Thai-Style Dumplings with Coriander Dipping Sauce Recipe

Posted by
Rate It!
Thai-Style Dumplings with Coriander Dipping Sauce
Add your photo!
Ingredients
21
Count
Nutrition
55
Calories
Comments Print recipe

Ingredients:

  • 2 tsp minced peeled fresh gingerroot
  • 1 red bell pepper, minced (about 1/2 cup)
  • 1/4 tsp oriental sesame oil
  • 1 1/2 tbsp soy sauce
  • 60 shao mai wrappers (round won ton wrappers, available at oriental and southeast asian markets, specialty foods shops, and many supermarkets), thawed if frozen
  • cornstarch for dusting the baking sheet
  • 1 tbsp naam pla (fish sauce, available at oriental and southeast asian markets and some specialty foods shops)
  • 1 tsp sugar , or to taste
  • 2 tsp minced peeled fresh gingerroot

Directions:

  1. Make the filling: In a bowl combine well the scallion, the pork, the gingerroot, the bell pepper, the cabbage, the garlic, the oil, the soy sauce, the coriander, the egg, and salt and pepper to taste and chill the filling for at least 1 hour or overnight.
  2. Put about 1 heaping teaspoon of the filling in the center of 1 of the wrappers and moisten the edge of the wrapper. Gather the edge of the wrapper up and around the filling and form a waist with the wrapper, pushing the dumpling from the bottom and keeping the filling level with the top of the wrapper. (The filling should not be enclosed.) Continue to make dumplings with the remaining wrappers and filling in the same manner and arrange them in one layer on a baking sheet lined with wax paper dusted lightly with the cornstarch. (The dumplings may be prepared up to this point 8 hours in advance and kept uncovered and chilled or 1 month in advance and kept covered tightly and frozen. If the dumplings are frozen, do not thaw them in advance.)
  3. Make the sauce: In a bowl whisk together the naam pla, the lime juice, the vinegar, the sugar, the gingerroot, the mint, the coriander, salt and pepper to taste.
  4. In a large non-stick skillet heat 1 tablespoon of the oil over high heat until it is hot but not smoking and in it fry half the dumplings, flat sides down, over moderately high heat for 1 minute, or until the undersides are golden. Add 1/2 cup water and steam the dumplings, covered, over moderate heat for 3 minutes, or until the pork is cooked through. (If using frozen dumplings, fry them, frozen, for 1 minute, or until the undersides are golden, and steam them, adding 3/4 cup water per batch, covered, for 8 to 10 minutes, or until the pork is cooked through.) Add the remaining 1 tablespoon oil to the skillet and cook the remaining dumplings in the same manner. Garnish the dumplings with the coriander sprigs and serve them with the sauce.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 54.79 Kcal (229 kJ)
Calories from fat 49.77 Kcal
% Daily Value*
Total Fat 5.53g 9%
Cholesterol 8.54mg 3%
Sodium 30.49mg 1%
Potassium 38.47mg 1%
Total Carbs 0.39g 0%
Sugars 0.17g 1%
Dietary Fiber 0.1g 0%
Protein 0.88g 2%
Vitamin C 2.9mg 5%
Vitamin A 0.1mg 2%
Iron 2.2mg 12%
Calcium 4.2mg 0%
Amount Per 100 g
Calories 387.96 Kcal (1624 kJ)
Calories from fat 352.39 Kcal
% Daily Value*
Total Fat 39.15g 9%
Cholesterol 60.48mg 3%
Sodium 215.85mg 1%
Potassium 272.39mg 1%
Total Carbs 2.79g 0%
Sugars 1.2g 1%
Dietary Fiber 0.72g 0%
Protein 6.22g 2%
Vitamin C 20.2mg 5%
Vitamin A 0.4mg 2%
Iron 15.7mg 12%
Calcium 29.9mg 0%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 1.5
    Points
  • 2
    PointsPlus

Good Points

  • saturated fat free

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top