Pareve Dumplings Recipes

HOMEMADE DUMPLINGS RECIPE BY TASTY

Homemade Dumplings Recipe by Tasty image

Dumplings are intimidating (well, they can be). But they also are, in fact, delicious. No matter what you stuff them with, the concept of pillowy, soft dough encasing a luscious, super flavorful filling is enough to warm you up from inside to out. Well, with our homemade dumpling recipe, we're bringing that warm, fuzzy feeling right to your very own kitchen table.

Provided by Pierce Abernathy

Categories Sides

Yield 24 dumplings

Number Of Ingredients 18

Ingredients

4 cups all-purpose flour
2 teaspoons salt, divided
1 ¼ cups warm water
2 cups red cabbage
2 cups green onion, sliced
6 cloves garlic, minced
4 tablespoons ginger, minced
2 tablespoons soy sauce
2 tablespoons sesame oil
½ lb ground pork
½ teaspoon pepper
¾ cup mushroom, diced
¾ cup carrot, diced
½ lb shrimp, peeled and deveined
¼ cup soy sauce
¼ cup rice wine vinegar
1 teaspoon sesame oil
1 teaspoon crushed red pepper flake

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!

Nutrition Facts : Calories 150 calories, Carbohydrate 21 grams, Fat 3 grams, Fiber 1 gram, Protein 7 grams, Sugar 1 gram

PARSLEY DUMPLINGS

Parsley Dumplings image

Categories Milk/Cream Herb Side Steam Vegetarian Quick & Easy Parsley Bon Appétit

Number Of Ingredients 9

Ingredients

Nonstick vegetable oil spray
1 cup all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon coarse kosher salt
1 1/2 tablespoons butter, cut into 1/2-inch cubes
1/2 cup whole milk
2 tablespoons chopped fresh Italian parsley
Special Equipment
bamboo steamer or metal steamer rack.

Steps:

Spray bamboo steamer basket or large metal steamer rack with nonstick spray. Add enough water to large skillet to reach depth of 1 inch. Bring water to boil; reduce to simmer.
Meanwhile, whisk flour, baking powder, and kosher salt in medium bowl to blend. Using fingertips, rub butter into dry ingredients until incorporated. Add milk and chopped parsley and stir just to blend. Drop small walnut-size mounds of dough into prepared steamer basket, spacing dumplings apart. Set steamer basket atop simmering water and cover tightly. Steam dumplings until cooked through, about 10 minutes. DO AHEAD: Dumplings can be made 3 hours ahead. Cool, cover, and let stand at room temperature.

HOMEMADE PORK DUMPLINGS

Homemade Pork Dumplings image

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

Ingredients

12 ounces lean ground pork
2 green onions, minced
2 tablespoons minced fresh gingerroot
2 garlic cloves, minced
3 tablespoons soy sauce
1 tablespoon sesame oil
1 package (10 ounces) round pot sticker or gyoza wrappers
1 tablespoon canola oil
1/2 cup water
DIPPING SAUCE:
1/4 cup soy sauce
2 tablespoons rice vinegar
1 tablespoon minced fresh gingerroot

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.

PAREVE CHOLENT

Pareve Cholent image

This no-meat Cholent recipe is always a hit. You can add meat if you like, but most people don't even realize that the meat is missing.

Provided by SuperRebbetzin

Categories Soups, Stews and Chili Recipes Stews

Time 11h20m

Yield 6

Number Of Ingredients 17

Ingredients

1 cup dry kidney beans
½ cup dry white beans
½ cup barley
2 large potatoes, peeled and cubed
1 large sweet potato, peeled and cubed
1 large onion, cut into chunks
2 cloves garlic, minced
⅔ cup ketchup
¼ cup barbeque sauce
¼ cup soy sauce
¼ cup brown sugar
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons paprika
2 teaspoons ground black pepper
1 tablespoon salt
4 cups water, or more as needed to cover

Steps:

Place kidney beans, white beans, barley, potatoes, sweet potato, onion, garlic, ketchup, barbeque sauce, soy sauce, brown sugar, garlic powder, onion powder, paprika, pepper, salt, and water in a slow cooker. Mix well. Cook on High for 3 hours, then reduce heat to Low and continue cooking overnight until the beans are tender.

Nutrition Facts : Calories 464.5 calories, Carbohydrate 98.9 g, Fat 1.3 g, Fiber 16.1 g, Protein 18.3 g, SaturatedFat 0.3 g, Sodium 2243.6 mg, Sugar 21.7 g