Make Ahead Pork Dumplings Recipes

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PORK DUMPLINGS



Pork Dumplings image

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

30 dumpling wrappers
1 tablespoon vegetable oil
½ cup water
3 cups napa cabbage (finely shredded)
½ teaspoon salt
8 ounces ground pork
1 tablespoon soy sauce
2 teaspoons toasted sesame oil
2 teaspoons rice wine
1 tablespoon fresh ginger (grated)
4 green onions (very finely chopped)
½ teaspoon pepper

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



Make-Ahead Chicken and Dumplings image

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

1/4 cup butter
1 medium onion, chopped (1 cup)
2 medium carrots, chopped (1 cup)
2 medium stalks celery, chopped (1 cup)
1/4 cup Gold Medal™ all-purpose flour
1 1/2 teaspoons finely chopped fresh thyme leaves
1/2 teaspoon salt
1/2 teaspoon pepper
1 carton (32 oz) Progresso™ chicken broth
1 1/4 lb boneless skinless chicken thighs (5 to 6)
1 1/2 cups Original Bisquick™ mix
1/2 cup milk

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



Chinese Pork Dumplings image

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

½ cup soy sauce
1 tablespoon seasoned rice vinegar
1 tablespoon finely chopped Chinese chives
1 tablespoon sesame seeds
1 teaspoon chile-garlic sauce (such as Sriracha®)
1 pound ground pork
3 cloves garlic, minced
1 egg, beaten
2 tablespoons finely chopped Chinese chives
2 tablespoons soy sauce
1 ½ tablespoons sesame oil
1 tablespoon minced fresh ginger
50 dumpling wrappers
1 cup vegetable oil for frying
1 quart water, or more as needed

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



Flat Dumplings image

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

1 tablespoon shortening
2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
2 eggs
1/2 cup milk

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



Dumplings image

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

1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon white sugar
½ teaspoon salt
1 tablespoon margarine
½ cup milk

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

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  • 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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2019-07-02 Tip: To Make Fried Pork Dumplings: Cook fresh or frozen dumplings in batches in boiling water until cooked through, about 2 minutes. Remove dumplings with a slotted spoon and transfer to a paper towel-lined tray; pat dumplings dry with paper towels. Heat 1 tbsp oil in a large nonstick frypan over medium-high heat. Add dumplings …
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  • 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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  • 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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  • Bacon Water Chestnut Appetizer Recipe. An easy party appetizer that tastes best if you use fresh water chestnuts but canned water chestnuts will work. You can prepare these ahead of the time up to the cooking stage.
  • 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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