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Dumplings with Ginger Dipping Sauce Recipe

Dumplings with Ginger Dipping Sauce

Recipe courtesy Dining with the Duchess

Show: Cooking LiveEpisode: Get Healthy: Cooking With the Duchess

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (8)

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Average Rating:

Total Reviews: 8

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  • on April 08, 2011

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    I made the dipping sauce section of this recipe to use with the recipe for the vegetarian steamed dumplings (which btw was awesome!!. The additional flavors this sauce added was a wonderful touch to the other dumplings! So, keep that in mind if you're just looking to dress up another recipe.

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  • on March 18, 2008

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    I've never reviewed a recipe before but this was so good I had to. My husband & I couldn't stop eating them. I did make a few changes: doubled the meat filling and it was the perfect amount to use up all of the wonton skins, subbed white wine for sherry, used rice vinegar (red wine vinegar in asian??? yuck!in the dipping sauce, and added more red pepper flakes. Make this - you won't be sorry - just make plenty!

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  • on October 13, 2006

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    It was so good!!! I fried them in oil after I got them out of the boiling pan, that was good too!!

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  • on September 26, 2006

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    I love these dumplings.

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  • on October 23, 2005

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    Really liked this version of pork dumplings ~ and even got my husband to eat them with the dipping sauce. These are quick and easy for dinner or a snack.

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  • on February 21, 2005

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    I really enjoyed this recipe -- it's definitely worth trying! It also turned out well when I substituted ground chicken for the pork, and madeira for the sherry (it's what I had on hand. It can be time-consuming to fold all of the wontons, so it could be a good idea to keep the folded, yet-to-be-cooked wontons covered with a damp towel until you're ready to cook 'em all.

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  • on January 23, 2005

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    Dumplings are moist and delicious.

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  • on September 23, 2004

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    I can't believe nobody else has rated this yet. The dumplings are perfect, and the dipping sauce is exquisite. The flavors just explode in your mouth. I'm not exaggerating.
    I've made these a few times, and like to increase the red pepper flakes to 1/2 to 3/4 tsp. I also prefer to steam them in a 'bamboo steamer' for about 7 minutes. Be sure to lube the steamer with cooking spray, otherwise they stick.

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