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Ginger Hoisin Steamed Dumplings Recipe

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Ingredients

Adjust Servings:
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
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

Nutritional information

478.3
Calories
144 g
Calories From Fat
16.1 g
Total Fat
5.1 g
Saturated Fat
61.2 mg
Cholesterol
1604 mg
Sodium
56.2 g
Carbs
2.2 g
Dietary Fiber
3.8 g
Sugars
25.4 g
Protein
158g
Serving Size

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Ginger Hoisin Steamed Dumplings Recipe

Features:
    Cuisine:

    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.

    • 70 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Steamed Dumplings With Ginger Hoisin Sauce, 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 , 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 , 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


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    Steps

    1
    Done

    In a Small Bowl Combine Pork, Onions, Garlic, Sesame Oil, Salt and Pepper.

    2
    Done

    Fill Each Wrap With a Small Spoonful of the Pork Mixture and Seal With Water, Pressing Edges and Folding a Bit to "ruffle" Them.

    3
    Done

    Heat Water to Boiling, and Place Bamboo Steamer (or Sieve) Lined With a Large Cabbage or Lettuce Leaf (to Prevent Sticking) Over the Pot.

    4
    Done

    Reduce Heat to Medium.

    5
    Done

    Place Dumplings in a Single Layer (not Touching Each Other) on Leaf, Cover and Steam For 20 Minutes or So--Until Cooked Through.

    6
    Done

    Meanwhile, Make Sauce.

    7
    Done

    in a Small Bowl, Mix Soy Sauce, Vinegar, Hoisin, Sesame Oil and Sugar; Set Aside.

    8
    Done

    in a Small Sauce Pan, Heat Oil, and Saut Garlic and Ginger Until Barely Golden.

    9
    Done

    Add Soy Mixture and Heat Through.

    10
    Done

    If Desired, Whisk Cornstarch and Water to Make a Slurry and Use This to Thicken the Sauce.

    11
    Done

    Thickening the Sauce Allows For Better Coating of the Dumplings While Dipping, but Is not Necessary.

    12
    Done

    Garnish With Chopped Green Onions and Sesame Seeds.

    13
    Done

    Serve Hot Dumplings With Sauce.

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    Aiyana Curry

    Culinary adventurer specializing in global fusion dishes.

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