Bonnies Chinese Pork Roast And Dumplings Recipes

Steps:

• 1. Wash and prepare the carrots and onions and place in the bottom of the crockpot and pour one can of vegetable broth over the vegetables. Add grated ginger, cilantro and garlic to the vegetables. Add mushrooms to the vegetables if desired.
• 2. Place the meat on top of the vegetables. You may brown the meat if you wish. I chose not to. Pour 1/2 cup of soy sauce over the meat. Sprinkle the top with 2 tablespoons sesame oil. Sprinkle the Chinese 5 spice powder and the red pepper flakes evenly over the top of the meat, then do the same with the brown sugar. The meat will not be covered with liquid. (Don't wash off the spices or sugar) Cook on high about 4 hours, and low 1 to 2 hours. Test with meat thermometer. Time will depend on your crockpot and size of the roast. You don't want to overcook the meat. You want it just done enough so it will be firm enough to slice, or it will fall apart. Add the snow peas in the last hour of cooking.
• 3. Fry 14 frozen dumplings (or pot stickers) in a little olive oil and sesame oil until golden brown, add 2/3 cup of water and put the lid on to steam them according to package directions. Set aside.
• 4. Remove the meat to a platter and slice it in thick slices.
• 5. Push the vegetables to the side of the crockpot and carefully put the cooked dumplings in the juices. Handle them carefully so as not to tear them. Then add the sliced pork. Let the dumplings and meat rest in the juices about 10 minutes on low to warm up and absorb the flavors, then serve immediately. Serve the sliced pork with the dumplings, white rice and the vegetables from the crockpot. Garnish with chopped onions.
• 6. Dinner is served! Enjoy!

Steps:

• 1. Line pan with foil. Preheat oven to 450 degrees. No need to turn the chops. Cooking time is 12-15 minutes depending on size of the pork chop. Cook to 145 to 150 degrees with an instant read thermometer. Lightly tent with foil for five minutes before serving. The time listed is for a medium size pork chop.
• 2. Choose centercut, and bone in pork chops one inch thick. The chops should be at room temperature. (Cold meat lengthens cooking time.)
• 3. Cut into the fat with a sharp knife at the sides of the chop so it won't curl up as it cooks. Avoid cutting into the meat.
• 4. MAKING THE RUB INGREDIENTS: 1 tablespoon chili powder 1tablespoon garlic powder 1/2 tablespoon dried onions ground to powder 1 tablespoon salt 1/8 teaspoon cayenne pepper 1/2 tablespoon brown sugar 1 tablespoon perfect pinch steak or Montreal seasoning 1 tablespoon paprika Combine all ingredients and mix well. Place in a shaker bottle.
• 5. Brush the chops on both sides with melted butter.
• 6. Add rub to the chops.
• 7. Sprinkle with thyme and bake. Use a meat thermometer to check the internal temperature near the bone. (No need to turn the chops.)
• 8. Here is how they look after cooking.
• 9. Enjoy!

Steps:

• Combine the salt, garlic powder and pepper; rub over roast. Place roast fat side up on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 1-1/2 to 1-3/4 hours or until a thermometer reads 160°., Meanwhile, in a large bowl, combine rolls and milk. Cover and refrigerate for 1 hour. , Stir 1 cup flour and eggs into roll mixture. Shape into 2-in. balls. In a soup kettle or Dutch oven, bring 3 qts. of water to a boil. Add dumplings. Boil, uncovered, for 15-20 minutes or until a thermometer inserted into a dumpling reads 160°. Remove to a serving dish with a slotted spoon; keep warm., Remove roast to a serving platter; keep warm. Strain pan drippings. Add enough broth to drippings to measure 1-3/4 cups. Pour into a small saucepan. Place remaining flour in a bowl; stir in cold water until smooth. Gradually stir into broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast and dumplings.

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.

Steps:

• DUMPLINGS: Mix and knead flour, prepared instant potatoes and eggs. (See photo #2) Go on, fondle that mass! Add a little water if too dry or flour if too wet. The dough should no longer be sticking tenaciously to your hands or the board as you knead. Be careful not to add too much flour or your dumplings will be too hard. Use your culinary expertise. If, by chance, you have none, welcome to the club. Form dough into a loaf (See photo #3) and set aside. Go put the next load of laundry in the washer and neglect, as usual, folding the dryer load until someone complains so loudly, you have no choice but to submit.
• PORK ROAST: Place sliced and now screaming garlic into slits you've cut all over roast. Season with the sage and half of each of the following; caraway seeds, salt, pepper and onion powder. Push the laundry out of your mind. It really has no business intruding on your kitchen time, now does it.
• Sear in skillet on all sides. Remind yourself to use the splatter guard next time you do this and turn the stereo up louder to muffle the sounds of self-flagellating irritation ricocheting through your head as you count the newly forming grease blisters on your hands and forearms.
• Put into baking pan and cook at 450 degrees for 15-20 minutes. Unless the roast has quite a bit of fat attached to it, add several pats of butter on and around the roast. Remind yourself that there are others in the house who, if they really appreciated you, would be doing that laundry.
• Lower heat to 375 and cook for 1.5 hours. Lower again after that to 250 for 15 to 30 minutes to finish. Meanwhile, QVC wants you to know.... "You're worth it!" (the diamond earrings...Give in.).
• Check the roast occasionally and baste with rendered fat, adding butter if needed, but don't tell your doctor or at least don't mention our names.
• RESUME DUMPLING PRODUCTION WHILE ROAST COOKS: Cut across loaf of dough at 1" intervals (see photo #4). Roll into cylindrical shapes about 1" in diameter x 3-4" long.
• Boil several at a time, but don't overcrowd, in a large pot until they float like -- well, like things that float. Make sure they don't stick to the bottom while boiling. Cut into a cylinder to check for uniform doneness. The color/shade should be the same throughout the thickness of the dumpling. Remove the remainder of the dumplings and cut each into 1/2" slices, setting them aside in large bowl. Finish boiling/slicing all dumpling cylinders.
• What laundry?.
• MEANWHILE: Cook the drained sauerkraut with salt, pepper, the remaining caraway seeds, (we like LOTS!) and dried onion flakes on medium heat with 1 tablespoon butter until lightly browned, stirring occasionally. If your mother in law is present, notice how she periodically cuts her eyes toward you in the kitchen -- in essence, "back seat cooking". If she tries to take over, asking if she can "help you", suddenly remember the laundry. Laugh internally as she slumps toward the laundry room.
• Check for doneness by cutting into roast. Don't worry about losing any juices - you have butter, one of the major food groups, on your side. Resist the temptation to ram your incisors into roast before it's plated.
• Serve roast sliced. Use roast juice over sauerkraut and dumplings. Or, for the less socially correct, bathe everything on your plate in good, old-fashioned FAT! Yum!

Steps:

• Combine first 6 ingredients in slow cooker; cover with lid. Cook on LOW 8 to 10 hours (or on HIGH 4 hours). Discard bay leaves.
• Mix eggs, stuffing mix and water; shape into 8 balls. Add cream cheese spread to slow cooker; stir until melted. Gently stir in stuffing balls; cook, covered, on HIGH 30 min.
• Turn off slow cooker. Let stand 15 min. Serve stew and dumplings topped with chives.

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.