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Chinese Dumplings With Peanut Sauce

Italian.Chef's picture
Ingredients
  Peanut butter 3 Tablespoon
  Salad oil 5 Tablespoon
  Soy sauce 1⁄4 Cup (4 tbs)
  Sugar 3 Tablespoon
  Sesame oil 2 Teaspoon
  Garlic 1 Clove (5 gm), minced or pressed
  Ground red pepper 1⁄2 Teaspoon (Cayenne)
  Pork filling 1 Cup (16 tbs)
  Ground pork 1⁄2 Pound
  Water chestnuts 4 , finely chopped
  Green onion 1 Large, finely chopped (Including Tops)
  Soy sauce 1 1⁄2 Teaspoon
  Minced ginger 1 Teaspoon
  Sesame oil 1 Teaspoon
  Won ton skins 1 Pound (1 Package)
  Egg 1 , beaten
  Chicken broth/Water 6 Cup (96 tbs)
  Green onions 2 , thinly sliced (Including Tops)
Directions

To make peanut sauce, mix peanut butter and oil until smooth.
Add soy, sugar, sesame oil, garlic, and red pepper; stir until smooth.
Cover and chill if made ahead, but let come to room temperature before serving.
To make filling, mix pork, water chestnuts, green onion, garlic, soy, ginger, and sesame oil.
Using 1 teaspoon filling for each won ton and moistening edges with egg to seal, fill and wrap won ton according to directions.
Cook according to directions that follow.or transfer to baking sheets and freeze until firm, then transfer to plastic bags for longer storage in freezer.
To cook dumplings, heat chicken broth or water to boiling.
Add about 1 dozen won ton, reduce heat, and simmer, uncovered, turning occasionally, until pork filling is no longer pink inside (about 4 minutes).
With a slotted spoon, lift dumplings from broth, place in a pan, and cover to keep warm.
Continue cooking dumplings until all are cooked and drained.
Serve dumplings in individual shallow bowls.
Pour some of the peanut sauce over each serving and sprinkle with some of the sliced green onions.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Appetizer
Method: 
Boiled
Ingredient: 
Pork
Interest: 
Quick
Servings: 
25

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