TAIWANESE DUMPLINGS
A potsticker recipe direct from a Taiwanese friend.
Provided by ehreng
Categories Main Dishes Dumpling Recipes
Time 3h15m
Yield 20
Number Of Ingredients 9
Steps:
- Spread cabbage and cilantro over a clean dish towel. Gather up towel and squeeze out as much moisture from the cabbage as possible.
- Transfer cabbage and cilantro to a bowl. Add pork, egg whites, jalapeno peppers, ginger, and sesame oil. Mix thoroughly with your hands. Season with salt and pepper.
- Cover 2 baking sheets with waxed paper. Fill a small bowl with water.
- Hold a potsticker wrapper in the palm of your hand. Place a tablespoonful of the pork mixture in the center. Dip a finger in water and use it to wet the edges of the wrapper. Fold up edges and pinch together to seal. Transfer dumpling to a prepared baking sheet. Repeat with remaining wrappers and pork mixture.
- Freeze dumplings until firm, about 2 hours. Transfer to large resealable plastic bags.
Nutrition Facts : Calories 304.5 calories, Carbohydrate 40.6 g, Cholesterol 35.5 mg, Fat 8.3 g, Fiber 1.8 g, Protein 15.6 g, SaturatedFat 2.7 g, Sodium 426 mg, Sugar 0.7 g
SWEET POTATO ASIAN DUMPLINGS
from Broke Ass Gourmet. She says "If you have never made dumplings before, this is a good recipe to start with. The sweet potato mixture is incredibly easy to work with, the ingredients are straightforward (but complex-tasting, once they all come together), and the rolling, while tricky at first, is easy to master."
Provided by sofie-a-toast
Categories Yam/Sweet Potato
Time 50m
Yield 30 dumplings, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Cook sweet potato chunks in a covered pot of boiling water until very tender, about 8 minutes. Drain and rinse until cool to the touch. Transfer sweet potato to a mixing bowl.
- Use the back of a fork to mash the sweet potato until mostly smooth. Add the soy sauce, sesame oil, shallot, garlic, cilantro or chives, and ginger, and stir well.
- To assemble the dumplings, brush the edges of a won ton skin lightly with water (use a clean finger or a small pastry brush). Place about a teaspoon of the sweet potato mixture in the center of the wrapper. Fold the wrapper in half and make 5-6 small pleats as you seal the wrapper together, pinching gently to ensure total closure. Repeat with the remaining filling and wrappers, until all the dumplings are made.
- To cook the dumplings, heat 2 tbsp of oil in a large non-stick frying pan (make sure it has a fitted lid and set it near the stove), over medium heat. Working in batches, arrange the dumplings close to one another (but not touching) in the pan) and let cook for 2-3 minutes, until a golden crust begins to develop on the bottom. Flip the dumplings, and cook on the other side for 1-2 minutes, until a crust develops.
- Carefully pour about 3 tbsp water over the dumplings, then cover the pan quickly and let steam for about 3 minutes.
- Remove the lid and let the dumplings aerate until the excess water is cooked away and the bottoms become crisp again.
- Transfer the cooked dumplings to a serving platter, repeat with the remaining uncooked dumplings, then serve immediately, with soy sauce (or your favorite asian sauce) for dipping.
SWEET SESAME DUMPLINGS (TANGYUAN) RECIPE BY TASTY
Here's what you need: black sesame seeds, powdered sugar, unsalted butter, glutinous rice flour, warm water, sugar, osmanthus
Provided by Rie McClenny
Categories Desserts
Yield 4 servings
Number Of Ingredients 7
Steps:
- Make the filling: In a medium bowl, combine the ground black sesame seeds, powdered sugar and melted butter. Mix until well combined. Roll 1 tablespoon scoops of the mixture into balls. Set aside.
- Make the dough: Add the rice flour to a medium bowl. Gradually add the water and mix with your hands until the dough comes together.
- On a lightly floured surface, turn out the dough. Shape into a ball and cut in half. Roll the dough into 2 logs, then cut into about 16 2-3-ounce (55G -85G) portions.
- Flatten a dough portion in your palm and add a sesame ball to the center. Encase the filling with the dough and roll into a ball. Repeat with the remaining ingredients.
- Bring a large pot of water to boil. Add the sugar and osmanthus flower. Drop the dumplings into the boiling water. Gently stir so they don't stick to the bottom of the pot. Cook until the dumplings float to the surface, then remove from the pot.
- Serve the dumplings in a bowl with the cooking liquid.
- Enjoy!
Nutrition Facts : Calories 569 calories, Carbohydrate 80 grams, Fat 23 grams, Fiber 7 grams, Protein 11 grams, Sugar 13 grams
TAIWANESE-STYLE THREE CUP CHICKEN
One of the beer-lovers' favorites in Taiwan. This dish requires three main ingredients - soy sauce, rice wine, and sesame oil. An abundant amount of Thai basil and ginger make this chicken-stew like dish a heavenly spicy meal to have. Serve with noodles or rice.
Provided by eli2884
Categories World Cuisine Recipes Asian Chinese
Time 1h
Yield 4
Number Of Ingredients 11
Steps:
- Heat vegetable oil in a large skillet over medium-high heat. Add chicken pieces, and cook until lightly browned on all sides, about 5 minutes. Remove chicken from skillet and set aside.
- Heat sesame oil in skillet, then add ginger and garlic. Cook and stir until the ginger begins to brown, about 30 seconds. Stir in the reserved chicken, sherry, soy sauce, water, and sugar. Bring to a boil, then reduce heat to medium-low, and simmer until there is only 1/4 cup of liquid left in the skillet, about 20 minutes. Stir in the basil and chiles, and increase heat to medium; continue cooking until the liquid is almost gone.
Nutrition Facts : Calories 652.9 calories, Carbohydrate 28.4 g, Cholesterol 108.3 mg, Fat 44.9 g, Fiber 0.4 g, Protein 33.7 g, SaturatedFat 7.9 g, Sodium 1553.8 mg, Sugar 10 g
STUFFED POTATO DUMPLINGS
"THIS IS A sticky part of the meal to prepare, but these dumplings are so good they're worth the mess! When I was a child, I loved to watch the cooking dumplings pop to the top of the pot of boiling water. We youngsters always had two helpings...one with sauerbraten gravy and the other with warm plum jam on top!
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 15 dumplings.
Number Of Ingredients 12
Steps:
- For croutons, melt butter in small skillet; brown bread cubes. Set aside. , In a saucepan, boil potatoes in water to cover until tender. Cool; rice potatoes and place in a large bowl. Add the flour, baking powder, salt and nutmeg. Stir in eggs; beat until mixture holds it shape. , With lightly floured hands, shape about 2 tablespoons dough into a ball, placing a few croutons in center of each ball. Repeat with remaining dough and croutons. Refrigerate for 1 hour. , Drop dumplings into boiling salted water (2 teaspoons salt to 1 quart water). Simmer, uncovered, for 10 minutes. Drain. Melt butter in a small skillet; cook and stir the bread crumbs until lightly browned. Sprinkle over dumplings.
Nutrition Facts :
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- Carefully drop the chicken one by one in the frying oil. Do 2 to 3 batches to not to crowd the pot. If you crowd the pot too much, the oil temperature will drop to fast and too much. The chicken won’t turn out as crispy as it should be. Fry the chicken 3 to 4 minutes or until it’s floating on the surface of the oil and fully cooked. When the chicken is done cooking, remove from oil and place on a baking pan lined with cooling rack. Repeat with remaining chicken.
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- In a bowl, marinate the chicken in the garlic, soy sauce, five spice, garlic powder, white pepper, and salt for 30 minutes. If you are air frying or baking, add a 1/2 tablespoon oil to the marinade.
- Lightly pat the chicken dry with paper towels. Place the cornstarch and potato starch in a bowl and, working in batches, toss and coat several pieces of chicken, making sure they are well coated. Alternatively, put the cornstarch and potato starch in a bag or container, add the chicken, and shake to coat. The chicken should be well coated and look fairly dry.
- Prepare a wire cooling rack over a paper towel lined rimmed baking sheet. Heat up 2 - 2.5 inches of oil in a deep heavy bottomed pot until it reaches 325°F. It doesn’t need to be too deep, it depends on the size of your chicken. Use a pair of tongs to gently add a couple of pieces of chicken to the hot oil, being careful not to overcrowd. Fry in batches until lightly golden, about 1 1/2 minutes. Remove from the oil and let rest on your prepared wire rack. Repeat with the remaining chicken until all of it has been fried once.
- Lightly oil or use cooking spray on the air fryer basket. Place the coated pieces of chicken in the basket, with at least 1/4” of space in between pieces. Lightly spray the tops of the chicken with cooking spray. Cook at 400°F for 5 minutes, then flip and lightly spray with extra cooking spray. Cook for 5 more minutes at 400°F. If your pieces of chicken are large, you might need an extra minute or two. Let the chicken cool for 5 minutes, then air fry for an extra 5 minutes at 400°F to crisp it up.
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