Best Bonnies Chinese Pork Roast And Dumplings Recipes

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PORK DUMPLING WITH NAPA CABBAGE (猪肉白菜水饺)



Pork Dumpling with Napa Cabbage (猪肉白菜水饺) image

Tasty and juicy filling wrapped with pleasantly chewy skin, Chinese pork dumpling with Napa cabbage is an absolute classic! Make-from-scratch instructions and a tutorial video are included.

Provided by Wei Guo

Categories     Main Course

Time 1h30m

Number Of Ingredients 13

250 g all-purpose flour/plain flour (about 2 cups (see note 1))
130 g water at room temperature (½ cup+2 tsp (see note 2))
½ head Napa cabbage (aka Chinese cabbage) (about 300g)
¼ tsp salt
250 g minced pork (about 9oz)
2 stalk scallions (finely chopped)
1 tsp minced ginger
2 tbsp light soy sauce
1 pinch ground Sichuan pepper (or five-spice powder)
1 tbsp dried shrimp (soaked in 2 tbsp water until soft (see note 3))
½ tbsp sesame oil
Homemade chili oil
Black rice vinegar

Steps:

  • In a mixing bowl, add water to flour gradually. Mix with chopsticks/spatula until no more loose flour can be seen. Combine and knead into a dough.
  • Leave to rest (covered) for 10 minutes then knead again until smooth.
  • Cover and rest the dough again for 30-60 minutes until it becomes soft (Chinese cooks would say "as soft as an earlobe").
  • If using a machine: Add flour and water into the mixing bowl. Knead on low speed for 8 minutes or so until smooth. Cover and rest for 30-60 minutes.
  • Cut Napa cabbage into thin slices then cut across again into tiny pieces. Put minced cabbage into a colander then add salt. Mix well and leave to rest for 10 mins or so (place the colander in a sink or over a plate to collect extracted water).
  • Add minced pork, scallions, ginger, light soy sauce and ground Sichuan pepper to a mixing bowl. Mince rehydrated dried shrimp. Add it to the meat, along with the water in which it was soaked. Stir until the liquid is fully absorbed by the meat.
  • Use your hands to squeeze the cabbage in batches to remove any water extracted by the salt. Then put into the bowl. Add sesame oil and mix to combine.
  • Divide the dough into three parts. Roll one part into a rope then cut into 10 equal sections (cover the rest to avoid drying out).
  • Press each piece into a small disc with the palm of your hand. Use a rolling pin to flatten it into a thin disc (Please refer to the tutorial video below). Dust with flour if it sticks. Repeat to finished the rest of the dough.
  • Place a spoonful of filling on the wrapper. Seal the wrapper using the technique you're most comfortable with. Please refer to the tutorial video below or the methods demonstrated in "Ten Ways to Fold Dumplings".
  • Bring a pot of water to a full boil over high heat. Gently slide in the dumplings (cook in two batches if using a small pot). Push them around with the back of a spoon to avoid sticking. Cover with a lid.
  • When the water comes back to a full boil, add about 120 ml (½ cup) of cold water then cover.
  • Repeat the procedure another two times. When fully cooked, the dumplings should be plump and floating on the surface.
  • Transfer the dumplings to a colander. Briefly rinse under tap water (make sure it's drinkable water). Drain and serve immediately.
  • Serve the dumplings warm with a mixture of homemade chili oil and black rice vinegar. Or read Six Dumpling Sauces for more inspirations.
  • Place assembled, uncooked dumplings on a tray lined with parchment paper (or dusted with flour). Put into the freezer.
  • Once completely frozen, transfer them into an airtight plastic bag/container. Use within three months.
  • No need to defrost before cooking. Follow the boiling instructions explained above.

Nutrition Facts : ServingSize 10 dumplings, Calories 505 kcal

HOMEMADE PORK DUMPLINGS



Homemade Pork Dumplings image

I grew up eating this pork dumpling recipe. My mom used to make them, and my brother and I would sit in the kitchen to help her make around 100 dumplings in one sitting! We used to freeze them and eat them throughout the month. -Emma Lovewell, New York, New York

Provided by Taste of Home

Categories     Appetizers

Time 1h25m

Yield about 3 dozen.

Number Of Ingredients 13

12 ounces lean ground pork
2 green onions, minced
2 tablespoons minced fresh gingerroot
2 garlic cloves, minced
3 tablespoons soy sauce
1 tablespoon sesame oil
1 package (10 ounces) round pot sticker or gyoza wrappers
1 tablespoon canola oil
1/2 cup water
DIPPING SAUCE:
1/4 cup soy sauce
2 tablespoons rice vinegar
1 tablespoon minced fresh gingerroot

Steps:

  • In a large bowl, combine the first 6 ingredients; mix lightly but thoroughly., Place 1 level tablespoon filling in the center of each wrapper. (Cover remaining wrappers with a slightly damp paper towel until ready to use.) Moisten half of the wrapper edge with water. Fold wrapper over filling; pinch center to adhere. On each side of the pinched area, pleat the front wrapper edge 3 times, leaving the back side unpleated. Pinch edge to seal. Place on a baking sheet, gently flattening the bottom., In a large skillet, heat oil over medium heat. Add dumplings, flat-side down, and cook until bottoms are golden brown, 3-5 minutes. Add 1/2 cup water; cook, covered, until most of the water has evaporated, about 5 minutes. Remove lid; cook until water has evaporated and filling is no longer pink, 1-2 minutes. , Meanwhile, in a small bowl, stir together dipping sauce ingredients. Serve hot dumplings with dipping sauce.

Nutrition Facts : Calories 49 calories, Fat 2g fat (0 saturated fat), Cholesterol 6mg cholesterol, Sodium 222mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.

PORK, SAUERKRAUT AND DUMPLINGS



Pork, Sauerkraut and Dumplings image

Pork roast and kraut slow-cooked and served with dumplings and sauerkraut 'gravy.' This recipe was from my mother's very German family. She always served it with mashed potatoes, creamed peas, and applesauce. Sometimes she baked the roast and kraut separately. We always have this on New Year's Day. I usually double the recipe for the dumplings. My mother didn't make hers with beer, but I have added this over the years to taste.

Provided by Pam White

Categories     Main Dish Recipes     Dumpling Recipes

Time 7h30m

Yield 6

Number Of Ingredients 9

1 (3 pound) pork shoulder roast, well-trimmed and trimmings reserved
2 (20 ounce) cans sauerkraut, undrained
½ cup applesauce
¼ cup brown sugar, or to taste
2 (12 fluid ounce) cans or bottles beer, divided
3 cups water
1 (14 ounce) can kraut juice
2 cups all-purpose baking mix (such as Bisquick®)
⅔ cup milk

Steps:

  • Place pork roast into the bottom of a slow cooker and cover with sauerkraut with juice, applesauce, brown sugar, and 1 can beer. Set cooker to High, cover, and cook 3 hours. Reduce heat to Low and cook 4 more hours.
  • About 1 1/2 hours before serving time, heat water with reserved pork trimmings in a large saucepan over low heat and simmer to make broth, about 45 minutes. Strain broth, discard trimmings, and pour remaining can of beer and kraut juice into the simmering broth. Bring the broth to a boil.
  • Mix baking mix and milk in a bowl to make a sticky dough. Drop by spoonfuls into the boiling broth. Reduce heat to low, cover, and simmer dumplings for 10 minutes; uncover and simmer until dumplings are set, about 10 more minutes. For chewier dumplings, boil a few minutes longer. Remove dumplings from the broth with a slotted spoon and transfer to a serving bowl.
  • Serve pork with cooked kraut and dumplings on the side; spoon thickened broth over dumplings.

Nutrition Facts : Calories 594.6 calories, Carbohydrate 47.6 g, Cholesterol 91.6 mg, Fat 28.1 g, Fiber 5.9 g, Protein 30.4 g, SaturatedFat 9.8 g, Sodium 2391.9 mg, Sugar 12.9 g

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