Stuffed Dumplings Food

KOREAN DUMPLING (MANDU)

Steps:

• Gather the ingredients.
• In a large mixing bowl , gently combine the ground beef or ground pork, onion, cabbage, tofu, and noodles.
• In a separate small bowl, combine the garlic, soy sauce, sesame oil, salt, and pepper.
• Pour seasoning mixture over meat and vegetables and mix with hands to combine.
• Place about 1 tablespoon of filling in the center of a dumpling wrapper.
• Dip your finger in water and wet the perimeter of half of the wrapper.
• Fold the wrapper in half, pressing to seal and then crimp the edges. Repeat until the filling is gone.
• You can steam, boil, fry, or sauté the dumplings as you wish.
• Serve with a basic dipping sauce or a spicy sauce .

STUFFED DUMPLINGS

Steps:

• Combine soups, broth, green peppers, and 2 Tbsp onion in a large pan.
• Heat until bubbling hot (Med to med low heat).
• Combine canned chicken, parsley, celery, 2Tbsp onion and a dash of black pepper.
• mix together well.
• Separate the rolls- pat it out slightly to allow for filling.
• Put approx 1/4 cup filling on each (depending on size of roll/biscuit).
• Wrap dough around the filling and seal the edges.
• Put dumplings edge down into bubbling gravy.
• Spoon soup over the dumplings.
• Cover/Cook over medium heat approx 20 minutes or until dumplings are done.

STUFFING DUMPLING SOUP

Steps:

• Prepare the stock: Roughly chop the carcass so you don't have any pieces bigger than your hands. (This is just so the pieces fit more compactly in the pot - don't overthink it.) Place in a pressure cooker. Add the vinegar and cover with 2 1/2 quarts water. Bring to full pressure and cook for 1 1/2 hours. Allow the pressure cooker to cool down naturally, pluck out and discard the larger bones, then strain the stock through a fine-mesh sieve, discarding solids. You should have 9 to 10 cups of stock. (You can also prepare the stock on the stovetop in a large pot, simmering for 3 1/2 to 4 hours, and topping off with water as needed.) Leftover stock can be kept in the refrigerator for 3 days or frozen for up to 3 months.
• Prepare the soup: In a large Dutch oven or heavy pot over medium-high heat, melt the butter until foamy. Add the sweet potatoes, onion and a big pinch of kosher salt. Cover and cook, stirring occasionally, until the onion is tender and translucent, about 5 minutes.
• Add the kale, garlic and red-pepper flakes, and season with a big pinch of kosher salt. Cover the pot and cook until the greens are wilted, about 2 minutes.
• Add 2 quarts of the prepared turkey stock and season with kosher salt to taste. Increase the heat to bring the soup to a boil, then reduce to an active simmer and cook, partly covered, until the greens and sweet potatoes are tender, about 20 minutes.
• While the soup simmers, prepare the dumplings: In a medium bowl, combine the stuffing and 1/3 cup of the turkey stock, and mash with a potato masher until the stuffing is broken up. Add the eggs, flour, baking powder and a big pinch of kosher salt, and mix until well combined.
• Taste the soup and adjust the seasoning to taste with more salt, red-pepper flakes and vinegar, if needed. Stir in the turkey.
• Using two big spoons, plop the stuffing mixture into the soup like big drop biscuits. Cover the pot, reduce heat to low, and gently simmer until dumplings feel set and firm, 15 to 20 minutes.
• Divide soup across bowls. (If storing leftovers, scoop the dumplings out of the soup and store separately to prevent them from soaking up all the broth as they sit. Dumplings and soup will keep refrigerated for up to 2 days.)

STUFFED POTATO DUMPLINGS

Steps:

• For croutons, melt butter in small skillet; brown bread cubes. Set aside. , In a saucepan, boil potatoes in water to cover until tender. Cool; rice potatoes and place in a large bowl. Add the flour, baking powder, salt and nutmeg. Stir in eggs; beat until mixture holds it shape. , With lightly floured hands, shape about 2 tablespoons dough into a ball, placing a few croutons in center of each ball. Repeat with remaining dough and croutons. Refrigerate for 1 hour. , Drop dumplings into boiling salted water (2 teaspoons salt to 1 quart water). Simmer, uncovered, for 10 minutes. Drain. Melt butter in a small skillet; cook and stir the bread crumbs until lightly browned. Sprinkle over dumplings.