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!”
READY IN:
40mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Bring a large pot of water to a boil.
  2. In a small bowl, mix the dipping sauce ingredients, stirring until the sugar dissolves; set aside.
  3. In a medium bowl, mix the pork, scallions, soy sauce, sesame oil, cornstarch, sherry, gingerroot and garlic.
  4. Place the wonton skins on a work surface and cover them with a damp towel.
  5. 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.
  6. 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.
  7. Repeat with the remaining wonton skins and filling.
  8. 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.
  9. Serve with a dipping sauce.

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