SHRIMP AND PORK DUMPLINGS, STEAMED OR PAN-FRIED
This recipe gives you two options for assembling and cooking these dumplings: open on top and steamed like shu mai or closed and pan-fried like gyoza.
Provided by Food Network Kitchen
Categories appetizer
Time 2h
Yield 60 dumplings
Number Of Ingredients 23
Steps:
- For the filling: In the bowl of a food processor, add the shrimp, ground pork, sesame oil, soy sauce, cornstarch, ginger, garlic, green onions, egg whites, lemon juice and sprinkle with salt and pepper. Pulse the ingredients until smooth, 3 to 5 times. It should be somewhat chunky, not totally pureed. Put the filling into a bowl and fold in the water chestnuts.
- To determine if the filling is seasoned well, make a small patty, about 2 tablespoons. Place a small saute pan over medium-high heat and add 1 tablespoon canola oil. Once heated, add the tester patty and cook on both sides until browned, 2 to 3 minutes. Remove from the pan and place onto a paper-towel-lined plate and taste. Adjust seasoning to the remaining filling if needed.
- Prepare the dumplings according to desired assembly. Serve with Sesame-Soy Dipping Sauce.
- Line each tray of your bamboo steamer with cabbage leaves and cover with the lid. Bring 1 to 2 inches of water to a boil in a large, wide pan. Set the bamboo steamer over the pot. Continue to add water as needed.
- Place a wonton wrapper on a clean surface and add about 2 teaspoons of the filling in the center of the wrapper. Brush the edges of the wrapper with water. Fold and pleat as you gather the wrapping around the filling, leaving the top of the filling uncovered. Gently tap the shu mai on your work surface, flattening the bottom and allowing it to stand upright and make a basket shape.
- Put the shu mai in the cabbage-lined steamers and cover with the lid. Steam the dumplings until cooked through, 5 to 10 minutes.
- Place a wonton wrapper on a clean surface and add about 2 teaspoons of the filling in the center of the wrapper. Brush the edges of the wrapper with water. Take one edge of the wonton wrapper and fold it to the other side, creating a half moon shape. Then starting at one end of your half moon, make gentle folds, pleating and pressing the top side of the wrapper onto the bottom side as you work around the half moon.
- Have about 1/2 cup water, a large skillet and a lid for the skillet handy. Heat the skillet with 1 to 2 tablespoons of canola oil over high heat. Once the skillet is hot, place the number of dumplings you want to cook smooth-side down in the skillet. Allow them to sear until the bottoms turn golden brown, 1 to 2 minutes. Add the water, immediately cover with the lid and let the dumplings steam for another 3 to 4 minutes.
- Whisk together the soy sauce, vinegar, garlic, ginger, oil, honey and green onions, and set aside until ready to serve.
STEAMED PORK AND JíCAMA DUMPLINGS
Categories Ginger Pork Steam Cocktail Party Lunar New Year Jícama Gourmet
Yield Makes about 60 hors d'oeuvres
Number Of Ingredients 17
Steps:
- Make filling:
- Lightly whisk egg white in a large bowl, then whisk in ginger, garlic, peanut oil, sesame oil, soy sauce, cornstarch, sugar, and salt. Add jicama, scallion, and pork and mix together with your hands until combined well.
- Assemble dumplings:
- Separate wonton wrappers and restack in piles of 10. Cut through each stack with cookie cutter and discard trimmings. Arrange 6 rounds on a work surface (keep remaining rounds covered with plastic wrap) and mound a scant tablespoon filling in center of each. Lightly moisten edge of wrappers with a finger dipped in water. Working with 1 at a time and leaving dumpling on flat surface, gather edge of wrapper around side of filling, pleating wrapper to form a cup and pressing pleats against filling (leave dumpling open at top). Flatten filling flush with edge of wrapper with wet finger and transfer dumpling to a tray. Make more dumplings in same manner with remaining rounds and filling.
- Steam dumplings:
- Generously oil bottom of colander-steamer insert and bring a few inches of water to a boil in pot so that bottom of insert sits above water. Arrange 10 dumplings, about 1/2 inch apart, in insert and steam over moderate heat, covered, until dough is translucent and filling is just cooked through, about 6 minutes.
- Stir together black and white sesame seeds and sprinkle over dumplings. Serve immediately.
PORK DUMPLINGS
These tasty treats make a perfect appetizer or you can serve them as a main dish. For a main dish count on about 15 dumplings per person. Serve with hoisin sauce, hot Chinese-style mustard and toasted sesame seeds.
Provided by Lorna
Categories Main Dish Recipes Dumpling Recipes
Yield 6
Number Of Ingredients 9
Steps:
- In a large bowl, combine the pork, ginger, garlic, green onion, soy sauce, sesame oil, egg and cabbage. Stir until well mixed.
- Place 1 heaping teaspoon of pork filling onto each wonton skin. Moisten edges with water and fold edges over to form a triangle shape. Roll edges slightly to seal in filling. Set dumplings aside on a lightly floured surface until ready to cook.
- To Cook: Steam dumplings in a covered bamboo or metal steamer for about 15 to 20 minutes. Serve immediately.
Nutrition Facts : Calories 751.5 calories, Carbohydrate 81.1 g, Cholesterol 128.9 mg, Fat 28.8 g, Fiber 3.4 g, Protein 39.2 g, SaturatedFat 8.7 g, Sodium 1448.8 mg, Sugar 1.2 g
STEAMED PORK DUMPLINGS
I love dumplings/pot stickers and these are seriously good. From Canadian LCBO's Food and Drink Magazine. I am sure that these would work with chicken or turkey instead of pork. You can freeze these dumplings for an easy plan-ahead appetizer / snack / dinner. Serve with Recipe #397489.
Provided by Deantini
Categories < 60 Mins
Time 48m
Yield 40 dumplings, 8 serving(s)
Number Of Ingredients 12
Steps:
- Mix together pork, green onions, cilantro, ginger, mushrooms, soy sauce, sesame oil, sugar, cornstarch and egg white in a large bowl until well combined.
- Working with 6 wrappers at a time, use fingertip to wet edges of each wrapper with water.
- Top each wrapper with 2 teaspoons pork mixture.
- Bring the 4 corners up towards the top of the filling, pleat the sides of the wrapper to form a cup, and press the wrapper snugly around the filling. The dumpling does not need to be fully enclosed at the top.
- Keep the dumplings covered with dampened tea towel while working.
- Place a bamboo steamer in a large pot and add enough water to come just below the base of the bottom steamer.
- Line each basket with a single layer of cabbage leaves to prevent the dumplings from sticking; important, do not omit or you will be eating of the steamer :).
- Place a single layer of dumplings on top of leaves.
- Cover and simmer for 8 minutes or until pork is cooked through; do not overcook.
- Serve warm with Recipe #397489 or other dip.
STEAMED PORK AND MUSHROOM "SIU MAI" DUMPLINGS
Provided by Food Network
Categories appetizer
Time 35m
Yield 12 to 14 dumplings
Number Of Ingredients 15
Steps:
- For the filling: In a large bowl, combine the pork, ginger, rice wine, soy sauce, cornstarch, sesame oil, mushrooms and scallions. Sprinkle with salt and pepper and mix well.
- For the dumplings: Take 1 wonton wrapper and place 1 heaping teaspoon of the filling in the center. Then gather up the sides of the wonton wrapper and mold around the filling into a ball shape, leaving the center exposed. Dip your finger in some water and run it around the top of the wonton wrapper. Fold the excess wrapper down and pinch the wonton wrapper around the filling firmly to prevent it from opening up and separating from the filling when cooked. Top each dumpling with a goji berry.
- Oil the bottom of a bamboo steamer and/or line it with a piece of perforated parchment paper. Place the dumplings in the steamer, cover with a lid and place over a pan or wok of boiling water (making sure the water does not touch the bottom of the steamer). Steam the dumplings until cooked, 7 to 8 minutes.
- For the dipping sauce: Meanwhile, combine the chili and soy sauces in a bowl. Serve with the dumplings.
PORK GYOZA
Gyoza are pan-fried Japanese dumplings which make perfect starters or nibbles. Filled with a savory mixture of ground pork and Japanese flavors.
Provided by ChefJackie
Categories Main Dish Recipes Dumpling Recipes
Time 1h8m
Yield 6
Number Of Ingredients 13
Steps:
- Combine ground pork, cabbage, egg, spring onions, 1 tablespoon soy sauce, sake, mirin, and ginger in a large bowl; mix well.
- Place approximately 1 to 2 teaspoons of the pork mixture in the center of each gyoza wrapper. Moisten your fingers with water and rub around the edges of each wrapper. Fold wrappers in half over filling, creating a semi circle. Take one side of the wrapper and make crimps along the edges for a decorative pattern (like pleats of a skirt) and press along the edges to seal the two sides together. Ensure there isn't much excess air caught inside the dumpling. Repeat until all the pork mixture is used.
- Heat vegetable oil in a large skillet over medium-high heat. Place as many gyoza in the skillet as fit in a single layer and fry until the bottom is browned, about 3 to 5 minutes. Add water to skillet and reduce heat. Cover and allow gyoza to steam until all the water has evaporated, about 5 minutes. Repeat with the remaining gyoza.
- Mix rice vinegar and soy sauce together for a dipping sauce and serve with the gyoza.
Nutrition Facts : Calories 349.1 calories, Carbohydrate 35.9 g, Cholesterol 68.7 mg, Fat 14.2 g, Fiber 2.4 g, Protein 17.8 g, SaturatedFat 4.1 g, Sodium 1105.7 mg, Sugar 2.6 g
STEAMED PORK DUMPLINGS
I volunteer with Big Brothers Big Sisters, and my little brother wanted to learn how to make steamed Asian dumplings. Together we created this recipe and made some delicious dumplings.
Provided by DrBuzzetta
Categories Pork
Time 50m
Yield 48 Dumplings
Number Of Ingredients 14
Steps:
- Mix together first 7 ingredients
- Prepare steamer by lining with leaf lettuce leaves.
- Place gyoza skins in a moist towel to keep from drying out.
- Fill a small bowl with water.
- In the middle of a gyoza skin, place about 1-1/2 teaspoon of meat mixture.
- Dip finger in bowl of water and moisten upper edge of half of gyoza skin.
- Pinch together two edges in the middle and then gather rest of edges in a pleated fashion to create a small bundle.
- Place on lettuce leaves in steamer, and repeat with remaining gyoza skins and meat mixture making sure dumplings do not touch.
- Once steamer trays are full, fill bottom of steamer with water and cook dumplings for 18-20 minutes.
- While dumplings are cooking, mix together last 5 ingredients in a small bowl to create the dipping sauce.
- Serve immediately.
Nutrition Facts : Calories 26.2, Fat 0.9, SaturatedFat 0.3, Cholesterol 7.9, Sodium 112.7, Carbohydrate 1.3, Fiber 0.2, Sugar 0.3, Protein 3
More about "steamed pork and jícama dumplings food"
SIU MAI | STEAMED PORK AND JíCAMA DUMPLINGS - EVER …
From everopensauce.com
Reviews 1Estimated Reading Time 6 minsServings 60
COOKED JICAMA RECIPES FOR WEIGHT LOSS - FRESHLYTIC
From myfreshlytic.com
BáNH GIò RECIPE (VIETNAMESE RICE & PORK …
From hungryhuy.com
PORK DUMPLINGS (SHIU MAI) - RECIPE - FINECOOKING
From finecooking.com
QUICK STEAMED PORK MOMO (DUMPLING) - TWINKLING …
From twinklingtinacooks.com
STEAMED DUMPLINGS WITH PORK RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
STEAMED PORK AND CHIVE DUMPLINGS (WITH EASY-TO-FIND INGREDIENTS!)
From babaganosh.org
STEAMED PORK AND JíCAMA DUMPLINGS RECIPE - TEXTCOOK
From textcook.com
INSPIRED BY MASTERCHEF: STEAMED PORK DUMPLINGS - SEARCHING …
From searchingforspice.com
STEAMED PORK DUMPLINGS RECIPES - FOOD NEWS
From foodnewsnews.cc
CHINESE JICAMA DUMPLINGS, RECIPE PETITCHEF - FOOD NEWS
From foodnewsnews.com
STEAMED PORK DUMPLINGS | FOODTALK - FOODTALKDAILY.COM
From foodtalkdaily.com
FOODCOMBO
PORK GYOZA RECIPE (JAPANESE DUMPLINGS) - SUGAR SALT MAGIC
From sugarsaltmagic.com
STEAMED PORK WONTON DUMPLINGS RECIPES - FOOD NEWS
From foodnewsnews.cc
STEAMED PORK AND JICAMA DUMPLINGS (SIU MAI) RECIPE | EAT YOUR …
From eatyourbooks.com
STEAMED PORK AND JíCAMA DUMPLINGS | RECIPES, GINGER RECIPES, …
From pinterest.com
STEAMED PORK DUMPLINGS RECIPE | SIDECHEF
From sidechef.com
STEAMED PORK AND JíCAMA DUMPLINGS - DAIRY FREE RECIPES
From fooddiez.com
PORK AND GINGER DUMPLINGS - VJ COOKS
From vjcooks.com
HOMEMADE THAI-STYLE PORK DUMPLINGS | THE EAST COAST KITCHEN
From theeastcoastkitchen.com
STEAMED DUMPLINGS (HEALTHY CHINESE RECIPE) - RASA MALAYSIA
From rasamalaysia.com
RECIPE: STEAMED PORK DUMPLINGS - FOOD NEWS
From foodnewsnews.com
HOW TO MAKE STEAMED DUMPLINGS, TWO METHODS (蒸饺) - RED …
From redhousespice.com
THE BEST JAPANESE PORK AND CABBAGE DUMPLINGS (GYOZA) RECIPE
From seriouseats.com
STEAMED PORK AND SHRIMP DUMPLINGS (SIU MAI) - FOODLE CLUB
From foodleclub.com
RECIPE: STEAMED PORK DUMPLINGS | KITCHN
From thekitchn.com
STEAMED PORK DUMPLINGS (GYOZA) - THE TASTE PLACE
From thetasteplace.com
TRADITIONAL STEAMED JICAMA CRYSTAL DUMPLING (CHAI KUIH)
From mykitchen101en.com
STEAMED DUMPLINGS OF PORK AND SAUERKRAUT | MISS CHINESE FOOD
From misschinesefood.com
STEAMED PORK AND SHRIMP DUMPLINGS FOOD- WIKIFOODHUB
From wikifoodhub.com
STEAMED PORK AND JíCAMA DUMPLINGS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
STEAMED PAN-FRIED JAPANESE PORK DUMPLINGS (GYOZA) - JUJU CAN …
From jujucancook.com
STEAMED PORK AND JICAMA DUMPLINGS RECIPE
From friendseat.com
STEAMED PORK AND CHIVE DUMPLINGS - COOKMORPHOSIS
From cookmorphosis.com
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