GINGER GROUND PORK
This is a very spicy meal I learned from a friend of mine who came here from Thailand when she was 21.
Provided by nyob zoo
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in wok.
- Add first 3 ingredients till fragrant.
- Add ground pork; cook till no pink.
- Add yellow onion cook about 2 minutes.
- Add green onions; cook another 2 minutes.
- Add cilantro and fish sauce; cook 1 more minute.
- When cooking last 3 ingredients, use your judgment on how you like the firmness of them--you might want to cook more or less. I like mine a little firmer.
- Serve with jasmine rice.
PORK AND GINGER POT STICKERS WITH HOMEMADE DUMPLING WRAPPERS
Provided by Ming Tsai
Categories appetizer
Time 1h40m
Yield 20 to 24 pot stickers
Number Of Ingredients 16
Steps:
- Make the hot water dough: In a stand mixer fitted with a dough hook attachment, combine the flour, salt and two-thirds of the boiling water. Mix on medium speed while slowly adding the remaining water until well mixed and a ball is formed and the dough is not too hot to handle, 3 to 5 minutes. Sprinkle with a little flour if it gets too wet.
- On a floured surface, knead the dough until it becomes a smooth, elastic ball. Place back in the bowl and cover with a damp cloth. Allow to rest for at least 1 hour.
- Make the dumpling wrappers: Working on a floured surface with floured hands, roll out the dough to form a long 'noodle', 1-inch in diameter. Cut 1/2-inch pieces and turn them over so the 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.
- Make the pork and ginger filling: Sprinkle the cabbage with the 1 teaspoon salt and let stand for 30 minutes. Place the cabbage on a clean dishtowel or cheesecloth and squeeze out any water. The dryer the cabbage the better. In a large bowl, thoroughly mix the cabbage with the pork, soy sauce, ginger, garlic and sesame oil and season with salt and pepper. Cook a tester to check the seasoning.
- Make 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.) Lightly brush the top half edge with water and 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 7 to 10 folds per dumpling. Rest the dumplings with the folded edges straight up.
- Cook the dumplings: In a nonstick saute pan coated well with 1 tablespoon oil, place the pot stickers flat side down, turn the heat to medium-high and cook until the bottom is browned. Have pan cover ready, add 1/4 inch of stock to the bottom of the pan and cover immediately. Be careful, the liquid will splatter! The stock will steam the pot stickers. Check them in 5 minutes as more stock may be needed. (Ideally, you add about 1/4 inch layer of liquid, depending on the size of the pan.) The trick here is that once the dumplings are firm and fully cooked the stock will evaporate and the bottoms will crisp-up again. You can listen to the point no stock is left, that is when you can take the lid off.
- Make the dim sum dipper: Combining all ingredients in a small bowl and mix well. Serve with the pot stickers.
THAI GINGER PORK (APPETIZER OR MEAL)
Mimicked appetizer served at the Lemongrass Thai Restaurant, Marietta, GA. Make this a meal by adding steamed white rice, sugar snap peas, and sliced carrots,
Provided by KerfuffleUponWincle
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a medium nonstick skillet, sprinkle garlic salt and red pepper flakes over ground pork and saute until slightly pink.
- Add slivered onion, ginger, and lemongrass; saute until onion is translucent.
- Add fish sauce, chili sauce, sesame oil, and honey; saute for 1-2 minutes.
- Add dry sherry and simmer for about 2-3 minutes.
- Add roasted peanuts.
- Serve in cabbage leaves (or lettuce leaves) as an appetizer, garnished with green onion tops and cilantro leaves. Four appetizer servings.
- Serve as a meal for by adding steamed rice, sugar snap peas, and sliced carrots. Garnish with green onion tops, and cilantro leaves.
Nutrition Facts : Calories 539.1, Fat 39.4, SaturatedFat 11.1, Cholesterol 81.8, Sodium 662, Carbohydrate 19, Fiber 4.5, Sugar 9.3, Protein 27.5
GINGER PORK LETTUCE WRAPS
When I make Asian-spiced lettuce wraps with lean ground pork, I remind my family they're meant to be an appetizer-but maybe I should just call it supper. -Mary Kisinger, Medicine Hat, Alberta
Provided by Taste of Home
Categories Appetizers Lunch
Time 30m
Yield 2 dozen.
Number Of Ingredients 12
Steps:
- In a large skillet, cook pork and onion over medium heat 6-8 minutes or until pork is no longer pink and onion is tender, breaking up pork into crumbles., Stir in hoisin sauce, garlic, ginger, vinegar, soy sauce and chili sauce until blended. Add water chestnuts, green onions and oil; heat through. To serve, place pork mixture in lettuce leaves; fold lettuce over filling. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.
Nutrition Facts : Calories 54 calories, Fat 3g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 87mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.
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