Kale Snow Pea And Pork Dumplings Recipes

Steps:

• Finely chop the pak choi, kale, garlic, ginger, spring onion (scallion) and coriander (cilantro) and place in a large mixing bowl, then add the minced pork and the marinade ingredients and mix well.
• To make the fat cat fold, place one dumpling pastry flat on a clean surface. Place roughly 1 teaspoon of the marinated mix in the centre of the pastry.
• Dab a little water all around the edge of the pastry, then fold the top of the pastry over the filling until it meets the bottom edge and press down, closing the edges of the pastry to make a half-moon shape.
• Now, holding the side edges of the pastry, with the half-moon still pointing downwards, pull the 2 edges (cat ears) upwards to meet in the middle, creating a 'fat cat' shape.
• Lastly, overlap the 2 top corners of the fat cat shaped pastry together and stick together with another dab of water, pinching together tightly.
• Do the same with the rest of the pastries and filling.
• Cooking method:
• Fill a large pot or wok with water, add a pinch of salt and bring to the boil. Gently add your dumplings and boil for 3-4 minutes, or until they begin to float to the surface, signaling they are cooked. Remove using a spider or slotted spoon and serve with the following dipping sauce.
• Dumpling dough:
• Put the flour, tapioca flour and salt into a large mixing bowl. Using a spatula or a wooden spoon, gradually mix in the boiling water, until all the flour has come away from the sides of the bowl. Lastly, add the oil, then start to knead the dough well by hand for 5 minutes. Alternatively, you can use an electric dough mixer fitted with a dough hook attachment; start on a low speed for the first minute or so, then knead well on a high speed for 2-3 minutes.
• Once you have a smooth dough, form it into a ball, scraping the dough off the sides of the mixing bowl. Rub with a little oil, put it back into the bowl, then cover with a damp tea towel and allow to rest for 10 minutes.
• Note: If making the dough itself is as adventurous as you want to be for now (or if you're just too hungry to have patience), rolling out the dough into 2 or 3 large pieces, as thin as possible, and taking a 7cm (2¾ inch) square or round biscuit cutter (depending on the recipe and the shape you would like to fold) to it is the best way forward.
• However, if you are now thinking you are closer to becoming a dumpling maverick, the traditional way to roll a round dumpling pastry is to roll each and every piece of dough into an individual sheet. This is usually done with a specific dim sum rolling pin, a thin wooden stick that looks very much like the end of a broom, and sometimes even thinner.
• If you are inclined to become a true dim sum master, here's how to practice the right movement:
• First, roll a third of the rested dough into a long cylinder, roughly 1.5cm (⅝ inch) thick, keeping the remainder of the dough covered so it doesn't dry out. Cut the cylinder into 1cm (½ inch) chunks.
• Roll each piece of dough into a small ball and set aside. Before rolling each individual piece, dust the work surface with a good amount of plain flour (all-purpose flour) or medium-gluten wheat flour. Take a piece of dough and push down on it with your palm to form a small circle. With the dough still resting on the floured surface, with your left or non-dominant hand, using your thumb and fingers underneath the edge of the dough, begin to turn the dough anti-clockwise, with the base of the pastry sitting on the surface at all times. (I use my middle finger as the 'hub' to the wheel of pastry.)
• While you are turning the pastry, using your right or dominant hand along with a small rolling pin, with a relevant amount of force roll inwards towards the centre of the forming circle, allowing your pressure to ease up when rolling outwards towards the edges of the circle. Turn the pastry anti-clockwise with your non-dominant hand and continue this rolling process, eventually forming a small circle with a slightly thicker hump of dough in the middle. This thickness will help to protect the filling from breaking through the thin pastry, keeping your dumpling perfectly intact.

Steps:

• Place the kale, snow pea, water chestnut, cilantro, chive, ginger, mirin, oil, pork, salt, and pepper in a large bowl and mix well to combine. Place the wrappers on a clean work surface and brush the edges with water. Place 1 teaspoon of the kale mixture in the center of each wrapper. Fold the edges of the wrappers over and press together to seal. Place a steamer lined with non-stick baking paper over a saucepan of simmering water. Steam the dumplings, in batches, for 10-12 minutes or until cooked through. Top with the onion and serve with chili sauce and black vinegar.

Steps:

• In a small bowl, combine the soy sauce, honey, ginger and pepper flakes. Place 3 tablespoons in a large bowl; add the pork and turn to coat. Cover; refrigerate for 1 hour. Cover and refrigerate remaining marinade., Combine the cornstarch, orange juice, vinegar and reserved marinade; stir until blended and set aside. Drain and discard marinade from pork. In a large nonstick skillet or wok, stir-fry pork in oil for 4-5 minutes or until no longer pink. Remove pork and keep warm. , In the same pan, stir-fry snow peas for 2-3 minutes or until crisp-tender. Stir in garlic and orange zest. Stir cornstarch mixture and stir into pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Return pork to the pan; heat through.,

Steps:

• 1. Place peas, milk, butter, chicken soup base, salt and pepper in a dutch oven. Bring to a boil.
• 2. Drop dumplings into the peas. Reduce heat to low, cover and simmer for about 20 min or until dumplings are done. You may want to thicken with just a little corn starch.
• 3. DUMPLINGS: Place flour in a large bowl. Cut in shortening in usual pastry method. Add milk and mix until moistened.
• 4. Turn dough out onto a floured board and knead a few times. Roll out dough to about 1/4" thickness. Using a pizza wheel, cut into 2X2 inch squares. Drop squares into broth, cover and simmer on low about 20 minutes or until done.

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:

• 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.

Steps:

• Chop stems off the kale and discard. Finely chop the leaves and remaining stems.
• Heat 2 tbsp of olive oil in a large pot.
• Add the garlic and sautee for 2-3 minutes.
• Add the 1/4 cup of water and kale, stir. Place the lid on the pot and let simmer for 1-2 minutes, until kale is soft. If necessary, cover the pot and let simmer for another 1-2 minutes.
• Drain the kale and pat dry. Place in a large bowl.
• Add egg, yogurt, mozarella and parmesean cheese and stir.
• In a small bowl combine flour and baking powder.
• Pour flour mixture into the large bowl with kale and cheese. Stir all ingredients together. Add a dash of salt and pepper for seasoning.
• Place a large pot of water on medium-high heat and bring to a boil.
• Refrigerate until the water is boiling.
• In the meantime, make tomato sauce.
• When water is boiling, remove dumpling dough from the refrigerator and form into balls. I used my EatSmart Precision Pro Kitchen Scale to weigh each individual dumpling, making sure that each ball was roughly 2.0-2.10 ounces.
• When all balls are formed, place them in the large pot of boiling water.
• The dumplings should cook for 3-5 minutes before rising to the top. Upon rising, leave them in the water for another 1-2 minutes.
• Drain dumplings into a strainer and serve hot with fresh tomato sauce.