Pork And Dumplings Recipes

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PORK DUMPLINGS



Pork Dumplings image

Provided by Kelsey Nixon

Categories     appetizer

Time 50m

Yield 32 to 36 dumplings

Number Of Ingredients 14

1 cup low-sodium soy sauce
2 1/2 tablespoons Sriracha sauce
Juice of 3 lemons
1 tablespoon minced garlic
2 teaspoons minced ginger
2 teaspoons sesame oil
1 small bunch scallions, white and green parts, chopped
12 ounces ground pork
3 tablespoons hoisin sauce
2 teaspoons low-sodium soy sauce
1 teaspoon Chinese five-spice powder
1 egg
1 package round dumpling wrappers
1 tablespoon vegetable or peanut oil, for frying

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



Pork Dumplings image

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

100 (3.5 inch square) wonton wrappers
1 ¾ pounds ground pork
1 tablespoon minced fresh ginger root
4 cloves garlic, minced
2 tablespoons thinly sliced green onion
4 tablespoons soy sauce
3 tablespoons sesame oil
1 egg, beaten
5 cups finely shredded Chinese cabbage

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-CHIVE DUMPLINGS



Pork-and-Chive Dumplings image

This recipe for pork-and-chive dumplings comes from the chef Helen You, who learned to make dumplings from her mother in Tianjin, China. She serves these classic boiled dumplings, along with 100 other varieties, at her restaurant, Dumpling Galaxy, in Flushing, Queens. The filling is a simple mix of ground pork, seasoned with grated ginger, soy and garlic chives, and it works best with slightly fatty ground meat (about 30 percent fat, if your butcher asks). It's traditional to splash the meat with shaoxing, the Chinese rice wine, but You prefers to use sherry.

Provided by Tejal Rao

Categories     brunch, dinner, lunch, weekday, dumplings

Time 1h

Yield 24 dumplings

Number Of Ingredients 10

2 cups all-purpose flour
1/8 teaspoon kosher salt
3/4 cup lukewarm water
1 egg white
1 pound ground pork
2 tablespoons sherry
1 tablespoon grated ginger
2 teaspoons soy sauce
1/2 teaspoon kosher salt
2 ounces finely chopped garlic chives

Steps:

  • To begin the dough, put the flour and salt in a large bowl. Use your fingers to stir in the water and egg white, until the dough comes together as a shaggy ball. Move the dough to a flour-dusted work surface, and knead it, dusting with more flour to keep it from sticking, until it is smooth to the touch, with no cracks or pockets of flour. Cover the dough, and let it rest at room temperature for 20 to 30 minutes.
  • Knead the dough about 10 times, or until it forms a firm ball as smooth as satin. Use a dough scraper or a flour-dusted knife to cut it into 4 equal pieces. Roll each piece into a log, and cut it into 6 equal pieces (for a total of 24 small pieces). Flatten the pieces with your hands, and roll each one into a 3-to-4-inch round wrapper. As you work, cover the dough with a lightly moistened towel to keep it from drying out.
  • To prepare the filling, place the ingredients in a mixing bowl, and use your hands to combine them until they are well blended. Place a rounded tablespoon of the filling at the center of each wrapper, and gently squeeze the edges shut. As you work, push out any air bubbles and fix any tears. When ready to eat, bring a large pot of water to boil. Boil the dumplings 6 at a time, for 6 to 8 minutes, or until they float to the surface and the wrappers turn puffy and translucent. Use a slotted spoon to transfer to a plate and serve immediately.

Nutrition Facts : @context http, Calories 91, UnsaturatedFat 2 grams, Carbohydrate 8 grams, Fat 4 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 86 milligrams, Sugar 0 grams

PORK AND DUMPLINGS



Pork and Dumplings image

A down home favorite for the whole family. This is comfort food!

Provided by Dorsey Marshall, Jr.

Categories     Main Dish Recipes     Dumpling Recipes

Yield 7

Number Of Ingredients 7

8 pork chops
2 quarts water
salt and pepper to taste
3 cups all-purpose flour
3 tablespoons shortening
1 teaspoon salt
¾ cup hot water

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place pork chops in an oven-safe pan, pour in 2 quarts water and season with salt and pepper to taste. Cover and bake for 1 1/2 hours. Remove pork from broth and set aside and keep warm.
  • Cut the shortening in the flour and 1 teaspoon salt until the mixture resembles coarse crumbs. Gradually add hot water until it forms ball. Place dough on a floured surface and roll out to 1/8 inch thick. Cut into 2 inch squares.
  • Place pan full of broth on medium-high heat and bring to a boil. Drop biscuits in and cook over medium heat for 15 minutes. Serve spooned over cooked pork chops.

Nutrition Facts : Calories 382.1 calories, Carbohydrate 40.9 g, Cholesterol 74.1 mg, Fat 10.3 g, Fiber 1.4 g, Protein 28.8 g, SaturatedFat 2.8 g, Sodium 404.8 mg, Sugar 0.1 g

SLOW-COOKED PORK STEW WITH DUMPLINGS



Slow-Cooked Pork Stew with Dumplings image

Add homemade dumplings with stuffing mix to your pork stew for a savory dish. Our Slow-Cooked Pork Stew with Dumplings is perfect for a cold night.

Provided by My Food and Family

Categories     Home

Time 9h

Yield 8 servings, 1-1/2 cups each

Number Of Ingredients 11

2 lb. pork tenderloin, cut into 1-inch pieces
2 large carrots, peeled, cut into 3/4-inch pieces
2 stalks celery, cut into bite-size pieces
2 onions, chopped
2-1/2 cups fat-free reduced-sodium chicken broth
2 bay leaves
2 eggs
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 cup warm water
1 tub (8 oz.) PHILADELPHIA Chive & Onion Cream Cheese Spread
1/4 cup chopped fresh chives

Steps:

  • Combine first 6 ingredients in slow cooker; cover with lid. Cook on LOW 8 to 10 hours (or on HIGH 4 hours). Discard bay leaves.
  • Mix eggs, stuffing mix and water; shape into 8 balls. Add cream cheese spread to slow cooker; stir until melted. Gently stir in stuffing balls; cook, covered, on HIGH 30 min.
  • Turn off slow cooker. Let stand 15 min. Serve stew and dumplings topped with chives.

Nutrition Facts : Calories 310, Fat 12 g, SaturatedFat 6 g, TransFat 0.5 g, Cholesterol 125 mg, Sodium 670 mg, Carbohydrate 23 g, Fiber 2 g, Sugar 6 g, Protein 28 g

PORK AND DUMPLINGS



Pork and Dumplings image

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

1 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1 boneless rolled pork loin roast (about 3-1/2 pounds)
BREAD DUMPLINGS:
8 day-old hard rolls, torn into small pieces
1-1/4 cups warm milk
1 cup plus 3 tablespoons all-purpose flour, divided
4 eggs, lightly beaten
3 quarts water
1 can (14-1/2 ounces) beef broth
6 tablespoons cold water

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.

PORK GOULASH WITH HERBY DUMPLINGS



Pork goulash with herby dumplings image

Goulash makes a great freezer standby - just the job when you're pushed for time, but want the comfort of a stew

Provided by Good Food team

Categories     Dinner, Main course

Time 1h55m

Number Of Ingredients 13

2 tbsp olive oil
1 ½kg pork tenderloin, cut into strips
2 onions, cut into thin wedges
4 garlic cloves, crushed
1-2 tbsp smoked paprika
500ml beef stock
2 x cans chopped tomato
1 tbsp sugar
3 peppers, chopped
250g self-raising flour
140g shredded suet
1 ½ tsp baking powder
small bunch oregano, most leaves chopped

Steps:

  • Heat half the oil in a large frying pan and fry the pork for 4-5 mins until browned. Once done, remove and set aside. You may need to do this in batches. Use remaining oil to fry the onions for 8-10 mins until soft and starting to brown. Then add the garlic and paprika, and cook for 1-2 mins more. Return the pork to the pan and pour in the stock, tomatoes and sugar. Bring to the boil, then turn down and simmer for 20-30 mins until the sauce has thickened.
  • To make the dumplings, combine all the ingredients, apart from the unchopped oregano leaves, with enough cold water to make a scone-like dough. Roll into approximately 30 walnut-size balls. Stir the peppers into the goulash. Tuck in the dumplings, cover the pan with a lid and cook for 25-30 mins until the dumplings are puffed up. Allow to cool and freeze for up to 2 months, or serve scattered with reserved oregano and some soured cream.
  • If frozen, defrost then re-heat in the microwave on medium for 4-6 mins for a single portion, and longer for larger servings or gently on the hob, covered, until piping hot.

Nutrition Facts : Calories 476 calories, Fat 25 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 38 grams protein, Sodium 0.84 milligram of sodium

PORK-AND-CABBAGE DUMPLINGS



Pork-and-Cabbage Dumplings image

These juicy dumplings are easy to make. When cooking for a crowd, Eunsook Pai sears the dumplings a couple of hours in advance and then steams them just before serving. Although she makes her dumpling wrappers from scratch, store-bought ones also do the trick.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 1h

Yield Makes 80

Number Of Ingredients 15

7 tablespoons vegetable oil, plus more if needed
6 cups thinly sliced napa cabbage (about 1/2 head)
1 3/4 teaspoons fine sea salt, divided
2 cups thinly sliced Vidalia onion
1/2 cup chopped fresh chives (about 1 bunch)
1/4 cup thinly sliced scallions (about 4 scallions), plus more for garnish
2 tablespoons finely chopped garlic (about 6 cloves)
1 1/2 pounds ground pork
2 tablespoons toasted sesame seeds, plus more for garnish
1/4 cup sesame oil
1/2 teaspoon freshly ground pepper, divided
1/2 cup soy sauce
1/2 cup rice vinegar
Homemade Dumpling Wrappersor 80 store-bought (3-inch rounds; from two 12-ounce packages)
2 large egg whites

Steps:

  • Heat 1 tablespoon vegetable oil in a large saute pan or wok over high heat. Saute cabbage, stirring occasionally, until translucent, 2 to 3 minutes. Season with 1/2 teaspoon salt, and transfer to a large bowl. Heat another tablespoon vegetable oil, and saute onion, stirring occasionally, until just softened, 2 to 3 minutes. Season with 1/2 teaspoon salt, add to bowl with cabbage, and let cool 5 minutes. Process in a food processor until just coarsely chopped, and return to bowl.
  • Heat 2 teaspoons vegetable oil in pan over medium heat, and saute chives until just tender, about 1 minute. Transfer to chopped cabbage mixture, and let cool. Stir in scallions, garlic, pork, sesame seeds, sesame oil, 3/4 teaspoon salt, and 1/4 teaspoon pepper.
  • Stir together soy sauce, vinegar, and remaining 1/4 teaspoon pepper in a small bowl; set dipping sauce aside.
  • Working with 1 wrapper at a time, moisten edge with egg whites, then place 2 teaspoons filling in center. Fold in half to form a half-moon, press edge to seal tightly, and place on a parchment-lined rimmed baking sheet.
  • Wipe out pan. Working in batches and wiping out pan between each, heat 1 tablespoon vegetable oil until shimmering, and sear dumplings until browned, about 1 minute per side. (If preparing in advance, stop here and steam before serving.) Add 1/4 cup water, and cover with a tight-fitting lid. Steam dumplings 2 minutes. Transfer to a platter, and loosely tent with foil to keep warm. Repeat with rest of dumplings. Garnish with scallions and sesame seeds. Serve dumplings with dipping sauce.

PORK LOIN, SAUERKRAUT AND DUMPLINGS



Pork Loin, Sauerkraut and Dumplings image

Provided by Food Network

Categories     main-dish

Time 2h45m

Yield 10 to 12 dumplings

Number Of Ingredients 21

One 3-pound pork loin
2 tablespoons olive oil
Salt and pepper
One 3-pound pork loin
3 cloves garlic, sliced
Salt and pepper
2 cups beef broth
1/4 cup vermouth
2 tablespoons corn starch
2 cups instant potato flakes
2/3 cup milk
3 tablespoons butter
2 eggs
2 to 3 cups flour, plus more for kneading
1 teaspoon olive oil
1 medium white onion, finely chopped
1 to 2 jars sauerkraut with caraway seeds
1 teaspoon beef bouillon powder or 1/2 cup liquid beef bouillon, or to taste
2 tablespoons vermouth
Caraway seeds
Salt and pepper

Steps:

  • For the pork loin, pressure cooker method:
  • In a pressure cooker set on high heat, brown the pork in the oil on all sides. Season with salt and pepper. Add about 6 cups water or broth so there is about 1 1/2 inches. For larger roasts, add 1/2-inch more liquid per pound. Pressure cook until the pork is extremely tender and falling apart, 1 1/2 to 2 hours. (This is important to the dish.) Remove the meat from the pot and reserve the juices.
  • For the pork loin, oven method:
  • Preheat the oven to 350 degrees F.
  • Pierce the pork with a knife and insert the slices of garlic different parts of the roast. Season with salt and pepper. Heat the oil in a heavy cast iron pot over high heat. Sear the pork until brown. Add the beef broth and vermouth (this will also deglaze the pan) and cover the pot with a lid. Bake, basting frequently with the pan juices, until the pork is pink and juicy inside but not dry and gray, 1 to 1 1/2 hours. Be sure to periodically check your roast, as you want the roast to be pink and juicy inside, not dry and gray. Remove the meat from the pot and reserve the juices.
  • Combine the cornstarch with 1/4 cup cold water. Slowly whisk the cornstarch mixture into the pan juices to thicken the juices so they will stick to the pork and dumplings. (However, Grandma and Grandpa preferred the traditional thinner juice.)
  • For the potato dumplings:
  • While the meat is cooking, prepare the dumplings. Place a pot of water to boil.
  • Place the potato flakes in a large bowl. Place the milk, butter and 2 cups water in a saucepan. Bring to a boil, then remove from the heat. Pour the potato mixture over the potato flakes and whip with a fork until smooth. Let cool.
  • Add the eggs to the potatoes and mix well. Add 2 cups of flour and mix until a dough forms, adding more flour if needed.
  • Turn the dough out onto a floured bread board and knead in more flour until the dough is stiff and doesn't stick to your hands. Break off small pieces and form into flat balls, drop into rapidly boiling water. Bring back to a boil and cook 10 to 15 minutes. Cut 1 and if it isn't sticky inside, they are done.
  • For the sauerkraut:
  • Heat the oil in a heavy bottomed pot. Add the onion and cook until transparent. Add the sauerkraut, vermouth, beef bouillon to taste, caraway seeds to taste, salt (not much) and pepper. Simmer until the flavors meld, 30 to 45 minutes. Serve along side the pork.
  • For serving:
  • This was usually done homestyle. Place some pork, a dumpling (cut into hearty, bit-size pieces) and some sauerkraut on a plate. Then pass and spoon or drizzle some of the reserved meat juices over the pork and dumplings--this ties everything all together and gives you a forkful of flavor in each bite.
  • There you have it: hearty, stick-to-your-ribs pork, dumplings and sauerkraut--an excellent dish on a cold, frosty night!

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From therecipes.info
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【JAPANESE-STYLE CHINESE RECIPES】BOILED PORK GYOZA ...
Tonight's recipe is a simple one, but packs a punch, Boiled Pork Dumplings with Vinegar Sauce! These little pockets of meat and veg are drizzled in a wonderf...
From youtube.com
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PORK ROAST WITH DUMPLINGS - RECIPE | COOKS.COM
PORK ROAST WITH DUMPLINGS : 3 or 4 lb. pork roast 2 or 3 tbsp. oil Poultry seasoning Sage (1 tsp.) Salt & Pepper. DUMPLINGS: 3 c. flour 1/3 c. shortening 1 1/2 tsp. salt 1 tsp. poultry seasoning Milk Black pepper to taste. Brown roast on all sides in oil. Salt and pepper roast. Sprinkle with poultry seasoning and sprinkle with rubbed sage. Add water to pan. Almost to top of roast but not ...
From cooks.com
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PORK, SAUERKRAUT AND DUMPLINGS RECIPE
Pork, sauerkraut and dumplings recipe. Learn how to cook great Pork, sauerkraut and dumplings . Crecipe.com deliver fine selection of quality Pork, sauerkraut and dumplings recipes equipped with ratings, reviews and mixing tips. Get one of our Pork, sauerkraut and dumplings recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 80% Mustard Brined Pork Loin ...
From crecipe.com
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PORK AND CELERY DUMPLINGS - THE WOKS OF LIFE
2021-10-23  · Allow to sit for 30 minutes, and the celery will sweat out excess water. In a small saucepan or pot, add 3 tablespoons of vegetable oil and the Sichuan peppercorns, if using. Place over medium heat, and when the oil starts to bubble around the peppercorns, turn the heat down to medium low. Allow the oil to infuse for 10 minutes.
From thewoksoflife.com
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HOMEMADE PORK DUMPLINGS RECIPE: HOW TO MAKE IT
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.
From tasteofhome.com
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Top Asked Questions

What's the best way to make pork and dumplings?
Place pork chops in an oven-safe pan, pour in 2 quarts water and season with salt and pepper to taste. Cover and bake for 1 1/2 hours. Remove pork from broth and set aside and keep warm. Cut the shortening in the flour and 1 teaspoon salt until the mixture resembles coarse crumbs. Gradually add hot water until it forms ball.
How do you steam pork and cabbage dumplings?
Working in batches and wiping out pan between each, heat 1 tablespoon vegetable oil until shimmering, and sear dumplings until browned, about 1 minute per side. (If preparing in advance, stop here and steam before serving.) Add 1/4 cup water, and cover with a tight-fitting lid. Steam dumplings 2 minutes.
How to cook pork and shrimp dumplings in a steamer?
Oil the top part of a steamer or line a bamboo basket with parchment paper. Arrange about a third of the dumplings in the steamer, without touching. Steam over a pan of boiling water for about 10 minutes. Transfer to a warm serving dish. Continue cooking the remaining dumplings. Serve with the sauce.
Where did pork and chive dumplings come from?
Romulo Yanes for The New York Times. Food Stylist: Vivian Lui. This recipe for pork-and-chive dumplings comes from the chef Helen You, who learned to make dumplings from her mother in Tianjin, China. She serves these classic boiled dumplings, along with 100 other varieties, at her restaurant, Dumpling Galaxy, in Flushing, Queens.

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