Delicious Asian Pork And Cabbage Dumplings Recipes
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.
ASIAN PORK AND CABBAGE (LOW CARB)
You will not believe how good this tastes after you find out how quick it is! The recipe is from 15-Minute Low-Carb Recipes by Dana Carpender. I used a Vietnamese chili garlic sauce instead of anything called "paste" because my grocery quit carrying the one with the garlic included. I wouldn't go so far as to call the onion "optional," but I left it out because I had none left, so if you are on a strict carb limit or hate onions, you will still love this without it. The book lists 6 g carbs & 1 g fiber (just in case the computer can't tabulate one of the ingredients).
Provided by evewitch
Categories One Dish Meal
Time 15m
Yield 3 serving(s)
Number Of Ingredients 6
Steps:
- Slice the pork loin in very thin strips (or as thin as you can manage). Slice the cabbage 1/2 inch thick then cut crosswise a couple of times. Thinly slice the onion.
- Heat oil in a large skillet (or a wok if you're lucky enough to have one). Add the pork to the hot skillet and stir-fry 3 to 5 minutes. Add the cabbage and onion and stir fry until tender-crisp. Stir in the black bean sauce and chili garlic paste.
DELICIOUS ASIAN PORK AND CABBAGE DUMPLINGS
Make and share this Delicious Asian Pork and Cabbage Dumplings recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Pork
Time 1h15m
Yield 100 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, combine the uncooked 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 then 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 (an electric veggie steamer works great also) for 15-20 minutes.
- Serve immediately with sweet and sour sauce.
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- 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.
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- To make the filling, put the cabbage in a bowl and toss with the ½ teaspoon salt. Set aside for about 15 minutes to draw excess moisture from cabbage. Drain in a mesh strainer, flush with water, and drain again. To remove more moisture, squeeze the cabbage in your hands over the sink, or put in a cotton kitchen towel and wring out the moisture over the sink. You should have about ½ cup firmly packed cabbage.
- Transfer the cabbage to a bowl and add the ginger, Chinese chives, and pork. Use a fork or spatula to stir and lightly mash the ingredients so they start coming together.
- In a small bowl, stir together the remaining scant ½ teaspoon salt, the pepper, chicken stock, soy sauce, rice wine, canola oil, and sesame oil. Pour these seasonings over the pork an cabbage mixture, then stir and fold the ingredients together. Once the pork has broken up, briskly stir to blend the ingredients into a cohesive, thick mixture. There should not be any visible large chunks of pork. To develop the flavors, cover and set aside at room temperature for 30 minutes. You should have about 2 cups of filling. The filling can be prepared 1 day ahead and refrigerated. Bring it to room temperature before assembling the dumplings.
PORK AND CABBAGE DUMPLINGS | 高麗菜豬肉水餃 • CHOOCHOO-CA …
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- Add all ingredients (except for cabbage and broth) to a bowl and mix vigorously, until pork smooth and sticky. Use a fork, or three chopsticks. This will take about 7 minutes.
- One tablespoon at a time, add 1/4C Broth or water, mix until the liquid is absorbed. Add the chopped cabbage, the filling is ready for dumplings!
- Depends on the size of your dumpling wrapper and how much filling you're folding, this batch of filling makes roughly 45 dumplings.
PORK AND CABBAGE DUMPLINGS - KING ARTHUR BAKING
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- Place a wet towel under the bowl to keep it from sliding, then trickle the water into the flour while stirring with chopsticks or a spatula., After all the water is added, continue to stir until the mixture becomes shaggy and the water is fully incorporated., Once the dough is cool enough to comfortably touch, knead it by hand until it's smooth and taut, about 5 to 10 minutes.
PORK AND CABBAGE DUMPLINGS - SCRUFF & STEPH
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- Cut the cabbage and place it in a large bowl with 1/4 tsp of salt. Massage the cabbage with your fingers then let it sit for 15 minutes.
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- Finely shred the cabbage then place it in a pan with boiling water and cook a couple of minutes to blanch it/soften. Drain the cabbage and let it cool a couple minutes.
- Meanwhile cut the scallions in half lengthwise and finely slice them then add them to the pork along with the remaining ingredients (except the wrappers and sauce ingredients) - soy sauce, sesame oil, rice wine, ginger, cilantro and salt. Mix everything so it's well combined - this is often easiest by hand.
- Squeeze out the cabbage either by hand or by putting it in a cloth to remove as much liquid as possible then roughly chop it a little more and add to the pork. Mix it well.
PORK AND CABBAGE POTSTICKERS (鍋貼) | HEALTHY NIBBLES BY ...
From healthynibblesandbits.com
- Heat the peanut or canola oil in a large sauté pan over medium heat. Once the pan is hot, add the cabbage, ginger, garlic, and scallions. Cook everything for about 2 minutes, stirring frequently. Add 1/4 teaspoon of kosher salt and stir. Turn off the heat and transfer the vegetables to a plate to cool for 10 minutes (see note 4).
- If you are using store-bought wrappers, fill a small bowl with water for wrapping and sealing the dumplings. If you are using fresh dumpling wrappers, cover the wrappers with a dry cloth or a layer of plastic wrap to keep them from drying out.
- If you are using store-bought wrappers: Dip the dumpling wrapper into the bowl of water. Rotate the wrapper so that 3/4 of the wrapper is wet, creating a wet border about 1/4 to 1/2-inch wide. Lay the wrapper on your left hand, the wet side facing you. Place about 1 to 1 1/2 tablespoons of filling into the center of the wrapper (you may use more or less depending on the size of your dumpling wrapper).
CABBAGE AND PORK DUMPLINGS - HONEST COOKING - RECIPES
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- Remove dumpling skins from refrigerator. If skins are frozen, leave in the fridge overnight or microwave to quickly defrost.
- Place a paper towel on a plate. Wet the paper towel just enough so it is damp. Use this to wet your dumpling skins as your wrap them. (The idea is to put a new one on the damp paper every time you pick up a wet one to wrap.) Lightly flour sheet pans.
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- Chop the napa cabbage finely (almost mincing it). Add it to a bowl with 1 tsp kosher salt and mix well. Transfer it to a mesh strainer and let sit for 15 minutes. This help releases the water from the cabbage. After 15 minutes, wrap the cabbage with a kitchen towel and squeeze out as much water as you can. Do not skip this step!
- In a bowl, combine the cabbage, pork, green onion or chives, grated ginger and garlic. Mix it a little then add the seasoning (oyster sauce, sake, soy sauce, sesame oil and pepper). Mix with your hands, squeezing the mixture between your fingers/kneading it, for approximately 5 minutes. The mixture should feel a bit tacky/sticky. Let it rest for 3-5 minutes.
- Prepare your wrapping station with a small bowl of water and set out your filling mixture, wrapper and a small damp towel (this helps keep your fingers clean when pleating). For each dumpling, fill it with a spoon full of the filling (I usually eyeball it) then dip your index finger in the water to moisten the edges of the wrapper. Fold the wrapper in half and pleat from left to right just the front of the wrapper. Usually, 5-6 pleats are enough to get the gyoza shape.
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- In a medium bowl, cover the mushrooms with boiling water and let stand, stirring occasionally, until softened, about 15 minutes. Drain well, then squeeze out any excess water. Finely chop the mushrooms.
- In a large bowl, combine the mushrooms with all of the remaining ingredients except the cornstarch, dumpling wrappers and canola oil and fold gently until well blended. Fold in the cornstarch just until incorporated.
- Lay a wrapper in the palm of one hand. Using your finger, brush the outer edge with water. Spoon 1 heaping tablespoon of filling in the center. Fold the wrapper over the filling to form a half-moon; pinch at the top to adhere. Fold a pleat in the wrapper on the top left, angling back toward the center. Press with your fingers to adhere. Repeat the pleating on the top right of the wrapper to meet the first pleat in the center. Transfer the dumpling to a parchment paper–lined baking sheet and cover with plastic wrap; repeat with the rest of the wrappers and filling.
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PORK DUMPLING WITH NAPA CABBAGE ... - RED HOUSE SPICE
From redhousespice.com
- In a mixing bowl, add water to flour gradually. Mix with chopsticks/spatula until no more loose flour can be seen. Combine and knead into a dough.
- Cut Napa cabbage into thin slices then cut across again into tiny pieces. Put minced cabbage into a colander then add salt. Mix well and leave to rest for 10 mins or so (place the colander in a sink or over a plate to collect extracted water).
- Divide the dough into three parts. Roll one part into a rope then cut into 10 equal sections (cover the rest to avoid drying out).
DELICIOUS CABBAGE PORK DUMPLINGS - MISS CHINESE FOOD
How to make delicious cabbage pork dumplings Step1. Put the flour in warm water and stir until there is no dry powder to knead the dough. Cover and relax for 30 minutes with plastic wrap. During this period, be sure to knead the dough. Put the flour in warm water. Step2. The cabbage was chopped into small pieces, and the vegetables twisted in the blender were …
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ONE ONE DUMPLINGS - 336 PHOTOS & 198 REVIEWS - CHINESE ...
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It tastes better than dumplings! Dumpling is a traditional special food loved by the Chinese Han people, and it is a must-eat food for the Spring Festival every year. White cabbage, pork stuffed dumplings, super super delicious ~ Food Material List 1 Streaky pork Appropriate amount 2 Chinese cabbage Appropriate amount 3 Dumpling wrapper 1 …
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Chinese New Year’s Recipes; Chinese Pork and Shrimp Dumplings; Chinese Pork and Shrimp Dumplings Jiao Zi. Share; Like 2 ; 1h 25m; Serves 36; Easy (1) Share it on your social network: Or you can just copy and share this url. Ingredients. For dough: 6 ¾ oz (1 ½ cups) All-purpose flour unbleached, more for kneading: ½ cup Water cold : For filling: 2 cups …
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In a large bowl, combine the pork, ginger, garlic, soy sauce, chilli garlic sauce, sesame oil, egg, spices, and cabbage. Mix well. Place 1 heaping teaspoon of pork filling onto each gyoza wrapper. Moisten inner edges with water and fold wrapper in half so it looks like a mini taco [half moon shape]. Pinch edges slightly to seal in filling. For ...
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To make the filling: If using Napa cabbage, rinse, pat dry, then sprinkle 1/4 teaspoon salt over the cabbage and let it sit for 10 to 15 minutes, or until it wilts and releases water. Squeeze the cabbage to drain the liquid. Salting the cabbage beforehand avoids soggy dumplings later; if using regular cabbage (or another leafy vegetable with less water content), skip this step.
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Add sichuan peppercorns and star anise to a small, heatproof bowl. Cover with boiling water and let infuse and cool. Then finely chop the leek and grate ginger. Remove the end of the Napa cabbage and finely chop. Toss cabbage with salt and set aside for approx. 15 min., to draw excess water out. Squeeze out the excess liquid by adding salted ...
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About Press Copyright Contact us Creators Advertise Developers Terms Privacy Policy & Safety How YouTube works Test new features Press Copyright Contact us Creators ...
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DELICIOUS ASIAN PORK AND CABBAGE DUMPLINGS RECIPE - TEXTCOOK
Delicious Asian Pork and Cabbage Dumplings. 100 wonton skins; 1 3/4 lbs ground pork; 1 tablespoon minced fresh ginger; 4 -5 fresh minced garlic cloves (or more or less to suit taste) 2 tablespoons minced green onions; 4 tablespoons soy sauce; 3 tablespoons sesame oil (no substitutions, only sesame oil) 1 egg, beaten; 5 cups finely shredded Chinese cabbage; Get …
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It's not as good as dumplings.The winter solstice is an important solar term in a year, and it will arrive soon.Dumplings are one of the Chinese favorite noodle dishes and are also traditional. On the days of reunion and important days, I like to use dumplings to express my inner joy.Of course, the favorite dumpling stuffing in winter is pork cabbage, and the sweet …
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PORK CABBAGE DUMPLINGS - ANOTHERFOODBLOGGER
Dumplings. Blend the cabbage & shiitake mushrooms together. Mix the mushroom mixture with pork, sesame, kecap & ginger. Place 1 tbsp of pork mixture into center of the dumpling. Using your finger wipe the top half of the dumpling wrapper with a little water. Fold the dumpling wrapper in half to form a semi-circle, pinching it at the top.
From anotherfoodblogger.com
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#time-to-make #course #main-ingredient #cuisine #preparation #for-large-groups #appetizers #pork #asian #easy #steam #dietary #meat #number-of-servings #technique #4-hours-or-less
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