New Year Dumpling Delight

New Year Dumpling Delight
Makes:
40
dumplings
Prep Time:
60
minutes
Total Time:
70
minutes
4
Asian-style dumplings make any meal a festive occasion, including Chinese New Year! These are great for brunch, lunch or as an appetizer. The Sweet Chili-Garlic dipping sauce makes the recipe truly outstanding. Make extra filling and freeze it to have on hand when people request this tasty treat again. It is said that dumplings are a symbol of togetherness and heavenly blessings.

In this recipe:

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Ingredients:

  • SWEET CHILI-GARLIC DIPPING SAUCE
  • 1/4 cup MAGGI TASTE OF ASIA Cooking Soy Sauce
  • 1/4 cup brewed green tea or rice vinegar
  • 1 tablespoon MAGGI TASTE OF ASIA Sweet Chili Sauce
  • 1 tablespoon MAGGI Seasoning Sauce
  • 1 green onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 teaspoons sesame oil
  • DUMPLINGS
  • 1/2 lb. lean ground pork or beef
  • 2 tablespoons MAGGI Seasoning Sauce
  • 1 tablespoon lemon juice
  • 1 tablespoon sesame oil
  • 4 large Napa cabbage leaves
  • 4 fresh shiitake or oyster mushrooms (stems removed and finely chopped)
  • 1 cup finely chopped leeks (white parts only)
  • 1 tablespoon peeled, finely chopped fresh ginger
  • 1 tablespoon cooking rice wine or cooking sherry
  • 1 tablespoon MAGGI TASTE OF ASIA Sweet Chili Sauce
  • 1/4 teaspoon ground black or white pepper
  • 40 round (gyoza) dumpling wrappers or square wonton wrappers
  • 2 tablespoons canola oil, divided
  • 1/2 cup water, divided

Directions:

FOR SWEET CHILI-GARLIC DIPPING SAUCE:
COMBINE soy sauce, green tea, sweet chili sauce, seasoning sauce, green onion, garlic and oil in small bowl. Let sit for 30 minutes to allow flavors to blend.

FOR DUMPLINGS:
COMBINE pork, seasoning sauce, lemon juice and sesame oil in large bowl; set aside.

REMOVE stems from cabbage leaves; discard stems. Finely chop cabbage leaves and mix into pork mixture. Stir mushrooms, leeks, ginger, rice wine, sweet chili sauce and pepper into pork mixture.

PLACE one dumpling wrapper on work surface. Lightly brush edges with cold water. Spoon about 1 1/2 teaspoons pork mixture into center of wrapper; fold wrapper in half and pinch edges to seal. Place on floured plate. Repeat with remaining wrappers and pork mixture. Cover wrappers and finished dumplings with moist paper towels to prevent drying.

COMBINE 1 tablespoon canola oil with 1/4 cup water in large, nonstick skillet over medium-high heat. Place half of the dumplings closely together in one layer in skillet; cover. Cook, without disturbing, for 5 to 6 minutes or until dumplings puff up and are slightly browned on the bottom. Repeat with remaining canola oil, remaining water and dumplings. Serve immediately with Sweet Chili-Garlic Dipping Sauce.

To make ahead: Make the filling ahead of time. It will keep in the refrigerator for 2 days or in the freezer for up to 2 weeks.

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Nutrition Facts

Serving Size: 40/40 of recipe

Servings Per Recipe: 40 

    *Percent Daily Values are based on a 2,000 calorie diet.

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    New Year Dumpling Delight

    Ingredients

    • SWEET CHILI-GARLIC DIPPING SAUCE
    • 1/4 cup MAGGI TASTE OF ASIA Cooking Soy Sauce
    • 1/4 cup brewed green tea or rice vinegar
    • 1 tablespoon MAGGI TASTE OF ASIA Sweet Chili Sauce
    • 1 tablespoon MAGGI Seasoning Sauce
    • 1 green onion, finely chopped
    • 2 cloves garlic, finely chopped
    • 2 teaspoons sesame oil
    • DUMPLINGS
    • 1/2 lb. lean ground pork or beef
    • 2 tablespoons MAGGI Seasoning Sauce
    • 1 tablespoon lemon juice
    • 1 tablespoon sesame oil
    • 4 large Napa cabbage leaves
    • 4 fresh shiitake or oyster mushrooms (stems removed and finely chopped)
    • 1 cup finely chopped leeks (white parts only)
    • 1 tablespoon peeled, finely chopped fresh ginger
    • 1 tablespoon cooking rice wine or cooking sherry
    • 1 tablespoon MAGGI TASTE OF ASIA Sweet Chili Sauce
    • 1/4 teaspoon ground black or white pepper
    • 40 round (gyoza) dumpling wrappers or square wonton wrappers
    • 2 tablespoons canola oil, divided
    • 1/2 cup water, divided

     

    Directions

    FOR SWEET CHILI-GARLIC DIPPING SAUCE:
    COMBINE soy sauce, green tea, sweet chili sauce, seasoning sauce, green onion, garlic and oil in small bowl. Let sit for 30 minutes to allow flavors to blend.

    FOR DUMPLINGS:
    COMBINE pork, seasoning sauce, lemon juice and sesame oil in large bowl; set aside.

    REMOVE stems from cabbage leaves; discard stems. Finely chop cabbage leaves and mix into pork mixture. Stir mushrooms, leeks, ginger, rice wine, sweet chili sauce and pepper into pork mixture.

    PLACE one dumpling wrapper on work surface. Lightly brush edges with cold water. Spoon about 1 1/2 teaspoons pork mixture into center of wrapper; fold wrapper in half and pinch edges to seal. Place on floured plate. Repeat with remaining wrappers and pork mixture. Cover wrappers and finished dumplings with moist paper towels to prevent drying.

    COMBINE 1 tablespoon canola oil with 1/4 cup water in large, nonstick skillet over medium-high heat. Place half of the dumplings closely together in one layer in skillet; cover. Cook, without disturbing, for 5 to 6 minutes or until dumplings puff up and are slightly browned on the bottom. Repeat with remaining canola oil, remaining water and dumplings. Serve immediately with Sweet Chili-Garlic Dipping Sauce.

    To make ahead: Make the filling ahead of time. It will keep in the refrigerator for 2 days or in the freezer for up to 2 weeks.

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