Steamed Dumplings With Ginger Hoisin Sauce

Recipe by canarygirl
READY IN: 50mins




  • 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.