ISO dumplings w/peanut sauce recipe

[doglady8]

My son loves the szechuan dumplings in peanut sauce from the local take-out restaurant. I'm going to make a chinese meal for him for dinner tomorrow and would love to make something that approximates this.

Does anyone have a recipe that sounds similar? They use wonton wrappers, fill, then cook somehow and toss with a sesame peanut sauce.

A quick search on CL didn't turn up anything.

Thanks!

[jtoepfert100]

These aren't dumplings but are pretty darn good egg rolls and the peanut sauce is excellent. You could at least use the sauce if you found a different dumpling recipe:

Crab Spring Rolls with Peanut Dipping Sauce
Spring Rolls
4 cups shredded cabbage
1 carrot, shredded
1/2 cup bean sprouts
2 green onions, thinly sliced
4 oz crab meat, (canned or fresh) Or, substitute cooked chicken breast.
2 teaspoons rice vinegar
1 teaspoon soy sauce
10 spring roll wrappers (8 x 8 inches)
White of one egg, lightly beaten
Dipping Sauce
3 tablespoons reduced fat peanut butter
3 tablespoons rice vinegar
2 tablespoons soy sauce
2 tablespoons water
1 green onion, green part only, thinly sliced
1/2 teaspoon fragrant toasted sesame oil
Spray a large skillet with vegetable oil spray. Heat over medium high heat for 1-2 minutes. Add the cabbage and cook, stirring occasionally, for 1-2 minutes.
Add the carrot, bean sprouts, and green onions and cook for 1 minute, stirring occasionally.
Add the crab meat, vinegar, and soy sauce and cook until the meat is warmed through, about 30 seconds. Remove from heat and and refrigerate at least 30 minutes.
Preheat oven to 400 degrees.
To assemble the spring rolls, usually there is directions on the back of the wrapper package. Like filling a burrito, with one point of the wrapper pointing towards you, put 1/3 cup of the filling in the middle of the wrapper. Bring the bottom point of the wrapper over the filling. Lightly brush the two side and top points of the wrapper with egg white. Bring the side points into the center, and starting from the bottom, roll the wrapper up to the top point so the filling is enclosed. Press to make sure the wrapper is sealed. Lightly spray the outside with vegetable oil spray and place on a sprayed baking sheet. Repeat with remaining wrappers.
Bake for 25-30 minutes, or until they turn a light golden brown. Meanwhile, place all dipping sauce ingredients expect green onion in a medium bowl and whisk. Sprinkle dipping sauce with green onion and serve with the spring rolls. This makes at least 10 wrappers, you may freeze them and reheat for another time if desired.
Per serving: 138 calories, 7g protein, 22g carbohydrate, 3g fat. From AMA Low-Fat, Low-Cholesterol Cookbook.

[sneezles]

I've not used this sauce recipe before but the dumplings are great!


Cantonese Pork Dumplings


1/2 cup shredded cabbage or bok choy
1/2 tsp salt
1 lb finely ground lean pork
1/2 cup minced green onion
1 tbs minced ginger
2 tbs each soy sauce and Shaoxing wine or dry sherry
1 tsp dark sesame oil
1 egg
1 tsp cornstarch
24 thin siu mai wrappers (I use the round won ton wrappers)

Toss cabbage with salt; place in colander to drain 30 minutes.

Squeeze out excess moisture. In large bowl, combine cabbage, ground pork and remaining ingredients; blend thoroughly.

Place a wrapper in palm of one hand; place 1 heaping tablespoon of stuffing in center of wrapper. Gently fold up sides of wrapper against the stuffing in 4 or 5 places. Pick up remaining folds of wrapper, pressing them evenly against stuffing to shape dumpling into an open-topped cylinder. Avoid creating large pleats, which can toughen during steaming.

Steam dumplings in bamboo steamer with lattice cover 20 to 25 minutes. To fry dumplings heat small amount of oil in a large skillet over medium-hih heat. Add dumplings and fry until bottom is browned.



Spicy Sesame-Peanut Sauce

This easy to make sauce made with peanut butter, sesame oil, ginger, and crushed red pepper flakes.

Ingredients:

2/3 cup Chunky style Peanut Butter
1/4 tsp Crushed Red Pepper Flakes
2 tsp Grated Peeled Fresh Ginger
1/2 tsp Salt
2 ea Scallions, thinly sliced
2 tsp Sesame Seeds
2 ea Small Garlic Cloves
2 Tbs Toasted Sesame Oil


Method :
In a blender, add reserved cooking liquid, peanut butter, sesame oil, ginger, garlic, salt, and crushed red pepper flakes. Blend on med-high until well mixed. Cover and refrigerate until chilled. (about 1 hr.)Heat dry skillet over low heat. Add sesame seeds and cook stirring constantly until lightly browned. (about 2 mins.) Sprinkle over sauce just before serving.
Serves 4-6

[doglady8]

Wow! Thanks for the quick responses sneezles and jtoepfert100!!

I think I'll make both of these for him! I'm cooking rice as I type, to cool for fried rice. He is a huge eater (although 6'2", 14, and thin!) I'm sure he'll love them both!

Thank you both for the help! I love CLBB and its members!