Oatmeal Dumplings in Peanut Sauce


20-minute Spicy Dumpling Noodle Soup �������� Marion’s Kitchen

Video taken from the channel: Marion’s Kitchen


Chinese Peanut Dipping Sauce Recipe

Video taken from the channel: Asiancookingmadeeasy


Peanut Dipping Sauce Recipe How to Make Peanut Sauce

Video taken from the channel: Food Wishes


Easy Appetizer Recipes: Pork Dumplings with Peanut Sauce How To Feed A Loon

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Wontons with spicy peanut sauce ft. Food Busker | The Dumpling Sisters

Video taken from the channel: Dumpling Sisters



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I Love Spicy Chili Wontons with Peanut Sauce Honeysuckle

Video taken from the channel: Honeysuckle

1 cup (100g) Quaker Oats (ground into flour) 1 cup (100g) tapioca starch 2 scallions, thinly sliced 2 tablespoons dried shrimp, toasted and ground 2 cloves garlic, grated 1 teaspoon salt 1 teaspoon sugar 1/2 teaspoon ground pepper 6 3/4 ounces (200 ml) warm water. Dry roast the oats for 5 minutes in medium flame. Allow it to cool and powder it coarsely.

Take a pan and heat ghee and add mustard seeds and allow it to. The Best Oat Flour Dumplings Recipes on Yummly | Chinese Pork Dumplings, Puff Pastry Apple Dumplings, Simple Chicken And Dumplings. peanut oil, garlic, white pepper and 11 more. Puff Pastry Apple Dumplings Yummly. granulated sugar, ground. All you have to do is put the smooth peanut butter, hot water, soy sauce, rice wine vinegar, cornstarch and sugar in a bowl and mix well. Cook the garlic with oil on a pan until fragrant and pour the peanut butter mixture into the pan and stir until it reaches the consistency you want.

Bring a large pot of water to a boil. Put the dumplings,in batches into the water until they rise to the surface. Remove with a slotted spoon. Mix hot water with the peanut butter until well combined and then add the soya sauce,rice vinegar,oil,garlic and chilies. While the dumplings are steaming make the sauce: In a medium-size saucepan, heat the chili oil over medim-high heat.

Add the garlic and cook until softened, about 2 minutes. Add in the remaining sauce ingredients and stir until combined. Simmer gently for. In a large pot of salted boiling water, cook only a few dumplings at a time in simmering water until al dente or 2 to 3 minutes.

Drain and set aside on an oiled baking sheet. In a large non-stick skillet, combine both oils to brown the dumplings on each side. Serve with peanut sauce. For the sauce 2 tbsp peanut butter 1 tbsp chilli oil ½ tsp brown sugar pinch salt ¼ tsp light soy sauce 4 tbsp hot water. Optional toppings Coriander, roughly chopped Salted roasted peanuts, roughly chopped Fried shallots Ground Sichuan pepper Chilli oil.

All I know is that these are by far the Best Damn Vegan Dumplings I’ve ever tasted and I LOVE vegan dumplings. The easy peanut sauce takes the flavor over the edge! It’s the perfect combination of sweet, savory, and salty.

The peanut sauce is a wonderful complement to the Best Damn Vegan Dumplings. Instructions Dissolve 1 teaspoon sugar in 1 tablespoon hot water. Then add soy sauce, rice vinegar, chili oil, minced garlic, sesame seeds, and sesame oil.

List of related literature:

Make the sauce: In a medium-sized bowl, stir together the almond butter, tamari, ginger, vinegar, hot sauce, sesame oil, and five-spice powder until well combined.

“Keto Restaurant Favorites” by Maria Emmerich
from Keto Restaurant Favorites
by Maria Emmerich
Media Alternatives, Incorporated, 2017

Add the oat flour, rice flour, baking powder, and salt to a large bowl, and whisk well.

“The Vegan 8: 100 Simple, Delicious Recipes Made with 8 Ingredients Or Less” by Brandi Doming
from The Vegan 8: 100 Simple, Delicious Recipes Made with 8 Ingredients Or Less
by Brandi Doming
Time Incorporated Books, 2018

4| In separate saucepan, add peanut butter, tamari or soy sauce, rice vinegar, ginger, garlic, and agave.

“The China Study Cookbook: Over 120 Whole Food, Plant-Based Recipes” by LeAnne Campbell, T. Colin Campbell, Steven Campbell Disla
from The China Study Cookbook: Over 120 Whole Food, Plant-Based Recipes
by LeAnne Campbell, T. Colin Campbell, Steven Campbell Disla
BenBella Books, Incorporated, 2013

If you use fresh garlic and ginger, start with those, otherwise start with the peanut butter and broth mix and stir in the remaining ingredients.

“Plant-Based Sports Nutrition: Expert Fueling Strategies for Training, Recovery, and Performance” by D. Enette Larson-Meyer, Matt Ruscigno
from Plant-Based Sports Nutrition: Expert Fueling Strategies for Training, Recovery, and Performance
by D. Enette Larson-Meyer, Matt Ruscigno
Human Kinetics, 2019

Add the almond flour to a dish big enough to fit one pork chop, season the flour with garlic and onion powder, ½ teaspoon salt, and a few cracks of pepper, and mix well.

“Keto Meal Prep by FlavCity: 125+ Low Carb Recipes That Actually Taste Good” by Bobby & Dessi Parrish
from Keto Meal Prep by FlavCity: 125+ Low Carb Recipes That Actually Taste Good
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Mango Media, 2019

Mix the almond flour and peanut butter well and set aside.

“IBS Cookbook For Dummies” by Carolyn Dean, L. Christine Wheeler
from IBS Cookbook For Dummies
by Carolyn Dean, L. Christine Wheeler
Wiley, 2009

butter, oven In to sugar, a 350°F. separate and golden bowl, stir syrup together together the until flour, pale oats, and baking fluffy, soda, then and salt, then fold into the butter mixture, followed by the raisins and pine nuts or sunflower seeds.

“The Fussy Eaters' Recipe Book: 135 Quick, Tasty and Healthy Recipes that Your Kids Will Actually Eat” by Annabel Karmel
from The Fussy Eaters’ Recipe Book: 135 Quick, Tasty and Healthy Recipes that Your Kids Will Actually Eat
by Annabel Karmel
Atria Books, 2008

corn bread dumplings: In a medium bowl stir together 3/4 cup all-purpose flour, 1/3 cup yellow cornmeal, 1 tablespoon sugar, 11/4 teaspoons baking powder, and 1/4 teaspoon salt.

“The Ultimate Low-Calorie Book: More than 400 Light and Healthy Recipes for Every Day” by Better Homes and Gardens
from The Ultimate Low-Calorie Book: More than 400 Light and Healthy Recipes for Every Day
by Better Homes and Gardens
HMH Books, 2012

Add the oats, flour, baking powder, salt, and sugar.

“Rachel Khoo's Kitchen Notebook: Over 100 Delicious Recipes from My Personal Cookbook” by Rachel Khoo, David Loftus
from Rachel Khoo’s Kitchen Notebook: Over 100 Delicious Recipes from My Personal Cookbook
by Rachel Khoo, David Loftus
Chronicle Books LLC, 2015

Combine dry ingredients: / cup Rice FLOUR, / cup AMARANTH FLOUR, 1’/, cups ROLLED Oats, 1 TB minced CRYSTALLIZED GINGER, 2 tsp.

“Cooking for Healthy Healing: The healing recipes. Book two” by Linda Page
from Cooking for Healthy Healing: The healing recipes. Book two
by Linda Page
Traditional Wisdom, 2002

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • I made this tonight fabulous! We LOVED it. This will become a regular for us for certain. I used lots of chili. Thank you so much for sharing this recipe and your video.

  • I’m going to try your version next time I make peanut sauce! I usually use “chunky” because I like the extra crunch. I’m addicted to spring rolls and this might just push me into rehab if I’m not careful!

  • Yup, I ordered wanton/wonton for my daughter too becoz i thought it’s kids-friendly! And also because I grew up eating them as my mom is a hawker making wanton noodles all her life. I love them, but not so much for my daughter thou she preferred the char siew (bbq pork) that served with wanton noodles. In Singapore, we call them wanton (云吞, in cantonese, direct translated as cloud swallow, because the ones in SG hawker are shaped like cloud and so easy to swallow). We don’t shaped them like yours, and we serve them in soup. We fill the skin with filling then roughly squeeze it together to seal. When cooked, the wanton looks like cloud in the soup. The shape you made is called 元宝 because it’s like the shape of gold ingots used in the olden olden days in China, and we usually call them 元宝饺子 instead of wanton.

    The sauce you made looks good. I definitely going to try it and let my daughter try it too! Perhaps she is like you, prefer the savoury version of wanton instead of the bland soup version.

    Maybe you want to try add a little fish sauce into the filling, fish sauce makes pork taste better and less porky. Making me hungry already!

  • Can I use ground beef? And when you say any kind of noodle…you literally mean any kind? I’ve only got thin rice noodles at the moment. #quarantene2020 ✌���� also can’t you please pleaaaase make more easy pantry recipes? ���� cooking and trying new recipes is the only way I’ve been able not to go crazy locked up in my house for the last three weeks ��

  • This looks delicious. I want to make these but I need to make it suitable for pescatarians. Would you use all shrimp or a combo of shrimp and crab? Ooh! shrimp and crab sounds good. Thank you for this video. Love them all.

  • What would be a good substitute for peanut butter I have some eaters that are allergic and/or picky eaters? They want to try this but I don’t want them to regret it.

  • these look so good and do you think you can do a food substitution video like if you don’t have or can’t find some ingredients you can show what substitutions you can use

  • Wow, they look amazing even though I don’t like wontons. Maybe I’ll like them when I grow up like you! Any substitute for the peanut butter? I’m allergic to nuts. ☺

  • Oh my gosh, I had no idea they would be so simple to make! Thank you. (And btw Wesley, we used to grow green onions we didn’t call them scallions and at supper we’d just put a bit of salt on our plates, rub them in it, and munch away. )

  • Made this soup tonight, absolutely fantastic, going on my regular to do list. Thank you for your videos/recipes, I have done a few of your recipes now, never been disappointed

  • Can these be frozen for later….then do you cook from frozen in boiling water…they look delicious…and your videos are informative and fun

  • That peanut sauce!!!! WOW!!!!.. and that’s the best videos i’ve seen on making/folding wontons….!! I’m running to the kitchen now!

  • damn you for being my favourite cooks! My mother doesn’t speak english, so after showing your recipes to her I have to translate EVERYTHING:l

  • All-natural peanut butter is absolutely key. I tried multiple times with name brand peanut butter with all the emulsifiers like he mentioned and it just never ended up tasting right no matter how much I tried. So much better with natural peanut butter.

  • Hey, Chef John. It’s so lovely to hear your voice! Preparing food is my go-to happy zone, but I haven’t had time to research recipes for awhile. I could listen to you instructing shovelling shinola and be charmed.

  • I tried looking for this video when the food busker video came out but I Couldn’t find it:p
    Finally out!
    Love your style of cooking.. Love the food.. Great work guys:)

  • As always you two were great and it was nice to see a guest you were really gracious hostesses, no surprise there! The recipe was so nice and simple but also versatile.

  • I can’t believe you didn’t like wontons as a kid!  I love them then and love them now.:)  The mixing all 3 different proteins makes this the ultimate wonton recipe.

  • Never had a wonton unfortunately but they look delicious! Also are these really bite sized? I´m with the FB on that. I would have eaten them whole too xD

  • Oh my god you guys need to work together more often, this was amazing. I could eat literally a thousand of those dumplings they look amazing

  • That’s actually the first food busker video I realy enjoyed. Normaly he is overacting so much (at least it’s my impression..), but since the lovely sisters took the lead, he is actually enjoyable. I think in the end he is a nice guy, just overdoing it for my taste..

  • A delicious and easy to make peanut butter dip recipe. I really like the recipe. Also here i have a special creamy peanut butter dip recipe. Check out the recipe here:

  • A really likeable person very real…Unlike that Thai wanna be Palin at hot Thai kitchen a wannabe Thai..that is simply an American!

  • I just made the sauce to eat with frozen pork and vegetable dumplings. Only took me 5 minutes for this brunch. Even my non Asian boyfriend told me to keep the recipe. It’s so good!

  • Peanut butter, garlic, brown sugar, Fish sauce, soy sauce, sesame oil, lime juice, chili sauce, coconut milk heated. Looks yummy. Thanks

  • Way too much brown sugar. It does not need any added sugar at all. Even all natural peanut butter has a sweetness to it, and so does coconut milk.

  • Idk how u do it but, just made this one for myself coz i don’t have the mince meat/chix in my fridge what i had was only tuna can��, i still trying to make it with all same ingredient but i use tuna can, and its still sooooo soooo damn good!! Omg pardon for my language but im telling u all, this recipe is chameleon its goes well with anything! Happy tummy happy life ���� always love ur recipes marion!!

  • Marion, thank you for sharing this amazing recipe! I made it tonight for dinner and my boyfriend said it tasted like something from Din Tai Fung (which is our favorite restaurant!).
    I can’t wait to try more of your recipes. ��

  • Just made this for the second time and it’s so good! I do half the amount of chili powder and just make enough noodles for two people at a time.

  • Very good base! Unfortunately i did not have coconut milk at home when i was doing this. So i used water. But it still tasted great!

  • That peanut butter is blasphemy, you could get crucified in Asia for that. The proper method is to add water chestnut for that crunchiness.

  • Great way to kick up a standard satay sauce with some added Thai elements. I have also found over the years of honing my cooking skills (and in response to the blog post comments: panic ensuing over sugar additions/ subtractions, sigh), FOLLOWING a RECIPE to the T usually results in failure (except in baking where NOT following to a Tee results in failure). Developing confidence in cooking is one of Chef John’s mantras. GO. WITH. THE. FLOW.

  • Hi Chef John. I was wondering.. what kind of fish sauce should I use for this recipe? I can’t wait to make this tomorrow for my friends along with rice wraps.:)

  • Awesome recipe Lila!! It looks fantastic! I love peanut butter. I wonder if it will be good as a salad dressing? maybe over some pasta salad? what do you think?

  • Very nice! I usually use chunky peanut butter, to give the sauce a little texture. I like the trick of heating the coconut milk separately and then blending it in. My approach of heating the whole mixture results in peanut-butter bubbles which burst and make a mess. Unless the peanut butter is heated very gradually, it tends to separate, resulting in a grainy texture. Chef John’s method avoids all that.

    I would recommend incorporating some freshly grated ginger root to taste. (The ginger root grates more easily if it’s stored in the freezer.) If you can find palm sugar (jaggery), its flavor is more subtle than brown sugar. But these are just minor variations.

  • Hi! I was wondering if you had a recipe for the savory variety of this peanut dipping sauce. I had it in Beijing during my last visit and it wasn’t hot, as with the inclusion of the chili as in the video, but more rich and savory.:)

  • nice recipe and Angie says it looks good! and now she is thinking what else would go with this like maybe grilled chicken… hehe Great video!

  • I was looking for a quick dish for a meal today. I happen to have all the ingredients & some frozen dumplings so I plan to make this for dinner.

  • This looks incredible. I would love it on chicken skewers. If I didn’t have dinner planned already I’d be making this for dinner. I’ll probably do it for lunch tomorrow. Yum

  • sounds and looks sooooo good <3 want to try that out, and Lily, you're such a great youtuber, sharing all those exciting and interestin recipes with us:D thanks:D

  • Just tried this recipe for dinner with fresh spring rolls. It was so good! My family loved it! Though I didn’t have coconut milk, so I substituted it with regular milk instead, still turned out great. Thanks!

  • It’s just past mid night and I am salivating dying to eat this…. Wish I could go shopping tomorrow to make this but out city is under lockdown for next 3 weeks ������������

    Looks so tasty I want to cry ��������������

  • During these difficult times of quarantine, I actually had to go to two different stores to get the ingredients for this meal. I cooked it for lunch today for me and my hubby. We were overjoyed to have good meal after having take out and meal replacements for a few days. Thanks Marion. Thanks for the good food and the happiness and the smiles. Much love from Malaysia.

  • Thank you for this versatile and delicious recipe. I used chicken thigh meat and balsamic vinegar instead of white vinegar. Beautiful broth.

  • Sorry. I’m poor. I get my peanut butter from the food pantry or for one dolla at Family Dollar. Except for Life of Boris YT sucks for poorfag recipes.

  • I don’t know the problem but, every time I try to follow a link to the recipe (not just this one but quite a few others as well) I get a notice that the page can’t be found?

  • I tried this and added tofu and soft boiled egg! I would just add more chili powder or something to make it spicy that adds more kick! Marion I love your videos!!!!

  • Absolutely simple and nice recipes!

    I didn’t have chicken stock so I added Miso paste, it was pretty good and reminds me of Tantan ramen.


  • There’s one thing makes me interested in these sisters is that their accent sounds really sexy And they’re funny, too, which makes the video more funnier:)))

  • These wontons look delicious……..it must of been so much fun cooking with John, he’s a riot….love his channel. Thanks for sharing girls……love your recipes:)

  • Today I made a “Chef John Asian Special” meal using four Food Wishes recipes: Penang Pork Satay, Peanut Dipping Sauce, Savory Coconut Rice, and Smashed Cucumber Salad. It was all outstanding! Thanks once again, Chef John!!

  • I made this recipe a couple of weeks ago, without the peanut butter because I don’t like it, and OH MY GOD. It’s so DELICIOUS. I’ve been making it for dinner every other night (with or without dumplings). Thanks for sharing the recipe!
    Also, I love your attitude, I love how happy you are when talking about food. It makes me happy, too <3 <3 <3

  • I made this and it’s really good but instead of pork I put chicken and it is really quick I also made homemade dumplings I actually used your recipe the shrimp one but instead of shrimp I used chicken and it was so good I also �� used your dumping wrapper recipe I’m 13 and I really like to cook and so I watch a lot of your videos there very good anyone this thinking to make this I highly recommend this!!!

  • Because your wonderful Won Ton recipe produced more than expected, I substituted some of my extra Won Tons instead. I’ve tried them both and they are a DELIGHT!!!

  • Food like this can make a man a believer. I love all asian food but I must say the chinese has a very special place in my heart. Thank you for this amazing online library!

  • Could you please tell me which food processor do you use in your videos?? I’ve been trying to find a good one for quite some time! Love your videos ����

  • That’s not a peanut sauce recipe i would consider using. Thats jacked compared to 100% of the peanut sauce recipes ive ever been taught.

  • I would have loved to have grown up eating wontons hehe! I would consider you lucky;) The only closest thing to wontons I eat a lot is, ravioli:P

  • made this for valentine’s dinner, boyfriend said it was amazing, we both loved it! thanks for the easy recipe! only had to buy a couple things. so quick and cheap!

  • Just made it with homemade dumplings and whole nine yards. Absolutely delicious. If I may suggest teaspoon of sesame oil took it to a whole new level.:)

  • Also the fresh Chinese noodles, are they egg or wheat? (I have Asian markets near me but I don’t think I’ve seen those so light in color (usually a yellow for the egg right?)

  • May I ask is that homemade chili powder? The ones I see at the store are a dark red. I see that chili powder in the Thai restaurants:)

  • Just made this and it was so quick to make. I already had all the ingredients in my pantry but minus the dumplings. Perfect for a mid-week meal. And my gosh the flavours are just sublime! It’s so comforting! Thanks for sharing such an awesome recipe. I’ll be sure to stock up on some dumplings next time and make this again x ����

  • I just made that soup! It is TRULY a master piece in 20 min ������ I am totally astonished one more time ������ I have tried several Marion’s recipes and loved them all but this soup may be on my top 3 favorites ������ also because it is so easy and tasting incredibly amazing and delicious for something so simple. A masterpiece!