Pork And Lemongrass Dumplings Recipes

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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)
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


  • 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 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


  • 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 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


  • 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) 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


  • 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



Categories     Pork

Number Of Ingredients 16

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
1/2 cup soy sauce
1 teaspoon sambal or garlic-chile sauce
1 tablespoon rice wine vinegar


  • 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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  • Make broth. Place chicken broth in a soup pot over medium to high heat. Add lemongrass. Bring to a boil, then reduce to a simmer for 5 min. Add dumplings and mushrooms to the broth. Boil for 5 min or until dumplings are floating rather than sinking. Add bean thread noodles. Reduce heat to low and stir in paste and adjust seasonings with pepper and fish sauce.
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  • Put the flour in a medium bowl. Add the water in a steady stream, stirring until a raggy dough forms. Turn the dough out on a work surface and knead until smooth, about 5 minutes. Sprinkle the dough with flour, cover loosely with plastic wrap and let stand at room temperature for 15 minutes.
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2019-11-08 · For the dumpling filling, combine the pork, lemongrass, garlic, chicken stock, fish sauce, corn flour, salt and sugar in a bowl. Mix vigorously until the mixture becomes ‘sticky’. STEP 3. To make the dumplings… From marionskitchen.com Servings 40 Estimated Reading Time 1 min Category INGREDIENT See details »
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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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