CHINESE DUMPLINGS
This is an authentic recipe given to me from a friend from Malaysia. It is her Grandfather's recipe who had a store. You'll probably want to double (or triple) the recipe; they are that good. The first four ingredients are for the dough. You can use wonton wrappers instead, just roll them out a little thinner.
Provided by B-B-Q Man
Categories Pork
Time 1h35m
Yield 30-36 dumplings
Number Of Ingredients 13
Steps:
- For Dough:.
- Place flour in a bowl and make a well.
- Crack eggs in a separate bowl and lightly whisk.
- Add eggs, oil, and half the water and mix together to make a dough.
- Add more water as needed. The dough should not be sticky (similar to pasta dough).
- Knead dough on a floured surface for about 10 minutes.
- Cover and set dough aside to rest for 1/2 hour.
- For filling:.
- Mix the rest of the ingredients in a bowl to combine. Do not overwork the meat.
- Cover filling and put in the refrigerator for 1/2 hour for flavors to blend.
- To assemble:.
- Roll out dough into sheets, as thin as you can but won't break. I use a pasta roller, it makes it so much easier.
- Use a large round cookie cutter (about the size of a tuna can or a little larger) to cut out the rounds.
- Fill 1 round with 1 tablespoon of the meat mixture and dampen the edges of the round with water and then seal.
- Do the rest of the rounds.
- To cook:.
- Steam the dumplings for 12 minutes.
- You can serve them as is or you can then:.
- Stir-fry them in a little peanut oil just until they get a little crispy.
- Serve them with your favorite dipping sauces.
- Enjoy.
- If you're not going to eat them right away, after you steam them let them cool off and place them in a zip top bag and refrigerate for up to 3 days.
Nutrition Facts : Calories 85.6, Fat 4.7, SaturatedFat 1.4, Cholesterol 25, Sodium 30.8, Carbohydrate 6.7, Fiber 0.2, Sugar 0.1, Protein 3.9
POT STICKERS (CHINESE DUMPLINGS)
I found this recipe somewhere online and made a few variations. It tastes just like something you would get in the restaurants.
Provided by jb41848
Categories Pork
Time 30m
Yield 25-30 serving(s)
Number Of Ingredients 13
Steps:
- Mix first 10 ingredients in a bowl.
- Take a wonton wrapper and place 1 heaping teaspoon of filling in center.
- Moisten edges with water, fold over and press to seal edges.
- Add 3 tablespoons of Peanut Oil to a large skillet and saute until the bottoms are golden brown.
- When golden brown, add 1/2 cup chicken broth, cover pan and simmer 8 minutes.
- Remove from pan.
- Reserve broth in a separate bowl and repeat process until all potstickers are cooked.
- Keep warm on a plate covered.
CHINESE EGG DUMPLINGS
Do not let the number of ingredients scare you, these are fantastic and so easy. You may want to double the recipe because everyone will love them. Great as an appetizer.
Provided by PIPPYMOE
Categories Main Dish Recipes Dumpling Recipes
Time 1h30m
Yield 5
Number Of Ingredients 18
Steps:
- Whisk together the eggs, 2 teaspoons of cornstarch, water, and 1/4 teaspoon of salt in a bowl, and let stand for 25 minutes.
- Mix the pork, water chestnuts, green onions, 1 teaspoon cornstarch, ginger, 1/2 teaspoon sugar, 1/2 teaspoon salt, and toasted sesame oil in a bowl, kneading the mixture till well-combined. Cover the bowl with plastic wrap, and let rest in refrigerator until needed.
- To make wrappers, spray a nonstick skillet with cooking spray and heat over medium heat. Slowly pour about 1 tablespoon of the egg mixture into the skillet, and tilt the skillet to spread the batter, forming a flat circle about 3 inches in diameter. Let the egg wrapper cook until firm on the bottom but still moist on top, about 1 minute. Stack the finished egg wrappers on a wax-paper-lined plate as you finish them, and let cool.
- Stir together the chicken broth, soy sauce, sherry, 1/4 teaspoon salt, 1/2 teaspoon sugar, and black pepper in a saucepan, and heat to a simmer over medium-low heat.
- Place about 1 teaspoon of the pork filling into the center of each wrapper, fold the wrapper over to make a half-moon shape, and gently press the wrapper together to seal. Drop the filled dumplings into the seasoned chicken broth and simmer them until the filling is cooked through, 10 to 15 minutes. Serve with broth.
Nutrition Facts : Calories 113.6 calories, Carbohydrate 3.6 g, Cholesterol 136.1 mg, Fat 7.5 g, Fiber 0.2 g, Protein 7.5 g, SaturatedFat 2.3 g, Sodium 719.6 mg, Sugar 1.3 g
GREEN PEPPER CHINESE DUMPLINGS
This is a nice simple vegetarian dumpling with very few ingredients. They taste nice and fresh. All the spicing is in the sauce, which you can adjust to your own taste. If you can't find dumpling wrappers, you can make your own or you can substitute ravioli or won ton wrappers. The amount of filling will vary according to the size of your wrapper. Don't put too much in, or the dumpling will burst.
Provided by alvinakatz
Categories Chinese
Time 40m
Yield 20 dumplings
Number Of Ingredients 9
Steps:
- Break green peppers into large pieces, removing seeds and stems.
- Place peppers in boiling water and parboil.
- Remove from water and mince, adding salt in 3 batches as you mince. The idea is to get the water & juices out of the green peppers.
- Squeeze juices from the green pepper, so they are dry. If you squeeze the juice into a bowl, you can use them in stock or to moisten other food, etc.
- Put 1 heaping Tablespoon of green pepper into a dumpling wrapper and seal. You may need more or less depending on the size of your wrappers.
- Cook according to package directions.
- Make the sauce by peeling ginger and cutting into thin matchsticks. Add the soy, wine and balsamic vinegar to the ginger.
- Put chili peppers in a small bowl, Heat oil in a small pan and add it to a bowl with the chili peppers in it. Let it sit until the oil is cool. This makes chili oil. Add as much as desired to the rest of the sauce. Portion sauce into small shallow individual bowls/saucers.
- Dip dumplings into sauce just before you put them in your mouth. Yum.
Nutrition Facts : Calories 107.4, Fat 0.6, SaturatedFat 0.1, Cholesterol 2.9, Sodium 935.9, Carbohydrate 21.1, Fiber 1.2, Sugar 1.5, Protein 4.2
BEEF WITH RED AND GREEN PEPPERS CHINESE STYLE
Provided by Pierre Franey
Categories dinner, easy, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Core and remove the seeds from the red and green peppers. Cut peppers into thin strips about 1 1/2 inches long.
- Slice the meat across the grain into thin strips 1 1/2 to 2 inches long. Place in a bowl and add the cornstarch, soy sauce and pepper flakes and 2 tablespoons of the oil. (The oil keeps the meat from sticking together while cooking.) Blend well and let stand 15 minutes.
- Heat the remaining oil in a wok or skillet large enough to hold the ingredients. When the oil is very hot add the meat and cook, stirring, about 30 seconds until separated. Drain the meat in a sieve over a bowl to catch the drippings and reserve the oil.
- Wipe out the wok and return 2 tablespoons of the oil to it. Heat the oil and add the peppers, scallions and garlic. Cook over high heat until crisp and tender, about 1 minute. Add the sugar, wine, chicken broth and salt if desired. Add the beef and cook quickly, stirring, until just heated through. Serve immediately.
Nutrition Facts : @context http, Calories 849, UnsaturatedFat 59 grams, Carbohydrate 14 grams, Fat 77 grams, Fiber 3 grams, Protein 25 grams, SaturatedFat 12 grams, Sodium 796 milligrams, Sugar 6 grams, TransFat 0 grams
CHINESE DUMPLINGS/JAOZI
Authentic chinese dumpling recipe. These are sure to rival any you've had in asian eateries. Worth the time it takes to wrap them up. You can mix it up by adding different meats. Great for parties and get togethers.
Provided by rachel21321
Categories Asian
Time 5m
Yield 70-100 dumplings
Number Of Ingredients 11
Steps:
- Finely dice cabbage and onions.
- Mix all the filling ingredients together except the cabbage, add cabbage only when you're about to wrap it.
- Fill and fold wrappers in half. Pinch sides to ensure they won't break open during cooking.
- Put enough oil to coat the bottom of the pan, layer the jiao zi, and then brown the bottom (should take about 1 minute or until the bottom of the jiao zi is brown with highest heat),
- Add one tablespoon of water and cover the pan quickly to let the jiao zi be cooked by the steam.
- Turn the stove to medium until they are cooked (roughly two or three minutes at least). If you're not sure if they're cooked, taste one and see.
- Enjoy :-).
Nutrition Facts : Calories 41.5, Fat 1.7, SaturatedFat 0.6, Cholesterol 6.7, Sodium 91.8, Carbohydrate 4, Fiber 0.1, Sugar 0.1, Protein 2.4
CHINESE DANDELION DUMPLINGS
I submitted these for the 2009 Dandelion Cook-off at Breitenbach Winery Dandelion Festival. These were a crowd favorite, especially the Asian dipping sauce. If you like dandelion greens, you'll love these. Formed dumplings can be frozen up to 2 months.
Provided by Challena
Categories Main Dish Recipes Dumpling Recipes
Time 8h
Yield 10
Number Of Ingredients 26
Steps:
- Mix pork, dandelion greens, napa cabbage, bok choy, 4 minced green onions, 1 tablespoon of ginger, 3 cloves of garlic, bamboo shoots, 3 tablespoons of soy sauce, white pepper, salt, 1 teaspoon of sugar, and 4 teaspoons of sesame oil. Chill in the refrigerator 6 to 8 hours, or overnight.
- Beat the egg white with the water in a small bowl and set aside. Place 1 tablespoon of the pork mixture into a wonton wrapper, working one at at time. Cover additional wrappers with a moist towel to prevent drying. Brush the edges of the wrapper with the egg white mixture. Fold the wrapper and seal the edges with a moistened fork.
- Spray a large skillet with cooking spray. Heat 2 tablespoons for vegetable oil over medium-high heat. Working in batches, place the dumplings into the skillet, seam side up. Cook until the dumplings brown slightly, 30 seconds to 1 minute. Pour 1/2 cup of water into the skillet and cover. Gently steam the dumplings until the oil and water begin to sizzle, 7 to 8 minutes. Once the water is cooked off, flip the dumplings and continue cooking until the bottom begin to brown, 3 to 5 minutes. Repeat in batches with the remaining dumplings, oil, and water. Serve with dipping sauce.
- To make dipping sauce: Combine chili oil, hoisin sauce, 1/2 cup of soy sauce, 4 teaspoons of sesame oil, 1 teaspoon of sugar, balsamic vinegar, 1 teaspoon of ginger, 2 tablespoons of green onion, and 2 cloves of garlic in a bowl.
Nutrition Facts : Calories 602.3 calories, Carbohydrate 55.2 g, Cholesterol 66.2 mg, Fat 30.1 g, Fiber 3 g, Protein 26.8 g, SaturatedFat 7.5 g, Sodium 1787.4 mg, Sugar 4.2 g
CHICKEN & BLACK PEPPER DUMPLINGS
Make and share this Chicken & Black Pepper Dumplings recipe from Food.com.
Provided by Neta7853
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat 1-1/2 cups milk, peas, carrots, chicken and soup to boiling in 3-quart saucepan.
- Stir Bisquick mix, 1/3 cup milk and black pepper until soft dough forms.
- Drop dough by 8 spoonfuls onto chicken mixture.
- Cook uncovered over low heat 10 minutes.
- Cover and cook 10 minutes longer.
- Sprinkle with parsley.
Nutrition Facts : Calories 332.8, Fat 14.7, SaturatedFat 5.4, Cholesterol 42.9, Sodium 474.1, Carbohydrate 34.4, Fiber 3.8, Sugar 7.4, Protein 15.7
CHINESE CHIVE DUMPLINGS
You can often spot these crystalline, dome-shaped dumplings from a far because of their contents: emerald green Chinese chives. The garlicky, flat-leaf green is a workhorse ingredient in Chinese dumpling making that commonly plays a supporting role. Here the chives are the star, flavored by a bit of shrimp in regular and dried form to punch things up a bit. Chinese chive dumplings (called gow choy gow in Cantonese) can be served steamed or panfried to a delicate crispness, my preferred option. They do not freeze well, but I've never had a problem gobbling them up quickly.
Yield makes 18 dumplings
Number Of Ingredients 17
Steps:
- To make the filling, in a bowl, combine the soy sauce, rice wine, and 1 teaspoon of the cornstarch, stirring to dissolve the cornstarch. Add the raw shrimp and stir to coat well. Set aside. In another bowl, create a seasoning sauce by stirring together the remaining 2 teaspoons cornstarch, sugar, white pepper, oyster sauce, sesame oil, and water. Set aside.
- Heat the canola oil in a medium skillet over medium-high heat. Add the dried shrimp and cook, stirring constantly, for about 30 seconds, or until fragrant. Add the Chinese chives and keep stirring and cooking for 1 minute, or until the chives have wilted slightly. Add the raw shrimp and cook for about 1 minute, or until they have just turned orange. Make a well in the center, give the seasoning sauce a stir, and add to the skillet. Cook for about 45 seconds, or until the mixture thickens and coheres. Taste and, if needed, add salt for savory depth. Transfer to a bowl and set aside to cool completely. You should have about 1 1/4 cups.
- Working with 1 piece of dough at a time to form the wrappers, roll it on an unfloured work surface into a chubby 6-inch log. Cut the log into 6 pieces. Follow the instructions on "Forming Wrappers from Wheat Starch Dough" (page 133) to shape circles that are each about 4 inches in diameter.
- Before assembling the dumplings, line steamer trays and/or baking sheets with parchment paper. Oil the paper lining in the steamer trays.
- To assemble a dumpling, hold a wrapper in a slightly cupped hand. Use a spoon to center about 1 tablespoon atop the wrapper, flattening the filling a bit and keeping about 1/2 to 3/4 inch of wrapper clear on all sides. Then fold, pleat, and press to enclose the filling and create a closed satchel (see page 52). Try to make large pleats so that the dumpling is not too thick on one side. After pinching the opening closed, twist off any excess dough and discard. As you work, set each finished dumpling in a prepared steamer tray, closed side down, and 1/2 inch apart; when using a metal steamer tray, keep the dumplings 1 inch away from the edge, where condensation will collect. Set overflow dumpling on the baking sheet and loosely cover. Assemble more dumplings from the remaining wrappers before working on the next batch of dough. Once assembled, the dumplings should be cooked as soon as possible, because they cannot be refrigerated uncooked.
- Steam the dumplings over boiling water (see page 17 for guidance) for about 7 minutes, or until they have puffed slightly and become somewhat translucent. Remove the trays and place atop a plate if serving as steamed dumplings. To panfry, remove the trays and let the dumplings cool to room temperature. (They can sit for up to 2 hours.) Use a regular (not a nonstick) skillet for better browning. Heat the skillet over medium-high heat and add 1 tablespoon oil for a medium skillet or 1 1/2 tablespoons oil for a large skillet. When the oil is just about to smoke, add the dumplings, smooth side down, in batches if necessary; it is okay if they touch. Fry for about 3 minutes, or until crisp and tinged golden brown. Flip each over to crisp the sealed (pleated) side for about 2 minutes; reduce the heat if the oil smokes. There is no need to brown the bottom as it will not show. Transfer to a platter.
- Serve hot or warm with the soy sauce and chile garlic sauce for guests to concoct their own dipping sauce. Cooked dumplings can be refrigerated; steam to reheat for about 3 minutes before serving.
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