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Asian Dumplings With Dipping Sauce

Asian Dumplings w/ Dipping Sauce

It is no surprise to anyone who visits here on a regular basis that I am a big fan of muffins.  I have over 20 recipes for muffins on this blog alone!  So when I was contacted to see if I was interested in reviewing a new cookbook called The Muffin Tin Cookbook I was all over it!

This cookbook is so much more than just muffins!  Brette Sember, simply uses the muffin tin to prepare some of your favorites.  Everything from Nachos to Pizza to a Triffle, this book has you covered.  There are a few traditional muffins thrown in too 🙂  But seriously, this book as 200 recipes all using your muffin tin!

I love a cookbook that has the nutritional information.  This offers that for each recipe.  And when you are making something in a muffin tin, you know the exact serving size.  So you have built in portion control (kind of a must for me).

I tried the Asian Dumplings.  This is such a fun idea.  I do think the meat needs more flavor though.  I would definitely add more soy sauce, and maybe even some chili garlic sauce or Sriracha for some heat.  But the idea of making these in a muffin tin is wonderful!


Print
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 
Asian Dumplings steamed in a mini muffin tin with an Asian style dipping sauce
Servings: 6
Ingredients
Dumplings
  • 1 pound lean ground turkey
  • 2 green onions , chopped
  • 1 tsp fresh ginger , grated (I would try 1 tsp)
  • Black pepper to taste
  • 1 Tbls soy sauce (I would try 1/4 cup)
  • 1 clove garlic , grated
  • 24 wonton wrappers
  • I would add 1-2 tsp chili garlic sauce
Dipping Sauce
  • 1 Tbls rice vinegar
  • 1/4 cup soy sauce
  • 2 Tbls water
  • 1 green onion , chopped (only green parts)
  • 1 Tbls sherry
  • 1 tsp sesame oil
Instructions
  1. Preheat oven to 400 degrees. Prepare 2 mini muffin pans, by spraying every other cup with non stick spray.
  2. Combine turkey, scallions, ginger, pepper, soy sauce, garlic, and chili garlic sauce (if using). Mix well.
  3. Brush each wrapper with water (not too much or they get soggy). Place the wrapper in the sprayed muffin cup, and fill with about 1 Tbls of meat. Fold the edges into the center, gently pressing down. Brush with a little more water to help it seal.
  4. Fill the empty cups about half way with boiling water. Cover the pans with foil. Bake for 10 minutes. Remove foil, and spray the dumplings with non stick spray. Turn on the broiler, and broil for 2 to 3 minutes or until lightly browned on top.
  5. To make dipping sauce whisk all of the ingredients together in a small bowl. Serve dumplings with dipping sauce.
Recipe Notes
From The Muffin Tin Cookbook

 

 

Filed Under: Appetizer Recipes, Dinner Recipes Tagged With: , , ,

Reader Interactions

Comments

  10. Dumplings are one of my favorite things to get in Asian restaurants. This is a great way to prepare them. I cannot wait to try it out. I really need to get more creative with my muffin tin usage.

    Reply

  12. We make chicken lettuce wraps several times a month and have store bought pot stickers with them. I’m excited to try making them at home. However, are you adding uncooked ground turkey to the wrapers then cooking or is the turkey already cooked. Seems like the turkey juices would make the wrap soggy 🙁

    Reply

    • You do add uncooked ground turkey. They really weren’t too soggy. Maybe a little on the bottom, but I used really lean ground turkey.

      Reply

  17. I like the idea of the muffin tin – I have a tiny, tiny fairy cake tray and it’d be perfect for dim sum. My mam taught me how to make dumplings at a young age though, so I suspect I might just prefer making them the old-fashioned way for nostalgia. 🙂

    Reply

  28. These look great! I wonder if I could use ground pork instead of turkey? And I am so confused as to why you have to put boiling water in the muffin tin?

    Reply

    • Ground pork would work well. I believe it just gets the water hot enough from the start, so they start steaming as soon as you put them in the oven.

      Reply

  29. I’m salivating right now looking at this recipe, and of course it led me to a million others of yours that I want to try–can’t wait!

    Reply

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