CLASSIC PORK DUMPLINGS AS MADE BY YIDI LI RECIPE BY TASTY
Here's what you need: bread flour, kosher salt, water, ground pork, green onion, large egg, kosher salt, ground five spice, ground suchuan pepper, fresh ginger, soy sauce, sesame oil, raw shrimp, wood ear mushrooms, napa cabbage
Provided by Rie McClenny
Categories Dinner
Yield 4 servings
Number Of Ingredients 15
Steps:
- Make the dough: Combine the flour and salt in a medium bowl. Gradually pour in the water, stirring with chopsticks to incorporate. Once the dough comes together in a ball, knead in the bowl for 5-8 minutes, until smooth. Cover with a damp towel and let rest in the bowl for 30 minutes
- Make the filling: In a medium bowl, combine the pork, green onion, egg, salt, five spice, Sichuan pepper, ginger, soy sauce, and sesame oil. Using chopsticks, mix until well combined.
- Add the shrimp, wood ear mushrooms, and Napa cabbage. Mix well.
- On a lightly floured surface, turn out the dough and knead a few times. Stretch the dough into a 1-inch (2.5 cm) thick ring, then cut to make a rope.
- Divide the dough into 2-ounce (55 G) pieces, turning the rope 90 degrees after each cut to make triangle shapes. Lightly flour the dough portions.
- Working 1 at a time, pat each dough portion into a flat circle, then, using a small rolling pin, roll out into a thin circle.
- Add 1 tablespoon of the filling to the center of a dumpling wrapper. Fold the wrapper in half. Using your fingertips, make pleats to seal the dumpling. Press the edges firmly to fully seal the dumpling. Repeat with the remaining wrappers and filling.
- Bring a large pot of salted water to a boil. Add the dumplings and cook for 10 minutes, or until the filling is cooked through
- Serve immediately with dipping sauce.
- Enjoy!
Nutrition Facts : Calories 542 calories, Carbohydrate 57 grams, Fat 17 grams, Fiber 3 grams, Protein 38 grams, Sugar 2 grams
PORK DUMPLINGS
Provided by Kelsey Nixon
Categories appetizer
Time 50m
Yield 32 to 36 dumplings
Number Of Ingredients 14
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!
PORK DUMPLINGS
These tasty treats make a perfect appetizer or you can serve them as a main dish. For a main dish count on about 15 dumplings per person. Serve with hoisin sauce, hot Chinese-style mustard and toasted sesame seeds.
Provided by Lorna
Categories Main Dish Recipes Dumpling Recipes
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 751.5 calories, Carbohydrate 81.1 g, Cholesterol 128.9 mg, Fat 28.8 g, Fiber 3.4 g, Protein 39.2 g, SaturatedFat 8.7 g, Sodium 1448.8 mg, Sugar 1.2 g
PORK AND DUMPLINGS
No one makes this succulent pork roast and hearty old-world bread dumplings with gravy quite like my mom does. She learned how to prepare dishes like this one when she was a young girl in Austria. For my sisters and me, this is truly a taste of home. -Lisa Radelet, Boulder, Colorado
Provided by Taste of Home
Categories Dinner
Time 2h15m
Yield 8-10 servings (16 dumplings).
Number Of Ingredients 12
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.
Nutrition Facts : Calories 437 calories, Fat 13g fat (4g saturated fat), Cholesterol 168mg cholesterol, Sodium 719mg sodium, Carbohydrate 37g carbohydrate (4g sugars, Fiber 1g fiber), Protein 41g protein.
LAZY PORK DUMPLINGS
While the filling and dough are relatively straightforward, it's usually the shaping of dumplings that takes a while. Here I've come up with a much quicker, more casual assembly method that works whether you boil, steam, or fry them. Served in a vinegary broth, however, they mimic the experience of soup dumplings, which are typically served with vinegar to balance that gush of rich, meaty juices you get when you bite in.
Provided by Chef John
Categories Main Dish Recipes Dumpling Recipes
Time 1h50m
Yield 64
Number Of Ingredients 18
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.
Nutrition Facts : Calories 49.7 calories, Carbohydrate 3.8 g, Cholesterol 9.6 mg, Fat 2.4 g, Fiber 0.2 g, Protein 3.1 g, SaturatedFat 0.8 g, Sodium 313.3 mg, Sugar 0.4 g
CHINESE PORK DUMPLINGS
When I was growing up, my family made dumplings together every Sunday morning. It's a wonderfully interactive way to start the day. Dumplings are economical and simple to make and they taste especially great with the family by your side.
Provided by Anita Lo
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 17
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.
PORK DUMPLINGS
Provided by Grace Young
Categories Mushroom Onion Pork Appetizer Steam Chestnut Cabbage Dairy Free Peanut Free
Yield Makes about 42 dumplings. Serves 6 to 8 as part of a multicourse lunch
Number Of Ingredients 15
Steps:
- In a medium bowl, soak the mushrooms in 1/2 cup cold water for 30 minutes, or until softened. Drain and squeeze dry (reserve soaking liquid for use in soups). Cut off and discard stems and mince the caps.
- Peel water chestnuts with a paring knife and finely mince to make about 2 cups. In a medium bowl, combine the pork, mushrooms, water chestnuts, cilantro, and scallions. Add the rice, wine,. soy sauce, sesame oil, sugar, salt, and pepper, and stir to combine. Add cornstarch and combine by hand. Add the egg whites and continue to combine by hand. You should have about 3 cups.
- Place won ton skins on work surface and lightly cover with a damp towel. If you are right-handed, touch the tip of your left index finger to the tip of your thumb to form a small circle. Place one won ton skin over the hole and place about 2 teaspoons of filling in the center of the won ton skin. Gently let the won ton filling drop halfway through the hole, and gently squeeze in with your left hand. Then, carefully pleat excess skin, pressing down filling. Stand filled dumpling on the work surface and continue filling the rest of the won ton skins.
- Line a bamboo or metal steamer basket or cake rack with 2 cabbage leaves. Place the dumplings on the leaves in a single layer, 1/2 inch apart. The size of your steamer rack will determine how many dumplings can be cooked at one time.
- Bring water to a boil in a covered steamer over high heat. Carefully place the steamer basket or rack (if using a rack, the water level cannot touch the cabbage leaves) into steamer, cover, and steam 5 to 7 minutes on high heat until the pork is just cooked through. Carefully remove dumplings from the steamer and continue steaming remaining dumplings using fresh cabbage leaves and replenishing steamer with more boiling water, if necessary. Serve immediately.
HOMEMADE PORK DUMPLINGS
I grew up eating this pork dumpling recipe. My mom used to make them, and my brother and I would sit in the kitchen to help her make around 100 dumplings in one sitting! We used to freeze them and eat them throughout the month. -Emma Lovewell, New York, New York
Provided by Taste of Home
Categories Appetizers
Time 1h25m
Yield about 3 dozen.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 49 calories, Fat 2g fat (0 saturated fat), Cholesterol 6mg cholesterol, Sodium 222mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
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