Steamed Dumplings With Ginger Hoisin Sauce

Name: Steamed Dumplings With Ginger Hoisin Sauce
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4-5 serving(s)
Ingredients: 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)

Submitted 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."

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photo by canarygirl

Ready In:: 50mins
Ingredients:: 16
Serves:: 4-5

ingredients

For Dumplings
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 (12 ounce) package wonton wrappers, about 20
For Sauce
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)

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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Reviews

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.

Jewelies
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

Jaclyn B
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!

Penny Stettinius
Very good - thanks!

Pellerin
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!

Grease