutes. TOTAL TIME: …

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dumplings with ginger dipping sauce chinese pork dumplings with soy ginger dipping sauce pork dumplings with soy ginger dipping sauce

Chinese Pork Dumplings with Soy Ginger Dipping Sauce

You'll love these dumplings made with ground pork, soy sauce, oyster sauce, napa cabbage, and scallions and served with a soy sauce based dipping sauce.
Total time: 45 minutes
Yields: 30 servings
Number of ingredients: 16

Ingredients:

1 pound lean ground pork
1/2 cup finely chopped scallions
1 clove garlic, minced
1 egg white, lightly beaten
1 teaspoon toasted sesame oil
1 tablespoon soy sauce
2 teaspoons oyster sauce
1/4 teaspoon kosher salt
1/8 teaspoon ground white pepper
1/4 cup Chinese Napa cabbage, very finely chopped
30 round dumpling wrappers or wonton skins
For dipping sauce
4 tablespoons soy sauce
2 tablespoons balsamic vinegar
1 tablespoon sesame oil
1 tablespoon peeled and grated ginger

Nutrition:

Calories: 119 calories
Serving Size: per serving

How to cook:

In a small bowl, whisk together dipping sauce ingredients and set aside.
In a large bowl, combine the pork, scallions, garlic, egg white, sesame oil, soy sauce, oyster sauce, salt and pepper and mix well. Then add cabbage, and mix thoroughly until all ingredients are combined.
Working with one wrapper at a time, put one tablespoon of pork filling onto a wrapper, moisten edges of wrapper with water, then fold wrapper in half into the traditional half moon shape. Pinch the center together, then stand dumpling up on its base and plate each side of the half moon twice, halfway between the outer edge and the center. Transfer each dumpling to baking sheet; cover with a towel. (Dumplings may be made in advance and frozen for up to three months.)
To steam: Bring a 5 quart pot of water to a boil. Working in batches, boil dumplings until filling is cooked through, about 8 minutes. Using a slotted spoon, transfer dumplings to a platter and serve with dipping sauce.
To panfry: Heat about 1 tablespoon cooking oil in large nonstick skillet. Add as many dumplings as can fit in a single layer. Pour about 1/2 cup cold water over the dumplings; cover skillet and cook over low heat for 10 minutes, without turning or stirring, until water has evaporated and dumplings are golden and crisp on the bottom. Continue in batches until dumplings are cooked and serve with dipping sauce.

Notes: Soy and Vinegar Dumpling Sauce, I typically use Lee Kum Kee’s Premium Soy Sauce, which has a little added sugar to balance out the saltiness of the soy sauce. If you taste the dipping sauce and …

Dumplings With Ginger Dipping Sauce

These dumplings are perfect and the dipping sauce is exquisite. The flavors just explode in your mouth. You can increase the red pepper flakes to 1/2 to 3/4 tsp. It also works well if you substitute ground chicken for the pork, and/or madeira for the sherry. I also prefer to steam them in a 'bamboo steamer' for about 7 minutes. Be sure to lube the steamer with cooking spray, otherwise they stick. It can be time-consuming to fold all of the wontons, so it could be a good idea to keep the folded, yet-to-be-cooked wontons covered with a damp towel until you're ready to cook 'em all. Note: I like them much better fried LOL!
Provided by: NcMysteryShopper
Total time: 40 minutes
Cook time: 10 minutes
Prep time: 30 minutes
Yields: 8 servings
Number of ingredients: 16

Ingredients:

1/2 lb ground lean pork
1 scallion, finely minced
1 tablespoon reduced sodium soy sauce
1 tablespoon sesame oil
1 teaspoon cornstarch
1 teaspoon dry sherry
1 teaspoon grated peeled gingerroot
1 garlic clove, minced
1 (12 ounce) package wonton skins (about 48)
1/4 cup red wine vinegar
1/4 cup reduced sodium soy sauce
2 tablespoons sugar
1 tablespoon sesame oil
1 scallion, thinly sliced
2 teaspoons grated peeled gingerroot
1/4 teaspoon crushed red pepper flakes

Nutrition:

How to cook:

Bring a large pot of water to a boil.
In a small bowl, mix the dipping sauce ingredients, stirring until the sugar dissolves; set aside.
In a medium bowl, mix the pork, scallions, soy sauce, sesame oil, cornstarch, sherry, gingerroot and garlic.
Place the wonton skins on a work surface and cover them with a damp towel.
Remove the wonton skins 1 at a time and place about 1 teaspoon filling in the center; do no overstuff or the wontons won't seal securely.
Moisten the edges of the wontons with water. Bring 2 opposite corners to the center, pinching the points to seal, then bring remaining 2 corners to center, pinching the points to seal.
Repeat with the remaining wonton skins and filling.
Add the wontons in batches (if you add too many at once they may stick together) to the boiling water. Stir gently with a wooden spoon and bring back to a boil; boil 5 minutes. With a slotted spoon, transfer the wontons to a platter.
Serve with a dipping sauce.

Notes: Soy-Ginger Dipping Sauce, Wonderful dipping sauce for Asian dumplingstry with my Pork & Prune dumplings for a delicious appetizer! Source: Chef Sandy Patterson. …

Soy-Ginger Dipping Sauce

Wonderful dipping sauce for Asian dumplings...try with my Pork & Prune dumplings for a delicious appetizer! Source: Chef Sandy Patterson
Provided by: Bobby Ryan
Total time: 10 minutes
Cook time: 10 minutes
Yields: 1 serving
Cuisine: American
Number of ingredients: 7

Ingredients:

Nutrition:

How to cook:

Mix all ingredients, serve.
Best if made at least an hour prior to serving.

Notes: Pork Dumplings with Soy Ginger Dipping, Make the dipping sauce by combining all dipping sauce ingredients in a small bowl. Stir well and set aside. 2. Make the filling by combining all filling ingredients in a medium bowl. 3. Make the …