PORK AND DUMPLINGS
A down home favorite for the whole family. This is comfort food!
Provided by Dorsey Marshall, Jr.
Categories Main Dish Recipes Dumpling Recipes
Yield 7
Number Of Ingredients 7
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.
Nutrition Facts : Calories 382.1 calories, Carbohydrate 40.9 g, Cholesterol 74.1 mg, Fat 10.3 g, Fiber 1.4 g, Protein 28.8 g, SaturatedFat 2.8 g, Sodium 404.8 mg, Sugar 0.1 g
CHINESE PORK DUMPLINGS
When I was growing up, my family made dumplings together every Sunday morning. It's a wonderfully interactive way to start the day. Dumplings are economical and simple to make and they taste especially great with the family by your side.
Provided by Anita Lo
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 17
Steps:
- The filling: Place the cabbage in a food processor, add 1/2 teaspoon salt, and pulse until finely chopped but not puréed. Wrap the chopped cabbage in a clean kitchen towel and squeeze to remove juices, then transfer to a large bowl. Add ginger, garlic, scallions, and, if desired, garlic chives. Add the shrimp and pork and season with 1/4 cup soy sauce, sesame oil, and salt and pepper. Mix together by hand.
- Taste the filling by poaching or frying a small amount, and adjust seasonings to taste. To prepare the dipping sauce, combine soy sauce, rice vinegar, scallions, and toasted sesame seeds in a small bowl.
- To wrap, place 1 tablespoon of filling into the center of a dumpling wrapper. Wet the wrapper's edges, then fold in half to form a taco-like shape. Make a pleat on the side facing you about 20 degrees from the apex of the half-circle and seal with your fingers to the back of the skin. Repeat on the other quarter, in mirror fashion, and seal the dumpling completely, trying to eliminate any air pockets. Repeat until all filling is used.
- To pan fry, heat oil in a large, nonstick pan over high heat. Add the dumplings in one layer so that they do not overlap. Add water to come halfway up the dumplings, and cover the pan. Reduce the heat to medium-high and cook until all water is evaporated and the bottoms are browned and crispy, about 10 minutes. Alternatively, the dumplings can be steamed until cooked through, about 5 minutes in a steam basket.
- Transfer the dumplings to a plate and serve with a dipping sauce.
POT ROAST AND DUMPLINGS {CROCK POT}
This Pot Roast and Dumplings is sure to be a family favorite!
Provided by Aunt Lou
Categories Main
Time 6h5m
Number Of Ingredients 6
Steps:
- Spray your crock pot with cooking spray
- Put your carrots and potatoes in the bottom of your crock pot (I used this one)
- Put your roast on top of your carrots and potatoes
- Sprinkle your salt, pepper and garlic on top of your roast
- Mix together your water and soup mix in a separate bowl and pour over your roast
- Cover and cook on low for 6-8 hours.
- See dumpling recipe for instructions
- Serve dumplings with roast, potatoes and carrots
PORK AND DUMPLINGS
No one makes this succulent pork roast and hearty old-world bread dumplings with gravy quite like my mom does. She learned how to prepare dishes like this one when she was a young girl in Austria. For my sisters and me, this is truly a taste of home. -Lisa Radelet, Boulder, Colorado
Provided by Taste of Home
Categories Dinner
Time 2h15m
Yield 8-10 servings (16 dumplings).
Number Of Ingredients 12
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.
Nutrition Facts : Calories 437 calories, Fat 13g fat (4g saturated fat), Cholesterol 168mg cholesterol, Sodium 719mg sodium, Carbohydrate 37g carbohydrate (4g sugars, Fiber 1g fiber), Protein 41g protein.
BONNIE'S CHINESE PORK ROAST AND DUMPLINGS
I was craving Chinese food, so I thought I would try my hand at making a pork roast with all my favorite Asian flavors. I also wanted to make it in the crockpot. I paired the roast with steamed white rice, vegetables and pork dumplings. It turned out really good, and I am happy to share this recipe with my JAP friends! ...
Provided by BonniE !
Categories Roasts
Number Of Ingredients 16
Steps:
- 1. Wash and prepare the carrots and onions and place in the bottom of the crockpot and pour one can of vegetable broth over the vegetables. Add grated ginger, cilantro and garlic to the vegetables. Add mushrooms to the vegetables if desired.
- 2. Place the meat on top of the vegetables. You may brown the meat if you wish. I chose not to. Pour 1/2 cup of soy sauce over the meat. Sprinkle the top with 2 tablespoons sesame oil. Sprinkle the Chinese 5 spice powder and the red pepper flakes evenly over the top of the meat, then do the same with the brown sugar. The meat will not be covered with liquid. (Don't wash off the spices or sugar) Cook on high about 4 hours, and low 1 to 2 hours. Test with meat thermometer. Time will depend on your crockpot and size of the roast. You don't want to overcook the meat. You want it just done enough so it will be firm enough to slice, or it will fall apart. Add the snow peas in the last hour of cooking.
- 3. Fry 14 frozen dumplings (or pot stickers) in a little olive oil and sesame oil until golden brown, add 2/3 cup of water and put the lid on to steam them according to package directions. Set aside.
- 4. Remove the meat to a platter and slice it in thick slices.
- 5. Push the vegetables to the side of the crockpot and carefully put the cooked dumplings in the juices. Handle them carefully so as not to tear them. Then add the sliced pork. Let the dumplings and meat rest in the juices about 10 minutes on low to warm up and absorb the flavors, then serve immediately. Serve the sliced pork with the dumplings, white rice and the vegetables from the crockpot. Garnish with chopped onions.
- 6. Dinner is served! Enjoy!
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
CHINESE PORK DUMPLINGS (POT STICKERS)
From: http://chinesefood.about.com/od/potstickers/r/potstickers.htm Loved these. Tasted like takeout Chinese dumplings from down the street. Great flavor, but could use some improvements.
Provided by KinMa
Categories Asian
Time 50m
Yield 48 dumplings
Number Of Ingredients 13
Steps:
- Cut the cabbage across into thin strips. Mix with 2 teaspoons salt and set aside for 5 minutes. Squeeze out the excess moisture.
- In a large bowl, mix the celery cabbage, pork, green onions, wine, cornstarch, the remaining 1 teaaspoon salt, 1 teaspoon sesame oil, and the white pepper.
- **In a bowl, mix the flour and 1 cup boiling water until a soft dough forms. Knead the dough on a lightly flour surface about 5 minutes, or until smooth.
- Divide the dough in half. Shape each half into a roll 12 inches long and cut each roll into 1/2-inch slices.
- Roll 1 slice of dough into a 3-inch circle and place 1 tablespoon pork mixture in the center of the circle. Lift up the edges of the circle and pinch 5 pleats up to create a pouch to encase the mixture. Pinch the top together. Repeat with the remaining slices of dough and filling.
- Heat a wok or nonstick skillet until very hot. Add 1 tablespoon vegetable oil, tilting the wok to coat the sides. If using a nonstick skillet, add 1/2 tablespoon vegetable oil. Place 12 dumplings in a single layer in the wok and fry 2 minutes, or until the bottoms are golden brown.
- Add 1/2 cup water. Cover and cook 6 to 7 minutes, or until the water is absorbed. Repeat with the remaining dumplings.
- To make a dipping sauce, in a small bowl, mix the soy sauce with 1 teaspoon sesame oil. Serve with the dumplings.
- NOTE: The dough was VERY sticky. So I had to use a lot of flour on it when rolling it out. Just make sure you don't use too much. I also didn't have wine on hand, so didn't use it. I found that the meat inside was more like a meatball, and not saucy or mushy like I think it should have been (maybe because I didn't use the wine?). Also when cooking be very careful as they do seem to fall apart unless you make the pieces of dough thicker, and a tad larger. I only hope that by posting this here someone can come up with ideas on how to make the meat more mushy I've tried other recipes for the dumpling portion, and it just didn't taste as good.
Nutrition Facts : Calories 52.8, Fat 2.8, SaturatedFat 0.8, Cholesterol 6.8, Sodium 235.2, Carbohydrate 4.3, Fiber 0.2, Sugar 0.1, Protein 2.4
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- Heat a pan with oil. Add chopped ginger, minced garlic, and green onions. Add salt and pepper. Fry for about one minute until softened. Set aside.
- Remove the leaves from the Chinese celery and rinse well to clean. Chop the celery verrrry fine. Place in a separate bowl, add 1 teaspoon salt and stir. Let sit for about 20 minutes. After 20 minutes, squeeze the chopped celery with your hands so that most of the water drains out of it. Try to remove as much excess water as you can, so your dumplings are not soggy.
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- Start by making the dough for the dumpling wrappers. Sift the flour into a large bowl and then stir the salt in. Slowly add the cold water and stir. Add as much as is necessary to form a smooth dough.
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