Pork Soup Dumplings Recipes

Steps:

• Combine the salt, garlic powder and pepper; rub over roast. Place roast fat side up on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 1-1/2 to 1-3/4 hours or until a thermometer reads 160°., Meanwhile, in a large bowl, combine rolls and milk. Cover and refrigerate for 1 hour. , Stir 1 cup flour and eggs into roll mixture. Shape into 2-in. balls. In a soup kettle or Dutch oven, bring 3 qts. of water to a boil. Add dumplings. Boil, uncovered, for 15-20 minutes or until a thermometer inserted into a dumpling reads 160°. Remove to a serving dish with a slotted spoon; keep warm., Remove roast to a serving platter; keep warm. Strain pan drippings. Add enough broth to drippings to measure 1-3/4 cups. Pour into a small saucepan. Place remaining flour in a bowl; stir in cold water until smooth. Gradually stir into broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast and dumplings.

Steps:

• Combine flour, salt, and water in a bowl. Mix with a wooden spoon until dough comes together in a sticky ball. Sprinkle in more flour and knead by hand, adding more flour as needed, until soft and supple. Wrap in plastic and let rest at room temperature for 1 hour.
• Combine ground pork, garlic, ginger, green onions, and chives in bowl. Season with salt, pepper, gochugaru, soy sauce, and sesame oil. Mix together using two forks just until combined. Cover with plastic wrap and refrigerate until ready to use.
• Mix vinegar, soy sauce, and gochugaru into the chicken broth and set aside.
• Divide dough into 4 pieces. Roll one piece into a rope about the thickness of your thumb. Using a rolling pin, flatten into a long, thin band about 3 inches wide, flouring only as needed. Dust the top with flour and flip over. Dip your fingers in some water and lightly brush the surface until slightly sticky.
• Use moistened fingers to line about 1/4 of the pork filling across the dough. Fold dough over the whole length, pressing it down over the meat. Trim off excess dough if desired. Dust a little more flour on top and roll over so seam side is on the bottom. Divide into 16 pieces using the edge of your hand, then a bench scraper to cut. Repeat with remaining dough and filling.
• Heat oil in a pan over high heat. Cook dumplings in batches, seam-side up, until golden brown, 1 to 2 minutes per side. Pour in a portion of the broth and bring to a boil. Cover and continue to boil until pork is no longer pink, about 3 minutes. Pour dumplings with broth into serving bowls.

Steps:

• Make the wrappers: Combine the flour and 1 1/2 teaspoons salt in a large bowl and create a well in the middle. Add 1/2 cup boiling water and mix it in with a spatula, then incorporate with your hands until you have a mealy, shaggy mixture. Mix in 1/2 cup cold water and bring everything together into a dough, then turn it out onto a work surface and knead, adding more flour if it gets too sticky to work with, until you have a smooth and slightly sticky dough, 7 to 10 minutes. Cover with plastic wrap or a damp towel and set aside for 30 minutes while you make the filling.
• Make the soup gelatin: Heat the chicken stock in a saucepan until hot, then add the soy sauce and gelatin powder. Whisk to combine. Pour into a shallow dish and chill until set, about 1 hour. Break up the gelatin by fluffing it with a fork. Set aside.
• Make the filling: Put the pork in a large bowl and sprinkle with 1/2 teaspoon salt. Add the soy sauce, ginger, sambal oelek, sesame oil, rice vinegar and scallions. Mix with your hands (don't overmix), then set up your dumpling folding station.
• Line a sheet pan with parchment paper and dust with flour. To assemble the dumplings, divide the dough into 32 balls (keep them covered when you're not working with them). Roll out the balls into 3 1/2- to 4-inch circles, flouring the surface as needed. Put a wrapper in your non-dominant hand and make a cup. Place 1/2 tablespoon pork filling in the center and top with 1/2 tablespoon soup gelatin. Begin gathering and pleating the dumpling wrapper using your thumb and pointer finger. Work your way around the edge of the wrapper until you've gathered all the dough; your thumb stays in the same place - it's the pointer finger doing all the work. Twist it at the end, pinching everything in the center. Repeat with the remaining wrappers, filling and soup gelatin and place the dumplings on the sheet pan. (You can freeze the dumplings at this point and steam them directly from the freezer.)
• To steam the dumplings, line a bamboo steamer with cabbage leaves or parchment paper with a few holes cut out. Place a single layer of dumplings in the steamer, leaving a bit of room between them, then set the steamer over a pot of boiling water. Steam in batches until cooked through, 8 to 10 minutes. (Alternately, line a plate with cabbage or parchment. Place in a pot of boiling water, making sure the water doesn't cover the plate; cook 8 to 10 minutes.)
• Let the dumplings cool slightly, then enjoy with a sauce of equal parts vinegar and soy sauce with sambal oelek to taste.

Steps:

• In a bowl using clean hands mix together all ingredients (except the wrappers).
• Cover and refrigerate for at least 6 hours or up to 48 hours.
• Place 1 wonton wrapper flour-side up with one point of the wrapper facing you.
• Place a heaping 1 teaspoon of pork filling in the center.
• Moisten all the edges of the wrapper with a wet finger tip, then fold the wrapper sealing all sides together over the filling into a triangle shape, making certain that all edges are sealed tightly.
• Take the two long points (wetting the outside edge of 1 point then connect and seal the two points together (this will look similar to a nurse's cap).
• Repeat with remaining pork mixture.
• Place on a jelly-roll sheet or large plate/plates.
• Cover with plastic wrap until ready to use.
• Drop into lightly simmering broth (or water) for about 7 minutes then remove to a bowl using a slotted spoon.
• Return the dumplings to the soup bowl in the broth when serving.

Steps:

• Make the pork broth: Add the pork necks and skin to a large pot. Cover with water by 2 inches and bring to a boil over high heat. Drain and rinse the necks and skin under cold water, then return to the pot.
• Add 4 cups of water, the ginger, scallions, rice wine, and peppercorns. Bring to a boil over high heat, then reduce the heat to low and simmer for 2 hours, skimming the surface occasionally.
• Strain the broth through a fine-mesh strainer into a shallow baking dish and stir in the salt. Let cool to room temperature, then cover with plastic wrap and chill in the refrigerator overnight, until set.
• Make the chile oil: In a small pot, combine the star anise, cinnamon stick, bay leaves, Sichuan peppercorns, garlic, and canola oil. Cook over low heat until small bubbles appear around the garlic cloves, about 10 minutes.
• Add the Sichuan red chile flakes and salt to a heat-proof jar. Strain the oil into the jar and stir to combine. Let cool, then cover and refrigerate until ready to serve.
• Make the filling: Add the ground pork, ginger, scallions, soy sauce, sesame oil, rice wine, sugar, and water to a medium bowl and mix until evenly combined. If the filling feels too thick, add another tablespoon of water and stir until light and airy. Cover and refrigerate until ready to use.
• Make the dough: In a medium bowl, combine the flour, salt, and warm water. Stir to combine, then turn out onto a floured surface. Knead for about 20 minutes, dusting with more flour as needed, until very soft and smooth. Cover the dough with plastic wrap and let rest at room temperature for 30 minutes.
• Divide the dough in half and cover one portion with a damp towel. Roll the remaining portion into a 1-inch wide log, then cut into 12 pieces, rotating the log as you cut. Cover 11 pieces with the damp towel. Roll the remaining piece into a ball, then flatten with your palm. Dust with flour as needed to prevent sticking. Use a small rolling pin to roll the dough into a 3-inch round, then use the rolling pin to roll the edges thinner than the center, until the diameter of the wrapper is 3½-4 inches. Cover with the towel and repeat with the remaining dough.
• Fill the dumplings: Remove the chilled pork broth from the refrigerator and cut into ½-inch cubes.
• Scoop about 1 tablespoon of the filling on the center of a dumpling wrapper. Add about ½ teaspoon crab paste and 1 pork broth cube. Hold the dumpling in the palm of one hand and use the other to pleat the edges of the wrapper around the filling, pinching and twisting at the top to seal. Set on a baking sheet and repeat with the remaining filling and wrappers.
• Fill a large pot ⅓ of the way with water to a boil over high heat. Place a bamboo steamer basket on top and line with Napa cabbage leaves. Place the dumplings on top of the cabbage, leaving space for them to expand. Stack a second steamer basket on top and repeat to add more dumplings. Cover and steam for about 8 minutes, until the wrappers are slightly translucent and the filling is cooked through.
• Serve the dumplings with the chile oil, black vinegar, and ginger.
• Enjoy!

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:

• For the soup, add the hot water, gelatin powder, soy sauce, and chicken stock to a medium bowl. Stir to combine. Pour into a shallow dish and chill in the refrigerator for 1 hour, until set.
• When set, fluff and break up the jellied soup with a fork.
• For the filling, combine the ground pork, green onion, mushrooms, ginger, garlic, sesame oil, and sake in a medium bowl. Mix with your hands until combined.
• Scoop a spoonful of filling onto the middle of a dumpling wrapper. Add a spoonful of soup jelly on top.
• Fold up the edges of the dumpling and pinch everything in the center. Repeat with the remaining dumpling wrappers and filling.
• Put a plate in a medium pan pan, and lay a piece of parchment paper over it.
• Set the dumplings on the plate and pour 150 milliliters (⅔ cup) water under the plate. Cover and steam for 5 minutes over medium heat.
• Enjoy!