Prep 30 mins
Cook 20 mins
What could be better than steamed dumplings? The sauce is a product of trial and error. My old boss made the best dipping sauce for dumplings, and he told me the ingredients, but not the quantities (hehe). This is pretty close. I am often lazy and buy frozen dumplings and then just make the accompanying sauce.
- 1⁄2 lb ground pork
- 3 green onions, finely chopped
- 1 garlic clove, minced
- 1⁄4 teaspoon sesame oil
- salt and pepper
- 1 (12 ounce) package dumpling wrappers or 1 (12 ounce) package wonton wrappers, about 20
- 1⁄4 cup soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon hoisin sauce (or more to taste)
- 1⁄4 teaspoon sesame oil
- 2 teaspoons sugar
- 2 teaspoons peanut oil or 2 teaspoons sunflower oil
- 2 garlic cloves, minced
- 1⁄2 teaspoon grated ginger (or more to taste)
- 3 tablespoons water (optional)
- 1 tablespoon cornstarch (optional)
- In a small bowl combine pork, onions, garlic, sesame oil, salt and pepper.
- Fill each wrap with a small spoonful of the pork mixture and seal with water, pressing edges and folding a bit to "ruffle" them.
- Heat water to boiling, and place bamboo steamer (or sieve) lined with a large cabbage or lettuce leaf (to prevent sticking) over the pot.
- Reduce heat to medium.
- Place dumplings in a single layer (not touching each other) on leaf, cover and steam for 20 minutes or so--until cooked through.
- Meanwhile, make sauce.
- In a small bowl, mix soy sauce, vinegar, hoisin, sesame oil and sugar; set aside.
- In a small sauce pan, heat oil, and sauté garlic and ginger until barely golden.
- Add soy mixture and heat through.
- If desired, whisk cornstarch and water to make a slurry and use this to thicken the sauce.
- Thickening the sauce allows for better coating of the dumplings while dipping, but is not necessary.
- Garnish with chopped green onions and sesame seeds.
- Serve hot dumplings with sauce.
These are very nice dumplings with an exceptionally lovely sauce. My dumplings were slightly dry but this would have been the cooks (hubby's) fault ;) Maybe next time I'll add some cabbage. I didn't add the cornstarch.
These came out great! The only change I made was adding 2 Tbsp Rice Wine to the sauce (it was somewhat of an accident but I actually think it made the sauce even better) The only thing is that they are time consuming to make - It took 4 store visits and 3 phone calls before I found wonton wrappers and it made a little over 30 of them
I made the sauce for some eggrolls I made from my recipe. The sauce is really good but I thought it tasted better with a bit of honey, rather than sugar, and a little less soy. Thanks!