BETTER THAN BOTTLED - Six Dumpling Dipping Sauce Recipes
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Today I am giving you 6 dumpling dipping sauce recipes that you must try. I covered different styles from north and south of China. Some are Spicy, some are not. Some are sweet, some are savory. Make sure to watch it until the end. You will find something you like. So let’s get started.
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NO.1 - Chili oil dipping sauce (serves 1-2)
- 2 tbsp of soy sauce [Amazon link:
- 2 tsp of Chinese black vinegar [Amazon Link:
- 1.5 tbsp of homemade hot chili oil [Recipe Link:
NO.2 - Sesame peanut dipping sauce (serves 2-3)
- 3 tbsp of 100% peanut butter [Amazon Link:
- 1 tbsp of 100% sesame paste [Amazon Link:
- 2-3 tbsp of sugar
- 1.5 piece of Chinese bean curd [Amazon Link:
- 1/2 tsp of salt or to taste
- 3-4 tbsp of boiling water
- cilantro and sesame seeds as garnish
NO.3 - Spicy soy dipping sauce (serves 3)
- 1/4 cup of soy sauce [Amazon link:
- 2 tsp of diced hot chili
- 1 tbsp of diced cilantro
- 1 tbsp of diced scallion
- 1/2 tsp of sugar
- 1.5 tsp of sesame oil [Amazon Link:
- Water to adjust the saltiness
NO.4 - Vinegar ginger dipping sauce (serves 1)
- some shredded fresh ginger
- 2 tbsp of white vinegar
- 2 tsp of soy sauce [Amazon link:
NO.5 - Garlic vinegar sauce (serves 1)
- 1 tbsp (4-5 cloves) of garlic
- 1/2 tsp of salt or to taste
- 1/4 tsp of sugar
- 2 tsp of sesame oil [Amazon Link:
- 1- 2 tbsp of vinegar
- white pepper to taste
- red pepper flake and sesame seeds as garnish (optional)
NO.6 - Scallion ginger dipping sauce (serves 2)
- 2.5 tbsp of grated ginger
- 3 tbsp of diced scallion
- 1.5 tsp of diced cilantro stem
- 2-3 tbsp of peanut oil or vegetable oil
- white pepper to taste
- 1/2 tsp of salt or to taste
3 New Ways to Enjoy SSAMJANG, Korean Dipping Sauce!
3 New Ways to Enjoy SSAMJANG, Korean Dipping Sauce!
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Peanut Sauce Nuoc Leo - Kitchen Cat
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★ Kitchen Cat ★ Peanut Sauce Nuoc Leo Recipe no. 2.
A recipe from the KC Sauces collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
2 : Cloves Garlic, Chopped
2 tb : Crunchy Peanut Butter
2 : Chicken Livers
2 tb : Sugar
1/4 : Red Chilli, Seeded & Chopped
2 tb : Vegetable Oil
2 tb : Dark Soy Sauce
2 ts : Sesame Paste
Water
How To Make Fresh Rice Paper Rolls | Tips and Technique
Make and eat healthy vegan and vegetarian fresh rice paper rolls (also called summer rolls or salad rolls) when you're feeling virtuous. They're light, flavourful and beautiful. They make perfect hot-weather food but are great anytime of the year. They're easy to assemble and roll. This video is to help you master everything about rolling fresh rice paper rolls. Learn how to select, cut, and organize ingredients and how to perfectly wrap your own fresh rice paper rolls. There are numerous varieties of Vietnamese fresh rice paper rolls (gỏi cuốn chay) and they're very easy to make vegan or vegetarian.
00:00 Introduction
00:42 Cooking Rice Vermicelli Noodles
00:55 Making the Everyday Table Sauce (Dipping Sauce)
03:13 Preparing the Fillings (Choosing/ Selecting Greens)
05:23 Choosing and Picking Herbs
06:08 Vegetable Choices/ Cutting and Slicing Tips
09:41 Organizing your rice paper rolling station
10:49 Rehydrating Rice Paper/ Water Temperature
12:15 Technique to Roll Rice Paper
13:49 Eating and Sharing Rice Paper Rolls
14:35 Tips for Making Rice Paper Rolls in Advance
15:17 Summary of Main Tips for Making Rice Paper Rolls
16:22 Outro
And we can't forget the wonderful dipping sauces a vegan Everyday Table Sauce pg 49 (nuoc cham chay) or a Peanuty Fermented Soybean Dipping Sauce pg 52 (Nuoc Leo Chay).
You can find recipes for different traditional Vietnamese vegan/ vegetarian fresh rice paper rolls and their dipping sauces in my cookbook VEGETARIAN VIETNAM
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Vietnamese Spring Rolls | Gỏi Cuốn
Vietnamese Spring Rolls, crisp & refreshing, full of flavor & textures, just so SO perfect for a warm sunny spring day or ANY DAY!
Hi Fusion Fam! ❤️???? Happy Recipe Friday! It’s springtime so why not make some Spring Rolls?! I love these! Not only because they’re like really healthy meaning I can eat my fill and avoid the guilt????…BUT also they’re just so GOOD and easy to make!????????
Hola! I'm Johanna, a Latina of Spanish, French, & Irish descendants. I'm a researcher turned entrepreneur and married to my best friend who happens to be Vietnamese. We're a wonky fusion, but like it that way! ☆ My channel is mostly Cooking & Intercultural Lifestyle based. I love COOKING, being with my family & friends, dressing up, and just being happy! We also have two yorkies named Leo & Louie that are our spoiled furry children! Their endless shenanigans always make us laugh. See you in the next video!
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Ingredients, Measurements Listed Below:
Yields about 12 – 14 Spring Rolls (Depends how much you fill them)
Spring Roll Fillings:
1 lb. pork belly (or any other meat you like)
1/2 lb. Shrimp
7 oz. of Vermicelli Noodles:
1-cup bean sprouts
Lettuce – Optional & to taste
Cilantro – Optional & to taste
Cucumber - Optional & to taste
Mint – Optional & to taste
Thai Basil – Optional & to taste
Chives – Optional & to taste
Vietnamese pickled carrots & daikons – Optional & to taste
Spring Rolls Rice Paper Wrapper: OR
Hoisin Peanut Sauce:
1 tbsp. minced garlic
2 Thai chilies
1/2 tbsp. sugar
1/2 tbsp. mushroom seasoning:
5 tbsp. Hoisin Sauce Lee Kum Kee brand:
6 tbsp. peanut butter
1 tbsp. vegetable oil
10 tbsp. pork broth (or water, coconut milk, or coconut water)
Other product(s) used:
Rice Paper/Egg Roll Water Bowl:
What I film with:
Canon PowerShot G7X Mark:
Vegetarian Version:
Use Tofu in lieu of meat fillings and for the dipping sauce replace the pork broth with either water, coconut milk, or coconut water.
Notes:
* To store any premade Spring Rolls wrap each individual roll with a damp napkin then wrap each roll individually with plastic wrap. Keep them moist and separate from one another so they don’t stick together. Keep in the refrigerate for no more than a day, but keep in mind that the wrapper will harden a bit.
** Spring rolls are best enjoyed when freshly made to avoid the rice paper from hardening. They can be kept at room temperature, but not for very long because keep in mind that bacteria does grow rapidly. Even though I’ve seen some sold which have been held at room temperature for hours. I leave this to your best judgment.
*** Always wash your meat and produce before using in a recipe. Sorry guys the science geek in me just has to say this even though everyone knows this already. ????
Suerte En La Cocina - Good Luck In The Kitchen ????????
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Vietnamese Rice Paper Rolls (Goi Cuon) + Peanut Hoisin Sauce & Nuoc Mam Cham
Fresh, vibrant and versatile rice paper rolls: two ways. A pork and shrimp combo and chicken and avocado combo, both served with a simple hoisin peanut dipping sauce and the traditional nuoc mam cham!
Ingredients for filling:
• Rice paper wraps, you can buy these at your local Asian grocer or supermarket
• 1 Cucumber, finely sliced
• 1 Carrot, shredded
• 1 Avocado, finely sliced
• Vietnamese mint
• Mint
• Perilla leaves
• Lettuce, washed
• Vermicelli noodles, 1 bag
• 200g Chicken breast, seasoned and pan fried
• 200g Shrimp, use boiling method to cook
• 200g Pork belly, use boiling method to cook
For the Peanut dipping sauce:
• 3 tbsp hoisin sauce
• 1 tbsp peanut butter
• 1 Cap Vinegar
• 1 tsp water and corn starch to thicken
• Clove garlic
• Toasted peanuts, to present
For Nuoc Mam:
• 6 tbsp sugar
• 6 tbsp boiling water
• 6 tbsp fish sauce
• chilli paste, to taste
• ½ clove of garlic
• lemon juice, to taste
Method:
PEANUT DIPPING SAUCE
1. On a medium high heat, heat up garlic and olive oil until sizzling.
2. Next, add hoisin sauce and stir well.
3. Add in peanut butter and mix until well combined.
4. Add in 1 cap of vinegar (I forgot to show me doing this in the video, sorry haha)
5. Finally add in the corn starch and water to thicken the mixture
6. Sprinkle toasted peanuts on top and you’re ready to serve
NUOC MAM CHAM:
1. Dissolve the sugar with the boiling water in a heatproof bowl
2. Add in the fish sauce and mix to combine
3. Next add in lemon juice, garlic and chilli
4. Taste and adjust if necessary
ASSEMBLING:
1. Dip your rice paper wrap into water for 2 seconds until wet and pliable
2. Place rice vermicelli, lettuce, carrots, cucumber, chives, herbs onto wrap
3. Basically, whatever combo you like add it to the wrap
4. Place meat of choice on top of the herbs, i.e. pork and shrimp or chicken
5. Roll the wrap away from you, with the mixture closest to you
6. Tuck in both sides and continue to roll until a roll is formed
7. Bon appétit!
These rice paper rolls are a great, healthy option for a family dinner and the whole rolling experience really brings people together. Alternatively, they’re also fantastic as a portable, fresh lunch option and so versatile so experiment with fillings and flavours.
Thanks for watching!
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Filmed by Duy Nguyen.
Edited by Tiana Nguyen.
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