Shrimp And Spinach Dumplings With Asian Dipping Sauce Recipes

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SHRIMP SIU MAI (DUMPLINGS)



Shrimp Siu Mai (Dumplings) image

Provided by Giada De Laurentiis

Time 35m

Yield 16 dumplings

Number Of Ingredients 16

1 egg white
1 teaspoon sesame oil
1/2 teaspoon arrowroot
1/2 red bell pepper, cored, seeded and diced into 1/4-inch pieces
1 medium carrot, peeled and diced into 1/4-inch pieces
1/4 cup frozen petite peas, thawed
1/4 cup chopped chives
1 (1-inch) piece fresh ginger, peeled and minced
1 teaspoon kosher salt
1/2 pound large shrimp, peeled, deveined and cut into 1/4-inch pieces
4 egg roll wrappers
Vegetable oil cooking spray
1/4 cup low-sodium soy sauce
2 tablespoons honey
3/4 teaspoon hot sauce (recommended: Sriracha)
1 garlic clove, minced

Steps:

  • Dumplings: In a medium bowl, whisk together the egg white, sesame oil and arrowroot until frothy. Stir in the bell pepper, carrot, peas, chives, ginger, salt, and shrimp. Put 1/2 of the mixture in a food processor. Blend until the mixture forms a chunky paste. Return the paste to the bowl and combine it with the remaining vegetable mixture. Cut each egg roll wrapper into 4 equal-sized squares. Spoon about 1 tablespoon of the mixture into the center of each piece of dough. Gather the sides of the egg roll wrapper around the filling leaving the top of the filling uncovered. If necessary, use a little water to help secure the wrapper in place. Spray the bottom of a bamboo or stainless steel steamer with vegetable oil cooking spray. Working in batches, stand the dumplings, uncovered filling side up, in the steamer and cover. Steam until the shrimp turn pink and are cooked through, about 6 to 8 minutes.
  • Dipping sauce: In a small bowl, whisk together the soy sauce, honey, hot sauce and garlic.
  • Arrange the dumplings on a platter and serve the dipping sauce alongside.

EASY ASIAN DIPPING SAUCE



Easy Asian Dipping Sauce image

This easy dipping sauce tastes great with chicken balls, spring rolls, or dumplings.

Provided by gregoryz

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 15m

Yield 12

Number Of Ingredients 7

½ cup soy sauce
½ cup rice wine vinegar
2 tablespoons honey
3 cloves minced garlic
2 tablespoons minced fresh ginger root
2 teaspoons sesame seeds
2 teaspoons sesame oil

Steps:

  • Whisk together the soy sauce, vinegar, honey, garlic, ginger, sesame seeds, sesame oil in a bowl.

Nutrition Facts : Calories 28.1 calories, Carbohydrate 4.2 g, Fat 1.1 g, Fiber 0.2 g, Protein 0.8 g, SaturatedFat 0.2 g, Sodium 601.7 mg, Sugar 3.1 g

DUMPLING DIPPING SAUCE



Dumpling Dipping Sauce image

This soy-based dipping sauce recipe is a traditional accompaniment to dumplings, a staple of Chinese cuisine.

Provided by Liv Wan

Categories     Condiment     Sauce

Time 8m

Yield 4

Number Of Ingredients 9

For the Chile Oil:
1 teaspoon chili powder (or chile flakes)
2 tablespoons cooking oil (of your choice)
For the Sauce:
2 small cloves garlic (minced)
3 tablespoons light soy sauce
2 tablespoons Chinese rice vinegar
2 teaspoons sesame oil
1 teaspoon hot chile oil, or more to taste

Steps:

  • Gather the ingredients.
  • Place the chili powder or chile flakes into a heatproof bowl.
  • In a small saucepan, heat 2 tablespoons of oil.
  • Pour the hot oil into the chili powder. Let it cool.
  • The chile oil can be stored in the fridge in an airtight jar or container if not used immediately.
  • Gather the ingredients.
  • In a small bowl, combine the garlic, soy sauce, vinegar, sesame oil, and 1 teaspoon of the hot chile oil. Whisk until well combined.
  • Serve with your favorite dumplings.

Nutrition Facts : Calories 105 kcal, Carbohydrate 2 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 1 g, Sodium 839 mg, Sugar 0 g, Fat 11 g, ServingSize 1/2 cup (4 servings), UnsaturatedFat 0 g

SHRIMP AND SPINACH DUMPLINGS WITH ASIAN DIPPING SAUCE



Shrimp and Spinach Dumplings with Asian Dipping Sauce image

Categories     Wok     Ginger     Shellfish     Cocktail Party     Shrimp     Spinach     Sherry     Spring     Healthy     Sesame     Gourmet

Yield Makes 24 hors d'oeuvres

Number Of Ingredients 22

For filling
1 cup baby spinach
6 oz shrimp, shelled, deveined, and pulsed to a coarse paste in a food processor
3 tablespoons finely chopped rinsed canned water chestnuts
2 scallions (green parts only), finely chopped
1 tablespoon Asian sesame oil
2 teaspoons finely grated peeled fresh ginger
1 teaspoon sugar
1 teaspoon medium-dry Sherry
1 teaspoon oyster sauce
1/2 teaspoon salt
For wrapping and steaming
24 wonton wrappers
Large soft lettuce leaves for lining steamer
For dipping sauce
2 tablespoons soy sauce
2 tablespoons water
1 teaspoon sugar
Squeeze of juice from 1 tablespoon finely grated peeled fresh ginger
Dried hot red pepper flakes or Asian chile paste to taste
Special Equipment
a bamboo steamer and a wok

Steps:

  • Make filling:
  • Cook spinach in 1 inch simmering water in a small saucepan, stirring, until wilted, about 5 seconds. Drain in a sieve and rinse under cold water until cool. Squeeze to remove as much moisture as possible. Finely chop spinach and stir with remaining filling ingredients until blended.
  • Fill wrappers and steam dumplings:
  • Stack a few wonton wrappers (keep remaining wrappers covered) and cut into rounds with a 2 1/2-inch cutter. Spread 1 slightly rounded teaspoon filling onto each round, spreading up to but not over edge. Bring up edge of each round, pleating to form a cup and leaving open at top.
  • Bring enough water to a boil in a wok so that bottom rim of steamer (not basket) rests in water. Line steamer rack with lettuce. Arrange dumplings over lettuce, making sure dumplings do not touch each other. Cover with steamer lid and steam until filling is cooked through, 8 to 10 minutes.
  • Make dipping sauce:
  • Stir together all sauce ingredients.

SHRIMP AND CILANTRO SHU MAI



Shrimp and Cilantro Shu Mai image

Provided by Mark Bittman

Categories     quick, appetizer

Time 30m

Yield 10 to 12 dumplings

Number Of Ingredients 9

1/2 cup soy sauce
1 tablespoon rice wine
1 tablespoon sesame oil
1 tablespoon minced fresh ginger
1/2 pound shrimp, peeled and deveined
1/2 to 3/4 cup fresh cilantro leaves
1/4 cup roughly chopped scallions, white parts only
10 to 12 round dumpling skins
Juice of 1 lime

Steps:

  • Combine the soy sauce, rice wine, sesame oil and ginger in a bowl. Put half the shrimp, half the cilantro and all the scallions in a food processor and pulse; add just enough of the soy mixture to create a smooth paste, about 1 to 2 tablespoons. Transfer to a bowl. Roughly chop the remaining shrimp and cilantro, add them to the bowl and stir to combine.
  • Place a dumpling skin on a work surface, moisten the edges with water, and put 1 teaspoon of the filling in the center. Gather the edges of the wrapper up around the filling, squeezing gently, to pleat the sides; some of the filling should remain exposed. Repeat with the remaining dumpling skins and filling, keeping the dumpling wrappers and dumplings covered with damp towels while you work.
  • Rig a steamer in a large pot over an inch of water; bring to a boil and reduce to a simmer. Meanwhile, add the lime juice to the remaining soy mixture to make a dipping sauce.
  • Put as many dumplings in the steamer as you can fit in a single layer and cover the pot. Cook until the exposed filling turns pink and the wrappers are tender, 4 to 6 minutes, then transfer the dumplings to a serving platter. Repeat with the remaining dumplings. Serve with the dipping sauce.

Nutrition Facts : @context http, Calories 60, UnsaturatedFat 1 gram, Carbohydrate 6 grams, Fat 2 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 0 grams, Sodium 800 milligrams, Sugar 0 grams, TransFat 0 grams

PORK DUMPLINGS WITH SOY DIPPING SAUCE



Pork Dumplings with Soy Dipping Sauce image

These are the famed dumplings that beat Bobby Flay's in a throwdown-and you'll discover why, once you crunch past the crispy wrapper into gingery pork filling. This recipe makes about 50 dumplings, but Chef Sohui Kim warns they'll disappear fast! (Note: Once folded, these dumplings freeze well.)

Provided by Sohui Kim

Categories     appetizer

Time 1h35m

Yield 6 servings

Number Of Ingredients 16

1 medium onion
4 cloves garlic
2-inch piece of ginger, about 3 tablespoons minced
Canola oil, divided
Kosher salt
Freshly ground black pepper
1 bunch Chinese garlic chives, about 2 cups minced; may use scallions, chives, or ramps
1 pound ground pork
1/2 cup crumbled soft tofu
1/2 cup hoisin sauce, plus more as needed
1 package dumpling wrappers (preferably thin, gyoza-style), available at Asian grocery stores or online
Water
1/2 cup dark soy sauce
1/2 cup rice wine vinegar
1/4 cup brown sugar
1 pod star anise

Steps:

  • Trim away top of onion, then cut in half, leaving the root intact; peel away and discard the skin. Lay halves flat on a cutting board, then make vertical slices, stopping at the root so the onion half stays intact. Then slice crosswise to a small, uniform dice. Place in a bowl and set aside. Smash, peel, and finely mince garlic. Add to the bowl with the onions. Use a peeler or spoon to remove ginger skin. Slice into thin coins, then julienne as thinly as possible. Cut crosswise to mince. Add to bowl with onions and garlic.
  • In a large sauté pan, heat 1 teaspoon of oil over medium heat. Sauté the onions, garlic, ginger, a pinch of salt, and a few cranks of black pepper until slightly caramelized, 4-5 minutes. Meanwhile, finely mince garlic chives. Stir aromatics, then cook 1-2 more minutes.Make the dipping sauce: In a bowl, combine soy sauce, rice wine vinegar, and brown sugar. Whisk to combine. Add star anise and set aside. Add minced chives and another pinch of salt to the aromatics. Cook until chives begin to soften, about 1 minute. Transfer the mixture to a plate or bowl to cool completely, 30 minutes. (Alternatively, cool in the refrigerator for 10 minutes.)
  • Once the aromatics have cooled, finish the dumpling filling: In a large bowl, add pork. Place tofu in a small strainer set over a second bowl; use a wooden spoon to gently press excess water out of the tofu. Add drained tofu to the pork, along with the aromatics, hoisin sauce, salt and pepper. Mix well. (Use your hands for quicker, more even mixing.) In a skillet, heat ½ teaspoon oil over medium heat. Cook a small patty of the dumpling filling; taste and adjust seasoning with hoisin sauce or salt as needed.
  • Fill and fold dumplings: Fill a small bowl with water and place it nearby. Place a tablespoon of filling in a wrapper. Use your finger to "paint" a little water halfway around the edge of the wrapper. Fold the wrapper shut and pinch to close, making a half moon shape. (Optional: Make a pleat in the middle, or pleat all the way around.) Wrapper edges should be flush and completely sealed, and there should be no air bubbles in the dumpling. Place each finished dumpling on a sheet pan, and repeat until you've used all the filling. (Optional: Freeze any dumpling mixture you want to save for another time; defrost before using.) To store uncooked dumplings, place in a single layer on a cookie sheet and freeze completely; then pack them into plastic freezer bags. Frozen dumplings will last 2-3 weeks. (Note: They do not refrigerate well.)
  • Cook dumplings: Heat a large nonstick skillet over medium heat; add just enough oil to coat the bottom, about 1 tablespoon. Add dumplings in an even layer, about 10. Brown the dumplings on one side, 2-3 minutes. Then carefully add about ¼ inch of water, and immediately place the lid on top of the pan; steam until nearly all the water evaporates, 3-5 minutes. Remove the cover and allow the dumplings to fry again, just long enough to fully brown. Once they are fully browned, flip to slightly crisp the other side, about a minute. Plate and serve the dumplings immediately with dipping sauce. (Note: To cook frozen dumplings, follow the same procedure, but with slightly more water so they steam a little longer and cook through.)

SHRIMP AND SPINACH DUMPLINGS WITH ASIAN DIPPING SAUCE RECIPE | EPICURIOUS.COM



Shrimp and Spinach Dumplings with Asian Dipping Sauce Recipe | Epicurious.com image

How to make Shrimp and Spinach Dumplings with Asian Dipping Sauce Recipe | Epicurious.com

Provided by @MakeItYours

Number Of Ingredients 17

1 cup baby spinach
6 oz shrimp, shelled, deveined, and pulsed to a coarse paste in a food processor
3 tablespoons finely chopped rinsed canned water chestnuts
2 scallions (green parts only), finely chopped
1 tablespoon Asian sesame oil
2 teaspoons finely grated peeled fresh ginger
1 teaspoon sugar
1 teaspoon medium-dry Sherry
1 teaspoon oyster sauce
1/2 teaspoon salt
24 wonton wrappers
Large soft lettuce leaves for lining steamer
2 tablespoons soy sauce
2 tablespoons water
1 teaspoon sugar
Squeeze of juice from 1 tablespoon finely grated peeled fresh ginger
Dried hot red pepper flakes or Asian chile paste to taste

Steps:

  • Make filling:
  • Cook spinach in 1 inch simmering water in a small saucepan, stirring, until wilted, about 5 seconds. Drain in a sieve and rinse under cold water until cool. Squeeze to remove as much moisture as possible. Finely chop spinach and stir with remaining filling ingredients until blended.
  • Fill wrappers and steam dumplings:
  • Stack a few wonton wrappers (keep remaining wrappers covered) and cut into rounds with a 2 1/2-inch cutter. Spread 1 slightly rounded teaspoon filling onto each round, spreading up to but not over edge. Bring up edge of each round, pleating to form a cup and leaving open at top.
  • Bring enough water to a boil in a wok so that bottom rim of steamer (not basket) rests in water. Line steamer rack with lettuce. Arrange dumplings over lettuce, making sure dumplings do not touch each other. Cover with steamer lid and steam until filling is cooked through, 8 to 10 minutes.
  • Make dipping sauce:
  • Stir together all sauce ingredients.
  • Cooks' notes:
  • ·You can steam the dumplings in a pasta pot with a steamer insert.
  • ·Dumplings can be formed 4 hours ahead, placed on a cornstarch-dusted plate, and chilled, covered with plastic wrap.
  • ·Sauce can be made 1 day ahead and chilled, covered.
  • Each serving (2 dumplings with sauce) about 57 calories and 2 grams fat
  • Nutritional analysis provided by
  • Gourmet

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