Pork And Cilantro Dumplings Recipe 45

PORK AND CILANTRO DUMPLINGS RECIPE - (4/5)

Steps:

• Sauce: 1. In a medium size bowl, add all ingredients and whisk together. Set aside. Dumplings: 2. In a large bowl, add the ground pork, onions, ginger root, cilantro, garlic, sugar, corn starch, soy sauce, pepper, salt, and egg. 3. Mix all ingredients together. 4. Lay a wonton skin on a small plate. 5. Using a pastry brush or your finger, put water around the edge of the wonton skin (about ½ inch from the outside edge towards the middle). 6. Add a small amount of the pork mixture (about ½ teaspoon, heaping) just inside of the edge where the water is. Fold the wonton skin over the meat and gently, but tightly pinch the edges of the dumpling together. 7. Set aside on a parchment paper-lined large cookie sheet or a platter, and cover with a damp paper towel while making the remaining dumplings to prevent them from drying out. 8. Heat a medium to large-size skillet on medium heat and add the canola oil (2 tablespoons per batch). 9. Add the dumplings and let cook until the bottom side is a golden brown. Only cook one side at this time. 10. Transfer the wontons back to the cookie sheet. 11. Heat another medium to large-size skillet on medium heat and add the water. 12. When the water starts to boil, transfer the dumplings back to the pan, cooked side up 13. Cover the pan and set the burner on low to steam the dumplings. 14. Let cook until the pork is fully cooked and the water has evaporated (about 8 to 10 minutes). 15. Remove the lid (water should be evaporated by this time), let cook for just a moment to brown the bottoms of the dumplings. 16. Garnish with sprigs of cilantro and serve immediately while hot with dipping sauce.

CHINESE STYLE PORK DUMPLING

Steps:

• For the pork rub: Stir salt, granulated sugar, garlic powder, black pepper and white pepper together in a bowl.
• For the braising liquid: Combine the lime juice, sesame oil, soy sauce, vinegar, wine and 1 tablespoon water together in a bowl.
• For the braising spices: Heat oven to 400 degrees F.
• Add coriander, fennel, Sichuan peppercorns, cloves, anise, cardamom and cinnamon stick to a muslin bag or tea strainer.
• For the filling: Preheat the oven to 400 degrees F.
• Slice shoulder into small chunks. Apply 1 1/2 cups rub to all pieces and place in an oven-safe pan. Add braising liquid and braising spices.
• Cover pork with foil and braise for 1 hour, then turn oven to 275 degrees F and continue to braise for another 1 hour 30 minutes.
• Remove pork chunks from braising liquid, then cool and shred. (Reserve liquid for anything your heart desires.)
• Combine rice vinegar, sesame oil and soy sauce with pork. Add cabbage, carrots, garlic, ginger, green onions and cilantro and let cool.
• For the dumpling dough: Combine demerara sugar, yeast, baking powder, baking soda and salt in a mixer or mixing bowl.
• Add flour and 3/4 cup water and mix until smooth, about 10 minutes.
• Divide dough into twenty-five to thirty 1.7-ounce balls.
• Roll into rounds with a rolling pin and place on lightly floured parchment paper. Lightly stretch edges of dough rounds, leaving center as firm as possible. Place a dough round flat on your palm. Use an ice cream scoop to scoop compacted filling in center. Using your free hand, pinch 1 inch or so of the edge of the round together between thumb and index finger. The dough between the pinch should fold together. Use middle finger to pinch another 1 inch or so section of the edge of the dough round. Pull index finger from where it is and pinch another section of dough to the clump of pinches you've started in a finger-walking motion. Switch between middle and index finger of main hand as you "walk" your fingers around the edge of the dough. The key is to pinch, not twist! Use thumb of other hand in a spatula motion to help corral filling within round. Keep as much of the rim of the dough round as clean as possible, as the more dry the dough is, the easier it will stick to itself when pinched. Perform 7 to 9 total pinches until there is a clump of pinches at the center/top of the now mostly formed dumpling. Bring all pinches together into one, central pinch, then flatten. Flip over so top of dumpling is smooth and base of dumpling is where the pinched folds are. Place dumpling in a cupcake wrapper. Repeat with the remaining dough and filling.
• Put wrapped dumplings into a steamer and cook until it looks flat in texture, not shiny, 10 to 13 minutes.

PORK CILANTRO DUMPLINGS

Steps:

• All ingredients are shown in the picture
• Beat an egg white into the flour, pour in a small amount of milk several times, and stir into a flocculent shape while adding the milk.
• Knead the flour into a dough with your hands, and cover with plastic wrap to proof for 30 minutes.
• Fresh fat and lean pork pour 2 tablespoons of cooking wine
• Cut into small pieces, minced meat into mashed meat
• Finely chop green onion, ginger, coriander
• Scallion, ginger and parsley, add to the pork puree, and pour in light soy sauce, oil consumption, sesame oil, salt, pepper; stir evenly, cover with plastic wrap and pickle for a while;
• Take out the proofed dough, knead it several times, knead it into long strips, cut it into uniform size, and roll it with a rolling pin into a thick dumpling wrapper with a thin edge and a thick middle;
• Take a dumpling wrapper, put the dumpling stuffing in the middle, fold the dumpling wrapper in half and pinch it tightly in the middle, and pinch the two ends using the method taught by grandma. I'm not good at pinching it, so let's take a look!
• This delicious dumpling is complete!
• Add 800 ml of water to the pot, boil and pour the dumplings, the remaining 200 ml of water, wait for the dumplings to float, add in three times, boil once and add once.
• The delicious dumplings are ready! The remaining part is frozen in the refrigerator and sent to grandma to eat and cook at any time~

PORK DUMPLINGS

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 AND CHIVE DUMPLINGS

Steps:

• Combine all ingredients (except cilantro stems, chives, and wrappers) in a large bowl, then stir in cilantro stems and chives. Set bowl in a larger bowl of ice to keep chilled while forming dumplings.
• Place a slightly rounded teaspoon of filling in center of a wrapper and moisten area around filling with water. Fold in half to form a crescent and press to seal. Moisten one corner and bring corners together, pressing them, to form a tortellini-shaped dumpling. Repeat with remaining filling and wrappers.
• Cook dumplings in a large pot of gently simmering water until pork is just cooked, about 3 minutes. Transfer with a slotted spoon to a platter.

PORK DUMPLINGS

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.

PORK AND DUMPLINGS

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.

CILANTRO PORK TENDERLOIN

Steps:

• In a large resealable plastic bag, combine the first seven ingredients; add pork. Seal bag and turn to coat; refrigerate overnight. , Drain and discard marinade. Prepare grill for indirect heat. Grill, covered, over indirect medium-hot heat, for 20-27 minutes or until a thermometer reads 145°. Let stand for 5 minutes before slicing.

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.

PORK DUMPLINGS

Steps:

• Stir together flour and 1/2 cup lukewarm water in a bowl until a dough forms. Knead on a lightly floured surface until just smooth, 1 to 2 minutes, then wrap tightly in plastic wrap and let stand at room temperature at least 10 minutes.
• While dough stands, halve ginger, then finely chop 1 half and cut remaining half into very thin matchsticks (less than 1/8 inch thick).
• Combine 5 tablespoons soy sauce with ginger matchsticks in a small bowl.
• Reserve 2 tablespoons scallions for garnish, then finely chop remainder and put in a bowl along with pork, finely chopped ginger, and remaining 3 tablespoons soy sauce. Gently knead with your hands in bowl until just combined. Chill, covered, 10 minutes.
• While pork mixture chills, line a large baking sheet with paper towels and dust lightly with flour, then lightly dust a work surface with flour. Halve dough and rewrap 1 half. Pat remaining half into a flat square. Roll out dough into a 13-inch square (less than 1/8 inch thick) with a lightly floured rolling pin, dusting work surface with additional flour as needed, then cut out 12 rounds (very close together) using cookie cutter. (If dough is sticking to cutter, lightly dip cutter in flour and shake off excess before cutting out each round.) Reserve scraps.
• Transfer rounds to lined baking sheet and cover loosely with another layer of paper towels lightly dusted (on top) with flour. Roll out remaining half of dough and cut out 12 more rounds in same manner, then transfer rounds to lined baking sheet. Combine scraps of dough and wrap in plastic wrap, then let stand at least 10 minutes.
• While scraps are standing, begin forming dumplings. Line another large baking sheet with paper towels and dust lightly with flour. Put 1 dough round on fingers of 1 hand near palm and put 2 slightly rounded teaspoons pork mixture in center of round. Fold round in half, enclosing filling, and pinch edges together to seal. Put dumpling on lined baking sheet and form 23 more dumplings in same manner (you may have some filling left over). Cover dumplings loosely with more paper towels. Roll out scraps into a 10-inch square (less than 1/8 inch thick) and cut out 8 more rounds. Form 8 more dumplings for a total of 32. Discard remaining scraps.
• Gently drop all dumplings into a 6- to 8-quart pot of boiling water, gently stirring once to prevent sticking, and cook 6 minutes. (Dumplings will float to top while cooking.) Transfer dumplings with a slotted spoon to a serving dish and sprinkle with reserved scallions. Serve with ginger dipping sauce.