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Shumai Dipping Sauce - Yahoo Recipe Search
YummlyPork Shumai Meatballs With Ponzu Dipping Sauce, Sugar Snap Peas, And Rice With Garlic Cloves, Green Onions, White Rice, Ground Pork, Ginger, Gluten, Toasted Sesame Oil, White Rice Flour, Sugar Snap Peas, Red Pepper Flakes, Ponzu SauceYummlyEasy Chili Crisp Dipping Sauce For Dumplings With Vegetable Broth, Coconut Aminos, Rice Vinegar, Brown Sugar, Chili, Sesame Oil, Fresh Garlic, Fresh Ginger Root, Gyoza, Toasted Sesame Seeds, Sliced ScallionsFood52This recipe uses lamb with Middle Eastern spices combined with wonton wrappers and a cucumber-rice vinegar dip, a mix of Middle Eastern/Mediterranean and Asian ingredients. The steam-then-pan-fry method gets you the slightly chewy texture of steamed dumplings on the top and the satisfying crispiness of fried dumplings on the bottom. Moistening the dumplings with a little olive oil prior to steaming them helps keep them from sticking to a metal steamer basket. As for the steaming time, I wrote at least five minutes because my first batch came out too sticky. Unfortunately, I wasn't looking at the clock so I'm not sure what my final steaming time ended up being. I steamed the dumplings until the wrapper began to be translucent. If you make them shumai style as I did, the top won't become translucent because there are several layers of dough pinched together, making the top thicker than the sides or bottom. I tried a few different dipping sauces with these, but this simple cucumber vinegar with salt was my favorite. - clintonhillbillyYummlyWhat Is Chicken Shumai? With Minced Chicken, Mushroom, Spring Onion, Garlic, Ginger, Corn Flour, White Pepper, Granulated Sugar, Sesame Oil, Oyster Sauce, Wonton Wrapper, Dipping Sauce, Soy Sauce, Rice Wine Vinegar, Sesame Oil, Garlic Cloves, Ginger, Granulated SugarYummlyPork And Prawn Shumai With Dumpling Wrappers, Spring Onions, Dipping Sauce, Pork Mince, Prawns, Ginger, Green Onions, Soy Sauce, White Pepper, Shaoxing Wine, Sesame Oil, Sugar, Corn Starch, Soy Sauce, Black Vinegar, SugarFood and WineBecause he’s based in California, Sylvan Mishima Brackett uses Dungeness crab to make these open steamed dumplings, but any lump crabmeat will work well. The dumplings are juicy and flavorful on their own, so they’re best served simply with just a little Chinese mustard and soy sauce, for dipping. Slideshow: More Dumpling, Gyoza and Pot Sticker RecipesYummlyHow To Make Shumai (烧麦, Steamed Dumplings) With Dumpling Wrappers, Dipping Sauce, Shiitake Mushrooms, Raw Shrimp, Ground Pork, Small Carrot, Green Onions, Ginger, Egg, Sesame Oil, Shaoxing Wine, Salt, White PepperYummlyEveryone loves bite-sized appetizers at parties, so why not whip up a batch of these savory bad boys using shrimp, turkey sausage, and wonton wrappers? Served with sweet Thai chili dipping sauce, it's sure to be a hit!
