PAN-FRIED PORK AND CHIVE DUMPLINGS WITH CHILE CRISP
Dumplings aren't just something I fill up on when I'm hungry but a comfort food that fills me up with memories. Making them is a weekend activity that everyone in my family has a part in. Growing up, we'd sit around the kitchen table with our assigned tasks. I graduated from mixing ingredients in a bowl to pan-frying the dumplings to golden-brown delicious. The best part about having the extra hands to help is you can make a big batch and freeze half for the future, whenever you're longing for some serious belly comfort.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 52 dumplings (enough for 4 servings)
Number Of Ingredients 16
Steps:
- Put the egg, pork, chives, cabbage, garlic, ginger, soy sauce, Shaoxing wine, sesame oil, cornstarch, sugar and white pepper in a large bowl. Mix well with your hands or a rubber spatula until well combined.
- Fill a small bowl with cold water. Set a dumpling wrapper on a clean surface (keep the rest covered with a damp paper towel so they don't dry out). Scoop two teaspoons of the filling into the center of the wrapper. Dab a finger into the water and brush along the edges of the wrapper, about 1/4 inch of the rim. Fold the wrapper in half over the filling to create a half-moon. Gather a corner of the dumpling and pinch to form a seal. Using your index finger as a guide, create four to five equally-spaced pleats until you reach the other corner of the wrapper. Press down to seal that other corner. If the wrapper isn't sealing, add a small dab of water to help it seal. Transfer to a baking sheet and cover with a damp paper towel while you form the remaining dumplings.
- Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Working in batches, add the dumplings in a single layer. Add 1/3 cup water and reduce the heat to medium-low. (If using a medium skillet, add 1/4 cup water.) Cover with a lid (preferably glass) and cook until the wrappers become slightly opaque, 4 to 5 minutes. Uncover and cook until most of the liquid evaporates, then cook over medium heat until the bottoms are crisp and golden brown, 2 to 3 minutes. Loosen the dumplings from the skillet with a spatula and transfer to a serving plate. Repeat with the remaining dumplings, adding 1 tablespoon vegetable oil in between batches.
- Drizzle chile crisp over the pan-fried dumplings and serve with a side of Chinese black vinegar, if desired. Enjoy while warm.
PAN-FRIED PORK AND CHIVE DUMPLINGS WITH CHILE CRISP
Yield 52 dumplings
Number Of Ingredients 0
Steps:
- Put the egg, pork, chives, cabbage, garlic, ginger, soy sauce, Shaoxing wine, sesame oil, cornstarch, sugar and white pepper in a large bowl. Mix well with your hands or a rubber spatula until well combined.Fill a small bowl with cold water. Set a dumpling wrapper on a clean surface (keep the rest covered with a damp paper towel so they don't dry out). Scoop two teaspoons of the filling into the center of the wrapper. Dab a finger into the water and brush along the edges of the wrapper, about 1/4 inch of the rim. Fold the wrapper in half over the filling to create a half-moon. Gather a corner of the dumpling and pinch to form a seal. Using your index finger as a guide, create four to five equally-spaced pleats until you reach the other corner of the wrapper. Press down to seal that other corner. If the wrapper isn't sealing, add a small dab of water to help it seal. Transfer to a baking sheet and cover with a damp paper towel while you form the remaining dumplings.Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Working in batches, add the dumplings in a single layer. Add 1/3 cup water and reduce the heat to medium-low. (If using a medium skillet, add 1/4 cup water.) Cover with a lid (preferably glass) and cook until the wrappers become slightly opaque, 4 to 5 minutes. Uncover and cook until most of the liquid evaporates, then cook over medium heat until the bottoms are crisp and golden brown, 2 to 3 minutes. Loosen the dumplings from the skillet with a spatula and transfer to a serving plate. Repeat with the remaining dumplings, adding 1 tablespoon vegetable oil in between batches.Drizzle chile crisp over the pan-fried dumplings and serve with a side of Chinese black vinegar, if desired. Enjoy while warm.Cook's Note If you don't have fatty ground pork, add 2 slices of minced bacon to the mixture. The fat from the bacon will give the dumplings the necessary richness.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Nutrition Facts : Calories per serving 5
PORK-AND-CHIVE DUMPLINGS
This recipe for pork-and-chive dumplings comes from the chef Helen You, who learned to make dumplings from her mother in Tianjin, China. She serves these classic boiled dumplings, along with 100 other varieties, at her restaurant, Dumpling Galaxy, in Flushing, Queens. The filling is a simple mix of ground pork, seasoned with grated ginger, soy and garlic chives, and it works best with slightly fatty ground meat (about 30 percent fat, if your butcher asks). It's traditional to splash the meat with shaoxing, the Chinese rice wine, but You prefers to use sherry.
Provided by Tejal Rao
Categories brunch, dinner, lunch, weekday, dumplings
Time 1h
Yield 24 dumplings
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 91, UnsaturatedFat 2 grams, Carbohydrate 8 grams, Fat 4 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 86 milligrams, Sugar 0 grams
PAN-SEARED GYOZA
Gyoza are plump, Japanese dumplings typically filled with a mixture of ground pork, cabbage, chives, ginger and garlic. They originated as a spin-off of Chinese jiaozi, but they differ in many ways, particularly in how they are wrapped: Gyoza have very thin wrappers sealed with signature pleats, while Chinese jiaozi have thick wrappers that vary in how they are sealed. Throughout Japan, you can find gyoza steamed, pan-fried and deep-fried, and in recent years, lattice-edged dumplings have become popular. Made by pouring a slurry of flour and water into the pan with the dumplings, the water evaporates and the batter creates a crisp, lacy net. This pan-fried version is adapted from "The Gaijin Cookbook: Japanese Recipes from a Chef, Father, Eater, and Lifelong Outsider," a collection of Japanese recipes from the chef Ivan Orkin, an owner of two ramen shops in New York. (Instructions for creating a lattice are below the recipe.)
Provided by Kiera Wright-Ruiz
Categories dinner, lunch, dumplings, appetizer, main course
Time 2h
Yield 60 gyoza (4 to 6 servings)
Number Of Ingredients 14
Steps:
- Prepare the gyoza dipping sauce: In a small bowl, whisk together the soy sauce and rice vinegar, plus chile oil, if using. Set aside (makes a generous 1/2 cup).
- Finely chop the cabbage or process it in a food processor into confetti-size bits, then transfer it to a sieve set over a large bowl. Toss with 2 teaspoons of the salt and let sit for 20 minutes in the sink. Gently press the cabbage to squeeze out as much water as you can.
- Combine the drained cabbage, pork, ginger, garlic, chives, soy sauce, sesame oil and the remaining 2 teaspoons salt in a large bowl and mix thoroughly just until everything is evenly distributed. (Don't overdo it: Too much handling and the fat in the pork will begin to melt.)
- Here's where you want to employ some extra hands to help you: Fill a small bowl with water. Sprinkle a rimmed sheet pan or two with cornstarch or potato starch to prevent the finished gyoza from sticking. For each gyoza, place a wrapper in the palm of your hand and spoon about 1 1/2 teaspoons of the filling into the center. Use the back of the spoon to smoosh it lightly (it should fill about half the wrapper). You don't want the filling to run to the edges, but you also don't want it sitting in a fat clump in the middle. Dip your finger into the water and run it along the perimeter of one half of the wrapper. Now fold the wet edge of the wrapper over to meet the dry edge. Crimp the edges together at one corner, then proceed around the dumpling, using your finger to push the dough into little pleats on one side and pressing them against the other side to seal it. (If you need more guidance, there are hundreds of gyoza-folding videos online.) Place the gyoza on the sheet pan as you finish them. If your gyoza seem to be sticking to one another, sprinkle each layer of gyozas with potato or cornstarch.
- To pan-fry the gyoza, you will need a lidded 10-inch nonstick pan or a well-seasoned carbon steel pan. (You could also use whatever skillet you have, but increase the oil and keep a close eye on the gyoza.) Heat 1 tablespoon neutral oil in the pan over medium heat. When hot, add 10 to 15 gyoza, flat-side down, and cook until browned on the bottoms, 2 to 3 minutes. Add enough water to come just under a quarter of the way up the gyoza (about 1/2 cup, depending on how many gyoza you have in the pan), cover, and let the water cook away until the pan is dry and the gyoza wrappers have softened completely, 3 to 4 minutes. Remove the lid, increase the heat to medium-high, and let the gyoza crisp up on the bottoms for another minute or two, depending on how crisp you like them. Serve immediately with the dipping sauce and additional chile oil. Wipe the pan clean and cook the remaining gyoza. (Alternately, uncooked gyoza can be frozen on a baking sheet in a single layer until firm and then stored in resealable plastic bags for a couple months. To cook frozen gyoza, add a second batch of water in step 4 after the first batch evaporates.)
CHILE CRISP DUMPLINGS
Great dumplings are as much about texture as taste, and these double the welcome contrast of tenderness and crunch. Simultaneously fried and steamed in a covered skillet, the wrappers develop crackling brown bases, while the tops become delicately chewy. Inside, the crunch of spicy chile crisp punctuates soft tofu and greens. Wringing water out of both fillings first allows them to soak in the soy sauce and chile crisp and ensures the filling doesn't end up watery or bland. Another benefit to this vegan filling is the ability to taste it raw and adjust the seasonings before wrapping.
Provided by Genevieve Ko
Categories dinner, lunch, snack, dumplings, appetizer, side dish
Time 1h
Yield About 35 dumplings
Number Of Ingredients 10
Steps:
- Arrange the tofu slices in a single layer on a clean kitchen towel or between double layers of paper towels. Roll tightly in the towel as if rolling a sleeping bag, then squeeze it over the sink to remove as much liquid as possible. Let stand 10 minutes for the tofu to continue releasing liquid. If the towel gets soaked, transfer the tofu to another dry towel.
- Toss the spinach, chives and salt in a colander. Let stand for 10 minutes, then squeeze the greens in the colander over the sink to release as much liquid as possible. Transfer the greens mixture to a large bowl. Add the drained tofu, squeezing it to crumble into bits as you add it, then mix evenly with the greens. Add the celery, soy sauce and chile crisp, and stir until evenly mixed. Taste, and add more soy sauce and chile crisp, if you'd like. The filling on its own should be very flavorful because the wrappers are not seasoned at all.
- Set up a dumpling assembly line with the bowl of filling, wrappers and a small bowl of water. Using a dessert spoon or other small spoon, scoop a mound of filling, then press it against the side of the bowl into a tiny football. Set the filling in the center of one wrapper. Use your fingertip to dampen the edges with water. Bring together the sides over the filling to enclose in a half-moon. Pinch the center together, then press the edges together to seal, pleating decoratively if you'd like. Sit the dumpling upright on your work surface. Repeat with the remaining filling and wrappers. Cook immediately or freeze in a single layer on a rimmed baking sheet until hard, then transfer to airtight containers and freeze for up to 3 months.
- You can cook as many or as few dumplings at a time as you'd like. Choose your pan size accordingly: An 8-inch skillet will fit 8 to 10; a 10-inch will fit 14 to 16. When ready to cook, coat a well-seasoned cast-iron pan or nonstick skillet with a thin, even layer of oil. Arrange the dumplings in the pan, pleated side up, spacing 1/3 inch apart, and filling the pan. Add enough cold water to the pan to come 1/3 inch up the sides (about 1/4 cup for an 8-inch pan; 1/2 cup for a 10-inch).
- Cover the skillet and cook over medium until the rapid firecracker popping diminishes to a steady, low crackle, indicating that all the water has evaporated, about 10 minutes. Uncover and check to see if the bottoms are browned and the dough is slightly translucent all the way to the top. If so, remove from the heat. If not, cook uncovered 1 to 2 minutes longer. Let stand for a minute so the dumplings release from the skillet naturally. Transfer to a plate, browned side up. Make your own dipping sauce with any combination of soy sauce, chile crisp, vinegar and sesame oil, and enjoy with the hot dumplings.
More about "pan fried pork and chive dumplings with chile crisp food"
PAN-FRIED PORK AND CHIVE DUMPLINGS WITH CHILE CRISP – …
From foodnetwork.com
JUICY PORK & CHIVE PAN-FRIED DUMPLINGS - COOKING WITH ...
From cookingwithcocktailrings.com
Reviews 9Category AppetizerCuisine Asian, Chinese
- Sift the flour into a medium bowl; set aside. In a separate bowl or liquid measuring cup, combine the boiling water and salt, and stir until the salt is completely dissolved. Slowly stir ½ cup of the hot, salted water into the flour, stirring with a rubber spatula (add additional water one tablespoon at a time if the dough is too dry).
- In a large bowl combine the pork, chives, cabbage, ginger and rice vinegar. Season with salt and mix by hand until just combined. Let sit for about 15 minutes so the cabbage wilts just a bit.
- Working one wrapper at a time, scoop about 1 tablespoon of the pork filling in the center of one of the dough wrappers. Fold the dough up and around the filling, pleating and pinching around the top until sealed. Place on a parchment paper- lined baking sheet with a bit of cornstarch so the dumplings don’t stick. Repeat with the remaining filling and wrappers.
PORK AND CHIVE DUMPLINGS RECIPES
From tfrecipes.com
PORK AND CHIVE DUMPLINGS BEST RECIPES
From cookingtoday.net
PAN-FRIED PORK AND CHIVE DUMPLINGS WITH CHILE CRISP BY ...
From pinterest.co.uk
DELICIOUS CHINESE DUMPLING RECIPES - FOOD COM
From foodnetwork.com
PAN-FRIED PORK AND CHIVE DUMPLINGS WITH CHILE CRISP ...
From sundaysoupblog.com
CHINESE DUMPLING HOUSE'S MENU: PRICES AND DELIVER - DOORDASH
From doordash.com
PORK & CHIVE DUMPLINGS - MARION'S KITCHEN
From marionskitchen.com
JIU CAI JIAO (CHINESE CHIVE DUMPLINGS) - MISSION FOOD ...
From mission-food.com
PAN-FRIED PORK AND CHIVE DUMPLINGS WITH CHILE CRISP ...
From pinterest.co.uk
CHINESE CHIVE POTSTICKERS - CHINA SICHUAN FOOD
From chinasichuanfood.com
PAN-FRIED PORK AND CHIVE DUMPLINGS WITH CHILE CRISP ...
From pinterest.com
MAMA CHANG'S PORK AND CHIVE DUMPLINGS WITH ... - FOOD …
From foodandwine.com
DELIVERY & TAKEOUT | 442 DUNDAS STREET WEST TORONTO | MENU ...
From doordash.com
PORK POT STICKERS WITH CHIVES - HONEST COOKING - RECIPES
From honestcooking.com
PORK AND CHIVE DUMPLINGS - HALENDA’S FINE FOODS
From halendas.com
FRIED PORK DUMPLINGS RECIPE - LEITE'S CULINARIA
From leitesculinaria.com
HOW TO MAKE CRISPY PAN FRIED CHIVE DUMPLINGS! - YOUTUBE
From youtube.com
PAN-FRIED PORK AND CHIVE DUMPLINGS WITH CHILE CRISP ...
From pinterest.com
PAN FRIED PORK AND CHIVE DUMPLINGS WITH CHILE CRISP BEST ...
From cookingtoday.net
PAN FRIED PORK BUNS, SCALLION PANCAKE, PAN CHIVE DUMPLINGS ...
From dailymotion.com
PAN-FRIED PORK DUMPLINGS WITH DIPPING SAUCE - SPOONFUL OF NOLA
From spoonfulofnola.com
PAN-FRIED PORK AND CHIVE DUMPLINGS RECIPE | MOUNTAIN VIEW ...
From mountainviewbulkfoods.com
PAN-FRIED PORK AND CHIVE DUMPLINGS
From mountainviewbulkfoods.com
PAN FRIED PORK DUMPLINGS - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
PAN-FRIED PORK AND CHIVE DUMPLINGS WITH CHILE CRISP ...
From pinterest.com
PAN-FRIED DUMPLINGS WITH CRISPY LATTICE RECIPE | ANDREW ...
From sjk.hgf.dyndns.info
POTSTICKERS (CHINESE PAN FRIED DUMPLINGS!) | RECIPETIN EATS
From recipetineats.com
STIR FRIED PORK WITH CHIVES AND CHILES RECIPES
From tfrecipes.com
FRIED PORK DUMPLINGS RECIPES
From tfrecipes.com
PORK AND CHIVE DUMPLINGS – MUST RECIPES
From mustrecipes.com
PAN FRIED PORK AND CHIVE POTSTICKERS - SPOONACULAR
From spoonacular.com
PAN FRIED PORK AND CHIVE DUMPLINGS WITH CHILE CRISP RECIPES
From tfrecipes.com
CRISPY PAN FRIED DUMPLINGS - YOUTUBE
From youtube.com
DINESTY DUMPLING HOUSE 聚'S MENU: PRICES AND DELIVER - DOORDASH
From doordash.com
CHILE CRISP DUMPLINGS RECIPES
From tfrecipes.com
PAN-FRIED PORK AND CHIVE DUMPLINGS WITH CHILE CRISP
From foodnetwork.com
PORK CHIVE DUMPLINGS (AND HOMEMADE DUMPLING WRAPPERS ...
From thewoksoflife.com
PAN-FRIED BUNS WITH CHIVES AND MINCED PORK FILLING ...
From en.christinesrecipes.com
PORK AND CHIVE DUMPLINGS ... - CHRISTINE'S RECIPES
From en.christinesrecipes.com
PAN FRIED DUMPLINGS | HOW TO MAKE ... - ASIAN FOOD NETWORK
From asianfoodnetwork.com
JUICY PORK & CHIVE PAN-FRIED DUMPLINGS | RECIPE | RECIPES ...
From pinterest.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love