PORK DUMPLINGS WITH SOY DIPPING SAUCE
These are the famed dumplings that beat Bobby Flay's in a throwdown-and you'll discover why, once you crunch past the crispy wrapper into gingery pork filling. This recipe makes about 50 dumplings, but Chef Sohui Kim warns they'll disappear fast! (Note: Once folded, these dumplings freeze well.)
Provided by Sohui Kim
Categories appetizer
Time 1h35m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Trim away top of onion, then cut in half, leaving the root intact; peel away and discard the skin. Lay halves flat on a cutting board, then make vertical slices, stopping at the root so the onion half stays intact. Then slice crosswise to a small, uniform dice. Place in a bowl and set aside. Smash, peel, and finely mince garlic. Add to the bowl with the onions. Use a peeler or spoon to remove ginger skin. Slice into thin coins, then julienne as thinly as possible. Cut crosswise to mince. Add to bowl with onions and garlic.
- In a large sauté pan, heat 1 teaspoon of oil over medium heat. Sauté the onions, garlic, ginger, a pinch of salt, and a few cranks of black pepper until slightly caramelized, 4-5 minutes. Meanwhile, finely mince garlic chives. Stir aromatics, then cook 1-2 more minutes.Make the dipping sauce: In a bowl, combine soy sauce, rice wine vinegar, and brown sugar. Whisk to combine. Add star anise and set aside. Add minced chives and another pinch of salt to the aromatics. Cook until chives begin to soften, about 1 minute. Transfer the mixture to a plate or bowl to cool completely, 30 minutes. (Alternatively, cool in the refrigerator for 10 minutes.)
- Once the aromatics have cooled, finish the dumpling filling: In a large bowl, add pork. Place tofu in a small strainer set over a second bowl; use a wooden spoon to gently press excess water out of the tofu. Add drained tofu to the pork, along with the aromatics, hoisin sauce, salt and pepper. Mix well. (Use your hands for quicker, more even mixing.) In a skillet, heat ½ teaspoon oil over medium heat. Cook a small patty of the dumpling filling; taste and adjust seasoning with hoisin sauce or salt as needed.
- Fill and fold dumplings: Fill a small bowl with water and place it nearby. Place a tablespoon of filling in a wrapper. Use your finger to "paint" a little water halfway around the edge of the wrapper. Fold the wrapper shut and pinch to close, making a half moon shape. (Optional: Make a pleat in the middle, or pleat all the way around.) Wrapper edges should be flush and completely sealed, and there should be no air bubbles in the dumpling. Place each finished dumpling on a sheet pan, and repeat until you've used all the filling. (Optional: Freeze any dumpling mixture you want to save for another time; defrost before using.) To store uncooked dumplings, place in a single layer on a cookie sheet and freeze completely; then pack them into plastic freezer bags. Frozen dumplings will last 2-3 weeks. (Note: They do not refrigerate well.)
- Cook dumplings: Heat a large nonstick skillet over medium heat; add just enough oil to coat the bottom, about 1 tablespoon. Add dumplings in an even layer, about 10. Brown the dumplings on one side, 2-3 minutes. Then carefully add about ¼ inch of water, and immediately place the lid on top of the pan; steam until nearly all the water evaporates, 3-5 minutes. Remove the cover and allow the dumplings to fry again, just long enough to fully brown. Once they are fully browned, flip to slightly crisp the other side, about a minute. Plate and serve the dumplings immediately with dipping sauce. (Note: To cook frozen dumplings, follow the same procedure, but with slightly more water so they steam a little longer and cook through.)
STEAMED PORK & SCALLION DUMPLINGS
These dumplings are stuffed with a savory pork and scallion filling then steamed to perfection. The dipping sauce is salty and sweet with a just a hint of chili oil.
Provided by Arlyn Osborne
Categories Pork
Time 1h10m
Yield 40 dumplings
Number Of Ingredients 14
Steps:
- Whisk together the ingredients for the dipping sauce, making sure the sugar dissolves. Set aside.
- Add the scallions, garlic, ginger, hoisin, soy sauce and sesame oil to a small food processor. Pulse until finely chopped. Transfer the mixture to a large bowl.
- Add the beaten egg and mix to combine.
- Add the pork and mix to combine.
- Fill a small bowl with water and lightly flour a parchment-lined baking sheet.
- Place about 1 tablespoon of filling in the center of a wrapper. Dip your finger in the water and use it to moisten the edge of the wrapper.
- Pinch one end tightly to seal and then make several pleats to close up the filling entirely. Flatten out the bottom. If not pleating, simply fold one half of the wrapper over the filling and press together to seal.
- Set the dumpling on the prepared baking sheet and cover with a damp towel while you continue filling the rest.
- Heat a large nonstick skillet over medium heat. Add 1 cup of water to the pan, then place 6-7 dumplings in the water. Cover with a clear lid and let steam for 10 minutes, without lifting the lid.
- Continue with the remaining dumplings. Serve with the dipping sauce.
- You can freeze any uncooked dumplings and cook them later using the same method, but steaming for an additional 1 - 2 minutes longer.
STEAMED PORK DUMPLINGS WITH DIPPING SAUCE
This is from a saved magazine page dated April 1996. It doesn't show which magazine but it is an article about Chinese cuisine and dim sum popularity. This is a recipe from a Cantonese restaurant in Houston, Imperial Palace. It is recommended to simply purchase wrappers in the frozen food or produce department of your supermarket. For steamed dumplings, look for "shao-mai" wrappers. They should be about 3 to 3 1/2 inches in diameter, paper thin and nearly white. Can't find shao-mai wrappers? Use square won ton skins, and cut the corners off. Unsteamed dumplings--and dumpling wrappers--freeze well.
Provided by Bren in LR
Categories Chinese
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Mix first seven ingredients (pork through ginger). Place 2 teaspoons mixture in each wrapper. Fold in half, and pinch edges with tucks to form a standing half-moon shape. Seal the edges with a bit of cold water.
- Place the dumplings on a cookie sheet lined with parchment or wax paper and refrigerate.
- Oil the steamer, or line the bottom with cabbage leaves so the dumplings won't stick. Place dumplings in steamer, and steam at medium heat for 20 minutes. Makes 46 dumplings. Drizzle with Garlic-Soy Dipping Sauce. Garnish with cherry tomatoes and cilantro, if desired.
- To make Garlic-Soy Dipping Sauce, combine ingredients and stir. Let stand 5-10 minutes before using to give the garlic time to permeate the soy sauce.
Nutrition Facts : Calories 117.5, Fat 9.5, SaturatedFat 3, Cholesterol 24.5, Sodium 2648, Carbohydrate 1.2, Fiber 0.3, Sugar 0.3, Protein 6.6
CHINESE STEAMED DUMPLINGS WITH DIPPING SAUCE
I used to love this Chinese-restaurant appetizer so much that my mother reverse-engineered the recipe. These dumplings have an interesting taste and are great for parties. They also freeze well. Hope you enjoy them--it's worth the work involved.
Provided by Myra9035
Categories Lunch/Snacks
Time 1h20m
Yield 15 dumplings
Number Of Ingredients 14
Steps:
- Mix ingredients for dipping sauce and set aside.
- Lightly oil a large bowl.
- Put the flour and salt in another large bowl, piled up.
- Make a dent in the top of the pile, and crack the egg into it.
- Mix the egg into the flour.
- Add enough water to the mixture to make a thick dough.
- The consistency should be like bread dough.
- In any case, don't add too much water--it shouldn't be like batter at all!
- Turn the dough out onto the flour-dusted counter, and form into a ball.
- (It helps to flour your hands first).
- Place the dough into the oiled bowl and cover with plastic wrap (cellofane).
- Let stand 1 hour.
- Meanwhile mix all ingredients for filling and place in the fridge.
- Next, remove dough and place on flour-dusted counter (or work surface).
- Knead a bit and flatten until very thin (but not see-through or falling apart).
- Using a large, round cookie-cutter (or bottom of coffee can or top of glass) cut three-inch rounds.
- Don't place them on top of each other, as they could stick together!
- Knead the leftover pieces together again and cut more rounds until there's no dough left.
- Spoon a bit of the filling into the center of each round and fold in half (to make a semi-circle shape).
- Seal edges with a bit of water, and use tongs of a fork to decorate the edge.
- To prepare, either steam the dumplings (if you have a steamer) for 15 mins, or boil for 10 mins.
- If you boil, add some oil to the water and don't overcrowd the pan--make them in batches.
- If you like, you can fry the dumplings in a skillet or wok to brown them before serving.
- Handle gently!
STEAMED DUMPLINGS WITH GINGER HOISIN SAUCE
What could be better than steamed dumplings? The sauce is a product of trial and error. My old boss made the best dipping sauce for dumplings, and he told me the ingredients, but not the quantities (hehe). This is pretty close. I am often lazy and buy frozen dumplings and then just make the accompanying sauce.
Provided by canarygirl
Categories Pork
Time 50m
Yield 4-5 serving(s)
Number Of Ingredients 16
Steps:
- In a small bowl combine pork, onions, garlic, sesame oil, salt and pepper.
- Fill each wrap with a small spoonful of the pork mixture and seal with water, pressing edges and folding a bit to "ruffle" them.
- Heat water to boiling, and place bamboo steamer (or sieve) lined with a large cabbage or lettuce leaf (to prevent sticking) over the pot.
- Reduce heat to medium.
- Place dumplings in a single layer (not touching each other) on leaf, cover and steam for 20 minutes or so--until cooked through.
- Meanwhile, make sauce.
- In a small bowl, mix soy sauce, vinegar, hoisin, sesame oil and sugar; set aside.
- In a small sauce pan, heat oil, and sauté garlic and ginger until barely golden.
- Add soy mixture and heat through.
- If desired, whisk cornstarch and water to make a slurry and use this to thicken the sauce.
- Thickening the sauce allows for better coating of the dumplings while dipping, but is not necessary.
- Garnish with chopped green onions and sesame seeds.
- Serve hot dumplings with sauce.
Nutrition Facts : Calories 478.3, Fat 16.1, SaturatedFat 5.1, Cholesterol 61.2, Sodium 1604, Carbohydrate 56.2, Fiber 2.2, Sugar 3.8, Protein 25.4
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 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
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