Pretzel Pork And Chive Dumplings With Tahini Recipes

PRETZEL PORK AND CHIVE DUMPLINGS WITH TAHINI

Steps:

• For the tahini mustard: In a medium bowl, combine mustard powder with 1/4 cup plus 2 tablespoons water. Mix well. Add tahini, vinegar, sugar, salt, vegetable oil and sesame oil. Whisk until smooth. Cover and refrigerate until needed.
• For the filling: In a large bowl, thoroughly mix ground pork and ground fat back. Add chives, ginger, sugar, sesame oil, soy sauce, potato starch or cornstarch, white pepper and salt. Mix well.
• For finishing: Place a heaping teaspoon of filling in the center of a wonton wrapper. Brush the edges of the wrapper with water and fold it over to shape a triangle, rectangle or other flat shape, gently pressing the edges for a tight seal. Set aside.
• In a medium saucepan, combine 8 cups of water with baking soda, and bring to a boil. Working in batches, blanch the dumplings in the solution for 1 minute. Using a slotted spoon, transfer blanched dumplings to a tray, and brush on both sides with melted butter. Sprinkle very lightly with pretzel salt, bagel salt or Margarita salt.
• Place a large sauté pan over medium heat and add enough oil to lightly coat the pan. Working in batches without overcrowding, add dumplings and allow them to brown lightly on one side. Using a stiff spatula, turn them to brown the other side. Serve with tahini mustard.

PORK-AND-CHIVE DUMPLINGS

Steps:

• To begin the dough, put the flour and salt in a large bowl. Use your fingers to stir in the water and egg white, until the dough comes together as a shaggy ball. Move the dough to a flour-dusted work surface, and knead it, dusting with more flour to keep it from sticking, until it is smooth to the touch, with no cracks or pockets of flour. Cover the dough, and let it rest at room temperature for 20 to 30 minutes.
• Knead the dough about 10 times, or until it forms a firm ball as smooth as satin. Use a dough scraper or a flour-dusted knife to cut it into 4 equal pieces. Roll each piece into a log, and cut it into 6 equal pieces (for a total of 24 small pieces). Flatten the pieces with your hands, and roll each one into a 3-to-4-inch round wrapper. As you work, cover the dough with a lightly moistened towel to keep it from drying out.
• To prepare the filling, place the ingredients in a mixing bowl, and use your hands to combine them until they are well blended. Place a rounded tablespoon of the filling at the center of each wrapper, and gently squeeze the edges shut. As you work, push out any air bubbles and fix any tears. When ready to eat, bring a large pot of water to boil. Boil the dumplings 6 at a time, for 6 to 8 minutes, or until they float to the surface and the wrappers turn puffy and translucent. Use a slotted spoon to transfer to a plate and serve immediately.

PORK AND CHIVE DUMPLINGS

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.

PORK AND CHIVE DUMPLINGS

Steps:

• In a large pan with a lid, heat the canola oil over medium heat. Add onions, garlic, ginger, and garlic chives and cook for 8 minutes. Season with salt and pepper and let cool. Wipe out the pan for frying the dumplings.
• In a large bowl, combine pork, tofu, and hoisin sauce with the chive mixture. Test-fry a small portion of the pork mixture and adjust seasoning.
• Holding dumpling wrapper flour side down, place a teaspoonful of pork mixture onto the middle of the wrapper.
• Dip your index finger into the beaten egg and rub it over half of the outer edge of the dumpling. Fold dumpling in half, crimping it in the middle and sealing along the egg-moistened edge, taking care not to leave any air pockets. Repeat procedure until all dumplings are made.
• Heat more canola oil in the pan over medium-high heat. Pan fry the dumplings until crisp and golden brown on both sides, about 2-3 minutes.
• With the lid in hand, pour the water or broth into the pan (It will spatter like mad!), and quickly cover the pan with the lid. Continue to cook the dumplings a few minutes more and remove to a serving dish.
• Serve with the dipping sauce of your choice.