Dim Sum with Lemongrass Chili Dipping Sauce

April 22, 2013 by Kari Karch

Learn how to make this delicious sesame ginger pork dumplings with lemongrass chili dipping sauce recipe from the Kenmore in-house chef Kari Karch.


preparation time
0 mins

cook time




1 cup napa cabbage finely shredded

0.25 cup green onions minced

2 tablespoons low sodium soy sauce

1 tablespoons dark sesame oil

2 teaspoons peeled fresh ginger grated

0.5 pounds lean ground pork

8 ounces water chestnuts drained and minced

2 garlic cloves minced

16 ounces wonton wrappers (1 pkg)

2 cup water divided

0.5 cup rice vinegar

0.5 cup honey

1 stalk lemongrass minced

2 garlic cloves minced

1 tablespoons ginger minced

1 teaspoons red chili flakes


1. Combine first 8 ingredients in a bowl; stir until blended.

2. Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to keep from drying), spoon about 1 teaspoon filling into center of each wrapper. Moisten edges of wrapper with water. Bring 2 opposite corners together, pinching points together to seal. Bring the remaining 2 corners to center; pinch points to seal. Pinch 4 edges together to seal. Place dumpling, seam side up, on a platter. Repeat procedure with remaining wrappers and filling to form 60 dumplings. Coat dumplings with cooking spray.

3. Place a large nonstick skillet over medium-high heat. Arrange 15 dumplings, seam sides up, in pan; cook 30 seconds or until browned. Add 1/2 cup water to pan; cover and cook 5 minutes. Uncover and cook 1 minute or until liquid evaporates. Remove dumplings from pan; keep warm. Repeat procedure with remaining dumplings and water. To make the sauce, add all ingredients in a small bowl and serve with dumplings.

Kari Karch

Kari Karch is a 19-year veteran of the culinary industry, creator of Kiss the Cook, and the head chef and spokesperson for the Kenmore brand. She has made many notable appearances on ABC Morning News, on WGN, on the Cooking Channel and as a judge for the World Food Championships.