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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 dumplings 21g Recipe makes 36 dumplings) The following items or measurements are not included below: 2 tablespoons rice wine vinegar |
||
| Calories 58 | ||
| Calories from Fat 24 | (42%) | |
| Amount Per Serving | %DV | |
| Total Fat 2.8g | 4% | |
| Saturated Fat 0.6g | 2% | |
| Monounsaturated Fat 1.1g | ||
| Polyunsaturated Fat 0.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 6mg | 2% | |
| Sodium 111mg | 4% | |
| Potassium 47mg | 1% | |
| Total Carbohydrate 5.2g | 1% | |
| Dietary Fiber 0.3g | 1% | |
| Sugars 0.2g | ||
| Protein 3.3g | 6% | |
Hunan Dumplings with Peanut Butter Sauce
36 dumplings
Ingredients
Dumplings
- 1/2 lb ground raw pork
- 1 teaspoon soya sauce
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon sesame seed oil
- 36 wonton wrappers
Peanut Butter Sauce
- 1/3 cup smooth peanut butter
- 1/2 cup hot water
- 1 teaspoon soy sauce
- 2 tablespoons rice wine vinegar
- 2 tablespoons oil
- 1 clove garlic, minced
- 1/2 teaspoon crushed red pepper flakes
Directions
1
Combine the pork with the soya sauce,salt,pepper and sesame oil.2
Put about a tsp of filling in the center of each wonton skin and enclose the filling to make a ball shape or a triangle,sealing with a little water.3
Bring a large pot of water to a boil.4
Put the dumplings,in batches into the water until they rise to the surface.5
Remove with a slotted spoon.6
Mix hot water with the peanut butter until well combined and then add the soya sauce,rice vinegar,oil,garlic and chilies.7
Serve on top of the dumplings.
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Browse similar recipes by category
- Course > Appetizers
- Main Ingredient > Meat > Pork
- Cuisine > Asian > Eastern > Chinese
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Stove Top
- Preparation > Number of Servings
Featured Reviews for This Recipe
From: MarraMamba
On Jul 5, 2009
wonderful dumplings! I used to drive an hour to get hunan dumplings with pb sauce, these are much better and i can make them at home! Made for cookbook tag
From: Chef #1125389
On Jan 14, 2009
The dumplings were amazing. I tweaked the recipe a little by adding a green onion finely chopped and 1 egg beaten in the ground meat. The sauce wasn't quite exactly what you eat at the restaurant. I'm not sure if is because i cannot find rice wine vinegar, so I used rice vinegar, but the vinegar taste is too strong in the sauce. Maybe I'll try using less vingear next time!
From: Sylvia Texas
On Jul 17, 2003
The hardest thing about this recipe was not overeating! It went together easily. I added about 1 tbsp of finely minced water chestnuts to the pork filling, just because the ones I like in the restaurant have it, otherwise I made the recipe exactly as written. Had some trouble making the little dumplings until I figured out you have to dampen the edges with a wet finger, then they stayed closed nicely. Made 32, I probablyy used a bit too much filling in each. I will make this a regular!
From: Dan S.
On Dec 28, 2007
Words can't justify this recipe. Possibly the best thing that has ever entered my mouth! I've been looking for ages for any recipe that came close to the hunan dumplings I used to order at my favorite asian restaurant, and these beat them! I make these regularly now and guests go crazy for them. The only minor changes are that I used rice vinegar as I couldn't find rice wine vinegar, I doubled-up on the peanut butter as I like the sauce a little bit thicker, as well as dark soy sauce as I find it slightly more flavorful. Served with toasted sesame seeds on top. The dumplings also work very well in a bamboo steamer served with a variety of dipping sauces a la dim sum.
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