Steamed Dumplings With Ginger Hoisin Sauce

Steamed Dumplings With Ginger Hoisin Sauce created by canarygirl

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.

Ready In:
50mins
Serves:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@canarygirl
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@canarygirl
Contributor
"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."

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  1. Jewelies
    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.
  2. Jaclyn B
    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
  3. Penny Stettinius
    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!
  4. Pellerin
    Very good - thanks!
  5. Grease
    Delicious! I used this recipe to break in my new bamboo steamer. They were great as described. Next time, I'll brown a few in a pan to make pot stickers as well. Thanks canarygirl!
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