PORK DUMPLINGS
These tasty treats make a perfect appetizer or you can serve them as a main dish. For a main dish count on about 15 dumplings per person. Serve with hoisin sauce, hot Chinese-style mustard and toasted sesame seeds.
Provided by Lorna
Categories Main Dish Recipes Dumpling Recipes
Yield 6
Number Of Ingredients 9
Steps:
- In a large bowl, combine the pork, ginger, garlic, green onion, soy sauce, sesame oil, egg and cabbage. Stir until well mixed.
- Place 1 heaping teaspoon of pork filling onto each wonton skin. Moisten edges with water and fold edges over to form a triangle shape. Roll edges slightly to seal in filling. Set dumplings aside on a lightly floured surface until ready to cook.
- To Cook: Steam dumplings in a covered bamboo or metal steamer for about 15 to 20 minutes. Serve immediately.
Nutrition Facts : Calories 751.5 calories, Carbohydrate 81.1 g, Cholesterol 128.9 mg, Fat 28.8 g, Fiber 3.4 g, Protein 39.2 g, SaturatedFat 8.7 g, Sodium 1448.8 mg, Sugar 1.2 g
CHINESE PORK DUMPLINGS
In Seattle's International District, Liana Cafe House sells traditional Chinese pork dumplings from a tiny takeout shop. See how to make them at home.
Provided by Allrecipes
Categories Main Dish Recipes Dumpling Recipes
Time 1h20m
Yield 5
Number Of Ingredients 15
Steps:
- Combine 1/2 cup soy sauce, rice vinegar, 1 tablespoon chives, sesame seeds, and chile sauce in a small bowl. Set aside.
- Mix pork, garlic, egg, 2 tablespoons chives, soy sauce, sesame oil, and ginger in a large bowl until thoroughly combined. Place a dumpling wrapper on a lightly floured work surface and spoon about 1 tablespoon of the filling in the middle. Wet the edge with a little water and crimp together forming small pleats to seal the dumpling. Repeat with remaining dumpling wrappers and filling.
- Heat 1 to 2 tablespoons vegetable oil in a large skillet over medium-high heat. Place 8 to 10 dumplings in the pan and cook until browned, about 2 minutes per side. Pour in 1 cup of water, cover and cook until the dumplings are tender and the pork is cooked through, about 5 minutes. Repeat for remaining dumplings. Serve with soy sauce mixture for dipping.
Nutrition Facts : Calories 539.9 calories, Carbohydrate 50.2 g, Cholesterol 103.2 mg, Fat 24.6 g, Fiber 2 g, Protein 27.7 g, SaturatedFat 6.6 g, Sodium 2372.9 mg, Sugar 0.7 g
POTSTICKERS
Recipe video above. Time to get your dumpling game on! Don't fret about perfect pleats - if it's all too hard, just press the seams together without pleating, plenty of Chinese restaurants do this.
Provided by Nagi
Categories Mains
Time 55m
Number Of Ingredients 14
Steps:
- Shiitake Mushroom: Place the mushrooms in a bowl and pour over plenty of boiled water. Leave for 20 minutes or until rehydrated. Squeeze out excess water, then finely chop.
- Cabbage: Place cabbage in a bowl with salt. Toss with fingers, then set aside for 15 minutes. Squeeze out excess liquid from cabbage using hands.
- Filling: Place cabbage, mushrooms and remaining Filling ingredients in a bowl. Mix with your hands until well combined.
Nutrition Facts : ServingSize 27 g, Calories 78 kcal
CHINESE PORK DUMPLINGS
When I was growing up, my family made dumplings together every Sunday morning. It's a wonderfully interactive way to start the day. Dumplings are economical and simple to make and they taste especially great with the family by your side.
Provided by Anita Lo
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 17
Steps:
- The filling: Place the cabbage in a food processor, add 1/2 teaspoon salt, and pulse until finely chopped but not puréed. Wrap the chopped cabbage in a clean kitchen towel and squeeze to remove juices, then transfer to a large bowl. Add ginger, garlic, scallions, and, if desired, garlic chives. Add the shrimp and pork and season with 1/4 cup soy sauce, sesame oil, and salt and pepper. Mix together by hand.
- Taste the filling by poaching or frying a small amount, and adjust seasonings to taste. To prepare the dipping sauce, combine soy sauce, rice vinegar, scallions, and toasted sesame seeds in a small bowl.
- To wrap, place 1 tablespoon of filling into the center of a dumpling wrapper. Wet the wrapper's edges, then fold in half to form a taco-like shape. Make a pleat on the side facing you about 20 degrees from the apex of the half-circle and seal with your fingers to the back of the skin. Repeat on the other quarter, in mirror fashion, and seal the dumpling completely, trying to eliminate any air pockets. Repeat until all filling is used.
- To pan fry, heat oil in a large, nonstick pan over high heat. Add the dumplings in one layer so that they do not overlap. Add water to come halfway up the dumplings, and cover the pan. Reduce the heat to medium-high and cook until all water is evaporated and the bottoms are browned and crispy, about 10 minutes. Alternatively, the dumplings can be steamed until cooked through, about 5 minutes in a steam basket.
- Transfer the dumplings to a plate and serve with a dipping sauce.
CHINESE PORK 'N' NOODLES
I based the recipe for these noodles on a similar dish I found in a magazine. I changed a few things around and my husband and I loved it. It's just as good when the pork is replaced with seafood.-Jennifer Enzer of Manchester, Michigan
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions. Meanwhile, in a small bowl, combine the hoisin sauce, soy sauce and sesame oil; set aside. , In a large nonstick skillet or wok, stir-fry pork in 2 teaspoons canola oil for 3 minutes or until no longer pink. Remove and keep warm. In the same skillet, stir-fry the red pepper, peas and onion in remaining oil for 3 minutes. Add cabbage; stir-fry 2 minutes longer or until vegetables are crisp-tender. , Stir reserved hoisin sauce mixture and stir into skillet. Return pork to the pan; heat through. Drain pasta and add to skillet; toss to coat. Sprinkle each serving with 1 tablespoon cilantro.
Nutrition Facts : Calories 398 calories, Fat 11g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 550mg sodium, Carbohydrate 43g carbohydrate (4g sugars, Fiber 3g fiber), Protein 30g protein. Diabetic Exchanges
CHINESE NOODLES & PORK DUMPLINGS
I love good dumplings, but lately I've been experimenting with making dumplings with more that just flour and spice. These pork dumplings are packed with flavor, and go well with a nice bowl of Chinese noodles. So, are you ready... Let's get cooking.
Provided by Andy Anderson !
Categories Other Soups
Time 40m
Number Of Ingredients 15
Steps:
- 1. THE DUMPLINGS
- 2. In a large bowl, combine the ground pork, egg white, soy sauce (or tamari), cilantro, and ginger, and mix with your hands to thoroughly combine.
- 3. Chef's Note: What is Tamari? Tamari is a type of soy sauce, specifically Japanese soy sauce. When compared side by side, you'll immediately notice that tamari is deeper brown, and slightly thicker, than ordinary soy sauce. While similar in taste, the one advantage of tamari is that you can get it gluten free.
- 4. Shape into small balls, about the size of a golf ball.
- 5. Spread the cornstarch (or arrowroot) onto a piece of parchment, and roll the pork dumplings until completely coated.
- 6. Chef's Note: What is Arrowroot? We use cornstarch as a thickening and binding agent; however, some people have allergies to corn products, in which case arrowroot is an excellent replacement.
- 7. THE SOUP
- 8. Place the chicken stock and fish sauce into a large pot and bring to the boil.
- 9. Reduce to a simmer, and add the pork dumplings. Keep the pot at a simmer.
- 10. Cook for ten minutes, uncovered.
- 11. Add the vegetables, and continue to cook uncovered for 2 to 3 minutes. The vegetables should be tender but still crisp.
- 12. While the veggies are simmering, pour boiling water over the Chinese noodles to loosen them.
- 13. Chef's Tip: There are all kinds of dried Chinese noodles out there; including rice noodles. Use what suits your taste, and go for it.
- 14. Drain them out of the water, and add them to the pot.
- 15. Continue to simmer for 2 minutes, until the noodles soften.
- 16. Serve immediately, in bowls with an additional garnish of chopped cilantro, and just maybe some nice warm sake.
- 17. Keep the faith, and keep cooking.
PORK-AND-CHIVE DUMPLINGS
This recipe for pork-and-chive dumplings comes from the chef Helen You, who learned to make dumplings from her mother in Tianjin, China. She serves these classic boiled dumplings, along with 100 other varieties, at her restaurant, Dumpling Galaxy, in Flushing, Queens. The filling is a simple mix of ground pork, seasoned with grated ginger, soy and garlic chives, and it works best with slightly fatty ground meat (about 30 percent fat, if your butcher asks). It's traditional to splash the meat with shaoxing, the Chinese rice wine, but You prefers to use sherry.
Provided by Tejal Rao
Categories brunch, dinner, lunch, weekday, dumplings
Time 1h
Yield 24 dumplings
Number Of Ingredients 10
Steps:
- To begin the dough, put the flour and salt in a large bowl. Use your fingers to stir in the water and egg white, until the dough comes together as a shaggy ball. Move the dough to a flour-dusted work surface, and knead it, dusting with more flour to keep it from sticking, until it is smooth to the touch, with no cracks or pockets of flour. Cover the dough, and let it rest at room temperature for 20 to 30 minutes.
- Knead the dough about 10 times, or until it forms a firm ball as smooth as satin. Use a dough scraper or a flour-dusted knife to cut it into 4 equal pieces. Roll each piece into a log, and cut it into 6 equal pieces (for a total of 24 small pieces). Flatten the pieces with your hands, and roll each one into a 3-to-4-inch round wrapper. As you work, cover the dough with a lightly moistened towel to keep it from drying out.
- To prepare the filling, place the ingredients in a mixing bowl, and use your hands to combine them until they are well blended. Place a rounded tablespoon of the filling at the center of each wrapper, and gently squeeze the edges shut. As you work, push out any air bubbles and fix any tears. When ready to eat, bring a large pot of water to boil. Boil the dumplings 6 at a time, for 6 to 8 minutes, or until they float to the surface and the wrappers turn puffy and translucent. Use a slotted spoon to transfer to a plate and serve immediately.
Nutrition Facts : @context http, Calories 91, UnsaturatedFat 2 grams, Carbohydrate 8 grams, Fat 4 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 86 milligrams, Sugar 0 grams
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