PORK DUMPLINGS
These Pork Dumplings have so much flavor and are so easy to make!
Provided by Holly Nilsson
Categories Appetizer
Time 29m
Number Of Ingredients 12
Steps:
- Combine cabbage and 1/2 teaspoon salt in a small bowl. Set aside for 10 minutes.
- Meanwhile, add remaining filling ingredients to a bowl and mix well.
- Remove cabbage from the bowl and squeeze out as much liquid as possible. Finely chop and add to pork and mix well.
- Lay out 3 dumpling wrappers and place 1 tablespoon filling in each. Lightly rub the edges of the dumpling with water.
- Fold the dumpling over the filling. Crimp the dumpling edges closed so it has pleats. Place on a parchment lined pan. Repeat with remaining filling.
Nutrition Facts : Calories 51 kcal, Carbohydrate 5 g, Protein 2 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 6 mg, Sodium 121 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
MAKE-AHEAD CHICKEN AND DUMPLINGS
We've devised a clever and no-fail way to make classic chicken and dumplings into a freezer-friendly meal. Make the chicken stew ahead of time, and when you're ready to cook, simply add easy Bisquick dumplings, and dinner's ready!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h10m
Yield 5
Number Of Ingredients 12
Steps:
- In 4-quart Dutch oven, heat butter over medium heat. Add onion, carrots and celery; cook 5 to 7 minutes, stirring occasionally, until vegetables are crisp-tender. Add flour, thyme, salt and pepper; cook 1 minute, stirring occasionally. Gradually stir in broth. Heat to boiling, stirring frequently. Boil and stir 1 minute.
- Add chicken; reduce heat to medium-low. Simmer uncovered 13 to 18 minutes, stirring occasionally, until juice of chicken is clear when center of thickest part is cut (at least 165°F). Transfer chicken to cutting board. Using two forks, shred into large bite-size pieces, and return to Dutch oven; heat to simmering.
- In medium bowl, stir Bisquick™ mix and milk together until soft dough forms. Drop by tablespoonfuls onto simmering stew. Cover and cook over medium-low heat 9 to 11 minutes or until dumplings are completely cooked in center.
- To freeze: Cook chicken stew as directed in recipe in steps 1 and 2. Cover and refrigerate chicken stew 30 to 40 minutes. Divide stew between two 1-quart freezer containers; cover and freeze up to 2 months. To finish chicken and dumplings: Place frozen chicken stew containers in large bowl filled with hot water about 5 minutes or until stew can be slid out of containers into 4-quart Dutch oven. Cover and cook over low heat, stirring occasionally, until stew is heated to boiling. Make and cook dumplings as directed in step 3.
Nutrition Facts : Calories 430, Carbohydrate 38 g, Cholesterol 135 mg, Fat 3, Fiber 2 g, Protein 29 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1440 mg, Sugar 7 g, TransFat 0 g
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
FLAT DUMPLINGS
Make and share this Flat Dumplings recipe from Food.com.
Provided by Bestbrat Ebersole
Categories Healthy
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Mix together 1st four ingredients.
- Then mix eggs with milk and add to mixture to form dough.
- Roll out on floured surface about a 1/8 inch thick and cut into desired strips.
- Boil in a broth of your choice for 10 minutes with lid off, then finish for 10 minutes with lid on.
- Eat and Enjoy!
DUMPLINGS
My mother was one of the best cooks I ever knew. When she made stews we mostly found dumplings in them. We never ate things from packages or microwaves and you sure could taste what food was. That's the only way I cook today - I don't use any electronic gadgets to cook with except an electric stove.
Provided by Carol
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Dumpling Recipes
Time 20m
Yield 6
Number Of Ingredients 6
Steps:
- Stir together flour, baking powder, sugar, and salt in medium size bowl. Cut in butter until crumbly. Stir in milk to make a soft dough.
- Drop by spoonfuls into boiling stew. Cover and simmer 15 minutes without lifting lid. Serve.
- To make parsley dumplings, add 1 tablespoon parsley flakes to the dry ingredients.
Nutrition Facts : Calories 105.3 calories, Carbohydrate 18 g, Cholesterol 1.6 mg, Fat 2.4 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 0.6 g, Sodium 385.8 mg, Sugar 1.7 g
More about "make ahead pork dumplings recipes"
CHINESE PORK DUMPLINGS (WITH PICTURES!) - DWELL BY …
From dwellbymichelle.com
Estimated Reading Time 6 mins
- In a large bowl, add pork, ginger, garlic, green onion, soy sauce, 1 ½ tbsp sesame oil, egg and cabbage. Stir until pork filling is well combined.
- Fill a small bowl with water. Take 1½ tsp of filling into each dumpling wrapper. Dip your finger in a small bowl of water wet the edges of the wrapper. Then fold edges over to form a half-circle. Slightly pinch the edges until dumplings are well-sealed (see videos below for reference). Alternatively, you can also use this handy dumpling maker! Place dumpling on a lightly floured large baking pan. Repeat with the remaining wrappers and fillings.
- Heat 1 tbsp of sesame oil into a large pan on medium heat. Depending on the size of your pan, add just enough dumplings to cover the surface without overcrowding. Make sure the flat side of the dumpling is facing down. Cook for 1-2 minutes, or until the bottom of the dumpling turns golden brown.
- Very carefully, pour in 1/4 cup of water into the pan to steam. Keep in mind that the oil may spatter, so cover the pan with a lid immediately after pouring in water. Let steam for 3 minutes, or until water is fully absorbed.
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- Cut corners from wonton skins to form circles. Drop 1 teaspoon mixture onto middle of each skin. Gather up skin sides, letting dough pleat naturally. Lightly squeeze the middle while tapping the bottom on a flat surface so it will stand upright.
- Arrange dumplings in a bamboo steam basket over boiling water. Cover and steam 20 to 25 minutes. Serve with sauces, if desired.
PORK DUMPLINGS | BLUE FLAME KITCHEN
From atcoblueflamekitchen.com
- To prepare filling, heat oil in a medium non-stick frypan over medium heat. Add carrot, shallots, ginger and garlic; sauté until vegetables are softened, about 2 - 3 minutes. Remove from heat and transfer carrot mixture to a large heatproof bowl; cool completely, stirring occasionally.
- Lightly brush border of 1 won ton wrapper with water. Place a 1 tbsp ball of filling on centre of wrapper. Pull two opposite corners of wrapper together over filling. Pull up one of remaining corners and pinch edges of wrapper together to seal while gently squeezing out air; repeat step with remaining corner. Twist corners together over filling. Repeat procedure with remaining won ton wrappers, water and filling.
- Dumplings may be prepared to this point and cooked or frozen. If freezing, place dumplings in a single layer on a tray; cover and freeze. Once frozen, transfer dumplings to airtight containers and freeze for up to 2 months. Do not thaw before cooking.
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- Egg Rolls Recipe. Egg rolls are popular with just about everyone! Egg rolls can be prepared ahead of time and frozen (both cooked and uncooked). Here are easy tips showing how to freeze egg rolls.
- Fried Wonton Recipe. This recipe for deep-fried wonton filled with a mixture of ground pork and Chinese vegetables and seasonings is a winner. You can prepare the wonton ahead of time up to the cooking stage and then refrigerate or freeze them (if you are refrigerating, prepare the wonton up to a day ahead of time).
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- Crab Rangoon Recipe. This is the popular appetizer with crab meat and cream cheese invented by a chef at a Trader Vic's restaurant. You can make the filling for crab rangoon a day ahead of time and refrigerate in a sealed container until ready to use, or fill the wontons and refrigerate up to one day ahead of time before cooking.
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- Restaurant Salad Rolls (No-Cook Spring Rolls) Recipe. These are the popular Asian rice paper rolls filled with vegetables and served with a flavorful dip.
- Baked Crab Rangoon Recipe. Although the filling can be made ahead of time, this recipe really comes more under the heading of an easy appetizer you can make at the last minute with a minimum of fuss.
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