BOILED GARLIC CHIVE DUMPLINGS
Steps:
- In a large bowl thoroughly mix all ingredients - aside from those in the Cold Water Dough and the Spicy Soy Dipping Sauce - together by hand. Cook a tester to check for seasoning. MAKING THE DUMPLINGS: Place a small mound of filling in the middle of the wrapper. (Be very careful not to touch the edges with the filling, as this will impede proper sealing of the dumplings. Nothing is worse than dumplings breaking during cooking.) Fold the wrapper in half to form a half moon shape. Starting on one end fold/pinch the wrapper tightly together. Proceed with this fold/pinch method until the dumpling is completely sealed. There will be approximately 10 to 14 folds per dumpling. Rest the dumplings with the folded edges straight up.
- COOKING THE DUMPLINGS: Use a large stock pot with plenty of water. Add a small handful of salt, as if you were cooking pasta. Make sure the water is at a rolling boil before adding dumplings. Once the dumplings are dropped, gently stir so that they do not stick together or stick to the bottom. Do not try to boil too many at a time, as it will take too long to cook resulting in soggy dumplings. Overcooking also causes the dumplings to break apart.
- For the Cold Water Dough: In a stainless steel bowl, mix flour and salt. Slowly add cold water to flour in 1/4 cup increments. Mix with chopsticks until a ball is formed. On a floured surface, knead dough until it becomes a smooth, elastic ball. Place back in bowl and cover with a damp cloth. Allow dough to rest for at least 1 hour. Working on a floured surface with floured hands, roll out dough to form a long 'noodle', 1 inch in diameter. Cut 1/2 inch pieces and turn them over so cut sides are facing up. Flatten with your palm and roll out thin using a rolling pin. The dumpling wrapper should end up about 3 inches in diameter. For the Spicy Soy Dipping Sauce: Combine all and serve in a small bowl. PLATING: Serve dumplings on a large platter lined with lettuce with a bowl of dipping sauce on the side. One family tradition is the serving of the dumpling 'broth' at the end of the meal since inevitably some of the dumplings do break and flavor the water. Waste not, want not.
PORK AND CHIVE DUMPLINGS
Adapted from Sohui Kim's recipe garlic chives in her filling for these dumplings. Garlic chives are supposed to be a little more pungent than their subtler cousin, the regular chive. Kim also uses silken tofu in her filling to give it an almost creamy texture. In addition to lots of garlic and ginger, she also seasons her filling with hoisin sauce.
Provided by MVS666013
Categories Pork
Time 2m
Yield 4 dozen
Number Of Ingredients 19
Steps:
- In a large pan with a lid, heat the canola oil over medium heat. Add onions, garlic, ginger, and garlic chives and cook for 8 minutes. Season with salt and pepper and let cool. Wipe out the pan for frying the dumplings.
- In a large bowl, combine pork, tofu, and hoisin sauce with the chive mixture. Test-fry a small portion of the pork mixture and adjust seasoning.
- Holding dumpling wrapper flour side down, place a teaspoonful of pork mixture onto the middle of the wrapper.
- Dip your index finger into the beaten egg and rub it over half of the outer edge of the dumpling. Fold dumpling in half, crimping it in the middle and sealing along the egg-moistened edge, taking care not to leave any air pockets. Repeat procedure until all dumplings are made.
- Heat more canola oil in the pan over medium-high heat. Pan fry the dumplings until crisp and golden brown on both sides, about 2-3 minutes.
- With the lid in hand, pour the water or broth into the pan (It will spatter like mad!), and quickly cover the pan with the lid. Continue to cook the dumplings a few minutes more and remove to a serving dish.
- Serve with the dipping sauce of your choice.
Nutrition Facts : Calories 1458.9, Fat 48.4, SaturatedFat 14.8, Cholesterol 223.4, Sodium 1835.1, Carbohydrate 174.2, Fiber 6.6, Sugar 5.4, Protein 74.7
CHEESE & CHIVE DUMPLINGS.
This recipe is to go with my Economical Beef Stew recipe but I have posted seperately as these are delicious enough to have with anything you thing they'll go with!! I think they're great in any stew or soups. These are inspired by something I saw a while ago on TV, cannot remember what exactly though sorry! This makes 12-15.
Provided by JinxTheCat
Categories Stew
Time 40m
Yield 12-15 serving(s)
Number Of Ingredients 7
Steps:
- Mix together flour, butter, baking powder & salt.
- Use your hands to mix them and form large breadcrumbs.
- Add grated cheese & the chopped chives and stir through with a fork.
- Add the milk, little by little, mixing with a fork all the while. You might need a little less or a little more, depending on the flour. Be sure the mixture doesn't get too wet and sticky.
- Now you need to roll the mix into a ball shape.
- Place it in your stew & cook for 30 minutes.
- **In general, a temperature of 150-190/320-360 or Gas Mark 4/5 should be used.
TAIPEI STYLE SHUI JIAO (PORK AND CHIVE DUMPLINGS)
Make and share this Taipei Style Shui Jiao (Pork and Chive Dumplings) recipe from Food.com.
Provided by Member 610488
Categories Pork
Time 50m
Yield 30 dumplings
Number Of Ingredients 13
Steps:
- In a small bowl, whisk together 1 tsp sesame oil, soy sauce, and vinegar. Set aside.
- Line a rimmed baking sheet with parchment paper and sprinkle with flour. Set aside.
- Put remaining 4 tbsp sesame oil, along with the pork, garlic chives, mushroom powder, cornstarch, salt, ginger, and pepper, into a medium bowl and stir vigorously with a rubber spatula to combine.
- Working with one wrapper at a time, put a tablespoon of pork filling onto a wrapper, fold wrapper in half, and seal it with water, Transfer each dumpling to reserved baking sheet and cover with a dish towel.
- While you are making the dumplings, bring a 5 qt pot of water to a boil. Working in three batches, boil dumplings until filling is cooked through (about 8 minutes).
- Using a slotted spoon, transfer dumplings to a platter and serve with reserved dipping sauce.
Nutrition Facts : Calories 82.5, Fat 5.3, SaturatedFat 1.5, Cholesterol 11.6, Sodium 265.9, Carbohydrate 4.9, Fiber 0.2, Protein 3.6
OAT - CHIVE DUMPLINGS
Very good hot or cold. Serve in soups, in side dish with gravy or by itself as an appetizer or snack. I found this in a vegetarian soup cookbook around 12 years ago.
Provided by dianahirkala
Categories Lunch/Snacks
Time 25m
Yield 12 dumplings, 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix first 4 ingredients.
- In another bowl beat egg whites with oil, chives, salt & pepper & work into oat mixture.
- Add just enough milk to form stiff dough.
- Shape into balls 1/2-3/4 inch wide.
- Bring water to a rolling boil.
- Carefully drop each dumpling in & cook at a steady high simmer 10-15 minutes, til they rise to the surface.
- Take out with slotted spoon & serve.
- Variations:minus chives & add baco bits. Put bullion powder in water. Use leftover water for a soup base.
Nutrition Facts : Calories 164.6, Fat 3.9, SaturatedFat 0.6, Cholesterol 0.1, Sodium 124.3, Carbohydrate 26, Fiber 4.3, Sugar 0.4, Protein 7.9
More about "oat chive dumplings recipes"
OAT AND CHICKPEA DUMPLINGS WITH TOMATO SAUCE RECIPE
From realfood.tesco.com
PORK AND CHIVE DUMPLINGS WITH THE BEST SAUCE - THERE'S FOOD AT …
From thereisfoodathome.com
CHICKEN STEW WITH OAT DUMPLINGS - SAFEWAY
From safeway.ca
PORK AND CHIVE DUMPLINGS RECIPE - SIMPLYRECIPES.COM
From simplyrecipes.com
CHIVE DUMPLINGS (MY MOM'S BEST GYOZA RECIPE) - YOUTUBE
From youtube.com
CHICKEN STEW WITH OAT DUMPLINGS - SOBEYS INC.
From sobeys.com
10 BEST OAT FLOUR DUMPLINGS RECIPES | YUMMLY
From yummly.com
NAKED OAT DUMPLINGS RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
JIU CAI JIAO (CHINESE CHIVE DUMPLINGS) - MISSION FOOD …
From mission-food.com
WORLD BEST DIABETIC FOOD RECIPES : OAT - CHIVE DUMPLINGS
From worldbestrecipesdiabetic.blogspot.com
OAT-CHIVE DUMPLINGS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
OAT - CHIVE DUMPLINGS (KITCHENPC)
From kitchenpc.com
You'll also love