Pork And Lemongrass Dumplings Recipes

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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 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

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

LEMONGRASS GYOZA (POT STICKERS/DUMPLINGS)



Lemongrass Gyoza (Pot Stickers/Dumplings) image

I had some dumplings at a tasty tea house in West Philly. Sadly, the dumplings were not nearly as good as the tea. I thought I could do better. You could use this as a filling for spring rolls too (definitely include the noodles for this).

Provided by D Rusak

Categories     Tempeh

Time 40m

Yield 50 dumplings, 10 serving(s)

Number Of Ingredients 16

1 stalk lemongrass
1 garlic clove, chopped
2 teaspoons fresh ginger, chopped
1/3 cup miso soup
1 onion, sliced
1 carrot, grated
1 red bell pepper, chopped
1 cup bean sprouts
12 ounces tempeh, crumbled
1/3 cup soy sauce
1/3 cup rice vinegar
1 teaspoon red pepper flakes
2 tablespoons maple syrup
2 ounces cellophane noodles, cooked (optional)
2 scallions, chopped
1 lb dumpling wrappers

Steps:

  • Heat wok and stir-fry lemongrass, garlic, and ginger in a bit of oil for one minute. Throw in onion and miso soup and simmer for 5 minutes.
  • Add carrot, bean sprouts, red bell pepper, and tempeh and cook for 2-3 minutes, stirring to prevent sticking.
  • Add soy sauce, rice vinegar, red pepper flakes, and maple syrup. Stir, then add cellophane noodles and mix thoroughly to coat.
  • Add scallions and cook for one minute.
  • Place about 1 tbsp of mixture into each wrapper, moisten edges (using soymilk or egg substitute works better than water), and seal.
  • Steam for about 3 minutes.

Nutrition Facts : Calories 229.6, Fat 4.5, SaturatedFat 0.9, Cholesterol 4.1, Sodium 804.9, Carbohydrate 36.2, Fiber 1.8, Sugar 4.3, Protein 12.5

PORK AND LEMONGRASS DUMPLINGS



PORK AND LEMONGRASS DUMPLINGS image

Categories     Pork

Number Of Ingredients 16

FOR THE DUMPLINGS:
1/2 pound ground pork
2 scallions, light white and green parts thinly sliced (about 1/4 cup)
1/4 tablespoon freshly grated or minced ginger
2 cloves garlic, grated or minced
4 tablespoons soy sauce
1 tablespoon mirin
1 tablespoon sesame oil
2 stalks lemongrass, trimmed and minced (about 1/4 cup)*
1/2 package of gyoza or wonton wrappers (about 30 wrappers)
2 tablespoons vegetable oil, or more as needed
1/4 cup water
FOR THE DIPPING SAUCE:
1/2 cup soy sauce
1 teaspoon sambal or garlic-chile sauce
1 tablespoon rice wine vinegar

Steps:

  • 1 In a mixing bowl, combine the pork, scallions, ginger, garlic, soy sauce, mirin, sesame oil and lemongrass. Mix without overworking the meat. 2 Prepare your work station. Set a large plate or butcher block for preparing the dumplings and a small cup of water. Place 1 tablespoon of filling into each wrapper and wet half of the outer rim of the wrapper. Fold like a taco, gently pushing the filling into the belly of the taco with your forefinger. 3 To pleat, hold the dumpling in the left hand, using the right hand to fold the flap closest to you toward the middle, and repeat, to create a pleat, gently pressing the filling into the belly of the dumpling as you move to the right. The dumpling will form a crescent shape. Set completed dumplings on a foil-lined baking sheet. TO PAN-FRY: 1 Heat the oil in a 12-inch skillet over medium-high heat until shimmering. Add as many dumplings pleated-side up as possible into the pan without overcrowding or touching each other. Cook until the bottoms are browned, about 2 minutes. 2 Add the water carefully as it will steam and cover. Cook until the water has evaporated, about 2 minutes more. Remove the lid and cook until the wrappers are translucent and the filling cooked, about 2 minutes more. Meanwhile, prepare the dipping sauce by combining the ingredients in a small bowl. Serve with the dumplings. TO BOIL: Bring a large pot of water to a boil. When ready, carefully lower the dumplings into the water, one at a time. Cook in batches. Similar to ravioli, you will know the dumplings are done when they float to the top and are translucent. Drain and serve with dipping sauce.

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Top Asked Questions

How do you make lemongrass pork with lemongrass?
Add sugar, minced garlic, minced shallot, chopped onion, and minced lemongrass to mini chop and blend into a fine texture. Add the pepper, soy sauce, fish sauce, and oil and continue to blend. Cover the pork with the marinade. I suggest letting it marinate for at least a few hours so it can really soak in the flavors.
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 make chicken and lemongrass dumplings?
In a large bowl, knead the chicken with the cabbage, cilantro, lemongrass, chives, ginger, garlic and egg and salt. Line a baking sheet with wax paper and dust with flour.
How long does it take to cook pork tenderloin dumplings?
Reduce heat to low, cover, and simmer dumplings for 10 minutes; uncover and simmer until dumplings are set, about 10 more minutes. For chewier dumplings, boil a few minutes longer. Remove dumplings from the broth with a slotted spoon and transfer to a serving bowl.

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