Pork Chops And 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.

HERB DUMPLINGS WITH PORK CHOPS



Herb Dumplings with Pork Chops image

My husband, Bob, and I grew up on farms. This recipe reminds me of home.

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 16

1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (4 ounces) mushroom stems and pieces, undrained
1/2 cup water
1/2 teaspoon rubbed sage
6 bone-in pork loin chops (1/2 inch thick and 8 ounces each)
2 tablespoons vegetable oil
1 medium onion, sliced
DUMPLINGS:
1-1/2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon celery seed
1/2 teaspoon rubbed sage
3 tablespoons shortening
3/4 cup milk
1 tablespoon minced fresh parsley

Steps:

  • In a large bowl, combine the soup, mushrooms, water and sage; set aside. In a large skillet, brown the pork chops on both sides in oil; top with onion. Pour soup mixture over top. Bring to a boil; reduce heat., For dumplings, in a small bowl, combine the flour, baking powder, salt, celery seed and sage. Cut in shortening until mixture resembles coarse crumbs. Stir in milk just until moistened. , Drop by 1/4 cupfuls onto simmering soup mixture; sprinkle with parsley. Simmer, uncovered, for 15 minutes. Cover and simmer 15 minutes longer or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering).

Nutrition Facts :

HERB DUMPLINGS WITH PORK CHOPS



Herb Dumplings With Pork Chops image

Trying out this recipe was the first time I had ever made dumplings. I liked it, and think it is a cool cooking technique.

Provided by berry271

Categories     One Dish Meal

Time 50m

Yield 1 skillet, 6 serving(s)

Number Of Ingredients 15

2 tablespoons oil
6 pork chops
1 onion
1 (10 3/4 ounce) can condensed cream of mushroom soup
1 (4 ounce) can mixed mushrooms
1/2 cup water
1/2 teaspoon sage
1 1/2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon celery seed
1/2 teaspoon sage
3 tablespoons cold butter
3/4 cup milk
1 tablespoon minced fresh parsley (or 1/2 tbsp. dried)

Steps:

  • In a large skillet, heat oil.
  • Brown pork chops on both sides.
  • Slice onion, and place on top of pork chops.
  • Mix together the soup, mushrooms, water, and sage. Pour over pork chops.
  • Bring to a boil and reduce heat.
  • Mix together flour, baking powder, salt, celrey seed, and sage. Cut in butter.
  • Stir in milk just until dry ingredients are moistened.
  • Drop by spoonfuls into soup mixture.
  • Sprinkle with parsley.
  • Simmer for 15 minutes.
  • Cover and simmer until a toothpick inserted in a dumpling comes out clean, about an additional 15 minutes.

PORK DUMPLINGS



Pork Dumplings image

Provided by Food Network

Time 3h45m

Yield 6 servings (about 30 dumplings)

Number Of Ingredients 63

2 pounds all-purpose flour
1 1/2 teaspoons kosher salt
1 3/4 cups warm water
Cornstarch, for dusting
1 apple, peeled cored and minced
1-inch piece ginger, peeled and minced
1/2 onion, minced
Canola oil, for the pan
1 pound ground pork
2 ounces chicken stock
1/4 cup boiled and ground fatback
1 tablespoon sesame oil
1 tablespoon tamari
1/4 teaspoon ground white pepper
1/4 teaspoon mushroom seasoning
Kosher salt
1 cinnamon stick
2 pieces bitter orange peel
2 star anise
10 white peppercorns
1 teaspoon licorice
1/2 cup light soy
1/2 cup water
3 tablespoons Sichuan brown sugar
1/2 cup black vinegar
1 tablespoon kosher salt
1 tablespoon mushroom MSG
3 slices ginger, crushed
1 teaspoon Sichuan peppercorns
1/2 teaspoon crushed dried guajillo chiles
3 arbol chiles
1 star anise
1 cassia cinnamon stick
5 cloves
1 teaspoon sand ginger, galangal or regular ginger
1 scallion, crushed
1/4 red onion, sliced
1 black cardamom pod, cracked open
2 pieces bitter orange peel
1 bay leaf
1 cup canola oil
2 teaspoons chili flake
1 teaspoon kosher salt
1 teaspoon Korean chili powder
1 cup canola oil
2 shallots, thinly sliced
1-inch piece ginger, thinly sliced
8 cloves garlic, thinly sliced
3 arbol chiles, split, stemmed and seeded
2 cascabel chiles, split, stemmed and seeded
3 pasilla chiles, split, stemmed and seeded
3 guajillo chiles, split, stemmed and seeded
2 star anise
1 black cardamom pod
1/2 teaspoon black peppercorns
1 teaspoon cumin seeds
3/4 teaspoon Sichuan peppercorns
1 1/2 tablespoons sugar
1 tablespoon kosher salt
2 teaspoons mushroom seasoning
2 tablespoons canola oil
Thinly sliced green onion, for topping
Thinly sliced Fresno chile, for topping

Steps:

  • For the dumpling dough: Mix the flour and salt together in a mixer bowl. Add the water and mix with the dough hook until a smooth dough forms. Divide the dough into 2 balls. Wrap in plastic and rest for 30 minutes.
  • Cut each ball into 4 planks. Flatten out a plank with your palms and roll the dough to number 6 on a pasta machine. Fold the dough into a trifold and turn so that the folded sides are on the sides of the dough and the open sides are the front and back of the dough. Roll the dough to number 3 on the machine. Coat the dough with cornstarch and cut into square pieces. Repeat with the remaining dough.
  • For the filling: To prepare the sofrito, combine the apple, ginger and onion in a pan with a little oil and sweat until translucent. Cool in a thin layer.
  • Prepare the pork mixture: Combine the pork, stock, fatback, sesame oil, tamari, white pepper, mushroom seasoning, 1 teaspoon salt and sofrito in a mixing bowl and mix by hand in the same direction until the texture is slightly bouncy/tacky.
  • Build the dumplings: Place about 1 tablespoon of pork into the center of each dumpling wrapper, wet the edges and fold to desired shape; store on parchment-lined sheet tray uncovered in the fridge.
  • When ready to cook, bring a pot of salted water to a boil. Reduce to a simmer, add the dumplings and cook 4 minutes.
  • For the fragrant soy and dumpling tare: To make the fragrant soy, combine the cinnamon stick, orange peel, star anise, white peppercorns and licorice in a small pan and toast until fragrant. Add to a pot with the soy, water and brown sugar and bring to a simmer. Let steep for 10 minutes, then strain the liquid. Pour the fragrant soy back into the pot.
  • Add the black vinegar, salt and mushroom MSG to the fragrant soy and heat over high heat, stirring, until it comes to a boil and the ingredients are incorporated together.
  • For the fragrant Sichuan chili oil: Fry the ginger, Sichuan peppercorns, guajillo chiles, arbol chiles, star anise, cinnamon stick, cloves, ginger, scallion, red onion, cardamom, orange peel and bay leaf in the oil for 30 to 45 minutes at 275 to 300 degrees F. (Do not go over 350 degrees F.). Strain the oil, discard the spices and vegetables, add the chili flake and salt and whisk. Once the temperature drops to 225 to 250 degrees F, add the chili powder and let sit until cool. Then strain through a fine filter.
  • For the chili crisp: Starting from cold oil in a pot, add the shallots and bring it up to 300 degrees F, stirring regularly until golden. Scoop ALL of them out with a spider or slotted spoon. Next, add the ginger and cook, stirring often, until golden and crispy; remove ALL with a spider. Do the same with the garlic, and then all the chiles together. Remove the oil from the heat, add the star anise and cardamom and let cool down. Strain the oil through a fine filter. Reserve all the solids (discard the star anise and cardamom). Let the oil cool down naturally.
  • Meanwhile, toast and grind the black pepper, cumin and Sichuan pepper in a blender or spice grinder. Grind the sugar, salt and mushroom seasoning as well.
  • Once the oil is cool, combine the reserved solids and ground spices in the food processor. Stream in the oil until the desired consistency is reached.
  • For serving: To assemble, pan-fry the dumplings with the cup sides down in the oil. Once they have browned a bit on the edges, add 2 tablespoon water and cover so that the top side steams out. Once the popping in your pan has calmed down, all the water has evaporated and it is safe to take the lid off. Remove the dumplings and arrange on a plate.
  • First, top the dumplings with the tare, and then the fragrant Sichuan chili oil, and then the chili crisp. We normally finish them with thinly sliced green onion and thinly sliced Fresno chile, but the topping options are endless!

PORK CHOPS AND DUMPLINGS



Pork Chops and Dumplings image

This is a recipe that came from my grandmother. The browned onions give the dumplings a nice brown color and wonderful taste.

Provided by Shadieeie

Categories     Pork

Time 3h45m

Yield 4 serving(s)

Number Of Ingredients 8

4 boneless pork chops (bone in OK too)
2 large onions, sliced thinly
3 tablespoons Crisco shortening
pepper
3 cups flour
1 cup milk
2 eggs
1 pinch salt

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.

Nutrition Facts : Calories 817.6, Fat 28, SaturatedFat 9.3, Cholesterol 225.5, Sodium 197.8, Carbohydrate 81.6, Fiber 3.8, Sugar 3.5, Protein 55.5

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!

ORANGE-GINGER PORK CHOPS WITH DUMPLINGS



Orange-Ginger Pork Chops with Dumplings image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 10

1/2 cup orange juice
1/4 cup low-sodium soy sauce
1/4 cup honey
1 teaspoon grated ginger
2 cloves garlic, grated
1/4 teaspoon red pepper flakes
4 bone-in pork rib chops (1/2 inch thick; about 8 ounces each)
2 tablespoons vegetable oil
1 1-pound package frozen vegetable dumplings (about 16)
1 5-ounce package mixed Asian greens (such as tatsoi and mizuna; about 8 cups)

Steps:

  • Whisk the orange juice, soy sauce, honey, ginger, garlic and red pepper flakes in a shallow dish. Add the pork and let marinate, turning occasionally, 10 minutes.
  • Preheat the broiler. Place the pork chops on a foil-lined baking sheet. Transfer the marinade to a small saucepan and bring to a simmer over medium-high heat. Cook until reduced by about half, 8 to 10 minutes. Meanwhile, broil the pork until slightly charred and just cooked through, 5 to 7 minutes. Set aside to rest.
  • Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the dumplings, flat-side down, and cook, undisturbed, until slightly browned, about 3 minutes. Add 1/4 cup water; cover and cook until the water has evaporated and the dumplings are crisp on the bottom, about 3 minutes. Uncover and add the greens; stir until just wilted, 1 minute. Serve with the pork chops and orange sauce.

Nutrition Facts : Calories 621 calorie, Fat 27 grams, SaturatedFat 6 grams, Cholesterol 135 milligrams, Sodium 1221 milligrams, Carbohydrate 43 grams, Fiber 6 grams, Protein 52 grams

PORK AND SAUERKRAUT WITH DUMPLINGS



Pork and Sauerkraut With Dumplings image

Make and share this Pork and Sauerkraut With Dumplings recipe from Food.com.

Provided by Nyteglori

Categories     One Dish Meal

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 9

3 -4 lbs fresh pork
1 large onion
salt and pepper
1 quart sauerkraut
2 cups flour
3 teaspoons baking powder
1 teaspoon salt
3 tablespoons butter, melted
1 cup milk

Steps:

  • Rub pork with salt and pepper. Place in a pot (with a lid - if possible) and cover with water, adding onion cut into pieces.
  • Boil meat until tender, remove excess fat.
  • Add sauerkraut and simmer about 20 minutess.
  • Mix dry dumpling ingredients together.
  • Add milk gradually mixing well then add the melted butter.
  • Drop by spoonsful into boiling pork and kraut.
  • Cook 15 minutes covered.

Nutrition Facts : Calories 1108.2, Fat 44.6, SaturatedFat 18.6, Cholesterol 323.8, Sodium 2086.5, Carbohydrate 61.2, Fiber 5.8, Sugar 4.3, Protein 109.7

PAPRIKA PORK WITH DUMPLINGS



Paprika Pork with Dumplings image

The first time I made this dish, my family gave it two thumbs up. I knew I had a hit on my hands when it passed that test! Through the years, I've used this recipe often when entertaining.

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 4 servings.

Number Of Ingredients 17

3 tablespoons all-purpose flour
1/2 teaspoon salt
4 pork steaks (1/2 inch thick)
3 tablespoons vegetable oil
2 medium onions, thinly sliced
1 cup water
2 teaspoons chicken bouillon granules
1-1/2 teaspoons paprika
DUMPLINGS:
4 quarts water
1 package (12 ounces) frozen shredded hash browns, thawed
2 large eggs
2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley flakes
2-1/4 teaspoons salt
1-1/2 cups all-purpose flour
1/4 teaspoon baking powder
1/2 cup sour cream

Steps:

  • Combine flour and salt; coat pork. Set remaining flour mixture aside. In a large skillet over medium heat, brown pork in oil for 8 minutes per side. Remove pork and set aside. Saute onions in pan drippings for 2 minutes. Stir in reserved flour mixture. Gradually stir in water, bouillon and paprika; bring to a boil. Return pork to skillet. Reduce heat; cover and simmer for 45 minutes or until pork is tender. , Meanwhile, for dumplings, bring water to a boil in a large kettle. , In a large bowl, combine hash browns, eggs, parsley and salt. Stir in flour and baking powder until mixture forms a soft dough. Turn dough onto a floured surface. With floured hands, shape dough into 1-3/4-in. balls; gently drop into boiling water. Reduce heat; cover and simmer for 15-18 minutes or until dumplings are tender but firm. Remove with a slotted spoon to a serving platter. , Remove pork to the platter; cover and keep warm. Stir sour cream into pan juices; heat through but do not boil. Pour over dumplings and pork.

Nutrition Facts :

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

HOMEMADE PORK DUMPLINGS



Homemade Pork Dumplings image

I grew up eating this pork dumpling recipe. My mom used to make them, and my brother and I would sit in the kitchen to help her make around 100 dumplings in one sitting! We used to freeze them and eat them throughout the month. -Emma Lovewell, New York, New York

Provided by Taste of Home

Categories     Appetizers

Time 1h25m

Yield about 3 dozen.

Number Of Ingredients 13

12 ounces lean ground pork
2 green onions, minced
2 tablespoons minced fresh gingerroot
2 garlic cloves, minced
3 tablespoons soy sauce
1 tablespoon sesame oil
1 package (10 ounces) round pot sticker or gyoza wrappers
1 tablespoon canola oil
1/2 cup water
DIPPING SAUCE:
1/4 cup soy sauce
2 tablespoons rice vinegar
1 tablespoon minced fresh gingerroot

Steps:

  • In a large bowl, combine the first 6 ingredients; mix lightly but thoroughly., Place 1 level tablespoon filling in the center of each wrapper. (Cover remaining wrappers with a slightly damp paper towel until ready to use.) Moisten half of the wrapper edge with water. Fold wrapper over filling; pinch center to adhere. On each side of the pinched area, pleat the front wrapper edge 3 times, leaving the back side unpleated. 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. Remove lid; cook until water has evaporated and filling is no longer pink, 1-2 minutes. , Meanwhile, in a small bowl, stir together dipping sauce ingredients. Serve hot dumplings with dipping sauce.

Nutrition Facts : Calories 49 calories, Fat 2g fat (0 saturated fat), Cholesterol 6mg cholesterol, Sodium 222mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.

PORK, SAUERKRAUT AND DUMPLINGS



Pork, Sauerkraut and Dumplings image

Pork roast and kraut slow-cooked and served with dumplings and sauerkraut 'gravy.' This recipe was from my mother's very German family. She always served it with mashed potatoes, creamed peas, and applesauce. Sometimes she baked the roast and kraut separately. We always have this on New Year's Day. I usually double the recipe for the dumplings. My mother didn't make hers with beer, but I have added this over the years to taste.

Provided by Pam White

Categories     Main Dish Recipes     Dumpling Recipes

Time 7h30m

Yield 6

Number Of Ingredients 9

1 (3 pound) pork shoulder roast, well-trimmed and trimmings reserved
2 (20 ounce) cans sauerkraut, undrained
½ cup applesauce
¼ cup brown sugar, or to taste
2 (12 fluid ounce) cans or bottles beer, divided
3 cups water
1 (14 ounce) can kraut juice
2 cups all-purpose baking mix (such as Bisquick®)
⅔ cup milk

Steps:

  • Place pork roast into the bottom of a slow cooker and cover with sauerkraut with juice, applesauce, brown sugar, and 1 can beer. Set cooker to High, cover, and cook 3 hours. Reduce heat to Low and cook 4 more hours.
  • About 1 1/2 hours before serving time, heat water with reserved pork trimmings in a large saucepan over low heat and simmer to make broth, about 45 minutes. Strain broth, discard trimmings, and pour remaining can of beer and kraut juice into the simmering broth. Bring the broth to a boil.
  • Mix baking mix and milk in a bowl to make a sticky dough. Drop by spoonfuls into the boiling broth. 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.
  • Serve pork with cooked kraut and dumplings on the side; spoon thickened broth over dumplings.

Nutrition Facts : Calories 594.6 calories, Carbohydrate 47.6 g, Cholesterol 91.6 mg, Fat 28.1 g, Fiber 5.9 g, Protein 30.4 g, SaturatedFat 9.8 g, Sodium 2391.9 mg, Sugar 12.9 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-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 CHOPS ALLA PIZZAIOLA WITH DUMPLINGS



Pork Chops Alla Pizzaiola with Dumplings image

Good winter time comfort food. Just add a salad for a complete meal. I found this recipe in an old issue of Good Housekeeping, 1980.

Provided by Hey Jude

Categories     One Dish Meal

Time 2h

Yield 4 serving(s)

Number Of Ingredients 15

4 pork blade steaks or 4 pork sirloin steaks, each cut 3/4 inch thick
2 tablespoons flour
2 tablespoons oil
1 green pepper, cut into thin strips
1 red pepper, cut into thin strips
1/2 lb mushroom
1 large onion, sliced
1 clove garlic, minced
1 (16 ounce) can tomatoes
1 1/4 teaspoons salt
1/2 teaspoon sugar
1/4 teaspoon crushed red pepper flakes
oregano leaves
1 cup buttermilk baking mix (bisquick)
1/3 cup milk

Steps:

  • Coat pork chops with flour.
  • In a 12 inch skillet over medium-high heat, in hot oil, cook pork chops until well browned on both sides.
  • Remove chops to a shallow 2 1/2 qt.
  • casserole.
  • In drippings remaining in skillet over medium heat, cook green and red peppers, mushrooms, onion and garlic until vegetables are tender, stirring occasionally.
  • Add tomatoes with their liquid, salt, sugar, crushed red pepper, and 1/4 tsp.
  • oregano leaves.
  • Spoon vegetable mixture over pork chops in casserole.
  • Cover and bake in 375° oven 1 hour.
  • Skim off fat from liquid in casserole.
  • Prepare dumplings: In a small bowl with fork, stir buttermilk baking mix, milk and 1/4 oregano leaves just until blended.
  • Drop dumpling mixture into eight mounds in casserole; bake, uncovered, 10 minutes.
  • Cover casserole and bake 10 minutes longer or until dumplings are set and pork is tender.

20-MINUTE CRISPY PORK DUMPLINGS RECIPE BY TASTY



20-Minute Crispy Pork Dumplings Recipe by Tasty image

If you're looking for a quintessential crispy dumpling recipe this is it! This is how to make flavorful and easy dumplings in under 20 minutes. First they're pan fried to create the iconic crispy bottom and then water is added to finish cooking them with steam. Yum!

Provided by Katie Aubin

Categories     Lunch

Time 20m

Yield 24 dumplings

Number Of Ingredients 23

⅓ cup napa cabbage, finely chopped
½ lb ground pork
1 tablespoon grated fresh ginger
2 scallions, thinly sliced
1 teaspoon low sodium soy sauce
1 tablespoon dark soy sauce
2 teaspoons sesame oil
1 teaspoon shaoxing wine
2 teaspoons cornstarch
½ large egg, beaten
kosher salt
all purpose flour, for dusting
24 dumpling wrappers
6 tablespoons water, divided, plus more for sealing dumplings
1 tablespoon vegetable oil
1 teaspoon chile crisp
2 tablespoons low sodium soy sauce
2 tablespoons black vinegar
½ teaspoon sesame oil
1 teaspoon brown sugar
1 teaspoon grated fresh ginger
1 scallion, thinly sliced
toasted sesame seed

Steps:

  • In a medium bowl, combine the cabbage, ground pork, ginger, scallions, low-sodium soy sauce, dark soy sauce, sesame oil, Shaoxing wine, cornstarch, egg, and salt. Mix well to combine.
  • Lightly dust a baking sheet with flour.
  • Scoop 1 heaping tablespoon of filling onto the center of a dumpling wrapper. Dip your finger in water and brush over the edges of the wrapper, then fold the wrapper over the filling to meet in the center. Fold the outside edges inward and pleat to seal. Place on the floured baking sheet and repeat with the remaining filling and wrappers.
  • Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add half of the dumplings to the pan and cook until the bottoms are brown, about 5 minutes. Add 3 tablespoons of water to the pan. Cover and steam for about 5 minutes, or until the water has evaporated. Remove the dumplings from the pan and repeat with the remaining dumplings.
  • Meanwhile, make the dipping sauce: In a small bowl, stir together the chile oil, low-sodium soy sauce, black vinegar, sesame oil, brown sugar, and ginger.
  • Transfer the dumplings to a serving plate, flipping some bottom-side up. Garnish with scallions and sesame seeds. Serve immediately with the dipping sauce alongside.
  • Enjoy!

Nutrition Facts : Calories 336 calories, Carbohydrate 61 grams, Fat 3 grams, Fiber 2 grams, Protein 11 grams, Sugar 0 grams

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