7 Reviews of Hunan Dumplings with Peanut Butter Sauce

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.

From: Mary the Disturbed Stick Woman

On Mar 30, 2005

This one's a keeper, all right. I think next time I might try adding a little oil to the water and/or tossing them with the sauce as they come out of the water, just to keep them from sticking. This makes a LOT more than the standard restaurant-sized appetizer — really, this is a party-sized recipe.

From: Sueie

On Jan 14, 2004

These were delicious, I also added the finely chopped water chestnuts. Very easy to prepare. The sauce was also really good, versatile and tasty.

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: 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: horseplay

On Jan 2, 2008

I had a rough time making the dumplings. They floated as soon as I put them in the water, so I had to cut them open to see if they were done, which sacrificed a dumpling in each batch that went into the pot. Then they were really soggy when they came out of the water, but maybe I used the wrong kind of wonton wrapper. But, the sauce was most excellent - I made double the recommended amount so I could really make the dumplings swim in it. Hopefully I'll get over the technical difficulties next time!