Pork And Chive Dumplings Recipes

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PORK-AND-SHRIMP CHIVE DUMPLINGS

Long before she became the executive dim sum chef at the Wynn Las Vegas Hotel, Sandy Shi learned techniques from her mother. These chive dumplings, which Sandy makes using homemade wrappers, are one of her go-to recipes. "I cut the shrimp in half to give them a bit more texture," she says.

Provided by Food Network

Categories     appetizer

Time 2h

Yield About 42 dumplings

Number Of Ingredients 13



Pork-and-Shrimp Chive Dumplings image

Steps:

  • Make the filling: Heat the corn oil in a small saucepan over medium-low heat. Add the onion and garlic and cook, stirring, until caramelized, 10 to 15 minutes. Let cool completely.
  • Meanwhile, whisk the bouillon powder, sugar, 1 tablespoon salt and the white pepper in a small bowl. Mix the pork, shrimp and potato starch in a large bowl, then stir in the seasoning mixture. Fold in the chives, sesame oil and the onion-garlic mixture. (Chinese chives, also called garlic chives, have a strong garlic flavor. It's worth seeking them out for this recipe.)
  • Form the dumplings: Spoon about 1 tablespoon of the filling onto a potsticker wrapper. (Keep the remaining wrappers loosely covered with a damp paper towel as you work.) Dip a finger in water and run around the edge of the wrapper, then fold into a half moon; press the edges with your fingers. Transfer to a baking sheet and repeat with the remaining wrappers and filling.
  • Pan-fry the dumplings in batches: Heat a large nonstick skillet over medium heat and coat with 1 1/2 to 2 tablespoons corn oil. Add a single layer of dumplings and cook, undisturbed, until golden brown on the bottom, 1 to 2 minutes. Carefully add enough water to the pan until it reaches about one-third of the way up the side of the dumplings. Loosely cover the skillet and cook until the water evaporates and the dumplings are cooked through, 4 to 5 minutes. Uncover the skillet, flip the dumplings and cook, adding more corn oil if needed, until golden brown on the other side, 1 to 2 more minutes.

1/4 cup corn oil, plus more for frying
2 tablespoons finely chopped onion
7 cloves garlic, minced
2 tablespoons Chinese-style chicken bouillon powder (MSG-free)
1 1/2 tablespoons sugar
Kosher salt
1 tablespoon finely ground white pepper
1/2 pound boneless pork shoulder, cut into 1/4-inch cubes
14 ounces small shrimp, peeled, deveined and cut in half
1/4 cup potato starch
1/2 cup thinly sliced Chinese chives
1 1/2 teaspoons toasted sesame oil
42 3 1/2- to 4-inch round potsticker wrappers

PORK AND CHIVE DUMPLINGS

Once you are on a national TV show called Throwdown with Bobby Flay, and you best him with these dumplings, whatever culinary fame you aspired to is gone, and you are forever known as the Dumpling Lady. It's an honor I will cherish forever-especially if it helps to get picky eaters like my kids to eat their dinner. I put these dumplings on my opening menu, but never did I intend to keep them on for a decade. There's no getting rid of them now: These dumplings are the most popular item with some of our customers, including kids of all ages. In my opinion, dumplings are one of those perfect foods that are soulful, flavorful, and comforting. Another great thing about dumplings is that you can use practically anything in the filling-and you can pan-fry them, which is what we do, or boil or deep-fry them. These particular dumplings are a hybrid of Japanese gyoza (with the thin wrapper), Korean mandoo (the use of pork, chives, and tofu, which makes them silky and less like meatballs), and Chinese dumplings (with hoisin and dark soy sauce). I add the hoisin, which I like to joke is Chinese ketchup, because it makes these dumplings a touch sweeter. I think it is actually why people go crazy for them, because the American palate craves sweet and salty. This filling also makes an awesome breakfast patty, or put it on a bun with kimchee slaw for a great pork burger slider!

Provided by Sohui Kim

Categories     Appetizer     Hors D'Oeuvre     Lunch     Pork     Chive     Tofu     Ginger     Lunar New Year     Steam     Pan-Fry     Dairy Free     Tree Nut Free     Peanut Free     Kid-Friendly

Yield Makes about 100 dumplings

Number Of Ingredients 12



Pork and Chive Dumplings image

Steps:

  • In a large sauté pan, heat 2 teaspoons oil over medium heat and sauté the onion, garlic, and ginger until translucent and slightly caramelized. Add the chives and cook just to soften them, about 1 minute longer. Transfer the mixture to a large bowl and let it cool.
  • Once the onion has cooled, add the tofu, 1⁄3 cup (75 ml) of the hoisin sauce, the salt, and pepper and mix well. Add the pork to the bowl and mix it with the seasonings until you can see that the chives and tofu are evenly distributed throughout the meat.
  • In a small frying pan, cook a small spoonful of the meat mixture in a little bit of oil. Taste and adjust the seasoning of the meat with more hoisin sauce and/or salt, if necessary.
  • Prepare a small dish of water and line several baking sheets with parchment paper. Place about 1 tablespoon of filling in each dumpling wrapper. Using your finger, paint a little water around the edge of the wrapper. Fold the wrapper in half and simply pinch it closed, or crimp it. Place each finished dumpling on the baking sheet and repeat until you've used all the filling.
  • You can freeze them directly on the baking sheet until they harden, then pack them into plastic freezer bags. (They do not refrigerate well.) They will last for 3 months.
  • To cook fresh dumplings (see Cooks' Note for frozen), heat a nonstick frying pan or well- seasoned cast-iron skillet with just enough oil to coat the bottom. Add just enough dumplings so that they are not overcrowded and don't touch. Brown the dumplings on one side, then add about 1⁄4 inch (6 mm) of water, cover, and steam the dumplings until nearly all the water evaporates.
  • Remove the cover and let the dumplings begin to fry again, just long enough to crisp them slightly, then serve them immediately with the dipping sauce.
  • Cooks' Note
  • To cook frozen dumplings, follow the same procedure above for fresh dumplings, but use 1⁄3 inch (8 mm) water so they steam a little longer and cook through.
  • I learned how to fold dumplings at an early age with the help of my grandmother and mother, and before we opened The Good Fork, I used to have dumpling-making parties at home. That's how I know that making one hundred dumplings at a time sounds daunting but is the only way to do it. Gather a few friends, make the dumplings together, then you each get some to tuck away-packaged by the dozen-into the freezer for weeks to come.

Canola oil
1 large onion, finely diced
5 large cloves garlic, minced
2 tablespoons minced peeled fresh ginger
1½ cups (85 g) finely chopped Chinese garlic chives, scallions, or regular chives
1 cup (250 g) crumbled soft tofu
⅓ to ½ cup (75 to 120 ml) hoisin sauce
1 teaspoon kosher salt, plus more if needed
¼ teaspoon freshly ground black pepper
2 pounds (910 g) ground pork
2 packages (14 ounces/396 g each) thin or gyoza-style dumpling wrappers
Dumpling Dipping Sauce

PORK AND CHIVE DUMPLINGS

These dumplings are the most succulent we’ve ever had. The secret is in the quality of the meat: Reusing uses locally raised heritage breeds such as Berkshire or Ossabaw, but any free-range pork will have enough fat and flavor to make a difference.

Provided by Andrea Reusing

Categories     Pork     Appetizer     Lunar New Year     Chive     Party     Boil     Gourmet     Sugar Conscious     Kidney Friendly     Dairy Free     Peanut Free     Tree Nut Free

Yield Makes 8 (as a small plate) servings

Number Of Ingredients 14



Pork and Chive Dumplings image

Steps:

  • Combine all ingredients (except cilantro stems, chives, and wrappers) in a large bowl, then stir in cilantro stems and chives. Set bowl in a larger bowl of ice to keep chilled while forming dumplings.
  • Place a slightly rounded teaspoon of filling in center of a wrapper and moisten area around filling with water. Fold in half to form a crescent and press to seal. Moisten one corner and bring corners together, pressing them, to form a tortellini-shaped dumpling. Repeat with remaining filling and wrappers.
  • Cook dumplings in a large pot of gently simmering water until pork is just cooked, about 3 minutes. Transfer with a slotted spoon to a platter.

1/2 pound fatty ground pork
1/2 tablespoon Shaoxing wine
1/4 teaspoon Asian sesame oil
1/2 teaspoon Vietnamese chile-garlic sauce (preferably Huy Fong brand)
1 1/2 teaspoons finely grated peeled ginger
1/2 teaspoon rice vinegar (not seasoned)
2 teaspoons soy sauce
1/2 teaspoon kosher salt
Pinch of white pepper
3 tablespoons finely chopped cilantro stems
3 tablespoons finely chopped flowering chives, flat Chinese chives (garlic chives), or scallions
24 to 30 round dumpling wrappers (preferably with egg)
Accompaniment: Lantern dumpling sauce
Garnish: thinly sliced scallions

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  • To make the filling: mix the pork, chives, soy sauce, wine, ginger, sugar, salt, and pepper in a medium bowl until well-combined. To develop the flavors, cover with plastic wrap 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.
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PORK-AND-CHIVE DUMPLINGS RECIPE - PETER CHO | FOOD & …

From foodandwine.com
5/5 (3)
Category Pork
Servings 28
Total Time 40 mins
  • Make the dumplings In a food processor, pulse the chives, ginger, garlic, soy sauce, rice wine, brown sugar, both sesame oils and 1 teaspoon of salt until finely chopped. Transfer to a large bowl; mix in the pork.
  • Line a large baking sheet with parchment paper. Spoon about 1 tablespoon of the filling into the center of 1 gyoza wrapper and, using your finger, moisten half of the edge with water. Fold the dough up and over the filling to form a half-moon and pinch to seal the dumpling completely. Moisten the top of one end with water, bring the other end over and pinch to bring together and create a rosebud shape. Place the dumpling on the parchment-lined baking sheet and keep covered with a clean kitchen towel while you assemble the rest. Repeat the process with the remaining filling and wrappers.
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PORK-AND-CHIVE DUMPLINGS RECIPE - NYT COOKING

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4/5 (663)
Category Brunch, Dinner, Lunch, Weekday, Dumplings
Cuisine Chinese
Total Time 1 hr
  • To begin the dough, put the flour and salt in a large bowl. Use your fingers to stir in the water and egg white, until the dough comes together as a shaggy ball. Move the dough to a flour-dusted work surface, and knead it, dusting with more flour to keep it from sticking, until it is smooth to the touch, with no cracks or pockets of flour. Cover the dough, and let it rest at room temperature for 20 to 30 minutes.
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  • To prepare the filling, place the ingredients in a mixing bowl, and use your hands to combine them until they are well blended. Place a rounded tablespoon of the filling at the center of each wrapper, and gently squeeze the edges shut. As you work, push out any air bubbles and fix any tears. When ready to eat, bring a large pot of water to boil. Boil the dumplings 6 at a time, for 6 to 8 minutes, or until they float to the surface and the wrappers turn puffy and translucent. Use a slotted spoon to transfer to a plate and serve immediately.


PORK AND CHIVE DUMPLINGS RECIPE - CHINESE.FOOD.COM

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5/5 (3)
Total Time 2 mins
Category Pork
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  • In a large pan with a lid, heat the canola oil over medium heat. Add onions, garlic, ginger, and garlic chives and cook for 8 minutes. Season with salt and pepper and let cool. Wipe out the pan for frying the dumplings.
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  • Holding dumpling wrapper flour side down, place a teaspoonful of pork mixture onto the middle of the wrapper.


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