Pork Cilantro Dumplings Recipes

Steps:

• Sauce: 1. In a medium size bowl, add all ingredients and whisk together. Set aside. Dumplings: 2. In a large bowl, add the ground pork, onions, ginger root, cilantro, garlic, sugar, corn starch, soy sauce, pepper, salt, and egg. 3. Mix all ingredients together. 4. Lay a wonton skin on a small plate. 5. Using a pastry brush or your finger, put water around the edge of the wonton skin (about ½ inch from the outside edge towards the middle). 6. Add a small amount of the pork mixture (about ½ teaspoon, heaping) just inside of the edge where the water is. Fold the wonton skin over the meat and gently, but tightly pinch the edges of the dumpling together. 7. Set aside on a parchment paper-lined large cookie sheet or a platter, and cover with a damp paper towel while making the remaining dumplings to prevent them from drying out. 8. Heat a medium to large-size skillet on medium heat and add the canola oil (2 tablespoons per batch). 9. Add the dumplings and let cook until the bottom side is a golden brown. Only cook one side at this time. 10. Transfer the wontons back to the cookie sheet. 11. Heat another medium to large-size skillet on medium heat and add the water. 12. When the water starts to boil, transfer the dumplings back to the pan, cooked side up 13. Cover the pan and set the burner on low to steam the dumplings. 14. Let cook until the pork is fully cooked and the water has evaporated (about 8 to 10 minutes). 15. Remove the lid (water should be evaporated by this time), let cook for just a moment to brown the bottoms of the dumplings. 16. Garnish with sprigs of cilantro and serve immediately while hot with dipping sauce.

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.

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.

Steps:

• Mix together pork, green onions, cilantro, ginger, mushrooms, soy sauce, sesame oil, sugar, cornstarch and egg white in a large bowl until well combined.
• Working with 6 wrappers at a time, use fingertip to wet edges of each wrapper with water.
• Top each wrapper with 2 teaspoons pork mixture.
• Bring the 4 corners up towards the top of the filling, pleat the sides of the wrapper to form a cup, and press the wrapper snugly around the filling. The dumpling does not need to be fully enclosed at the top.
• Keep the dumplings covered with dampened tea towel while working.
• Place a bamboo steamer in a large pot and add enough water to come just below the base of the bottom steamer.
• Line each basket with a single layer of cabbage leaves to prevent the dumplings from sticking; important, do not omit or you will be eating of the steamer :).
• Place a single layer of dumplings on top of leaves.
• Cover and simmer for 8 minutes or until pork is cooked through; do not overcook.
• Serve warm with Recipe #397489 or other dip.

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.

Steps:

• Mince the cilantro, garlic and onion. Combine them with the ground meat, water, pepper flakes and butter and set aside.
• Heat water until it is hot but not boiling.
• Combine the water with sifted flour and salt.
• When all of the ingredients are combined, begin to kneed the dough. The dough should be dry enough not to stick to your fingers. Continue to add small amounts of flour until a smooth ball is formed. The dough should be very stiff, similar to pie crust.
• Cover the dough and all it to sit for 15 minutes in a warm dry place.
• Knead for an additional 6 minutes, then set aside.
• Cut the dough into 2 equal parts.
• Roll the dough out on a clean floured surface.
• Cut the dough into 3" rounds, using a form such as a cookie cutter.
• Roll out each round until it is about 5 inches in diameter.
• Place 1 1/2 tablespoons of filling in the center of the dough round.
• Pin the dumpling using an accordion style fold.
• Pinch the top tightly to ensure no filling can escape.
• Place the dumplings in a pot of salted boiling water. When they float to the surface after about 7 minutes (bottom side up) they are done.
• Place the dumplings on a serving platter.
• Sprinkle with finely ground pepper (optional) and serve immediately.
• For a video demonstration for folding the dumplings, go to https://www.venturists.net/khinkali-georgian-beef-pork-soup-dumplings/.

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.

Steps:

• In a medium bowl, soak the mushrooms in 1/2 cup cold water for 30 minutes, or until softened. Drain and squeeze dry (reserve soaking liquid for use in soups). Cut off and discard stems and mince the caps.
• Peel water chestnuts with a paring knife and finely mince to make about 2 cups. In a medium bowl, combine the pork, mushrooms, water chestnuts, cilantro, and scallions. Add the rice, wine,. soy sauce, sesame oil, sugar, salt, and pepper, and stir to combine. Add cornstarch and combine by hand. Add the egg whites and continue to combine by hand. You should have about 3 cups.
• Place won ton skins on work surface and lightly cover with a damp towel. If you are right-handed, touch the tip of your left index finger to the tip of your thumb to form a small circle. Place one won ton skin over the hole and place about 2 teaspoons of filling in the center of the won ton skin. Gently let the won ton filling drop halfway through the hole, and gently squeeze in with your left hand. Then, carefully pleat excess skin, pressing down filling. Stand filled dumpling on the work surface and continue filling the rest of the won ton skins.
• Line a bamboo or metal steamer basket or cake rack with 2 cabbage leaves. Place the dumplings on the leaves in a single layer, 1/2 inch apart. The size of your steamer rack will determine how many dumplings can be cooked at one time.
• Bring water to a boil in a covered steamer over high heat. Carefully place the steamer basket or rack (if using a rack, the water level cannot touch the cabbage leaves) into steamer, cover, and steam 5 to 7 minutes on high heat until the pork is just cooked through. Carefully remove dumplings from the steamer and continue steaming remaining dumplings using fresh cabbage leaves and replenishing steamer with more boiling water, if necessary. Serve immediately.

Steps:

• In a large resealable plastic bag, combine the first seven ingredients; add pork. Seal bag and turn to coat; refrigerate overnight. , Drain and discard marinade. Prepare grill for indirect heat. Grill, covered, over indirect medium-hot heat, for 20-27 minutes or until a thermometer reads 145°. Let stand for 5 minutes before slicing.