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Dumplings With Ginger Sauce - Pork or Chicken

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“This is a great recipe that can work as an appetizer or main course. In the past, I've used Pork, but I don't see why using ground chicken couldn't work either. The sauce is a perfect compliment. If you like dumplings from your favorite asian restaurant, you'll enjoy these...and don't forget the dipping sauce! This is tried and true with many a compliment. Adapted from a Foodtv recipe.”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix all ingredients for the dumplings in a medium bowl - using hands to incorporate all the ingredients.
  2. Bring a large pot of water to a boil as you make the dumplings.
  3. Using one wonton skin at a time, put 1 teaspoons dumpling mixture in the center of each skin. Be sure to keep other skins covered with a damp paper towel as you work.
  4. Moisten the edges of the wonton skin and bring edges together. Pinch to seal forming a triangle.
  5. Next, bring both points of the tiangle shape together, pinch to seal.
  6. Put completed dumpling aside and cover with a damp paper towel to keep moist.
  7. Continue with a new wonton skin until all of the mixture has been used.
  8. Make the dipping sauce - combine all ingredients in a bowl - making sure sugar is completely dissolved.
  9. Gentley drop dumplings into boiling water - approximately 5-6 at a time.
  10. Boil for 5 minutes.**.
  11. Remove with slotted spoon. Serve immediately with dipping sauce on the side.
  12. **Can be steamed using a bamboo steamer. Line steamer with parchment paper sprayed with olive oil spray and poke holes in parchment to allow steam to come through. Steam for approximately 10-15 minutes.

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