Steamed Pork Belly Dumplings With Brown Butter Recipe 465 Food

STEAMED PORK BELLY DUMPLINGS WITH BROWN BUTTER RECIPE - (4.6/5)

Steps:

• In a medium bowl, whisk the egg with 2⁄3 cup water, then stir in the flour to form a dough. On a lightly floured surface, knead the dough until smooth. Divide the dough into 2 pieces, wrap in plastic wrap, and refrigerate 30 minutes. Meanwhile, in another bowl, combine the pork belly with the onion and season with salt and pepper. Refrigerate the filling until ready to use. Working with 1 dough ball at a time, divide the dough into 10 equal pieces (each about 1 ounce). Using a rolling pin, roll each piece into a 5-inch circle. Place 1 tablespoon of the filling in the center of each circle and top with a small piece of butter. Pull up the "east" and "west" points of the round and pinch them firmly together above the filling. Repeat with the "north" and "south" points, creating an "X" shape of pinched dough. Repeat with the remaining dough rounds to form 20 dumplings total. In a bamboo steamer set over 1 inch of simmering water in a wok, arrange the dumplings in a single layer on each steamer shelf and steam until cooked through, about 45 minutes. Meanwhile, heat the remaining 4 tablespoons butter in an 8-inch skillet over medium and cook until deep golden brown, 6 to 8 minutes. Transfer the dumplings to a serving platter and drizzle the hot brown butter over the top. Sprinkle the dumplings with cilantro leaves and serve while hot.

STEAMED PORK DUMPLINGS

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 WONTON DUMPLINGS

Steps:

• In a large bowl mix pork, water chestnuts, scallions, garlic, ginger, sesame oil, egg, sesame dressing mix, and oyster sauce. Fill center of each wonton wrapper with 1 teaspoon of meat filling. Gather wrapper up and twist to secure sides. Brush the edges of the wontons with water to help seal. Arrange cabbage leaves on the bottom of a bamboo steamer. Place dumplings about 1-inch apart and steam until the filling is cooked through, about 20 minutes.

PORK DUMPLINGS

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.

HOMEMADE PORK DUMPLINGS

Steps:

• In a large bowl, combine the first 6 ingredients; mix lightly but thoroughly., Place 1 level tablespoon filling in the center of each wrapper. (Cover remaining wrappers with a slightly damp paper towel until ready to use.) Moisten half of the wrapper edge with water. Fold wrapper over filling; pinch center to adhere. On each side of the pinched area, pleat the front wrapper edge 3 times, leaving the back side unpleated. Pinch edge to seal. Place on a baking sheet, gently flattening the bottom., In a large skillet, heat oil over medium heat. Add dumplings, flat-side down, and cook until bottoms are golden brown, 3-5 minutes. Add 1/2 cup water; cook, covered, until most of the water has evaporated, about 5 minutes. Remove lid; cook until water has evaporated and filling is no longer pink, 1-2 minutes. , Meanwhile, in a small bowl, stir together dipping sauce ingredients. Serve hot dumplings with dipping sauce.

STEAMED PORK DUMPLINGS

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.

STEAMED BARBECUE PORK BUNS

Steps:

• Pour water into a bowl. Sprinkle in yeast and let stand until yeast softens and begins to form a creamy foam, about 10 minutes. Add vegetable oil, sugar, and self-rising flour. Mix using a wooden spoon until a shaggy dough comes together.
• Turn dough out onto your counter and knead into a smooth ball, about 10 minutes. Transfer dough ball into a lightly oiled bowl. Flip to lightly coat. Cover and let rise in a warm spot until doubled in size, about 2 hours.
• Combine pork, green onions, cayenne pepper, sesame oil, and hoisin sauce in a separate bowl. Mix well and refrigerate.
• Add a couple inches of water to a Dutch oven and set a bamboo steamer on top.
• Poke dough down to deflate and transfer to a lightly floured surface. Cut dough in half and roll each half into a long tube. Divide each tube into 6 pieces. Roll each piece into a ball and press into a disk. Roll each disk until about 1/8-inch thick and 4 to 5 inches wide. Roll out edges so they are slightly thinner than the center.
• Transfer a spoonful of filling onto the center of each dough circle. Pinch edges together to form multiple small pleats, moistening edges with water if needed. Squeeze pleats together at the top to seal in the filling. Place pork buns on individual squares of parchment paper. Transfer them to the cold steamer, cover, and let proof until noticeably puffed, 30 to 45 minutes.
• Bring the water in the Dutch oven to a boil over high heat. Set timer for 10 minutes. Turn off heat and leave buns covered for 15 minutes. Uncover and transfer to plate.