PORK WONTONS WITH SESAME SAUCE
This folding technique is easier than an elaborate pleated dumpling. Quickly boiling instead of frying them is a foolproof cooking method that gives you dumplings that are just as good at room temperature as they are fresh out of the pot.
Provided by Lisa Cheng Smith
Categories Bon Appétit Dinner Lunar New Year Pork Noodle Sesame Sesame Oil Tree Nut Free Dairy Free Peanut Free Soy Sauce Ginger Green Onion/Scallion
Yield 8 regular or 16 small servings
Number Of Ingredients 20
Steps:
- Wontons:
- Using your hands, mix pork, scallion, soy paste, sesame oil, grapeseed oil, ginger, wine, salt, and pepper (if using) in a large bowl until thoroughly combined. Crack egg into center of mixture and stir vigorously in one direction with a wooden spoon or rubber spatula until mixture is shaggy and lightened in color, about 4 minutes. Cover and chill at least 15 minutes and up to 12 hours.
- Fill a small bowl with cold water. Take a wonton wrapper and lay it in your palm. Using a small offset spatula or butter knife, press about 1 tsp. pork mixture into the center of wrapper. Dip a finger into water and run it around edges. Fold wrapper in half on a diagonal and press edges tightly together to seal. Dip your finger into water again and dampen 2 bottom corners of wonton. Bring corners together and pinch to seal. Place on a parchment-paper-lined baking sheet. Repeat with remaining wonton wrappers and filling. Cover and chill until ready to cook.
- Do Ahead: Wontons can be assembled 1 day ahead. Keep chilled, or freeze up to 1 month. Freeze in a single layer on baking sheet until frozen, then transfer to an airtight container. Cook from frozen, about 4 minutes.
- Sesame sauce and assembly:
- Whisk oil, sesame paste, soy sauce, vinegar, and sugar in a small bowl to combine, then whisk in water, 1-tablespoonful at a time, until you can drizzle sauce easily but it's not watery. If using chili crisp, stir in 1-3 Tbsp., depending on how spicy you want your sauce; set aside.
- Bring a large pot of water to a boil. Working in batches of up to 10 at a time, boil wontons until wrappers are puckered and tightly wrapped around filling (filling should be cooked through; slice one open to double-check if unsure), about 3 minutes. Using a spider or slotted spoon, transfer to a plate; let cool slightly.
- Divide wontons among bowls and spoon reserved sauce over; top with scallions and more chili crisp if desired.
AROMATIC PORK IN COLD VEGETABLE SAUCE
Provided by Barbara Kafka
Categories dinner, roasts, main course
Time 2h
Yield 8 servings
Number Of Ingredients 9
Steps:
- In a 10 1/2-inch-wide braising pan or stockpot, bring 14 cups water to a boil with the onions, carrots, celery, sage, cloves, garlic, 1 tablespoon of the salt and the pork bones. Add the pork loin, pushing it down into the pot until it is covered with water. Return to a boil. Lower the heat, and simmer for 30 minutes. Turn the pork, and simmer for another 30 minutes. Turn the pork, and simmer for 15 minutes more, or until a meat thermometer inserted in the center of the loin registers 145 degrees.
- Remove the pot from the stove, and allow the meat to cool in the liquid. Remove the meat to a platter. With a slotted spoon, scoop the vegetables from the pot. In a food processor, puree the vegetables with the remaining salt and the olive oil; there should be about 6 cups of sauce.
- Slice the meat across into 1/4-inch-thick slices; there should be about two dozen slices in all.
- Spread 1 cup of sauce on a medium platter or in a baking dish. Place a layer of pork slices on top of the sauce, and then spread the slices with more sauce. Continue until all the sauce and meat have been used. Cover with plastic wrap, and refrigerate for 1 hour or up to 3 days.
Nutrition Facts : @context http, Calories 304, UnsaturatedFat 6 grams, Carbohydrate 19 grams, Fat 14 grams, Fiber 5 grams, Protein 27 grams, SaturatedFat 3 grams, Sodium 748 milligrams, Sugar 7 grams, TransFat 0 grams
PORK & VEGETABLES IN TOMATILLO-CASCABEL SAUCE
Slow-cooked pork shoulder adds flavor and affordability to this recipe.
Provided by My Food and Family
Categories Home
Time 1h40m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Cook tomatillos and garlic in large skillet on medium-high heat 10 min. or until roasted, stirring frequently. Add chiles; cook and stir 1 min. Peel garlic; add to blender with water, bouillon cube and 1/4 cup cilantro. Blend until smooth.
- Heat oven to 350ºF. Toss pork shoulder chunks with steak sauce; cook, in batches, in large skillet on medium-high heat 4 min. or until evenly browned, stirring frequently. Transfer to ovenproof Dutch oven. Add ham, vegetables and tomatillo sauce; mix lightly. Cover.
- Bake 1 hour 15 min. or until pork chunks are tender. Stir in remaining chopped cilantro just before serving.
Nutrition Facts : Calories 520, Fat 19 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 110 mg, Sodium 930 mg, Carbohydrate 0 g, Fiber 9 g, Sugar 0 g, Protein 39 g
STEAMED PORK WITH VEGETABLES AND EGG DROP SAUCE
Ground pork with grated and minced or finely chopped vegetables in the sauce. Serve over chow mein noodles, rice noodles or steamed rice. The pork is steamed in the oven.You may also steam shelled shrimp to add if you wish.
Provided by Montana Heart Song
Categories One Dish Meal
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- In a bowl, mix ground pork with rice vinegar and soy sauce.
- In a 9x13 pan add ground pork. Add shrimp at the other end of pan if you wish. Cover with foil, tightly over the edges. Poke 3 steam vent holes. Cook at 375°F for 40 minutes.
- Uncover and turn the meat once during the process. This step can be done early or the evening before.
- Drain any juices from the meat or shrimp.
- Set aside or cool if made hours before.
- In 4 quart heavy saucepan, add the water, chicken base, and all the vegetables, except the frozen peas and green peppers.Simmer for 10 minutes.
- Drizzle the beaten eggs, gently stir with a whisk.
- Add frozen peas and green peppers if desired.
- Stir in cornstarch in the one cup cold water, stir until dissolved. Add more water if necessary. Slowly add the cornstarch mixture into the vegetable broth stirring constantly until glossy and slightly thick.
- If too thick, add 1/4 cup water at a time.
- Add dashes of white pepper and salt.
- Add the ground steamed pork and or shrimp to the broth. Turn heat down to low and stir gently until meat is heated.
- Note: You may add water chesnuts, bean sprouts, daikon, minced napa cabbage but the more vegetables you add, you will have to increase the amount of chicken base and water.
- Serve over hot rice, hot rice noodles, or chow mein noodles. For garnish, you may add sliced hard boiled eggs after the sauce is over the rice or noodles.
- Pass the soy sauce and rice vinegar for those wanting more taste.
Nutrition Facts : Calories 509.3, Fat 33.2, SaturatedFat 12.2, Cholesterol 212.8, Sodium 710.1, Carbohydrate 7.9, Fiber 1, Sugar 1.3, Protein 42.1
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