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Chinese Dumplings With Peanut Sauce Recipe
|Peanut butter||3 Tablespoon|
|Salad oil||5 Tablespoon|
|Soy sauce||1⁄4 Cup (4 tbs)|
|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)|
Serving size: Complete recipe
Calories 3601 Calories from Fat 2107
% Daily Value*
Total Fat 166 g255.6%
Saturated Fat 29.4 g146.9%
Trans Fat 1.3 g
Cholesterol 374.8 mg
Sodium 11091.6 mg462.2%
Total Carbohydrates 402 g134%
Dietary Fiber 8.7 g34.9%
Sugars 91.4 g
Protein 68 g135.3%
Vitamin A 50% Vitamin C 44.1%
Calcium 14.5% Iron 44%
*Based on a 2000 Calorie diet
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.