Greenpeasanddumplings Recipes

GREEN PEAS AND DUMPLINGS

Steps:

• Shell and wash peas; drain.
• Combine water, salt, and pepper; bring to a boil. Add peas and simmer 5 minutes.
• Melt butter in a heavy sauce pan over low heat. Add the flour and cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat stirring constantly until thick and bubbly. Stir the sauce into the peas.
• Top with biscuits and sprinkle lightly with onion salt. Cover and cook 15 minutes or until the biscuits are done.

GINA'S FAVORITE DUMPLINGS

Steps:

• Whisk together flour, baking powder, and salt in a large bowl. Beat egg, water, and melted butter in a small bowl. Stir flour mixture into the egg mixture until well blended.
• Drop batter by spoonfuls onto simmering broth or gravy. Cover and simmer until fully cooked through, about 10 minutes.

SLOW-COOKER GREENS AND DUMPLINGS

Steps:

• Combine the greens, pancetta, chicken stock, beans, apple cider vinegar, brown sugar, hot sauce, salt, pepper, garlic and shallots in a slow cooker and fold to combine. Top with the bread dough. Cover and cook on high for 4 hours.

GRANDMA'S GREEN BEANS

Steps:

• Place the bacon in a large cast-iron skillet over medium heat and cook until crisp, 8 to 10 minutes. Remove the bacon and all but 2 to 3 tablespoons of the bacon grease.
• Add the onion and jalapeño and cook for a minute or two, then add the green beans. Cook until the green beans are bright green, an additional minute. Add the chicken stock, garlic powder and a good pinch of both salt and pepper. Bring to a simmer and lightly cover, allowing the some of the steam to escape. Cook until the liquid is evaporated and the beans are starting to soften, but still have a bite, 10 to 12 minutes.
• Transfer the beans to a serving vessel. Crumble the bacon and sprinkle it over the top of the beans, along with the fried onions.

VEGETABLE DUMPLINGS

Steps:

• Make the dipping sauce: In a small bowl, whisk the soy sauce, vinegar, brown sugar, ginger and sesame oil (if using) until the sugar dissolves. Cover and set aside.
• Make the filling for the dumplings: In another small bowl, stir together the scallions, soy sauce, hoisin sauce and ginger. Add 2 teaspoons canola oil to a large nonstick frying pan. Turn the heat to medium and warm up the oil for 2 minutes. Carefully add the cabbage, mushrooms and carrot and sprinkle with a pinch of salt. Cook, stirring often, until the vegetables are slightly softened, about 3 minutes. Add the scallion mixture and stir to combine. Transfer the dumpling filling to a medium bowl and let cool to room temperature. Wipe out the pan or clean it if necessary.
• Once the filling has cooled, assemble the dumplings: Put 1 cup water in a medium bowl. Sprinkle a large rimmed baking sheet with 2 to 3 tablespoons cornstarch, using your fingers to evenly distribute it.
• Lay 1 wonton wrapper on a clean work surface. Spoon 1 teaspoon of the dumpling filling in the center of the wrapper. Dip your fingers in the water and lightly moisten the edges of the wrapper. Fold the wrapper in half (if using squares, fold the wrapper in half diagonally to form a triangle) and press the edges together to seal. Place the dumpling on the prepared baking sheet. Repeat with additional wrappers and the remaining filling until you've used up all the filling. (At this point, you can freeze some of the dumplings in a single layer on the baking sheet. Once they are frozen, transfer them to a resealable plastic bag and freeze for up to 3 months. Don't thaw them before cooking, but add a few minutes to the cooking time.)
• Cook the dumplings: Brush the same frying pan with 2 teaspoons canola oil, set the pan over medium heat and warm up the oil for 2 minutes. Adding one dumpling at a time but working quickly, dust off excess cornstarch and add as many dumplings as will comfortably fit in a single layer in the pan (don't crowd them or they won't cook evenly). Let cook (no stirring!) until browned on the bottom, 2 to 3 minutes. Using tongs, gently flip the dumplings. Carefully pour about 1/2 cup water into the pan (it will bubble up and steam!). Cover and cook until the water is mostly absorbed, about 4 minutes.
• Transfer the dumplings to a serving platter and cover lightly with aluminum foil to keep warm. Repeat to cook the remaining dumplings, brushing the pan with 2 teaspoons canola oil before each batch.
• Serve dumplings warm, with the dipping sauce.

GRANDMA'S APPLE DUMPLINGS

Steps:

• Combine all sauce ingredients in a medium saucepan. Bring to a full rolling boil, stirring occasionally. Set aside. , For dumplings, combine flour, baking powder and salt in a large bowl. Using a fork or pastry blender, cut in shortening until mixture resembles coarse crumbs. Sprinkle in milk, mixing lightly with a fork until a soft dough forms. Shape into a ball. , On a lightly floured surface, roll dough to an 18x12-in. rectangle. Cut into six squares. Place an apple in the center of each square; dot with butter. Bring corners of pastry up to top of apple; press edges to seal. , Place in an ungreased 13x9-in. baking dish. Pour sauce into pan around dumplings. Brush dumplings with egg white and sprinkle with sugar. , Bake at 375° for 50 minutes or until light golden brown and apples are tender. Serve warm with cream if desired.

PORK DUMPLINGS

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.

GRANDMOTHER NELLY'S "HAM, PEAS AND DUMPLINGS (OLD RECIPE)

Steps:

• Dough.
• Bring water and margarine to boil in 2 qt sauce pan. Add one slightly heaping cup of flour, salt, pepper, nutmeg all at once. Stir vigorously in the pan until mixture no longer adheres to the bottom or sides of the pan. Let dough cool to luke warm. Then beat in the eggs, one at a time until the dough absorbs the egg and is no longer glossy. Do this with each egg.
• PLEASE NOTE: you can possibly eliminate the back breaking nature of incorporating each of the eggs into the luke warm dough ball which would be the case if you do this all by hand. The process of incorporating the egg into the dough is very labor intesnsive since it takes a lot to beat until the egg(s) no longer make the dough glossy after beaten in long enough. So, you can take a shortcut by using the dough blade in your food processor and putting the WARM dough (do while dough ball from pan is still luke warm but not hot), place dough ball into the processor bowl and using your dough blade beat each egg into the dough in your food processor until the dough loses its glossiness from the egg. But if you don't have a food processor you can do the egg incorporation by hand, however it is pretty labor intensive.
• Once the eggs are beaten into the dough, you now have completed the dumpling dough for this recipe.
• Preparing the Dumplings and Peas.
• Place 2 standard 12oz pkgs frozen peas into a large skillet and add WATER just to cover. Add the ¼ teaspoon of salt and the sugar and a two tablespoons of margarine. Bring peas to a simmer. Place one tablespoon of dough for each dumpling over the already simmering peas. Cover the peas and dumplings closely and keep covered while dumplings are rising).
• Keep on simmer low enough so mixture boils only lightly, not hard and rapidly. Simmer all, covered, for 12 to 14 minutes.
• To serve: Plate the peas and dumplings for each person, accompanied by generous slices of just baked ham. Each person can garnish with jelly sauce (below) to taste.
• SWEET/SOUR JELLY SAUCE FOR HAM.
• (Jelly sauce garnish that goes over the sliced, baked ham which accompanies this dish).
• INSTRUCTIONS TO MAKE SAUCE:.
• Mix together either currant or plum jelly, vinegar and mustard into sauce pan and blend over low heat until jelly melts. Blend and adjust ingredients to taste and keep warm until served.
• Serve on table in a gravy bowl or similar serving container and each can spoon it over their baked Ham slices.
• Garnish portions of sliced (already baked) ham and the peas and dumplings with the sweet/sour jelly sauce (to taste).
• Enjoy.

GREEN GODDESS SALMON WITH POTATOES AND SNAP PEAS

Steps:

• Heat the broiler to high with the rack about 6 inches from the broiler. On a sheet pan lined with a silicone mat or aluminum foil, toss the potatoes with 2 tablespoons oil, season with salt and pepper and spread out in an even layer. Broil until crispy and brown and just getting tender, about 10 minutes, turning with a spatula halfway through.
• Meanwhile, rub the remaining 2 tablespoons oil on both sides of the fish and season generously with salt and pepper. Remove the sheet pan from the oven, move the potatoes to the edges and nestle the fish between them, skin-side up. Broil until the skin is crispy, about 5 minutes. With a large spatula, flip the fish and continue to broil until the fish flakes easily but the center is still pink and glossy, 3 to 5 minutes. (If the potatoes are done after cooking the fish on the first side, pull them from the oven and transfer to a large serving bowl. If not, leave them until the fish is cooked to your desired doneness.)
• While the fish cooks, combine the parsley, mixed herbs, anchovy, garlic, lemon zest, yogurt and mayonnaise in a blender and purée until thick and uniformly green. Taste and season with salt and pepper as needed.
• Remove the fish and potatoes from the oven. Scrape the potatoes into a large bowl and toss with the snap peas and cucumbers; squeeze half the lemon over the top, season with salt and pepper and toss again. Cut the remaining lemon half into 4 wedges.
• Transfer the fish and vegetables to a platter and serve the dressing on the side; or divide the fish and vegetables among four plates and dollop with dressing. Sprinkle with dill and serve with lemon wedges.

HOMEMADE DUMPLINGS RECIPE BY TASTY

Steps:

• In a large bowl, combine the flour, 1 teaspoon of salt, and the warm water and mix until well-combined.
• Roll out dough on a floured surface and knead until smooth.
• Divide the dough into 4 equal parts.
• Roll out 1 piece of dough into a thin log and divide into 6 or 8 pieces, depending on the size of dumplings you want. Repeat with the remaining dough portions.
• Lightly flour the dough pieces and roll out 1 piece into a thin circle roughly 4-inches (10 cm) in diameter.
• Keep the dumpling wrappers separated with a small piece of parchment paper and repeat with the remaining dough.
• Combine the cabbage, green onions, garlic, ginger, soy sauce, and sesame oil in a medium bowl and mix until well-incorporated.
• For the pork filling, combine the ground pork with the remaining teaspoon of salt, the pepper and 1 cup (125g) of the cabbage mixture and stir until well-incorporated.
• For the veggie filling, combine the mushrooms and carrot and microwave for 3 minutes, until soft. Add 1 cup (125g) of the cabbage mixture and stir until well-incorporated.
• For the shrimp filling, combine the shrimp with 1 cup (125g) of the cabbage mixture and stir until well-incorporated.
• To assemble the dumplings, add roughly 1 heaping tablespoon of filling to the center of a dumpling wrapper. With your finger, lightly coat half of the outside of the wrapper with water. Fold the moistened half of the wrapper over the filling and, using your fingers, pleat the edges to seal. Repeat with the remaining fillings and wrappers.
• Heat the oil over medium high in a large skillet and add a few dumplings, cooking them in batches. Once the bottoms of the dumplings start to brown, add a splash of water and cover with a lid. Steam for about 5 minutes, or until the dumplings are cooked and the water has evaporated. Transfer the cooked dumplings to a paper towel-lined plate to remove any excess moisture or grease.
• In a small bowl, combine the soy sauce, rice vinegar, sesame oil, and pepper flakes and stir to combine. Serve the dumplings immediately with the dipping sauce.
• Enjoy!