Thai Dumplings with Dipping Sauce Recipe

Name: Thai Dumplings with Dipping Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbs. vegetable oil; 2 cloves garlic, minced; 1 Tbs. grated, peeled fresh gingerroot; 1 Tbs. chili paste (see glossary, p. 127); 3 green onions (white and pale green parts), sliced; 1 large zucchini, diced (4 cups); 1 red bell pepper, diced (1 cup); 1 Tbs. fresh lime juice; 1/2 cup chopped fresh cilantro; 1 lb. square won ton skins; 1/4 cup tamari; 2 Tbs. rice vinegar; 1 Tbs. Asian sesame oil; 1/2 tsp. chili paste; 1 tsp. minced green onions

Servings: persons

2 Tbs. vegetable oil
2 cloves garlic, minced
1 Tbs. grated, peeled fresh gingerroot
1 Tbs. chili paste (see glossary, p. 127)
3 green onions (white and pale green parts), sliced
1 large zucchini, diced (4 cups)
1 red bell pepper, diced (1 cup)
1 Tbs. fresh lime juice
1/2 cup chopped fresh cilantro
1 lb. square won ton skins
1/4 cup tamari
2 Tbs. rice vinegar
1 Tbs. Asian sesame oil
1/2 tsp. chili paste
1 tsp. minced green onions

1
In large skillet, heat oil over high heat.
2
Add garlic, ginger and chili paste.
3
Stir-fry 1 minute.
4
Add green onions and cook 1 minute.
5
Add zucchini and bell pepper and cook, stirring often, until vegetables are just tender, 3 to 4 minutes.
6
Add lime juice and cilantro.
7
Remove from heat and allow the mixture to cool.
8
Transfer mixture to food processor and coarsely chop.
9
Dipping sauce: In small bowl, mix all sauce ingredients and set aside.
10
Line baking sheet with plastic wrap.
11
Working on a clean, flat surface, place 1 tablespoon of filling in center of won ton wrapper.
12
Brush corners with a little water, then gather sides of wrapper and pinch tops to resemble a pouch.
13
Set dumpling on baking sheet.
14
Repeat until filling is used up.
15
Fill wok or base of tiered bamboo steamer about 1/3 full of water.
16
Cover and bring to a boil over high heat.
17
Lightly oil steamer and place dumplings inside so edges are not touching.
18
Set steamer over boiling water, cover and cook dumplings until tender, 15 minutes.
19
Transfer dumplings to a platter and serve right away with dipping sauce.

751

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 Tbs. vegetable oil, 2 cloves garlic, minced, 1 Tbs. grated, peeled fresh gingerroot, 1 Tbs. chili paste (see glossary, p. 127), and more.

Yes, Thai Dumplings with Dipping Sauce falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Thai Dumplings with Dipping Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions