Pork Dumplings Recipe Recipe For Salisbury

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.

HOMEMADE PORK DUMPLINGS

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.

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!

PORK AND VEGETABLE DUMPLINGS

Steps:

• Fill a large saucepan with cold water and bring to a boil. Add the heads of bok choy and gently boil until tender, about 2 to 3 minutes. Using a slotted spoon, remove bok choy from saucepan and plunge into a bowl of ice water. Drain, discarding the liquid, and finely chop. Place bok choy in a clean kitchen towel or a double thickness of cheesecloth and squeeze out all of the water. Transfer to a bowl and set aside.
• In a medium bowl, combine pork, egg, cornstarch, oil, 1 tablespoon soy sauce, ginger, fish sauce, salt, and pepper. Add chopped bok choy and mix well.
• Place a dumpling wrapper in one hand and spoon about 1 tablespoon of meat mixture into the middle of the wrapper. Dampen fingertips and moisten entire edge of the wrapper. Fold dumpling in half to enclose filling and pinch the two edges together tightly, forming a semicircle. Repeat this process until all the filling is used up.
• Bring a large pot of water to a boil. Add as many dumplings as will fit without crowding. Gently stir them up from the bottom to prevent sticking, cover, and bring back to a boil, about 1 minute. Uncover, add 1/4 cup cold water, replace cover, and bring water back to a boil. Boil for about 2 more minutes. Remove with a slotted spoon and keep warm. Continue until all have been cooked.
• Make the dipping sauce by combining the remaining soy sauce, sugar, sesame oil, and scallion. Mix well, transfer to small serving dishes, and serve with the dumplings.

VEGETARIAN SALISBURY STEAK

Steps:

• Slice one onion half and set aside. Mince the remaining onion half and place in a large mixing bowl.
• Add ground beef substitute, bread crumbs, egg, 1/2 of the garlic powder, salt, and pepper to the minced onion. Mix by hand until thoroughly combined. Divide into 4 equal patties.
• Heat 1/2 of the olive oil in a skillet over medium-high heat. Add patties and brown, 2 to 3 minutes per side. Remove patties to a plate.
• Add remaining olive oil, reserved onion slices, and mushrooms to the skillet. Cook and stir until onion begins to turn translucent, about 5 minutes.
• Add 1 3/4 cups vegetable broth, ketchup, Worcestershire sauce, and remaining garlic powder; stir to combine and season with salt and pepper. Return patties to the pan, reduce heat, and simmer until patties are no longer pink in the center, about 10 minutes.
• Remove patties and plate them. Mix cornstarch and 2 tablespoons vegetable broth into a slurry; add slurry to the skillet. Cook and stir until sauce is thickened, 2 to 3 minutes. Ladle hot sauce over cooked patties.

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.

CHINESE PORK DUMPLINGS

Steps:

• The filling: Place the cabbage in a food processor, add 1/2 teaspoon salt, and pulse until finely chopped but not puréed. Wrap the chopped cabbage in a clean kitchen towel and squeeze to remove juices, then transfer to a large bowl. Add ginger, garlic, scallions, and, if desired, garlic chives. Add the shrimp and pork and season with 1/4 cup soy sauce, sesame oil, and salt and pepper. Mix together by hand.
• Taste the filling by poaching or frying a small amount, and adjust seasonings to taste. To prepare the dipping sauce, combine soy sauce, rice vinegar, scallions, and toasted sesame seeds in a small bowl.
• To wrap, place 1 tablespoon of filling into the center of a dumpling wrapper. Wet the wrapper's edges, then fold in half to form a taco-like shape. Make a pleat on the side facing you about 20 degrees from the apex of the half-circle and seal with your fingers to the back of the skin. Repeat on the other quarter, in mirror fashion, and seal the dumpling completely, trying to eliminate any air pockets. Repeat until all filling is used.
• To pan fry, heat oil in a large, nonstick pan over high heat. Add the dumplings in one layer so that they do not overlap. Add water to come halfway up the dumplings, and cover the pan. Reduce the heat to medium-high and cook until all water is evaporated and the bottoms are browned and crispy, about 10 minutes. Alternatively, the dumplings can be steamed until cooked through, about 5 minutes in a steam basket.
• Transfer the dumplings to a plate and serve with a dipping sauce.