Pork Chops And Dumplings Recipes

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 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.

Steps:

• The filling: Place the cabbage in a food processor, add 1/2 teaspoon salt, and pulse until finely chopped but not puréed. Wrap the chopped cabbage in a clean kitchen towel and squeeze to remove juices, then transfer to a large bowl. Add ginger, garlic, scallions, and, if desired, garlic chives. Add the shrimp and pork and season with 1/4 cup soy sauce, sesame oil, and salt and pepper. Mix together by hand.
• Taste the filling by poaching or frying a small amount, and adjust seasonings to taste. To prepare the dipping sauce, combine soy sauce, rice vinegar, scallions, and toasted sesame seeds in a small bowl.
• To wrap, place 1 tablespoon of filling into the center of a dumpling wrapper. Wet the wrapper's edges, then fold in half to form a taco-like shape. Make a pleat on the side facing you about 20 degrees from the apex of the half-circle and seal with your fingers to the back of the skin. Repeat on the other quarter, in mirror fashion, and seal the dumpling completely, trying to eliminate any air pockets. Repeat until all filling is used.
• To pan fry, heat oil in a large, nonstick pan over high heat. Add the dumplings in one layer so that they do not overlap. Add water to come halfway up the dumplings, and cover the pan. Reduce the heat to medium-high and cook until all water is evaporated and the bottoms are browned and crispy, about 10 minutes. Alternatively, the dumplings can be steamed until cooked through, about 5 minutes in a steam basket.
• Transfer the dumplings to a plate and serve with a dipping sauce.

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:

• For the dumpling dough: Mix the flour and salt together in a mixer bowl. Add the water and mix with the dough hook until a smooth dough forms. Divide the dough into 2 balls. Wrap in plastic and rest for 30 minutes.
• Cut each ball into 4 planks. Flatten out a plank with your palms and roll the dough to number 6 on a pasta machine. Fold the dough into a trifold and turn so that the folded sides are on the sides of the dough and the open sides are the front and back of the dough. Roll the dough to number 3 on the machine. Coat the dough with cornstarch and cut into square pieces. Repeat with the remaining dough.
• For the filling: To prepare the sofrito, combine the apple, ginger and onion in a pan with a little oil and sweat until translucent. Cool in a thin layer.
• Prepare the pork mixture: Combine the pork, stock, fatback, sesame oil, tamari, white pepper, mushroom seasoning, 1 teaspoon salt and sofrito in a mixing bowl and mix by hand in the same direction until the texture is slightly bouncy/tacky.
• Build the dumplings: Place about 1 tablespoon of pork into the center of each dumpling wrapper, wet the edges and fold to desired shape; store on parchment-lined sheet tray uncovered in the fridge.
• When ready to cook, bring a pot of salted water to a boil. Reduce to a simmer, add the dumplings and cook 4 minutes.
• For the fragrant soy and dumpling tare: To make the fragrant soy, combine the cinnamon stick, orange peel, star anise, white peppercorns and licorice in a small pan and toast until fragrant. Add to a pot with the soy, water and brown sugar and bring to a simmer. Let steep for 10 minutes, then strain the liquid. Pour the fragrant soy back into the pot.
• Add the black vinegar, salt and mushroom MSG to the fragrant soy and heat over high heat, stirring, until it comes to a boil and the ingredients are incorporated together.
• For the fragrant Sichuan chili oil: Fry the ginger, Sichuan peppercorns, guajillo chiles, arbol chiles, star anise, cinnamon stick, cloves, ginger, scallion, red onion, cardamom, orange peel and bay leaf in the oil for 30 to 45 minutes at 275 to 300 degrees F. (Do not go over 350 degrees F.). Strain the oil, discard the spices and vegetables, add the chili flake and salt and whisk. Once the temperature drops to 225 to 250 degrees F, add the chili powder and let sit until cool. Then strain through a fine filter.
• For the chili crisp: Starting from cold oil in a pot, add the shallots and bring it up to 300 degrees F, stirring regularly until golden. Scoop ALL of them out with a spider or slotted spoon. Next, add the ginger and cook, stirring often, until golden and crispy; remove ALL with a spider. Do the same with the garlic, and then all the chiles together. Remove the oil from the heat, add the star anise and cardamom and let cool down. Strain the oil through a fine filter. Reserve all the solids (discard the star anise and cardamom). Let the oil cool down naturally.
• Meanwhile, toast and grind the black pepper, cumin and Sichuan pepper in a blender or spice grinder. Grind the sugar, salt and mushroom seasoning as well.
• Once the oil is cool, combine the reserved solids and ground spices in the food processor. Stream in the oil until the desired consistency is reached.
• For serving: To assemble, pan-fry the dumplings with the cup sides down in the oil. Once they have browned a bit on the edges, add 2 tablespoon water and cover so that the top side steams out. Once the popping in your pan has calmed down, all the water has evaporated and it is safe to take the lid off. Remove the dumplings and arrange on a plate.
• First, top the dumplings with the tare, and then the fragrant Sichuan chili oil, and then the chili crisp. We normally finish them with thinly sliced green onion and thinly sliced Fresno chile, but the topping options are endless!

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:

• Lightly beat 1 egg in a large bowl. Add the pork, bacon, cabbage, chives, ginger, sesame oil, 1/2 teaspoon salt, the sugar, garlic, soy sauce and cornstarch; mix with your hands until combined.
• Lightly beat the remaining egg in a small bowl with 1 tablespoon water. Set 1 dumpling wrapper on a clean surface (keep the rest covered with a damp paper towel so they don't dry out). Scoop 1 heaping teaspoonful of the pork mixture onto the center of the wrapper. Dab a finger into the egg mixture and brush along the edges of the wrapper. Fold the wrapper in half and press the edges together to seal, then transfer to a baking sheet. Cover with a damp paper towel while you form the remaining dumplings.
• Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Working in 3 batches, add the dumplings and arrange in a single layer; cook until the bottoms start to brown, about 30 seconds. Add 2/3 cup water, cover and cook 3 minutes. Uncover and cook until the liquid evaporates and the bottoms are crisp and golden brown, about 2 more minutes. Loosen the dumplings from the pan with a spatula and transfer to a serving plate. Add 2 more tablespoons oil to the pan between batches.
• Ponzu Dipping Sauce
• Combine 3 tablespoons ponzu sauce, 1 teaspoon soy sauce, 1/2 teaspoon sesame oil and 1 chopped scallion in a small bowl.

Steps:

• For the pork loin, pressure cooker method:
• In a pressure cooker set on high heat, brown the pork in the oil on all sides. Season with salt and pepper. Add about 6 cups water or broth so there is about 1 1/2 inches. For larger roasts, add 1/2-inch more liquid per pound. Pressure cook until the pork is extremely tender and falling apart, 1 1/2 to 2 hours. (This is important to the dish.) Remove the meat from the pot and reserve the juices.
• For the pork loin, oven method:
• Preheat the oven to 350 degrees F.
• Pierce the pork with a knife and insert the slices of garlic different parts of the roast. Season with salt and pepper. Heat the oil in a heavy cast iron pot over high heat. Sear the pork until brown. Add the beef broth and vermouth (this will also deglaze the pan) and cover the pot with a lid. Bake, basting frequently with the pan juices, until the pork is pink and juicy inside but not dry and gray, 1 to 1 1/2 hours. Be sure to periodically check your roast, as you want the roast to be pink and juicy inside, not dry and gray. Remove the meat from the pot and reserve the juices.
• Combine the cornstarch with 1/4 cup cold water. Slowly whisk the cornstarch mixture into the pan juices to thicken the juices so they will stick to the pork and dumplings. (However, Grandma and Grandpa preferred the traditional thinner juice.)
• For the potato dumplings:
• While the meat is cooking, prepare the dumplings. Place a pot of water to boil.
• Place the potato flakes in a large bowl. Place the milk, butter and 2 cups water in a saucepan. Bring to a boil, then remove from the heat. Pour the potato mixture over the potato flakes and whip with a fork until smooth. Let cool.
• Add the eggs to the potatoes and mix well. Add 2 cups of flour and mix until a dough forms, adding more flour if needed.
• Turn the dough out onto a floured bread board and knead in more flour until the dough is stiff and doesn't stick to your hands. Break off small pieces and form into flat balls, drop into rapidly boiling water. Bring back to a boil and cook 10 to 15 minutes. Cut 1 and if it isn't sticky inside, they are done.
• For the sauerkraut:
• Heat the oil in a heavy bottomed pot. Add the onion and cook until transparent. Add the sauerkraut, vermouth, beef bouillon to taste, caraway seeds to taste, salt (not much) and pepper. Simmer until the flavors meld, 30 to 45 minutes. Serve along side the pork.
• For serving:
• This was usually done homestyle. Place some pork, a dumpling (cut into hearty, bit-size pieces) and some sauerkraut on a plate. Then pass and spoon or drizzle some of the reserved meat juices over the pork and dumplings--this ties everything all together and gives you a forkful of flavor in each bite.
• There you have it: hearty, stick-to-your-ribs pork, dumplings and sauerkraut--an excellent dish on a cold, frosty night!

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.

Steps:

• In a large bowl, combine the soup, mushrooms, water and sage; set aside. In a large skillet, brown the pork chops on both sides in oil; top with onion. Pour soup mixture over top. Bring to a boil; reduce heat., For dumplings, in a small bowl, combine the flour, baking powder, salt, celery seed and sage. Cut in shortening until mixture resembles coarse crumbs. Stir in milk just until moistened. , Drop by 1/4 cupfuls onto simmering soup mixture; sprinkle with parsley. Simmer, uncovered, for 15 minutes. Cover and simmer 15 minutes longer or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering).

Steps:

• Make the wrappers: Combine the flour and 1 1/2 teaspoons salt in a large bowl and create a well in the middle. Add 1/2 cup boiling water and mix it in with a spatula, then incorporate with your hands until you have a mealy, shaggy mixture. Mix in 1/2 cup cold water and bring everything together into a dough, then turn it out onto a work surface and knead, adding more 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 and set aside for 30 minutes while you make the filling.
• Make the soup gelatin: Heat the chicken stock in a saucepan until hot, then add the soy sauce and gelatin powder. Whisk to combine. Pour into a shallow dish and chill until set, about 1 hour. Break up the gelatin by fluffing it with a fork. Set aside.
• Make the filling: Put the pork in a large bowl and sprinkle with 1/2 teaspoon salt. Add the soy sauce, ginger, sambal oelek, sesame oil, rice vinegar and scallions. Mix 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 (keep them covered when you're not working with them). Roll out the balls into 3 1/2- to 4-inch circles, flouring the surface as needed. Put a wrapper in your non-dominant hand and make a cup. Place 1/2 tablespoon pork filling in the center and top with 1/2 tablespoon soup gelatin. Begin gathering and pleating the dumpling wrapper using your thumb and pointer finger. Work your way around the edge of the wrapper until you've gathered all the dough; your thumb stays in the same place - it's the pointer finger doing all the work. Twist it at the end, pinching everything in the center. Repeat with the remaining wrappers, filling and soup gelatin and place the dumplings on the sheet pan. (You can freeze the dumplings at this point and steam them directly from the freezer.)
• To steam the dumplings, line a bamboo steamer with cabbage leaves or parchment paper with a few holes cut out. Place a single layer of dumplings in the steamer, leaving a 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 or parchment. Place in a pot of boiling water, making sure the water doesn't cover the plate; cook 8 to 10 minutes.)
• Let the dumplings cool slightly, then enjoy with a sauce of equal parts vinegar and soy sauce with sambal oelek to taste.

Steps:

• In a large skillet, heat oil.
• Brown pork chops on both sides.
• Slice onion, and place on top of pork chops.
• Mix together the soup, mushrooms, water, and sage. Pour over pork chops.
• Bring to a boil and reduce heat.
• Mix together flour, baking powder, salt, celrey seed, and sage. Cut in butter.
• Stir in milk just until dry ingredients are moistened.
• Drop by spoonfuls into soup mixture.
• Sprinkle with parsley.
• Simmer for 15 minutes.
• Cover and simmer until a toothpick inserted in a dumpling comes out clean, about an additional 15 minutes.

Steps:

• Coat pork chops with flour.
• In a 12 inch skillet over medium-high heat, in hot oil, cook pork chops until well browned on both sides.
• Remove chops to a shallow 2 1/2 qt.
• casserole.
• In drippings remaining in skillet over medium heat, cook green and red peppers, mushrooms, onion and garlic until vegetables are tender, stirring occasionally.
• Add tomatoes with their liquid, salt, sugar, crushed red pepper, and 1/4 tsp.
• oregano leaves.
• Spoon vegetable mixture over pork chops in casserole.
• Cover and bake in 375° oven 1 hour.
• Skim off fat from liquid in casserole.
• Prepare dumplings: In a small bowl with fork, stir buttermilk baking mix, milk and 1/4 oregano leaves just until blended.
• Drop dumpling mixture into eight mounds in casserole; bake, uncovered, 10 minutes.
• Cover casserole and bake 10 minutes longer or until dumplings are set and pork is tender.

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:

• 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.