Pork And Cilantro Dumplings Recipe 45

Steps:

• Sauce: 1. In a medium size bowl, add all ingredients and whisk together. Set aside. Dumplings: 2. In a large bowl, add the ground pork, onions, ginger root, cilantro, garlic, sugar, corn starch, soy sauce, pepper, salt, and egg. 3. Mix all ingredients together. 4. Lay a wonton skin on a small plate. 5. Using a pastry brush or your finger, put water around the edge of the wonton skin (about ½ inch from the outside edge towards the middle). 6. Add a small amount of the pork mixture (about ½ teaspoon, heaping) just inside of the edge where the water is. Fold the wonton skin over the meat and gently, but tightly pinch the edges of the dumpling together. 7. Set aside on a parchment paper-lined large cookie sheet or a platter, and cover with a damp paper towel while making the remaining dumplings to prevent them from drying out. 8. Heat a medium to large-size skillet on medium heat and add the canola oil (2 tablespoons per batch). 9. Add the dumplings and let cook until the bottom side is a golden brown. Only cook one side at this time. 10. Transfer the wontons back to the cookie sheet. 11. Heat another medium to large-size skillet on medium heat and add the water. 12. When the water starts to boil, transfer the dumplings back to the pan, cooked side up 13. Cover the pan and set the burner on low to steam the dumplings. 14. Let cook until the pork is fully cooked and the water has evaporated (about 8 to 10 minutes). 15. Remove the lid (water should be evaporated by this time), let cook for just a moment to brown the bottoms of the dumplings. 16. Garnish with sprigs of cilantro and serve immediately while hot with dipping sauce.

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:

• For the pork rub: Stir salt, granulated sugar, garlic powder, black pepper and white pepper together in a bowl.
• For the braising liquid: Combine the lime juice, sesame oil, soy sauce, vinegar, wine and 1 tablespoon water together in a bowl.
• For the braising spices: Heat oven to 400 degrees F.
• Add coriander, fennel, Sichuan peppercorns, cloves, anise, cardamom and cinnamon stick to a muslin bag or tea strainer.
• For the filling: Preheat the oven to 400 degrees F.
• Slice shoulder into small chunks. Apply 1 1/2 cups rub to all pieces and place in an oven-safe pan. Add braising liquid and braising spices.
• Cover pork with foil and braise for 1 hour, then turn oven to 275 degrees F and continue to braise for another 1 hour 30 minutes.
• Remove pork chunks from braising liquid, then cool and shred. (Reserve liquid for anything your heart desires.)
• Combine rice vinegar, sesame oil and soy sauce with pork. Add cabbage, carrots, garlic, ginger, green onions and cilantro and let cool.
• For the dumpling dough: Combine demerara sugar, yeast, baking powder, baking soda and salt in a mixer or mixing bowl.
• Add flour and 3/4 cup water and mix until smooth, about 10 minutes.
• Divide dough into twenty-five to thirty 1.7-ounce balls.
• Roll into rounds with a rolling pin and place on lightly floured parchment paper. Lightly stretch edges of dough rounds, leaving center as firm as possible. Place a dough round flat on your palm. Use an ice cream scoop to scoop compacted filling in center. Using your free hand, pinch 1 inch or so of the edge of the round together between thumb and index finger. The dough between the pinch should fold together. Use middle finger to pinch another 1 inch or so section of the edge of the dough round. Pull index finger from where it is and pinch another section of dough to the clump of pinches you've started in a finger-walking motion. Switch between middle and index finger of main hand as you "walk" your fingers around the edge of the dough. The key is to pinch, not twist! Use thumb of other hand in a spatula motion to help corral filling within round. Keep as much of the rim of the dough round as clean as possible, as the more dry the dough is, the easier it will stick to itself when pinched. Perform 7 to 9 total pinches until there is a clump of pinches at the center/top of the now mostly formed dumpling. Bring all pinches together into one, central pinch, then flatten. Flip over so top of dumpling is smooth and base of dumpling is where the pinched folds are. Place dumpling in a cupcake wrapper. Repeat with the remaining dough and filling.
• Put wrapped dumplings into a steamer and cook until it looks flat in texture, not shiny, 10 to 13 minutes.

Steps:

• Combine all ingredients (except cilantro stems, chives, and wrappers) in a large bowl, then stir in cilantro stems and chives. Set bowl in a larger bowl of ice to keep chilled while forming dumplings.
• Place a slightly rounded teaspoon of filling in center of a wrapper and moisten area around filling with water. Fold in half to form a crescent and press to seal. Moisten one corner and bring corners together, pressing them, to form a tortellini-shaped dumpling. Repeat with remaining filling and wrappers.
• Cook dumplings in a large pot of gently simmering water until pork is just cooked, about 3 minutes. Transfer with a slotted spoon to a platter.