dumpling sauce

This dumpling sauce recipe makes the perfect dipping sauce for taking your favorite homemade or store-bought dumplings to the next level.

Dumpling Sauce Recipe: How to Make Dumpling Dipping Sauce

sugar

water

soy sauce

rice vinegar

chili oil

garlic ((minced))

sesame seeds

sesame oil

Dissolve 1 teaspoon sugar in 1 tablespoon hot water. Then add soy sauce, rice vinegar, chili oil, minced garlic, sesame seeds, and sesame oil. Stir to combine.

Serve with freshly cooked dumplings and enjoy!

Dumplings are intimidating (well, they can be). But they also are, in fact, delicious. No matter what you stuff them with, the concept of pillowy, soft dough encasing a luscious, super flavorful filling is enough to warm you up from inside to out. Well, with our homemade dumpling recipe, we’re bringing that warm, fuzzy feeling right to your very own kitchen table. 

Homemade Dumplings Recipe by Tasty

all-purpose flour

salt, divided

red cabbage

green onion, sliced

garlic,

ginger,

pork

pepper

¾ cup mushroom, diced

¾ cup carrot, diced

shrimp,

rice wine vinegar

red pepper flake

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In a large bowl, combine the flour, 1 teaspoon of salt, and the warm water and mix until well-combined.

Roll out dough on a floured surface and knead until smooth.

Roll out 1 piece of dough into a thin log and divide into 6 or 8 pieces, depending on the size of dumplings you want. Repeat with the remaining dough portions.

Lightly flour the dough pieces and roll out 1 piece into a thin circle roughly 4-inches (10 cm) in diameter.

Keep the dumpling wrappers separated with a small piece of parchment paper and repeat with the remaining dough.

Combine the cabbage, green onions, garlic, ginger, soy sauce, and sesame oil in a medium bowl and mix until well-incorporated.

For the pork filling, combine the ground pork with the remaining teaspoon of salt, the pepper and 1 cup (125g) of the cabbage mixture and stir until well-incorporated.

For the veggie filling, combine the mushrooms and carrot and microwave for 3 minutes, until soft. Add 1 cup (125g) of the cabbage mixture and stir until well-incorporated.

For the shrimp filling, combine the shrimp with 1 cup (125g) of the cabbage mixture and stir until well-incorporated.

To assemble the dumplings, add roughly 1 heaping tablespoon of filling to the center of a dumpling wrapper. With your finger, lightly coat half of the outside of the wrapper with water. Fold the moistened half of the wrapper over the filling and, using your fingers, pleat the edges to seal. Repeat with the remaining fillings and wrappers.

Heat the oil over medium high in a large skillet and add a few dumplings, cooking them in batches. Once the bottoms of the dumplings start to brown, add a splash of water and cover with a lid. Steam for about 5 minutes, or until the dumplings are cooked and the water has evaporated. Transfer the cooked dumplings to a paper towel-lined plate to remove any excess moisture or grease.

In a small bowl, combine the soy sauce, rice vinegar, sesame oil, and pepper flakes and stir to combine. Serve the dumplings immediately with the dipping sauce.

https://vid.tasty.co/output/47587/mp4_640x640/1502835536

A staple chili garlic sauce, that's really fragrant and aromatic. This is a staple in my kitchen and can be stored for months! Perfect for dipping sauces and stir-fries.

Chili Garlic Sauce

g bird’s eye chili, (around 28 to 30 pieces)

garlic (peeled (around 30 g))

neutral oil (like canola, sunflower, avocado, etc.)

tsp salt

tsp organic cane sugar

tsp chinese five spice powder

star anise (optional)

bay leaf (optional)

tsp Szechuan peppercorns (optional)

Chop off the top ends and stem of the chilies. Place the chilies and garlic cloves in a food processor. Process until finely minced. Be careful not to use your hands when handling processed chilies since it can burn your face (and eyes!) when you accidentally rub them.

Heat a medium saucepan over medium high heat. Add in the neutral oil. Season with salt, sugar, and five spice powder. Add in the rest of the herbs and spices, if using.

Leave everything to cool over medium high  heat. Add in the minced garlic and chili. Lower to medium heat, stirring every 1 to 2 minutes.

Continue to cook the chilies until they have turned in a much darker share of red and garlic is lightly brown, around 10 to 15 minutes. Be careful not to cook it over high heat since the garlic can quickly burn.

Turn off the heat and then leave the sauce to cool.

Store the sauce an air-tight container or jar in a cool, dark place until ready to use. Can be stored for up to 3 months.

How to make my favourite dipping sauce for Japanese gyoza dumplings

My Favourite Gyoza Dipping Sauce

tbsp Rice Vinegar

tsp Soy sauce

tsp Chilli oil

tsp Ground black pepper

Measure out 1 tbsp rice vinegar, 2 tsp soy sauce, 1/2 tbsp chilli oil and 1/4 tsp ground black pepper into a small bowl.

Serve along side crispy pan fried gyoza dumplings and enjoy!

https://www.youtube.com/watch?v=H-UJFc_ERog

Gyoza is definitely one of the most loved dishes by Japanese people.
Here's the video recipe for Gyoza filling and Gyoza dipping sauce video!



This video's recipe: https://sudachirecipes.com/2020/04/29/crispy-pan-fried-japanese-gyoza-dumplings/

Website: https://sudachirecipes.com/
Instagram: https://www.instagram.com/sudachi.recipes/
Facebook: https://www.facebook.com/sudachi.recipes


For the filling

    300g Pork mince
    1 and 1/2 tsp Ginger paste
    1 and 1/2 tsp Garlic paste
    70g Spring onion (about half of 1 stalk)
    10g Chives
    1/2 tsp Salt
    2 tsp Soy sauce
    1 tsp Oyster sauce
    1 pinch Ground black pepper
    1 tbsp Sesame oil OR lard
    1/2 tsp Sugar
    50ml Warm water

Constructing

    32 Premade gyoza wrappers or see our recipe for Japanese Gyoza Wrappers from Scratch.
    1 Small cup of water

Cooking Time

    50ml warm water
    1 tsp flour – mixed
    2 tbsp Vegetable oil
    1 tbsp Sesame oil

For the sauce

    1 tbsp Rice Vinegar
    2 tsp Soy sauce
    1/2 tsp Chilli oil
    1/4 tsp Ground black pepper


#Gyoza #Japanese food #Japanese recipe

Japanese Gyoza with Dipping Sauce Recipe (餃子)

This gyoza sauce is savory, tangy, slightly sweet, with a hint of spice- perfect for serving as a dipping sauce for potstickers, dumplings, gyoza, and wontons! All you need is 8 ingredients and a few minutes to prepare this dumpling sauce recipe!

Quick Gyoza sauce (Dumpling Sauce Recipe)

soy sauce (or tamari

Tbsp rice vinegar

tsp sesame oil

garlic (or garlic paste)

tsp grated ginger

tsp brown sugar (or maple syrup)

dried chili (or 1/4 tsp chili flakes)

chives (or green onion)

Finely mince or grate the garlic and the ginger and slice the chives (or green onions).

Mix all of the ingredients and stir well.Feel free to start without the hot water and add it bit by bit to your desired level (as it will water down the sauce&#039;s taste).

Allow it to sit for at least 15 minutes before serving to allow the flavors to meld and marinate.Then give the sauce a final taste and adjust any of the elements. Optionally garnish with some sesame seeds (raw or toasted).

Once ready, serve it up with some storebought or homemade dumplings - like these mushroom dumplings and enjoy!

I actually recommend making this gyoza sauce ahead. Though I recommend a minimum of 15 minutes &#039;marinating&#039; before serving the dumpling sauce, it&#039;ll be even better with an hour. Better yet, prepare it and leave it overnight to marinate!You can store any leftover gyoza sauce in the refrigerator for 3-4 days. If you omit the fresh ingredients until right before serving, then the liquid base should be fine for 1-2 weeks in the refrigerator.

How To Make Ahead and Store:

One of my favourite ways to enjoy dumplings is by either steaming or boiling these and finishing it off with what I like to call the best dumpling sauce - with the perfect balance of savoury, heat, bit of sweetness and acidity. Let’s not forget the aromatics that really take it up a notch!

Steamed Dumplings with The Best Dumpling Sauce

tbsp doubanjiang ((see notes))

tbsp chili oil

2-3 tsp sugar (, adjust to desired sweetness)

tbsp vinegar rice

tsp sesame seeds

tsp minced garlic

scallions and coriander

Mix the sauce ingredients together. Feel free to adjust to your taste and desired spice level.

Boil or steam the dumplings from fresh or frozen. If you’re using frozen dumplings, no need to thaw. I simply line my bamboo steamer with parchment paper and steam my dumplings for 12-15 mins. If boiling, do the same and leave your pot of water to boil. Then place the dumpling directly from frozen and leave them to cook until these float up. Remove from the water.

Use the sauce as a dip or pour it over your bowl of dumplings or wontons. Garnish with more coriander and scallions, if desired. You can finish it with more chili oil or sauce if desired. Enjoy!

https://www.youtube.com/watch?v=UNNQjXI6U44

I used frozen dumplings for this that I steamed directly (no need to thaw)!!

And in case you're looking for a homemade vegan dumpling recipe, you can check here: https://thefoodietakesflight.com/vegetable-potstickers-vegan-how-to-make-dumpling-wrappers/ 

#dumplings #asmr #shorts

The best way to enjoy dumplings? Steamed dumplings with the best sauce (at least in my opinion!) 🥟

This dipping sauce is perfect of Korean pancakes or jeon such as Pajeon (green onion pancakes) and Kimchi Jeon (kimchi pancakes). It's also delicious with dumplings and potstickers. It's easily adjustable so feel free to adjust the measurements according to your desired taste!

Pancake & Dumpling Dipping Sauce

tbsp rice vinegar

tsp sugar (feel

Chili flakes or powder

scallion (optional)

Mix everything and adjust to your taste. Can be made in advance and stored in the refrigerator until read to use.

A staple chili garlic sauce or chili garlic in oil, that&#039;s really fragrant and aromatic. This is a staple in my kitchen and can be stored for months! Perfect for dipping sauces, stir-fries, noodles, and more! The possibilities are really endless!

Chili Garlic Sauce (or Chili Garlic in Oil)

g bird’s eye chili, Thai chiles,

garlic (peeled (or moe if you want more garlic!))

tsp sugar

tsp chinese five spice powder ((see notes))

bay leaf

star anise (optional but highly recommended)

tsp Szechuan peppercorns (optional but highly recommended)

Chop off the top ends and stem of the chiles. I use a pair of scissors for these and only hold the body of the chiles.Place the chilies and garlic cloves in a food processor. Process until finely minced.IMPORTANT: Be careful not to use your hands when handling processed chiles since it can burn your face (and eyes!) when you accidentally rub them. You can use gloves for an extra layer of protection.

Heat a medium saucepan over low to medium heat. Add in the neutral oil. When the oil is hot, add in the salt, sugar, and five spice powder. Add in the rest of the herbs and spices, if using.

Carefully add in the garlic and chiles. If these immediately sizzle in the hot oil, lower the heat to preven these from quickly burning.Leave everything to cook over medium low heat. Keep stirring to make sure the sugar dissolves and the chiles and garlic don&#039;t burn. Stir the mixture every 1 to 2 minutes.

Continue to cook the chiles and garlic until they have turned in a much darker share of red and garlic is lightly brown, around 10 to 15 minutes. Be careful not to cook it over too high heat since the garlic can quickly burn.If you&#039;d like crispy garlic, you can cook the garlic and chiles a bit longer until these turn crisp but keep an eye out since they can quickly burn.

Turn off the heat and then leave the sauce to cool completely before storing in a jar.Not enough oil? If the sediments (chiles and garlic) aren&#039;t completely submerged in oil when you store it in a jar, you can opt to add more neutral oil to the jar to submerge the sediments. This is optional but recommended.Enjoy with your favourite recipes!

Not enough oil? If the sediments (chiles and garlic) aren&#039;t completely submerged in oil when you store it in a jar, you can opt to add more neutral oil to the jar to submerge the sediments. This is optional but recommended.

Store the sauce in an air-tight container or jar in a cool, dark place until ready to use. Can be stored for 3-6 months or even longer!

If the chiles ans garlic in your sauce aren&#039;t completely submerged in the oil, you can add more neutral oil into your jar to completely submerge them.

Storage and Tips

https://www.youtube.com/watch?v=s-9wbPwjIB4

A staple in my kitchen is this Chili Garlic Sauce —or chili oil/chili garlic crisp, however way you want call it but here in the Philippines it’s commonly known as chili garlic sauce. This is one of my fave sauces/condiments and use it for a lot of my recipes!

Full recipe here 👉🏼https://thefoodietakesflight.com/chili-garlic-sauce/

#chilisauce #chilioil #homemadechilisauce

How to make an easy homemade Chili Garlic Sauce / Chili Oil 🧄🌶 - one of my fave kitchen staples

Potstickers cooked down to achieve a nice, crispy, and flaky crust! These are best enjoyed immediately with your dipping sauce of choice. I used homemade dumplings but you can opt to use other dumplings of your choice.

Crispy Bottom Potstickers

dumplings

tbsp neutral oil

tsp all-purpose flour

white vinegar

½ tbsp coconut sugar

tsp chili garlic sauce,

See video below for a step-by-step on cooking the potstickers. Heat a medium sized non-stick pan over medium high heat. Mine was around 10” in diameter.

Once the pan is hot, add in the oil. Place the fresh or frozen potstickers around the pan. Leave to pan-fry for around 3 minutes over medium high heat or until the bottom of the potstickers are golden brown.

While the potstickers are pan-frying, mix the flour and water together in a medium sized bowl until the flour has dissolved.

Once the potstickers are golden brown, mix the flour mixture again and turn up the heat to high. Carefully pour in the flour mixture while holding the lid to prevent any splashes. Immediately cover the pan and leave the potstickers to cook in the steam. Leave to cook for 5 to 6 minutes or until the potsticker wrappers turn slightly translucent and the flour slurry thickens a little.

Remove the lid and then leave the flour slurry to dry up, taking around another 5 to 6 minutes. It will take a while to fully evaporate but the flour mixture will eventually turn into a nice golden brown colour and the liquid will evaporate. Once the liquid has completely evaporated and you can see the golden brown, crisp, and lacy bottom, turn off the heat.

Place a plate over the pan and then flip over to remove the dumplings. Enjoy immediately while hot and dip in your favourite sauce.

Mix everything together and feel free to adjust according to desired taste.

Dipping Sauce

https://www.youtube.com/watch?v=0kF3jMcYQk4

Recipe on the blog: https://thefoodietakesflight.com/crispy-bottom-potstickers
Vegan potstickers recipe: https://thefoodietakesflight.com/vegetable-potstickers-vegan-how-to-make-dumpling-wrappers/

Used in this video:
Pan: https://amzn.to/39KWT74
Similar pan: https://amzn.to/3nDGZn7

———————————————
#potstickers #dumplings #gyoza

If you’re looking for more recipes and inspiration:

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Sharing some of the tools and ingredients I use. These are affiliate links and I do get a small percentage from every purchase made using them, which helps support what I do.

Pantry staples:
All-purpose flour: https://amzn.to/2t9NEO1
Sesame oil: https://amzn.to/2YxWsZJ
Coconut sugar: https://amzn.to/2qA8Iwk
Curry powder: https://amzn.to/38hJALl
Diced tomatoes: https://amzn.to/2PTeNfM
Dried shiitake mushrooms: https://amzn.to/2YsZmPj
Hoisin sauce: https://amzn.to/2DYTcNu
Nutritional yeast: https://amzn.to/2P0PklC
Peanut butter: https://amzn.to/2RuKsGR
Rice stick noodles: https://amzn.to/2P2c6cw
Corn starch: https://amzn.to/2spWBTe
Coconut cream: https://amzn.to/2s3TiRz
Maple syrup: https://amzn.to/2RBQTYC
Soy milk: https://amzn.to/35rp5KG
Sriracha: https://amzn.to/2s7LwFU
Sweet chili sauce: https://amzn.to/2DSPJQH

My kitchen essentials:
Non-stick pan: https://amzn.to/39KWT74
NutriBullet: https://amzn.to/38z8Ahw
Oven toaster with temperature settings (I baked everything in this since I don’t have a fully function oven): https://amzn.to/35eYG2S
Dumpling/Buns rolling pin: https://amzn.to/2PdwgAB
Cast Iron Pan: https://amzn.to/38tDeZK
Tofu Press: https://amzn.to/2DUsUMo
Wooden chopsticks: https://amzn.to/2PBREi4
Glass measuring cups: https://amzn.to/2Pywqmp
Food processor: https://amzn.to/2Ea45MK
Bamboo chopping boards: https://amzn.to/36qAlam
Reusable silicon lids: https://amzn.to/2qPOlvi

Equipment I use:
Camera I use to shoot videos: https://amzn.to/2XlyKl5
Camera I use to take photos: https://amzn.to/3jLMgXJ
Tripod: https://amzn.to/2PH87S3
Backdrops: https://amzn.to/2rvZmCm
Super handy reflectors: https://amzn.to/2YGhMwd

No plate of dumplings is complete without a gorgeously balanced dipping sauce.  This one uses cupboard staples and is ready in less than five minutes.

3 Minute Dumpling Dipping Sauce

chilli oil

black vinegar

garlic cloves, crushed

scallions (spring onions), finely sliced

Mix your sauce

Add all your ingredients to a small bowl, then mix well to combine.

Serve

. Enjoy with your favourite dumplings, or steamed buns.

Homemade dumpling wrappers packed with a tofu and veggie filling! These vegetable dumplings are pan-fried to get that really nice golden brown crust before being cooked with a little water to steam and evenly cook the wrappers.

Homemade Vegetable Potstickers or Dumplings (Vegan Recipe)

all-purpose flour ((310 g))

+ 1 tbsp warm water

salt

Corn starch (for storing wrappers)

8.5 oz extra firm tofu

mushrooms

lb head raw cabbage (, makes 2 1/2 cup minced (from 1 small))

carrots (, makes

onion

garlic (minced)

tbsp toasted sesame oil

cornstarch

½ tbsp rice vinegar (or distilled white vinegar)

tsp chili garlic sauce

Add in 2 ¼ cups of all purpose flour and salt into a mixing bowl. Mix well. See my video below on how to roll out and wrap dumplings in 5 different ways!

Create a well in the center of the bowl and pour in the warm water.

Use a spatula or chopsticks to mix the flour and water.

Once the dough starts to come together, you can use your hands to mix the bits of dough. Knead together for several minutes. If the dough is a bit dry, add a splash of warm water.

Shape the dough into a ball, then place it in a bowl. Cover it with a damp towel and let it rest for 15 minutes.

Knead the dough a few more times until it’s well incorporated and no longer stick to your hands. Return it to the bowl then cover with a towel. Let it rest for an additional 15 minutes.

Preparing the Dough

Rehydrate the dried mushrooms by soaking them in hot water for at least 15 minutes. Using a food processor, quickly process the carrots. Repeat this for the cabbage, mushrooms, and onions, and garlic.

Heat a pan. Add in 1 ½ tbsp canola or other neutral oil. When the oil is hot, add in the garlic and onions. Saute for a few minutes until aromatic. Saute the mashed tofu for 6-7 minutes until lightly brown and resembles minced ‘meat’, Add in the cabbage, carrots, and mushrooms.

Cook over medium high heat for 4-5 minutes until the carrots are tender. Season with 2 tsp salt, or to taste. Mix in the sesame oil. Cook for another 2-3 minutes over medium heat.

Transfer to a strainer to drain excess liquid from the vegetables. Return the cooked vegetables to a bowl. Mix in the 2 ½ tbsp cornstarch until well incorporated. Set aside to cool while you prepare the wrappers.

Cooking the Filling

See my video below on how to roll out and wrap dumplings in 5 different ways!

Flour your surface. Remove the dough from the bowl. Knead it 2-3 times then reshape it into a ball.

Punch your thumb into the center to create a hole.

Slowly pinch and form the sides to create a larger hole before slowly pulling apart the sides.

Slowly you’ll have a very large ring (see photos).

Sprinkle the dough with some flour.

Using a knife, slice the ring of dough into 14 to 15-gram pieces, making around 35 pieces.

Place the pieces in a bowl and cover with a towel to prevent them from drying while you work on the wrappers.

Preparing the Dumpling Dough

See my video below on how to roll out and wrap dumplings in 5 different ways.

Flour your surface. Get a piece of dough and then roll it into a ball.

Lightly flatten it with your palm.

Sprinkle a little flour on top of the dough and lightly coat your rolling pin with some flour as well. While holding both ends of the rolling pin, roll out the dough by moving the pin forward and backward.

Rotate the dough 90 degrees and repeat the movement.

Continue to roll out the dough until you have a wrapper that’s around 3 to 3.5 inches. If you can’t make them into a perfectly round shape, that’s okay!

Rolling the Wrappers

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