Pork And Leek Dumplings Recipe 475

PORK AND LEEK DUMPLINGS RECIPE - (4.7/5)

Steps:

• To make the filling: Combine the cabbage and salt in a bowl and toss lightly; let rest for 30 minutes. Squeeze the water out of the cabbage and place it in a large bowl. Add the remaining ingredients, stir until well mixed, and drain off any excess liquid. To wrap the dumplings: Keep the round wrappers covered in plastic while you work, so they don't dry out. Have a small bowl of water handy. Holding one wrapper in your palm, place about 2 teaspoons of filling in the center. Dip your finger in the water and trace a wet arc along the edge of the wrapper. Fold the wrapper in half over the filling, fitting the dry edge to the wet, and seal with your fingertips. You now have a dumpling in the shape of a half-circle. Dip your finger in the water again and dampen the edge of the half-circle. Make a series of 6 or 7 small pleats in the edge, pinching them together with your fingertips. If freezing dumplings, do it now, before cooking. To fry the dumplings: Heat 1 tablespoon of oil in a heavy skillet over medium heat until shimmering but not smoking. Add one layer of dumplings, making sure the edges don't touch. When the first side is golden-brown, flip and brown the other side. Add 1/3 cup of water, cover and steam for 2 minutes. When the wrappers are just translucent, uncover, raise the heat. Remember to boil off all the remaining water: Soggy dumplings are nobody's friend. And a good spatula is a big help if the potstickers are living up to their name. It's also possible to boil or steam dumplings. Serve with red rice vinegar, soy sauce and sesame oil, minced garlic and rice vinegar, chili sauce or black vinegar dipping sauce . Black vinegar dipping sauce In a small bowl combine the ginger and scallions. Add the sugar, vinegars and sesame oil. Crush the mixture lightly with a fork or chopsticks to help release the flavors. Let it rest for at least 5-10 minutes. Add the soy sauce gradually to taste. Less soy sauce makes for a thick, pungent sauce; more makes for a milder dressing.

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!

FRIED PORK DUMPLINGS

Steps:

• Place the pork mince, green onions, hoisin sauce, soya sauce, water chestnuts and egg into a bowl.
• Stir until combined.
• Lay a wonton wrapper on a flat surface and brush a little water around the edge of the wrapper.
• Place 2 teaspoons of the pork mixture in the middle of the wrapper.
• Fold over to enclose the filling in a trangle shape and pinch the edges together to seal.
• Repeat with the remaining mixture and wonton wrappers.
• NOTE:Make sure you pinch the dumplings well.
• If air is in the wrapper, when they are deep fried, they will open up.
• Heat the oil in a pan, and deep fry the dumpling till golden brown (NOTE: Do not put too many in at once, the heat of the oil will drop too drastically).
• you can serve this with sweet chilli sauce.

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.

PORK CHOPS AND DUMPLINGS

Steps:

• PORK CHOPS.
• Melt shortening in electric skillet or large saucepan.
• Add pork chops and onions and brown the pork chops.
• Pepper the pork chops as they are browning.
• Turn down to simmer or low and cover.
• Cook approximately 2-3 hours.
• DUMPLINGS.
• Beat eggs, milk and salt. Add flour by the cupful mixing with a fork at the same time. Mix till flour forms a ball in the bowl. You can add more flour or milk if needed.
• Bring salted water to a boil, put spoon in hot water to get hot, then drop teaspoons of dumpling mixture into hot water. Bring to a boil then cook for 18 minutes, stirring.
• Drain Dumplings.
• When pork chops are cooked and very nicely browned, remove from shortening, turn up heat on stove or skillet, and add the dumplings to the shortening and onions. Stir around to get them nicely browned. Put pork chops on top of the dumplings and turn on low.
• A great meal served with corn, and baked apples.

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 - 20 minutes.
• Serve immediately.

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-AND-CHIVE DUMPLINGS

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.

LAZY PORK DUMPLINGS

Steps:

• Combine flour, salt, and water in a bowl. Mix with a wooden spoon until dough comes together in a sticky ball. Sprinkle in more flour and knead by hand, adding more flour as needed, until soft and supple. Wrap in plastic and let rest at room temperature for 1 hour.
• Combine ground pork, garlic, ginger, green onions, and chives in bowl. Season with salt, pepper, gochugaru, soy sauce, and sesame oil. Mix together using two forks just until combined. Cover with plastic wrap and refrigerate until ready to use.
• Mix vinegar, soy sauce, and gochugaru into the chicken broth and set aside.
• Divide dough into 4 pieces. Roll one piece into a rope about the thickness of your thumb. Using a rolling pin, flatten into a long, thin band about 3 inches wide, flouring only as needed. Dust the top with flour and flip over. Dip your fingers in some water and lightly brush the surface until slightly sticky.
• Use moistened fingers to line about 1/4 of the pork filling across the dough. Fold dough over the whole length, pressing it down over the meat. Trim off excess dough if desired. Dust a little more flour on top and roll over so seam side is on the bottom. Divide into 16 pieces using the edge of your hand, then a bench scraper to cut. Repeat with remaining dough and filling.
• Heat oil in a pan over high heat. Cook dumplings in batches, seam-side up, until golden brown, 1 to 2 minutes per side. Pour in a portion of the broth and bring to a boil. Cover and continue to boil until pork is no longer pink, about 3 minutes. Pour dumplings with broth into serving bowls.

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.

CHINESE PORK DUMPLINGS

Steps:

• Combine 1/2 cup soy sauce, rice vinegar, 1 tablespoon chives, sesame seeds, and chile sauce in a small bowl. Set aside.
• Mix pork, garlic, egg, 2 tablespoons chives, soy sauce, sesame oil, and ginger in a large bowl until thoroughly combined. Place a dumpling wrapper on a lightly floured work surface and spoon about 1 tablespoon of the filling in the middle. Wet the edge with a little water and crimp together forming small pleats to seal the dumpling. Repeat with remaining dumpling wrappers and filling.
• Heat 1 to 2 tablespoons vegetable oil in a large skillet over medium-high heat. Place 8 to 10 dumplings in the pan and cook until browned, about 2 minutes per side. Pour in 1 cup of water, cover and cook until the dumplings are tender and the pork is cooked through, about 5 minutes. Repeat for remaining dumplings. Serve with soy sauce mixture for dipping.