Pork And Vegetable Dumplings Food

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PORK AND VEGETABLE DUMPLINGS



Pork and Vegetable Dumplings image

These richly flavored dumplings are served with a soy and sesame oil dipping sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 30 to 40

Number Of Ingredients 14

2 pounds bok choy
1/2 pound ground pork
1 egg
1 teaspoon cornstarch
1 tablespoon vegetable oil
1/2 cup plus 1 tablespoon soy sauce
1 teaspoon grated fresh ginger
2 teaspoons fish sauce
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 12-ounce package round dumpling wrappers
2 1/2 teaspoons sugar
1 1/2 tablespoons dark Chinese sesame oil
2 tablespoons thinly sliced scallion greens

Steps:

  • Fill a large saucepan with cold water and bring to a boil. Add the heads of bok choy and gently boil until tender, about 2 to 3 minutes. Using a slotted spoon, remove bok choy from saucepan and plunge into a bowl of ice water. Drain, discarding the liquid, and finely chop. Place bok choy in a clean kitchen towel or a double thickness of cheesecloth and squeeze out all of the water. Transfer to a bowl and set aside.
  • In a medium bowl, combine pork, egg, cornstarch, oil, 1 tablespoon soy sauce, ginger, fish sauce, salt, and pepper. Add chopped bok choy and mix well.
  • Place a dumpling wrapper in one hand and spoon about 1 tablespoon of meat mixture into the middle of the wrapper. Dampen fingertips and moisten entire edge of the wrapper. Fold dumpling in half to enclose filling and pinch the two edges together tightly, forming a semicircle. Repeat this process until all the filling is used up.
  • Bring a large pot of water to a boil. Add as many dumplings as will fit without crowding. Gently stir them up from the bottom to prevent sticking, cover, and bring back to a boil, about 1 minute. Uncover, add 1/4 cup cold water, replace cover, and bring water back to a boil. Boil for about 2 more minutes. Remove with a slotted spoon and keep warm. Continue until all have been cooked.
  • Make the dipping sauce by combining the remaining soy sauce, sugar, sesame oil, and scallion. Mix well, transfer to small serving dishes, and serve with the dumplings.

PORK AND DUMPLINGS



Pork and Dumplings image

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

1 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1 boneless rolled pork loin roast (about 3-1/2 pounds)
BREAD DUMPLINGS:
8 day-old hard rolls, torn into small pieces
1-1/4 cups warm milk
1 cup plus 3 tablespoons all-purpose flour, divided
4 eggs, lightly beaten
3 quarts water
1 can (14-1/2 ounces) beef broth
6 tablespoons cold water

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.

PORK AND VEGETABLE CASSEROLE



Pork and Vegetable Casserole image

You can use any mild cheese that melts easily for this casserole. It is one of our family favorites and we make it often.

Provided by Kuechen_PIONIER

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 1h20m

Yield 4

Number Of Ingredients 11

1 pork tenderloin
salt and freshly ground black pepper to taste
1 tablespoon rapeseed oil
4 ounces shredded Gruyere cheese
1 cup heavy whipping cream
2 eggs
1 pinch ground nutmeg
1 pound potatoes, peeled and thinly sliced
½ pound mushrooms, sliced
½ pound carrots, thinly sliced
2 tablespoons chopped fresh parsley, or to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Season pork with salt and pepper. Heat oil in a large skillet over medium-high heat and cook pork until browned on all sides, 5 to 8 minutes. Remove from skillet and set aside.
  • Combine Gruyere cheese, cream, eggs, nutmeg, salt, and pepper in a bowl and stir together.
  • Slice pork and layer pork, potatoes, mushrooms, and carrots into a casserole dish. Pour egg-cheese mixture on top.
  • Bake in the preheated oven until cooked through and lightly browned on top, about 1 hour. Sprinkle with parsley to serve.

Nutrition Facts : Calories 605.2 calories, Carbohydrate 29.3 g, Cholesterol 243.6 mg, Fat 39.7 g, Fiber 4.8 g, Protein 34.7 g, SaturatedFat 21.2 g, Sodium 275.7 mg, Sugar 4.9 g

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