Pork And Leek Dumplings Recipe 475

PORK AND DUMPLINGS

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.

PORK AND DUMPLINGS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place pork chops in an oven-safe pan, pour in 2 quarts water and season with salt and pepper to taste. Cover and bake for 1 1/2 hours. Remove pork from broth and set aside and keep warm.
• Cut the shortening in the flour and 1 teaspoon salt until the mixture resembles coarse crumbs. Gradually add hot water until it forms ball. Place dough on a floured surface and roll out to 1/8 inch thick. Cut into 2 inch squares.
• Place pan full of broth on medium-high heat and bring to a boil. Drop biscuits in and cook over medium heat for 15 minutes. Serve spooned over cooked pork chops.

PORK DUMPLINGS

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.

PORK AND LEEK DUMPLINGS RECIPE - (4.7/5)

Steps:

• To make the filling: Combine the cabbage and salt in a bowl and toss lightly; let rest for 30 minutes. Squeeze the water out of the cabbage and place it in a large bowl. Add the remaining ingredients, stir until well mixed, and drain off any excess liquid. To wrap the dumplings: Keep the round wrappers covered in plastic while you work, so they don't dry out. Have a small bowl of water handy. Holding one wrapper in your palm, place about 2 teaspoons of filling in the center. Dip your finger in the water and trace a wet arc along the edge of the wrapper. Fold the wrapper in half over the filling, fitting the dry edge to the wet, and seal with your fingertips. You now have a dumpling in the shape of a half-circle. Dip your finger in the water again and dampen the edge of the half-circle. Make a series of 6 or 7 small pleats in the edge, pinching them together with your fingertips. If freezing dumplings, do it now, before cooking. To fry the dumplings: Heat 1 tablespoon of oil in a heavy skillet over medium heat until shimmering but not smoking. Add one layer of dumplings, making sure the edges don't touch. When the first side is golden-brown, flip and brown the other side. Add 1/3 cup of water, cover and steam for 2 minutes. When the wrappers are just translucent, uncover, raise the heat. Remember to boil off all the remaining water: Soggy dumplings are nobody's friend. And a good spatula is a big help if the potstickers are living up to their name. It's also possible to boil or steam dumplings. Serve with red rice vinegar, soy sauce and sesame oil, minced garlic and rice vinegar, chili sauce or black vinegar dipping sauce . Black vinegar dipping sauce In a small bowl combine the ginger and scallions. Add the sugar, vinegars and sesame oil. Crush the mixture lightly with a fork or chopsticks to help release the flavors. Let it rest for at least 5-10 minutes. Add the soy sauce gradually to taste. Less soy sauce makes for a thick, pungent sauce; more makes for a milder dressing.