BETTER THAN BOTTLED - Six Dumpling Dipping Sauce Recipes
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Today I am giving you 6 dumpling dipping sauce recipes that you must try. I covered different styles from north and south of China. Some are Spicy, some are not. Some are sweet, some are savory. Make sure to watch it until the end. You will find something you like. So let’s get started.
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Easy Wonton & Dumpling Wrappers Recipe -
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????RECIPE - Note: The product links below are affiliate links. I may earn a commission if you purchase an item on a linked website within 24 hours.
NO.1 - Chili oil dipping sauce (serves 1-2)
- 2 tbsp of soy sauce [Amazon link:
- 2 tsp of Chinese black vinegar [Amazon Link:
- 1.5 tbsp of homemade hot chili oil [Recipe Link:
NO.2 - Sesame peanut dipping sauce (serves 2-3)
- 3 tbsp of 100% peanut butter [Amazon Link:
- 1 tbsp of 100% sesame paste [Amazon Link:
- 2-3 tbsp of sugar
- 1.5 piece of Chinese bean curd [Amazon Link:
- 1/2 tsp of salt or to taste
- 3-4 tbsp of boiling water
- cilantro and sesame seeds as garnish
NO.3 - Spicy soy dipping sauce (serves 3)
- 1/4 cup of soy sauce [Amazon link:
- 2 tsp of diced hot chili
- 1 tbsp of diced cilantro
- 1 tbsp of diced scallion
- 1/2 tsp of sugar
- 1.5 tsp of sesame oil [Amazon Link:
- Water to adjust the saltiness
NO.4 - Vinegar ginger dipping sauce (serves 1)
- some shredded fresh ginger
- 2 tbsp of white vinegar
- 2 tsp of soy sauce [Amazon link:
NO.5 - Garlic vinegar sauce (serves 1)
- 1 tbsp (4-5 cloves) of garlic
- 1/2 tsp of salt or to taste
- 1/4 tsp of sugar
- 2 tsp of sesame oil [Amazon Link:
- 1- 2 tbsp of vinegar
- white pepper to taste
- red pepper flake and sesame seeds as garnish (optional)
NO.6 - Scallion ginger dipping sauce (serves 2)
- 2.5 tbsp of grated ginger
- 3 tbsp of diced scallion
- 1.5 tsp of diced cilantro stem
- 2-3 tbsp of peanut oil or vegetable oil
- white pepper to taste
- 1/2 tsp of salt or to taste
BETTER THAN TAKEOUT - Chicken Wonton Soup Recipe
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Qian Li Xiang Huntun- a wonton smells so good, the fragrance can spread out to 500 km away. That literal translation is exaggerated, but it indeed smells amazing and tastes incredibly delicious.
???? RECIPE
INGREDIENTS (Makes about 50-60 wontons)
300 grams 10.6 oz of ground chicken
200 grams 7 oz of peeled shrimp
100 grams 3.5 oz of garlic chives (jiu cai) or scallion
1.3 big size onion diced
18 cloves of garlic
2 inches of ginger thinly.
3 scallions, cut into 2 inches pieces
1.5 cup of vegetable oil (I am using corn oil) (Amazon Link -
1 cinnamon stick (Amazon Link -
2 bay leaves (Amazon Link -
1 star anise (Amazon Link -
2 cloves (Amazon Link -
3 dried red chilies (optional) (Amazon Link - )
1.5 tbsp of soy sauce (Amazon Link -
1.5 tbsp of fish sauce (Amazon Link -
1 tbsp of oyster sauce (Amazon Link -
1 tbsp of chinese cooking wine (Amazon Link -
Black pepper to taste (Amazon Link -
1 pack of wonton wrapper 50-55
8 cups (1.9 liters) of chicken stock or water
1 tbsp of salt to season the broth
1/2 cup of cold water to drop the temperature
Baby bok choy or other green vegetables
Diced scallion as garnish
Pickled long beans or other pickles as toppings optional
INSTRUCTIONS
Soak 1 cinnamon stick, 2 bay leaves, 1 star anise, 2 pieces of clove, and 3 pieces of dried red chilies with some hot water for 20 minutes. then drain thoroughly.
Dice 1 and 1/3 of a big purple onion.
Finely chop 18 cloves of garlic. Optionally, put the garlic in a sieve and rinse it with running water to remove the mercaptans. Dried it with paper towels.
Cut 3 scallions into 2 inches long pieces.
Slice 2 inches of ginger finely.
Dice 100 grams of garlic chive. You can use other types of vegetables if you want. Such as mushrooms, carrots, cabbage, scallion...
Pour 1.5 cups of oil into the wok. Add the diced onion. Simmer it on medium-low heat for 5 minutes. Add in the garlic, ginger slices, scallion strips, and the soaked but well-drained spices. Continue to simmer everything on medium-low heat for another 20 - 30 minutes or until the onion and garlic are lightly golden. Make sure to stir constantly the whole time.
Drain out the oil. Store the oil in a sealable container. It will stay good for 2 months in the fridge.
Remove all the spices, scallions, and ginger slices. save the fried onion and garlic for the filling.
Roughly diced 200 grams of peeled and deveined shrimp. Add it to a big mixing bowl along with 300 grams of ground chicken thigh.
Season with 1.5 tbsp of soy sauce, 1.5 tbsp of fish sauce, 1 tbsp of oyster sauce, 1 tbsp of chinese cooking wine, and some white pepper to taste
Stir the protein within 1 direction for 5 minutes to develop the texture. Add the fried aromatics, the diced garlic chives. Keep stirring the filling until everything is well combined.
Put some filling in the middle of the wonton wrapper. Gather the edge together and pinch to close it. This recipe is enough to make 50-60 pieces of the wonton.
Bing 8 cups of chicken stock to a boil. Season it with some salt by taste. Add the wonton. Cook over medium-low heat until the wonton float to the top of the water and the pot should come back to a simmer. Add 1/2 cup of cold water to drop the temperature. Wait for the pot to come back to a simmer again. The total cooking time will take about 8-10 minutes. Optionally, throw in some baby bok choy and you are done.
Drizzle in 1-2 tbsp of the aromatic oil. The heat from the soup will reactivate the fragrance. Sprinkle some diced scallion as a garnish. Serve with Pickled long beans or other pickles.
????RELATED VIDEO - Homemade Wonton Wrap -
Videography / Editing by Austin Schargorodski -
Vermicelli Noodles w/ Shrimp Recipe
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This Chinese style garlic shrimp with noodles recipe is a MUST TRY! The garlic flavor explodes in your mouth as soon as you take the first bite!
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????RECIPE - Note: The product links below are affiliate links. I may earn a commission if you purchase an item on a linked website within 24 hours.
**MAIN INGREDIENTS**
- 150 g of vermicelli rice noodles [150克干米粉丝] [Amazon Link:
- 400 g of shrimp [400克鲜虾]
** INGREDIENTS FOR THE GARLIC SAUCE**
- 1/2 cup of finely minced garlic [1/2杯切碎的大蒜]
- 1/4 cup of finely minced red chilies [1/4杯切碎的红尖椒]
- 1/4 cup of cilantro stems [1/4杯香菜梗]
- 1/4 cup of vegetable oil [1/4杯植物油]
- 2 tbsp of Chinese cooking wine [2汤匙料酒] [Shaohsing Rice Cooking Wine:
- 2 tbsp of soy sauce [2汤匙生抽]
- 2 tsp of sugar [1茶匙白糖]
- 1 tsp of black vinegar [1茶匙陈醋] [Zhengjiang black vinegar镇江香醋:
- 1/4 tsp of salt or to taste [1/4茶匙盐或者根据个人口味调节]
**COOKING STEPS:**
**MAKE THE SAUCE**
- Put 4 tbsp of vegetable oil in the saucepan. And fry the garlic, red chilies and coriander stems on low heat for 3-5 minutes.
- When the oil turns red, transfer it into a bowl.
- Add the rest of ingredients in. Which are 2 tbsp of Chinese cooking wine, 2 tbsp of soy sauce, 2 tsp of sugar, a tsp of black vinegar, 1/4 tsp of salt (or to taste).
- Give it a nice mix and set it aside.
**PREPARE THE NOODLES**
- Cook the noodle until soft. It will take about 8 minutes.
- Use rice noodles, don’t use other types of noodles. Because after steaming, they usually turn soggy and sticky, won’t taste as good as rice noodles.
- Place it on a large plate. You want to get rid of the water as much as possible.
- Put a little bit more in the middle, so it looks nicer when we place the shrimp on.
**PREPARE AND COOK THE SHRIMP**
- Peel, butterfly, and de-vein the shrimp
- You can remove the head If you want them to be easier to eat.
- Place it on top of the noodles.
- Spoon the sauce over the shrimp and noodles. Make sure to put enough on the noodles so they are flavorful. Now it is time to steam.
- Bring the water to a boil and then cover it let it steam on high heat for 3-5 minutes
- Let it sit in the wok for 2 minutes after you turn off the heat, do not open the cover.
- garnish it with scallion and coriander, you are done.
Hope you enjoy! If you have any questions, just post a comment.
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Smoked Meat, Garlic Shrimp, Island Ono w/ Wasabi Speatzle (Chef Ronnie Nasuti and Maile)
Special guest Chef Ronnie Nasuti from Tiki's Waikiki shows us how to cook Kahaluu Smoked Meat, Island Ono Poisson Cru, and Garlic Shrimp with Wasabi Speatzle. Be sure to stop by Tiki's Grill Waikiki located in the Aston Hotel.
For more information and recipes check us out at MailesThaiBistro.com
24 Ways to Wrap Dumplings (you'll get so many compliments if you try some)
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We all love dumplings but not everybody knows how to wrap them. Today, I will show you 24 ways to fold dumplings, ranging from incredibly easy, classic methods, to complicated but beautiful patterns. Please stick with me until the end. I promise you; this is by far the most comprehensive guide, and you will never fail at folding dumplings again after watching this video.
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The Secret to PERFECT Dumpling Fillings (w/ 5 Recipes) -
How to Make Chinese Dumplings From Scratch -
1. Fold in Half Dumpling 2:16
2. Fold in Half Dumpling with Simple Pleats 2:41
3. Standing Up Dumpling 3:25
4. Shoe-shaped Gold Ingot Dumpling 3:53
5. Fet Belly Dumpling 4:30
6. Classic Chive Box 4:54
7. Copper Cash 5:28
8. Sun Shape Dumpling 6:20
9. Pot Sticker Dumpling 6:56
10. Pot Sticker Variation 7:30
11. Half Moon Shape With 2 Pleats 8:02
12. Half Moon With 4 Pleats 8:41
13. Half Moon Shape With However Many Pleats You Want 9:16
14. Leaf Shape Dumpling 11:18
15. S-shape Dumpling 12:51
16: Soup Dumpling Shape 13:25
17. Triangle Dumpling 14:42
18. Triangle Dumpling With Pleats 1521
19. Three Treasure Dumpling 16:01
20. Triangle Dumpling With Complicated Petals 16:55
21. Square Dumpling 18:15
22. Square Dumpling Variation 18:42
23. Four Joy Dumpling 19:16
24. Cherry Blossom Dumpling 19:55
Videography / Editing by Austin Schargorodski -
Chicken Wonton Soup With Spicy Chili Oil (红油抄手)
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We all love wonton but have you ever tried Sichuan version? Check out this bowl of wonton in chili oil. We added freshly ground Sichuan peppercorn powder, which gives you a tingling feeling.
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Crispy Fried Wonton Recipe (炸云吞) - Crispy Fried Wonton Recipe
INGREDIENTS
For The Wonton and Filling (enough to make 50 wontons)
12 oz (340 grams) of ground chicken
1.5 tsp of grated ginger
1.5 tsp of grated garlic
1.5 tbsp of soy sauce (Amazon Link -
1 tbsp of oyster sauce (Amazon Link -
Some black pepper to taste (Amazon Link -
7 oz (200 grams) of freshly shredded zucchini (season with some 1/2 tsp of salt and squeeze the liquid out )
1 tbsp of sesame oil (Amazon Link -
1/3 cup of diced scallion
1 pack of wonton skin (40-50 pieces)
To Cook The Wonton
6-8 cups of chicken stock or water
Baby Bok choy or other leafy vegetables depending on your preference
To Assemble The Wonton Soup (1 serving)
2 cloves of garlic
1/2 tsp of sugar
2 tsp of soy sauce (Amazon Link -
2 tsp of oyster sauce (Amazon Link -
2 tsp of Chinese black vinegar (Amazon Link -
Sichuan pepper corn powder to taste (Amazon Link -
1-5 tbsp of chili oil depending on your taste (Amazon Link - or you can make your own by watching this video -
1/2 cup of the broth that you cook the wonton with
10-12 pieces of wonton
Diced cilantro as garnish
Diced scallion as garnish
INSTRUCTIONS
Shred the zucchini by using the largest holes on your grater. Season with 1/2 tsp of salt and rub for a minute. Let it sit for 10 minutes to allow the salt to draw out the moisture. Squeeze most of the liquid out of the shredded zucchini.
In a big mixing bowl, combine the following ingredients: 12 oz of ground chicken, 1.5 tsp of grated ginger, 1.5 tsp of grated garlic, 1.5 tbsp of soy sauce, 1 tbsp of oyster sauce and some black pepper to taste. Stir the filling within one direction for 3-5 minutes to develop the texture of the filling.
Continue by adding the zucchini, 1/3 cup of diced scallion, and a drizzle of sesame oil. Mix well and your filling is done.
To wrap the wonton, put some filling in the middle of the wrapper. Dip some water with your finger and wet half of the wrapper. Fold it in half. Pack it tight. Be sure to push out all the air. Make a small curve in the middle so it is easy to fold. Then you glue the two sides and pinch them together.
Before we cook them, we need to make the spicy flavor base. In a bowl, add the following ingredients: 2 cloves of garlic, press them through a garlic presser; 1/2 tsp of sugar, 2 tsp of soy sauce, 2 tsp of oyster sauce, 2 tsp of Chinese black vinegar, some Sichuan peppercorn powder to taste, and 1-5 tbsp of hot chili oil depending on your taste.
Bring 6-8 cups of chicken stock to a boil. Use your spoon to stir the broth to create a vortex. Then, put in the wonton. It takes about 2 minutes for the wonton to float to the top of the water, then monitor the heat at low and keep the pot at a slight simmer for another 5-6 minutes.
When it is almost ready, add some green leafy vegetables that you like. Let it blanch with the wontons for 20 seconds to a minute depending on your preference.
Turn off the heat. Scoop out about 1/2 cup of the broth and pour it into the flavor base. Follow up with however many pieces of wonton that you want.
Sprinkle some diced scallion and cilantro on the top.