Pork And Dumplings Recipes

Steps:

• For the dipping sauce: Combine the soy sauce, Sriracha and lemon juice in a bowl and set aside until ready to serve.
• For the pork dumplings: Heat a large nonstick skillet over medium-high heat. Add the garlic, ginger, sesame oil and scallions and cook until fragrant, 1 to 2 minutes (you just want to take the bite off of the raw ingredients, not saute them). Remove from the heat and allow to cool 1 minute.
• Combine the cooked garlic, ginger and scallions with the pork, hoisin, soy sauce, five-spice powder and egg in a large mixing bowl.
• Working with the dumpling wrappers, start with the floured surface facing down. Place 1 1/2 teaspoons of filling in the center of a wrapper. Wet the edge of the dumpling with water, using your finger, and fold the circle in half without sealing, like a taco. Pinch one end closed. Create pleats on one side using your thumb and forefinger, pressing against the other flat edge to seal as you go. Flatten the bottoms so they can get a nice pan fry on them. Repeat until all the dumplings are filled. Keep the dumplings on a lightly-floured sheet tray to keep them from sticking, and cover with a slightly damp towel to keep from drying out.
• Heat the veggie oil over high heat in the same skillet. Working in batches, pan-fry the dumplings by placing them bottom-side down and frying until golden brown, 1 to 2 minutes.
• Once the dumplings are golden brown, working carefully (it will splatter), pour 1/2 cup water into the skillet to cover the dumplings halfway. Immediately cover with a lid, leaving a small crack for steam to escape. Cook until the water has evaporated, 5 to 7 minutes. Transfer the dumplings to a paper towel-lined plate to soak up excess oil and repeat the process with the remaining dumplings.
• Cook's Note: This recipe makes a lot of dumplings; just keep extra in your freezer for a late night snack!

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.

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:

• To begin the dough, put the flour and salt in a large bowl. Use your fingers to stir in the water and egg white, until the dough comes together as a shaggy ball. Move the dough to a flour-dusted work surface, and knead it, dusting with more flour to keep it from sticking, until it is smooth to the touch, with no cracks or pockets of flour. Cover the dough, and let it rest at room temperature for 20 to 30 minutes.
• Knead the dough about 10 times, or until it forms a firm ball as smooth as satin. Use a dough scraper or a flour-dusted knife to cut it into 4 equal pieces. Roll each piece into a log, and cut it into 6 equal pieces (for a total of 24 small pieces). Flatten the pieces with your hands, and roll each one into a 3-to-4-inch round wrapper. As you work, cover the dough with a lightly moistened towel to keep it from drying out.
• To prepare the filling, place the ingredients in a mixing bowl, and use your hands to combine them until they are well blended. Place a rounded tablespoon of the filling at the center of each wrapper, and gently squeeze the edges shut. As you work, push out any air bubbles and fix any tears. When ready to eat, bring a large pot of water to boil. Boil the dumplings 6 at a time, for 6 to 8 minutes, or until they float to the surface and the wrappers turn puffy and translucent. Use a slotted spoon to transfer to a plate and serve immediately.

Steps:

• Combine flour, salt, and water in a bowl. Mix with a wooden spoon until dough comes together in a sticky ball. Sprinkle in more flour and knead by hand, adding more flour as needed, until soft and supple. Wrap in plastic and let rest at room temperature for 1 hour.
• Combine ground pork, garlic, ginger, green onions, and chives in bowl. Season with salt, pepper, gochugaru, soy sauce, and sesame oil. Mix together using two forks just until combined. Cover with plastic wrap and refrigerate until ready to use.
• Mix vinegar, soy sauce, and gochugaru into the chicken broth and set aside.
• Divide dough into 4 pieces. Roll one piece into a rope about the thickness of your thumb. Using a rolling pin, flatten into a long, thin band about 3 inches wide, flouring only as needed. Dust the top with flour and flip over. Dip your fingers in some water and lightly brush the surface until slightly sticky.
• Use moistened fingers to line about 1/4 of the pork filling across the dough. Fold dough over the whole length, pressing it down over the meat. Trim off excess dough if desired. Dust a little more flour on top and roll over so seam side is on the bottom. Divide into 16 pieces using the edge of your hand, then a bench scraper to cut. Repeat with remaining dough and filling.
• Heat oil in a pan over high heat. Cook dumplings in batches, seam-side up, until golden brown, 1 to 2 minutes per side. Pour in a portion of the broth and bring to a boil. Cover and continue to boil until pork is no longer pink, about 3 minutes. Pour dumplings with broth into serving bowls.

Steps:

• For the wrappers: Stir together the flour and 1/2 teaspoon salt in a medium bowl. Pour in the hot water and stir vigorously with a rubber spatula until a shaggy dough begins to form. Use your hands to knead the dough in the bowl, while picking up flour and dough that sticks on the sides of the bowl, about 2 minutes. Turn out the dough onto a clean work surface (there's no need to dust the work surface with flour; the dough should be soft and elastic enough that kneading is very easy). Continue to knead your dough until it becomes smooth, 3 to 5 minutes. Place the dough ball in a medium bowl, cover loosely with a barely damp paper towel and then cover tightly with plastic wrap. Let rest for 20 minutes while you prepare the filling.
• For the filling: Stir together the ground pork, scallions, garlic, ginger, oyster sauce, sesame oil, soy sauce and a few grinds of black pepper in a small bowl until well combined. Cover with plastic wrap and refrigerate until you're ready to assemble the dumplings.
• For the dipping sauce: Whisk together the soy sauce, honey, sesame seeds, sriracha and scallions in a liquid measuring cup until combined. Set aside until ready to serve.
• Turn out the wrapper dough onto a clean worksurface, then roll out into a log about 8 inches long and 1 1/4 inches in diameter. Use a chef's knife or bench scraper to cut the log into 8 even pieces. Take 1 piece, gather up the edges and pinch together, forming a taut, round surface. Roll between your palms to form a ball, then flatten into a disk. Use a rolling pin to roll out the dough into a 3 3/4-to-4-inch-wide disk. Try to make the edges of the wrapper thinner than the center. Repeat with the remaining dough. Keep the wrappers covered (plastic wrap or a barely damp paper towel) to prevent them from drying out.
• Divide the filling among the 8 wrappers, about 2 teaspoons per dumpling. Fold the dough over the filling to create a half moon, then pleat the curved edge and pinch to seal. Set the dumplings aside on a parchment-paper-lined baking sheet (make sure the dumplings don't touch, as fresh wrapper dough can be sticky).
• Heat the oil in a medium nonstick skillet over medium heat. Once the oil is shimmering, add the dumplings, flat side down, then cook until golden brown, 2 to 3 minutes. Carefully pour in 1/4 cup water, cover immediately with a tight-fitting lid and then reduce the heat to low. Cook until almost all the water has evaporated, the dough is tender and shiny and the filling is cooked through, about 6 minutes. Remove the lid, then continue to cook until all the remaining water has evaporated, and the bottom of the dumplings crisp up again, 1 to 2 minutes more.
• Transfer the dumplings to a serving plate and serve with the sauce on the side for dipping.

Steps:

• Heat half the oil in a large frying pan and fry the pork for 4-5 mins until browned. Once done, remove and set aside. You may need to do this in batches. Use remaining oil to fry the onions for 8-10 mins until soft and starting to brown. Then add the garlic and paprika, and cook for 1-2 mins more. Return the pork to the pan and pour in the stock, tomatoes and sugar. Bring to the boil, then turn down and simmer for 20-30 mins until the sauce has thickened.
• To make the dumplings, combine all the ingredients, apart from the unchopped oregano leaves, with enough cold water to make a scone-like dough. Roll into approximately 30 walnut-size balls. Stir the peppers into the goulash. Tuck in the dumplings, cover the pan with a lid and cook for 25-30 mins until the dumplings are puffed up. Allow to cool and freeze for up to 2 months, or serve scattered with reserved oregano and some soured cream.
• If frozen, defrost then re-heat in the microwave on medium for 4-6 mins for a single portion, and longer for larger servings or gently on the hob, covered, until piping hot.

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:

• In a large bowl, combine the first 6 ingredients; mix lightly but thoroughly., Place 1 level tablespoon filling in the center of each wrapper. (Cover remaining wrappers with a slightly damp paper towel until ready to use.) Moisten half of the wrapper edge with water. Fold wrapper over filling; pinch center to adhere. On each side of the pinched area, pleat the front wrapper edge 3 times, leaving the back side unpleated. Pinch edge to seal. Place on a baking sheet, gently flattening the bottom., In a large skillet, heat oil over medium heat. Add dumplings, flat-side down, and cook until bottoms are golden brown, 3-5 minutes. Add 1/2 cup water; cook, covered, until most of the water has evaporated, about 5 minutes. Remove lid; cook until water has evaporated and filling is no longer pink, 1-2 minutes. , Meanwhile, in a small bowl, stir together dipping sauce ingredients. Serve hot dumplings with dipping sauce.

Steps:

• In a medium bowl, combine the cabbage, ground pork, ginger, scallions, low-sodium soy sauce, dark soy sauce, sesame oil, Shaoxing wine, cornstarch, egg, and salt. Mix well to combine.
• Lightly dust a baking sheet with flour.
• Scoop 1 heaping tablespoon of filling onto the center of a dumpling wrapper. Dip your finger in water and brush over the edges of the wrapper, then fold the wrapper over the filling to meet in the center. Fold the outside edges inward and pleat to seal. Place on the floured baking sheet and repeat with the remaining filling and wrappers.
• Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add half of the dumplings to the pan and cook until the bottoms are brown, about 5 minutes. Add 3 tablespoons of water to the pan. Cover and steam for about 5 minutes, or until the water has evaporated. Remove the dumplings from the pan and repeat with the remaining dumplings.
• Meanwhile, make the dipping sauce: In a small bowl, stir together the chile oil, low-sodium soy sauce, black vinegar, sesame oil, brown sugar, and ginger.
• Transfer the dumplings to a serving plate, flipping some bottom-side up. Garnish with scallions and sesame seeds. Serve immediately with the dipping sauce alongside.
• Enjoy!

Steps:

• Fill a large saucepan with cold water and bring to a boil. Add the heads of bok choy and gently boil until tender, about 2 to 3 minutes. Using a slotted spoon, remove bok choy from saucepan and plunge into a bowl of ice water. Drain, discarding the liquid, and finely chop. Place bok choy in a clean kitchen towel or a double thickness of cheesecloth and squeeze out all of the water. Transfer to a bowl and set aside.
• In a medium bowl, combine pork, egg, cornstarch, oil, 1 tablespoon soy sauce, ginger, fish sauce, salt, and pepper. Add chopped bok choy and mix well.
• Place a dumpling wrapper in one hand and spoon about 1 tablespoon of meat mixture into the middle of the wrapper. Dampen fingertips and moisten entire edge of the wrapper. Fold dumpling in half to enclose filling and pinch the two edges together tightly, forming a semicircle. Repeat this process until all the filling is used up.
• Bring a large pot of water to a boil. Add as many dumplings as will fit without crowding. Gently stir them up from the bottom to prevent sticking, cover, and bring back to a boil, about 1 minute. Uncover, add 1/4 cup cold water, replace cover, and bring water back to a boil. Boil for about 2 more minutes. Remove with a slotted spoon and keep warm. Continue until all have been cooked.
• Make the dipping sauce by combining the remaining soy sauce, sugar, sesame oil, and scallion. Mix well, transfer to small serving dishes, and serve with the dumplings.

Steps:

• PORK CHOPS.
• Melt shortening in electric skillet or large saucepan.
• Add pork chops and onions and brown the pork chops.
• Pepper the pork chops as they are browning.
• Turn down to simmer or low and cover.
• Cook approximately 2-3 hours.
• DUMPLINGS.
• Beat eggs, milk and salt. Add flour by the cupful mixing with a fork at the same time. Mix till flour forms a ball in the bowl. You can add more flour or milk if needed.
• Bring salted water to a boil, put spoon in hot water to get hot, then drop teaspoons of dumpling mixture into hot water. Bring to a boil then cook for 18 minutes, stirring.
• Drain Dumplings.
• When pork chops are cooked and very nicely browned, remove from shortening, turn up heat on stove or skillet, and add the dumplings to the shortening and onions. Stir around to get them nicely browned. Put pork chops on top of the dumplings and turn on low.
• A great meal served with corn, and baked apples.