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
PORK DUMPLINGS
An easy Pork Dumplings recipe
Categories Pork Appetizer Lunar New Year Cabbage Soy Sauce Boil Sugar Conscious Kidney Friendly Dairy Free Peanut Free Tree Nut Free
Yield Makes about 4 dozen
Number Of Ingredients 23
Steps:
- To make the pork filling:
- If the pork is not finely ground, mince well with a knife. Place the pork in a large bowl and cover.
- Bring a large pot of water to boil over high heat. Add the cabbage; blanch until just wilted. Using a slotted spoon, remove cabbage to strainer set over a large bowl. Press down on cabbage to squeeze out all liquid. Transfer to cutting board; roughly dice.
- Meanwhile, place grated ginger in a small bowl; cover with water and let steep for a few minutes.
- Slice scallions lengthwise, then thinly slice. You should have a good mixture of white, light green, and dark green pieces. Add to the bowl with the pork.
- Place a strainer over the pork bowl; strain the ginger so that the juices are added to the bowl. Press down on ginger to squeeze out all juices. Discard ginger left in strainer.
- Add the soy sauce, cooking wine, sesame oil, salt, and pepper to the meat mixture. Stir in chopped cabbage until completely incorporated.
- To make the wrappers:
- Place the flour and salt in a large bowl. Slowly add water and mix with your hands. Knead the mixture until it forms a soft dough.
- Place the dough on a lightly floured counter and knead until very smooth. Divide dough into 50 small, equal pieces. Flatten each piece with your hand to form a thin, round pancake, approximately 3 inches in diameter. The center should be slightly thicker than the edges.
- To wrap the dumplings:
- Using a spoon or chopsticks, place one heaping tablespoon of dumpling filling in the center of the dumpling wrapper.
- Using your fingertip, wet the outer edge of the dumpling wrapper with water. Fold up the sides of the dumpling into a half-moon shape.
- While holding the dumpling lengthwise, curved side up, use your index finger and thumb to pinch the edges of the dough on one side of the dumpling into "pleats," pressing each pleat against the flat side of the dough to seal the dumpling as you go. Start at one corner of the dumpling and work your way to the center (making three to four "pleats"). Then work from the other corner to the center creating another three to four "pleats."
- Firmly press the pleated side of the wrapper against the flat side to be sure the dumpling is completely sealed. If there is to much filling and the dumpling cannot be sealed, remove the extra filling to prevent leakage during cooking.
- Line up the finished dumplings on a foil-lined cookie sheet to prevent them from sticking. You can freeze dumplings this way for up to one month.
- To cook:
- To cook the dumplings, gently lower them into a medium pot of boiling water and boil for approximately three to five minutes. They are done when the dumpling skins are translucent and the dumplings have been floating for about three minutes. Remove from pot carefully with a slotted spoon.
- Serve hot.
- For Dipping Sauce:
- Mix the ingredients for the sauce in a small bowl and serve on the side.
INSIDE-OUT PORK DUMPLINGS
Inspired by take-out pork wontons, this dish is packed with fiber and vitamins for a healthier weeknight option.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes Ground Pork Recipes
Number Of Ingredients 11
Steps:
- Heat oil and red pepper flakes in a skillet over medium heat. Add garlic, ginger, and scallion whites. Cook, stirring, until scallions are tender, about 1 minute. Add pork, breaking up with a spoon until cooked through, about 3 minutes. Add bok choy; cover and steam until tender, about 5 minutes. Remove from heat and add carrots. Season with vinegar and salt. Set aside.
- Meanwhile, bring a pot of water to a boil. Season with salt. Add wonton wrappers one at a time. Cook until al dente, about 1 minute. Drain. Add wonton wrappers to skillet and toss. Serve with scallion greens.
Nutrition Facts : Calories 278 g, Cholesterol 37 g, Fat 3 g, Protein 17 g, Sodium 467 g
PORK SOUP DUMPLINGS
Xiao long bao, or soup dumplings, are Chinese steamed dumplings that have soup inside of them. They are like magic! I grew up eating these with my family at our favorite dim sum restaurant in Chicago's Chinatown and later learned how to make them by combining my family's go-to pot sticker recipe with the secret ingredient: soup gelatin, which melts down into soup once the dumplings are cooked.
Provided by Molly Yeh
Time 2h40m
Yield 32 dumplings
Number Of Ingredients 15
Steps:
- For the wrappers: Combine the flour and salt in a large bowl and create a well in the middle. Add the boiling water and mix it in with a spatula, then incorporate with your hands until you have a mealy, shaggy mixture. Mix in the cold water and bring everything together into a dough, then turn it out onto a work surface and knead, adding additional flour if it gets too sticky to work with, until you have a smooth and slightly sticky dough, 7 to 10 minutes. Cover with plastic wrap or a damp towel for 30 minutes while you make the filling.
- For the soup: Heat the chicken stock, then add the soy sauce and gelatin powder. Whisk to combine. Pour into a shallow dish and chill until set, around 1 hour. Break up the gelatin by fluffing with a fork. Set aside.
- For the filling: Put the pork in a large bowl and sprinkle on the salt, then add the soy sauce, ginger, sambal oelek, sesame oil, rice vinegar and scallions. Mix everything together with your hands (don't overmix), then set up your dumpling folding station.
- Line a sheet pan with parchment paper and dust with flour. To assemble the dumplings, divide the dough into 32 balls and keep them covered when you're not working with them. Roll them out into 3 1/2- to 4-inch circles, flouring the surface as needed. Place 1/2 tablespoon pork filling in the center of each circle and 1/2 tablespoon soup gelatin on top of the filling. Fold up the edges of the dumpling and pinch everything in the center. Repeat with the remaining dumpling wrappers and filling and place on the lined sheet pan.
- To steam the dumplings, line a bamboo steamer with cabbage leaves or parchment paper with a few holes cut out. Place the dumplings in the steamer, leaving a little bit of room between them, then set the steamer over a pot of boiling water. Steam in batches until cooked through, 8 to 10 minutes. Alternately, line a plate with cabbage leaves or parchment paper. Place in a pot of boiling water, making sure the water doesn't cover the plate (you will need about 1/2 to 3/4 cup). Cook 8 to 10 minutes.
- Let cool slightly, then enjoy with a sauce of equal parts vinegar and soy sauce with sambal oelek to taste.
More about "inside out pork dumplings recipes"
INSIDE OUT PORK DUMPLINGS - FRAMED COOKS
From framedcooks.com
Reviews 15Category DinnerCuisine AsianTotal Time 20 mins
- Heat oil and red pepper flakes in a skillet over medium heat. Add garlic, ginger, and scallion whites. Cook, stirring, until scallions are tender, about 1 minute.
- Add pork, breaking up with a spoon until cooked through, about 3 minutes. Add bok choy and peas; cover and steam until tender, about 5 minutes.
- Meanwhile, bring a pot of water to a boil. Season with salt. Add wonton wrappers one at a time. Cook until al dente, about 1 minute. Drain. Add wonton wrappers to skillet and toss. Serve with scallion greens.
CHINESE PORK DUMPLINGS RECIPE - DUMPLING CONNECTION
From dumplingconnection.com
CHINESE DUMPLINGS - PORK (POTSTICKERS) | RECIPETIN EATS
From recipetineats.com
BEST INSIDE-OUT PORK DUMPLINGS RECIPE - HOW TO MAKE …
From goodhousekeeping.com
Servings 4Total Time 20 minsCategory 30-minute Meals, Weeknight Meals, DinnerPublished Oct 1, 2022
- Step 1Bring a large pot of water to a boil. Working in stacks, halve wonton wrappers to form noodles; separate. In bowl, combine tamari, rice vinegar, and maple syrup; set aside.
- Step 3Heat 1 teaspoon sesame oil in large skillet on medium-high. Add pork mixture, break up, and let cook, undisturbed, until bottom is crisp, 5 minutes.
- Step 4Heat remaining 2 teaspoons sesame oil on medium. Add reserved scallion mixture and sauté 15 seconds. Toss with sugar snap peas and bok choy, increase heat to medium-high, and sauté 2 minutes; remove from heat and toss with remaining tamari mixture.
- Step 5Add noodles to boiling water, stirring. Cook 1 minute, then drain and rinse under cool water, separating noodles. Shake off water; toss with greens to coat, then pork mixture.
INSIDE-OUT PORK DUMPLINGS – PINE VIEW FARMS
From pineviewfarms.com
Estimated Reading Time 50 secs
INSIDE-OUT PORK DUMPLINGS - FARBERWARE COOKWARE
From farberwarecookware.com
Estimated Reading Time 2 mins
21 BEST PORK BELLY RECIPES & IDEAS | RECIPES, DINNERS AND EASY …
From foodnetwork.com
Author By
PORK DUMPLINGS - AHEAD OF THYME
From aheadofthyme.com
TURNS OUT MY MUM’S DUMPLINGS WEREN’T HERS | SBS FOOD
From sbs.com.au
VEGAN DUMPLINGS RECIPE (JIAOZI) - GLAM VEGAN
From glam-vegan.com
HOMEMADE PORK DUMPLINGS - FIT FOODIE FINDS
From fitfoodiefinds.com
TURKEY, PORK & CHIVE CHINESE DUMPLINGS RECIPE | EATINGWELL
From eatingwell.com
BRING LUCK AND PROSPERITY INTO THE NEW YEAR WITH DUMPLINGS AND …
From news.yahoo.com
THESE LUNAR NEW YEAR DISHES REMIND THOSE WHO MAKE THEM OF …
From hawaiipublicradio.org
EASY PORK DUMPLINGS RECIPE - REAL SIMPLE
From realsimple.com
RECIPE: PORK GINGER DUMPLINGS - BY CHRISTINA W.
From fruitandflower.substack.com
RECIPE - INSIDE OUT DUMPLINGS | COSTCO
From costco.com
HOMEMADE DUMPLINGS: THE ULTIMATE GUIDE TO CHINESE DUMPLINGS
From iamafoodblog.com
THE BEST GROUND PORK RECIPES | MARTHA STEWART
From marthastewart.com
WHAT ARE INSIDE DUMPLINGS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
MOM’S BEST PORK DUMPLINGS - OMNIVORE'S COOKBOOK
From omnivorescookbook.com
DIN TAI FUNG PORK SOUP DUMPLINGS RECIPE BY TODD WILBUR
From topsecretrecipes.com
SF’S GOOD LUCK DIM SUM IS A JAMES BEARD WINNER GO-TO
From sfgate.com
SHANGHAI WONTONS: GET THE RECIPE - TODAY.COM
From today.com
DESPERATION DINNERS: INSIDE-OUT PORK DUMPLINGS - DINNER DIARY
From womansday.com
You'll also love