SICHUAN DUMPLING SAUCE RECIPES

SICHUAN BOILED DUMPLINGS WITH SPICY DIPPING SAUCE RECIPE ...

Sichuan Boiled Dumplings With Spicy Dipping Sauce Recipe ... image

from The Shun Lee Cookbook by by Michael Tong & Elaine Louie Makes 20 Dumplings, or 4 Servings Fried dumplings have legions of fans, but there is something soulfully satisfying about the simplicity of their boiled cousins. What gives character to these boiled dumplings is the wonderful dipping sauce, seasoned with spicy sesame oil.

Total Time 1 hours

Prep Time 30 minutes

Cook Time 30 minutes

Yield 20 dumplings, 4 serving(s)

Number Of Ingredients 21

Ingredients

8 ounces ground pork
2 ounces small shrimp, peeled, deveined, and minced
1 tablespoon soy sauce
1 tablespoon vegetable oil
1 tablespoon minced cilantro
1 scallion, green and white parts, trimmed and minced
1 chinese dried black mushroom, soaked until softened, and cap minced
1 teaspoon dark sesame oil
1/4 teaspoon white pepper
2 tablespoons cornstarch, plus more for sprinkling
about 20 round dumpling wrappers
2 tablespoons vegetable oil
2 scallions, white part only, trimmed and minced
5 garlic cloves, peeled and minced
1 tablespoon fresh ground black pepper
2 tablespoons sugar
2 tablespoons chinese black vinegar or 2 tablespoons balsamic vinegar
2 tablespoons hot bean paste
1 tablespoon soy sauce
1 tablespoon dark sesame oil
1 tablespoon hot chili oil

Steps:

Editor's Note: Hot bean paste is a savory, spicy combination of fermented soybeans and chiles. Look for jars at Asian markets.
For the filling, combine the pork, shrimp, soy sauce, vegetable oil, cilantro, scallion, mushroom, sesame oil, white pepper, and 1/3 cup water in a medium bowl. Mix well. Cover, and freeze for 1 hour (or refrigerate overnight) to firm the mixture and make it easier to handle.
Dissolve the cornstarch in 3 tablespoons cold water in a small bowl to make a paste. Line a baking sheet with waxed paper and sprinkle it with cornstarch. Moisten the edges of a dumpling wrapper by dipping your finger into the paste and running it over the edge of the wrapper. Using a blunt knife as a scoop, place about a tablespoon of the filling in the center of the wrapper. Bring the edges of the wrapper up to meet at the top of the filling and pinch them closed, squeezing the dough. Place the dumpling on the baking sheet. Repeat with the remaining filling and wrappers. (The uncooked dumplings can be made ahead, covered with plastic wrap, and refrigerated for up to 1 day. Or freeze them for up to 3 months. To freeze, place them in a single layer in a plastic storage container or plastic storage bag, arranged so that the dumplings don't touch one another. When you are ready to cook them, the frozen dumplings will be easy to remove, one by one.).
Bring a large saucepan of water to a boil over high heat. Add the dumplings and cover the pan. Cook until the filling is cooked through and the dumplings are floating on top of the water, about 4 minutes.
While the dumplings are cooking, make the sauce: Heat a wok or medium skillet over high heat. Add the oil and heat until it shimmers. Add the scallions, garlic, and black pepper, and stir-fry for 20 seconds. Transfer to a small bowl. Add the sugar, vinegar, hot bean paste, soy sauce, sesame oil, and hot chile oil to the scallions, and mix well. Divide the sauce among four soup bowls.
Carefully drain the dumplings in a colander. Place the dumplings on top of the sauce in the bowls, and serve immediately.

Nutrition Facts : Calories 351.4, FatContent 27, SaturatedFatContent 6.5, CholesterolContent 58.9, SodiumContent 618.9, CarbohydrateContent 14.5, FiberContent 1.1, SugarContent 6.8, ProteinContent 13.2

HOW TO MAKE CHINESE DUMPLINGS | CHINA SICHUAN FOOD

How to make Chinese Dumplings | China Sichuan Food image

How to make Chinese dumplings from scratch, with pork and chive as filling

Provided by Elaine

Categories staple

Total Time 90 minutes

Prep Time 60 minutes

Cook Time 30 minutes

Yield 3

Number Of Ingredients 17

Ingredients

300 g all-purpose flour ( ,plus more for dusting)
155 ml water ( ,room temperature or hot boiling, see tip3)
2 g salt
400 g Ground pork ( ,at least 20% fat (you can replace ? pork with shrimp))
200 g Chive ( ,hard ends removed)
1 tsp.salt
1 tbsp. cooking wine
1/2 tsp. white pepper
1 tbsp. light soy sauce
1 tbsp. oyster sauce
1 tbsp. minced ginger
2 large eggs
3 tbsp. sesame oil ( ,divided)
1/3 cup chopped scallion
2 tbsp. hot oil
2 tbsp. vinegar
3-4 ginger shreds

Steps:

Wrappers
Filling
Pan-fried version
Boiled dumplings (??)

Nutrition Facts : Calories 1021 kcal, CarbohydrateContent 83 g, ProteinContent 39 g, FatContent 57 g, SaturatedFatContent 14 g, CholesterolContent 205 mg, SodiumContent 794 mg, FiberContent 5 g, SugarContent 2 g, ServingSize 1 serving

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