CHINESE PORK DUMPLINGS
In Seattle's International District, Liana Cafe House sells traditional Chinese pork dumplings from a tiny takeout shop. See how to make them at home.
Provided by Allrecipes
Categories Main Dish Recipes Dumpling Recipes
Time 1h20m
Yield 5
Number Of Ingredients 15
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.
Nutrition Facts : Calories 539.9 calories, Carbohydrate 50.2 g, Cholesterol 103.2 mg, Fat 24.6 g, Fiber 2 g, Protein 27.7 g, SaturatedFat 6.6 g, Sodium 2372.9 mg, Sugar 0.7 g
CHINESE PORK DUMPLINGS
When I was growing up, my family made dumplings together every Sunday morning. It's a wonderfully interactive way to start the day. Dumplings are economical and simple to make and they taste especially great with the family by your side.
Provided by Anita Lo
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 17
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.
CHINESE PORK 'N' NOODLES
I based the recipe for these noodles on a similar dish I found in a magazine. I changed a few things around and my husband and I loved it. It's just as good when the pork is replaced with seafood.-Jennifer Enzer of Manchester, Michigan
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions. Meanwhile, in a small bowl, combine the hoisin sauce, soy sauce and sesame oil; set aside. , In a large nonstick skillet or wok, stir-fry pork in 2 teaspoons canola oil for 3 minutes or until no longer pink. Remove and keep warm. In the same skillet, stir-fry the red pepper, peas and onion in remaining oil for 3 minutes. Add cabbage; stir-fry 2 minutes longer or until vegetables are crisp-tender. , Stir reserved hoisin sauce mixture and stir into skillet. Return pork to the pan; heat through. Drain pasta and add to skillet; toss to coat. Sprinkle each serving with 1 tablespoon cilantro.
Nutrition Facts : Calories 398 calories, Fat 11g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 550mg sodium, Carbohydrate 43g carbohydrate (4g sugars, Fiber 3g fiber), Protein 30g protein. Diabetic Exchanges
CHINESE NOODLES & PORK DUMPLINGS
I love good dumplings, but lately I've been experimenting with making dumplings with more that just flour and spice. These pork dumplings are packed with flavor, and go well with a nice bowl of Chinese noodles. So, are you ready... Let's get cooking.
Provided by Andy Anderson !
Categories Other Soups
Time 40m
Number Of Ingredients 15
Steps:
- 1. THE DUMPLINGS
- 2. In a large bowl, combine the ground pork, egg white, soy sauce (or tamari), cilantro, and ginger, and mix with your hands to thoroughly combine.
- 3. Chef's Note: What is Tamari? Tamari is a type of soy sauce, specifically Japanese soy sauce. When compared side by side, you'll immediately notice that tamari is deeper brown, and slightly thicker, than ordinary soy sauce. While similar in taste, the one advantage of tamari is that you can get it gluten free.
- 4. Shape into small balls, about the size of a golf ball.
- 5. Spread the cornstarch (or arrowroot) onto a piece of parchment, and roll the pork dumplings until completely coated.
- 6. Chef's Note: What is Arrowroot? We use cornstarch as a thickening and binding agent; however, some people have allergies to corn products, in which case arrowroot is an excellent replacement.
- 7. THE SOUP
- 8. Place the chicken stock and fish sauce into a large pot and bring to the boil.
- 9. Reduce to a simmer, and add the pork dumplings. Keep the pot at a simmer.
- 10. Cook for ten minutes, uncovered.
- 11. Add the vegetables, and continue to cook uncovered for 2 to 3 minutes. The vegetables should be tender but still crisp.
- 12. While the veggies are simmering, pour boiling water over the Chinese noodles to loosen them.
- 13. Chef's Tip: There are all kinds of dried Chinese noodles out there; including rice noodles. Use what suits your taste, and go for it.
- 14. Drain them out of the water, and add them to the pot.
- 15. Continue to simmer for 2 minutes, until the noodles soften.
- 16. Serve immediately, in bowls with an additional garnish of chopped cilantro, and just maybe some nice warm sake.
- 17. Keep the faith, and keep cooking.
CHINESE STYLE PORK DUMPLING
Provided by Food Network
Time 4h20m
Yield 25 to 30 dumplings
Number Of Ingredients 33
Steps:
- For the pork rub: Stir salt, granulated sugar, garlic powder, black pepper and white pepper together in a bowl.
- For the braising liquid: Combine the lime juice, sesame oil, soy sauce, vinegar, wine and 1 tablespoon water together in a bowl.
- For the braising spices: Heat oven to 400 degrees F.
- Add coriander, fennel, Sichuan peppercorns, cloves, anise, cardamom and cinnamon stick to a muslin bag or tea strainer.
- For the filling: Preheat the oven to 400 degrees F.
- Slice shoulder into small chunks. Apply 1 1/2 cups rub to all pieces and place in an oven-safe pan. Add braising liquid and braising spices.
- Cover pork with foil and braise for 1 hour, then turn oven to 275 degrees F and continue to braise for another 1 hour 30 minutes.
- Remove pork chunks from braising liquid, then cool and shred. (Reserve liquid for anything your heart desires.)
- Combine rice vinegar, sesame oil and soy sauce with pork. Add cabbage, carrots, garlic, ginger, green onions and cilantro and let cool.
- For the dumpling dough: Combine demerara sugar, yeast, baking powder, baking soda and salt in a mixer or mixing bowl.
- Add flour and 3/4 cup water and mix until smooth, about 10 minutes.
- Divide dough into twenty-five to thirty 1.7-ounce balls.
- Roll into rounds with a rolling pin and place on lightly floured parchment paper. Lightly stretch edges of dough rounds, leaving center as firm as possible. Place a dough round flat on your palm. Use an ice cream scoop to scoop compacted filling in center. Using your free hand, pinch 1 inch or so of the edge of the round together between thumb and index finger. The dough between the pinch should fold together. Use middle finger to pinch another 1 inch or so section of the edge of the dough round. Pull index finger from where it is and pinch another section of dough to the clump of pinches you've started in a finger-walking motion. Switch between middle and index finger of main hand as you "walk" your fingers around the edge of the dough. The key is to pinch, not twist! Use thumb of other hand in a spatula motion to help corral filling within round. Keep as much of the rim of the dough round as clean as possible, as the more dry the dough is, the easier it will stick to itself when pinched. Perform 7 to 9 total pinches until there is a clump of pinches at the center/top of the now mostly formed dumpling. Bring all pinches together into one, central pinch, then flatten. Flip over so top of dumpling is smooth and base of dumpling is where the pinched folds are. Place dumpling in a cupcake wrapper. Repeat with the remaining dough and filling.
- Put wrapped dumplings into a steamer and cook until it looks flat in texture, not shiny, 10 to 13 minutes.
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- Put the flour in a large mixing bowl. Gradually add the water to the flour and knead into a smooth dough. This process should take about 10 minutes. Cover with a damp cloth and let the dough rest for an hour.
- While the dough is resting, prepare the filling. Start by adding the oil to a small pot over medium high heat. Heat the oil for about 7 minutes and allow it to cool. This "cooking" of the oil is supposed to bring out a nuttier flavor in the filling. This tip comes straight to you from Willy's mother, a Beijing local, and an authority on dumpling-making!
- Once the oil is cooled, add the ground pork to a large bowl, along with the egg, chives, sesame oil, soy sauce, and cooked, cooled oil. At this point, you should make and boil a test dumpling and try it to make sure the taste is to your liking. You can then adjust by adding more salt if needed.
- Once the filling tastes right to you, begin assembling the dumplings. The best way to do this is to divide the dough into manageable pieces and then rolling each piece into a rope. Cut them into small pieces (in a size similar to if you were cutting gnocchi, or about the size of the top part of your thumb).
CHINESE PORK DUMPLINGS RECIPE
From dumplingconnection.com
Cuisine ChineseCategory Appetizer, Main CourseServings 4Estimated Reading Time 5 mins
- Start by making the dough for the dumpling wrappers. Sift the flour into a large bowl and then stir the salt in. Slowly add the cold water and stir. Add as much as is necessary to form a smooth dough.
- After the water has been incorporated, knead the dough into a smooth ball. Then cover it and let it rest for at least 30 minutes.
- While the dough is resting, start making the filling. Combine the meat, soy sauce, salt, rice wine and white pepper.
- Wash and dry the napa cabbage. Then finely shred it with a food processor or with a knife. Squeeze out as much water as possible.
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