Chinese Pork Dumplings Recipe

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Listing Results Chinese Pork Dumplings Recipe

Just Now Directions. The filling: Place the cabbage in a food processor, add 1/2 teaspoon salt, and pulse until finely chopped but not puréed. Wrap the …

Rating: 5/5(4)
Category: Main-Dish
Cuisine: Asian
Total Time: 40 mins
1. The filling: Place the cabbage in a food processor, add 1/2 teaspoon salt, and pulse until finely chopped but not puréed. Wrap the chopped cabbage in a clean kitchen towel and squeeze to remove juices, then transfer to a large bowl. Add ginger, garlic, scallions, and, if desired, garlic chives. Add the shrimp and pork and season with 1/4 cup soy sauce, sesame oil, and salt and pepper. Mix together by hand.
2. Taste the filling by poaching or frying a small amount, and adjust seasonings to taste. To prepare the dipping sauce, combine soy sauce, rice vinegar, scallions, and toasted sesame seeds in a small bowl.
3. To wrap, place 1 tablespoon of filling into the center of a dumpling wrapper. Wet the wrapper's edges, then fold in half to form a taco-like shape. Make a pleat on the side facing you about 20 degrees from the apex of the half-circle and seal with your fingers to the back of the skin. Repeat on the other quarter, in mirror fashion, and seal the dumpling completely, trying to eliminate any air pockets. Repeat until all filling is used.
4. To pan fry, heat oil in a large, nonstick pan over high heat. Add the dumplings in one layer so that they do not overlap. Add water to come halfway up the dumplings, and cover the pan. Reduce the heat to medium-high and cook until all water is evaporated and the bottoms are browned and crispy, about 10 minutes. Alternatively, the dumplings can be steamed until cooked through, about 5 minutes in a steam basket.

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3 hours ago Origin of the Chinese Pork Dumplings Recipe. Although they are a must in Chinese cuisine, dumplings are no stranger to other cultures around the world. Discover one …

Cuisine: Chinese
Category: Appetizer, Main Course
Servings: 4
Estimated Reading Time: 5 mins
1. Start by making the dough for the dumpling wrappers. Sift the flour into a large bowl and then stir the salt in. Slowly add the cold water and stir. Add as much as is necessary to form a smooth dough.
2. After the water has been incorporated, knead the dough into a smooth ball. Then cover it and let it rest for at least 30 minutes.
3. While the dough is resting, start making the filling. Combine the meat, soy sauce, salt, rice wine and white pepper.
4. Wash and dry the napa cabbage. Then finely shred it with a food processor or with a knife. Squeeze out as much water as possible.

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1 hours ago This recipe is courtesy of America's Test Kitchen from Cook's Illustrated. Chinese Pork Dumplings. Makes 40 dumplings. For dough that …

Estimated Reading Time: 5 mins

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2 hours ago Chinese Pork Dumplings. SERVES Makes 40 dumplings. SEASON 19 Dumplings and Noodles. WHY THIS RECIPE WORKS. If you have the right recipe, Chinese dumplings can be as much fun to make as they are to eat. We started by making a boiling water and flour dough that is easy to roll out and is moist but not sticky. For our filling, we added vegetable oi

Cuisine: Chinese
Category: Appetizers, Main Courses, Make Ahead
Servings: 40

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8 hours ago Favorite Collections let you organize your favorite ATK content. Are you building a menu for an upcoming birthday dinner? You can keep those recipes in a collection called "John’s 50th Birthday," for example. Your collections can include more than just recipes, too. Add how-to articles, videos clips or equipment reviews into the same collection.

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5 hours ago Dumplings are one of the most important foods in northern Chinese cuisine. Unlike potstickers served in Japan and in the US, dumplings are a staple for us and we enjoy …

Ratings: 23
Calories: 63 per serving
Category: Appetizer, Main
1. Combine ground pork, shrimp, ginger, light soy sauce, Shaoxing wine, salt, and white pepper in a large bowl. Stir with a spatula until the ingredients are well combined and form a sticky paste. Thorough mixing is essential here, so your dumpling filling will stay together when you wrap dumplings. Cover with a plastic wrapper and allow to marinate in fridge until you’re ready to wrap the dumplings.
2. Work on the dumplings one by one. You can watch this video if you're using frozen dumpling wrappers. Or watch this video if you're using homemade dumpling wrappers.
3. Line the bamboo steamers with napa cabbage leaves. Place dumplings into the steamer a finger width apart. Add two inches of water into a wok or a large pan that can comfortably fit your steamer. Place the steamer into the wok making sure the water doesn’t touch the dumplings when it begins to boil. Cover the steamer and cook over high heat for 10 minutes.
4. Store the wrapped, uncooked dumplings in the freezer for up to 1 month. To freeze properly, seal the baking sheet tight with plastic wrapper and allow the dumplings to freeze completely. To save freezer space, transfer the frozen dumplings into large containers or a gallon bag. Be careful not break them when you stack the dumplings and do not place other things on top of your dumplings bag.

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2 hours ago Add eggs, oil, and half the water and mix together to make a dough. Add more water as needed. The dough should not be sticky (similar to pasta

Rating: 5/5(4)
Total Time: 1 hr 35 mins
Category: Pork
Calories: 86 per serving
1. For Dough:.
2. Place flour in a bowl and make a well.
3. Crack eggs in a separate bowl and lightly whisk.
4. Add eggs, oil, and half the water and mix together to make a dough.

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5 hours ago Step 1. Mix pork, green onions, soy sauce, sherry, sesame oil, garlic, egg, cornstarch, salt and pepper in a bowl. Step 2. Take a wonton wrapper and place 1 heaping …

Rating: 5/5(2)
Total Time: 35 mins
Category: Appetizers
Calories: 73 per serving
1. Mix pork, green onions, soy sauce, sherry, sesame oil, garlic, egg, cornstarch, salt and pepper in a bowl.
2. Take a wonton wrapper and place 1 heaping teaspoon of filling in center. Moisten edges with water, fold over and press to seal edges.
3. Add 3 tablespoons of Peanut Oil to a large skillet, add enough dumplings to line the bottom of the skillet, saute until the bottoms are golden brown. Add 1/2 cup chicken broth, cover pan and simmer 8 minutes.Remove from pan onto serving platter. Reserve remaining broth in a separate bowl and repeat process until all dumplings are cooked. Serve with red wine vinegar.

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6 hours ago This dish is my take on Martha Stewart's Inside-Out Pork Dumplings recipe. With the addition of more pork, hoisin and soy sauce, this easy recipe packs quite a flavor punch – and really does taste like a pork dumpling exploded. Like it hot? Add some heat with a squirt of Sriracha before serving.

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3 hours ago This Chinese pork dumpling recipe makes a lot of dumplings, so it is ideal for freezing half for later. To freeze dumplings, place them on a tray lined with parchment paper …

Rating: 4.5/5(40)
Total Time: 2 hrs 20 mins
Category: Family Dinners
Calories: 67 per serving
1. In a large bowl, mix the pork, green onion, ginger, sesame oil, salt, soy sauce, vegetable oil and egg. (I use my hands for this but you could also use a stand mixture if you prefer). Make sure it is well mixed. Set aside to marinate for 1-2 hours.
2. Meanwhile, cut the cabbage across into thin strips. Now chop the strips into very small pieces.
3. Place the cabbage in a bowl and sprinkle with the extra teaspoon of salt. Set aside for 30 minutes.
4. Now squeeze out any excess water from the cabbage before you add it to the pork mixture.

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6 hours ago A savory pork, shrimp and salted cabbage filling, seasoned with ginger, garlic and scallions, is the most traditional filling for jiao zi. Butcher …

Rating: 4.9/5(14)
Category: Appetizers
Cuisine: Asian
Calories: 60 per serving

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2 hours ago In a large bowl, mix the cabbage, pork, green onions, wine, cornstarch, remaining 1 teaspoon salt, sesame oil, and white pepper. In a bowl, mix the flour and 1 cup boiling water until a soft dough forms. Knead the dough on a lightly floured surface about 5 minutes, or until smooth. Divide the dough in half.

Rating: 4.1/5(49)
Total Time: 37 mins
Category: Appetizer
Calories: 211 per serving

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5 hours ago Most of Chinese dumplings use ground pork or sometimes ground lamb. Both of the two types of meat can provide enough oil after cooking, and avoid the filling becomes tight …

Rating: 5/5(11)
Calories: 1021 per serving
Category: Staple
1. Mix a small pinch of salt with flour, dig a hole in center and then stir the water in. Mix the flour with water with chop-stickers during the process so you can adjust the water amount if necessary. Then knead the dough for 8-10 minutes with a stand mixer or by hand until the dough is almost smooth. Cover and rest for 15 minutes. Then re-knead the dough for 2-3 minutes so we can get a very smooth dough. Cover and continue resting for 1 hour.
2. In a mixing bowl, add ground pork, a small pinch of salt, egg, light soy sauce, white pepper, oyster sauce grated ginger and salt. Then place the green onion on top and drizzle hot oil on green onions. This helps to improve the aroma of the green onion.
3. Brush 1 tablespoon of oil in a pan (nonstick pan recommended for beginners), place the dumplings in. Pleats side up.
4. Heat a large pot of water to a boiling, add a small pinch of salt. Then cook the dumplings in batches. Slightly move the dumplings with a large ladle or scoop so they will not sticky to the bottom. Then the water begins to boil again, add around 1/4 cup of cold water. Repeat once. When the dumplings become transparent and expand because of the air inside. Transfer out.

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2 hours ago Place the pork in a medium mixing bowl. Remove white stems from cabbage leaves and finely shred the green leafy parts with a knife. Add shreds …

Rating: 4.9/5(11)
Calories: 77 per serving
Category: Snacks And Starters
1. In a medium mixing bowl, stir together the flour and salt.
2. Pour in the boiling water a little at a time and mix with a spoon until incorporated.
3. Pour in the cold water a little at a time, continuing to mix until you have a very wet, sticky dough.
4. Sprinkle plenty of flour onto a work surface and your hands. Scrape dough from bowl onto work surface and knead, adding more flour as necessary to prevent sticking, until dough is smooth. (See video for visual cues here and throughout the recipe.)

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5 hours ago Add ground pork, green onions, soy sauce, cooking wine, sesame oil, salt and pepper. Mix until thoroughly combined. Hold a dumpling wrapper in one hand and place 1 …

Servings: 4
Total Time: 45 mins
Estimated Reading Time: 3 mins
1. Place cabbage in a large bowl and sprinkle liberally with salt, mixing it together with your hands. Allow to rest for 10 minutes, then place cabbage in cheesecloth or paper towels and squeeze out any excess liquid.
2. Return drained cabbage to the bowl. Add ground pork, green onions, soy sauce, cooking wine, sesame oil, salt and pepper. Mix until thoroughly combined.
3. Hold a dumpling wrapper in one hand and place 1 tablespoon of filling into the center. Wet the outer edge of the dumpling wrapper, then fold into a half moon shape. Using your index finger and thumb, pinch the two sides together, creating pleats to seal the dumpling. Create pleats left to right then right to left to completely seal dumpling.
4. Fill a large pot with water and bring to a boil. Boil dumplings until skin is translucent and dumplings are floating, 3-5 minutes.

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3 hours ago Recipe video above. Siu Mai is the first thing you grab off the trolleys when you descend upon your favourite Yum Cha. And now you can get …

Rating: 5/5(14)
Category: Banquet, Finger Food, Mains, Starter
Cuisine: Asian, Chinese
Calories: 69 per serving
1. Place pork, salt, soy sauce, rice wine, sugar with the pork meat/mince in a large mixing bowl. Mix vigorously with a spoon or use your hands until it becomes pasty (initially it will be crumbly) - about 30 seconds.
2. Form an "O" with your forefinger and thumb.
3. Line a 30cm/12" bamboo steamer (or stove steamer) with baking paper with holes in it (Note 9)
4. Provide soy sauce, Chinese black vinegar or normal white vinegar, Chinese chilli paste (or Sriracha or other chilli). Let people mix their own to their taste (I do: 3 parts soy, 1 part vinegar, as much chilli as I think I can handle).

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7 hours ago Heat 2 tablespoons of oil over medium-high heat, in a large non-stick pan. Add the dumplings to the pan, spacing them out slightly. Fry for 2 …

Rating: 5/5(1)
Category: Appetizers
Cuisine: Chinese
Total Time: 45 mins
1. Heat a pan with oil. Add chopped ginger, minced garlic, and green onions. Add salt and pepper. Fry for about one minute until softened. Set aside.
2. Remove the leaves from the Chinese celery and rinse well to clean. Chop the celery verrrry fine. Place in a separate bowl, add 1 teaspoon salt and stir. Let sit for about 20 minutes. After 20 minutes, squeeze the chopped celery with your hands so that most of the water drains out of it. Try to remove as much excess water as you can, so your dumplings are not soggy.
3. In a large bowl, add the pork and chopped celery. Mix for 5 minutes to create a smooth texture for the filling. This is best done with your hands. You could use plastic gloves if that grosses you out. The mixture should have a paste-like texture when it’s done.
4. Next, add the following seasonings to the pork mixture; from step one add the chopped ginger, minced garlic, and green onions mix. Then add 1 or 2 eggs (depending on the dryness of the mixture), sugar, light soy sauce, dark soy sauce, chicken base, cooking wine and possibly a little more salt if needed, after testing your cooked sample. Stir until everything is mixed well.

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4 hours ago My inspiration for this recipe came from the famous dish we all know as Chinese wonton dumplings in hot chilli oil. I wanted to make a pork-based dumpling that my Mom would enjoy, so I used a Japanese stock seasoning called ‘dashi’. Traditional homemade dashi consists of water, kombu (dried kelp) and bonito fish flakes.

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4 hours ago Fry up your Chinese pork dumplings on a low heat so the centre cooks without burning the outer layer. Fry them for approximately 3 minutes on the base and 3 …

Total Time: 55 mins

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1 hours ago Chinese Dumplings are some of the most popular foods ever eaten across Asian countries. Whether it is during holidays like Chinese New Years or even just as a regular …

Rating: 5/5(1)
Estimated Reading Time: 9 mins
Cuisine: Chinese
Calories: 60 per serving
1. Grab a large mixing bowl and add in all your ingredients aside from the dumpling wrapper. Then mix the mixture together for a few minutes or until everything is nicely combined.
2. To boil them, simply bring a large pot of water to a boil. Then toss in your dumplings and cook them until they start floating to the surface.

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9 hours ago Pan-fried/ potstickers: Add a small amount of oil, about 1 TBSP, to a nonstick pan over medium high heat. Place the dumplings into the pan, flat side down and pleated side up. …

Rating: 5/5(4)
Total Time: 1 hr 30 mins
Cuisine: Asian, Chinese
Calories: 229 per serving
1. Add the oil to a small saucepan over medium heat. Add the garlic and crushed red pepper to the pan and sauté until fragrant, about 30 seconds. Remove the pan from heat then add the remaining ingredients and stir until the sugar is dissolved. Chill until needed.*If the sauce is too pungent for you, add a small amount of water to the sauce to adjust to your preference.*
2. Combine all of the ingredients for the filling into a mixing bowl and stir with chopsticks or gloved hands until incorporated and all the ingredients are fairly distributed. Cover and let rest for about 15 minutes.
3. Mix together flour and salt (and ube powder if desired) in a heat proof, medium bowl. With a pair of chopsticks or a fork, stir the flour while slowly pouring in boiling water. Stir until the mixture looks shaggy.Let the dough cool till comfortable to handle.
4. Place about 1 -1½ TBSP of filling in the wrapper and pleat the wrapper whichever way you feel comfortable. Repeat with remaining filling and wrappers.*If you're stepping away for some times while you're making dumplings, make to cover both the crimped dumplings and the dumpling wrappers so that nothing dries out.*

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3 hours ago Chinese Dumplings are my favorite food! Love the process of making it, and even though it may seem like it, it is really not a difficult dish to make. Here i

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6 hours ago Pork dumplings is a easy Chinese recipe that is comforting, easy to make, and versatile. Winter is just around the corner and I can already imagine myself deep in hibernation mode – snuggling up with the kiddies while watching a movie and too lazy to go out to buy food.

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5 hours ago Stir hoisin with soy, chili-garlic, five-spice and sesame oil in a medium bowl. Reserve 2 tbsp of sauce in a small bowl and set aside. Combine …

Rating: 4.1/5(20)
Category: Recipes
Servings: 36
Total Time: 50 mins

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6 hours ago 1. Put all-gluten flour and water into the bread bucket, and the amount of water is about 55-65% of the amount of flour;

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3 hours ago My Chinese Pork Dumpling Recipe. Wrappers: I am lazy and so I usually just buy frozen wrappers and they work fine. For the following recipe, I use a 300g pack of wrappers and usually have a tiny bit of filling left over (which is amazing repurposed in a stir fry). Filling: 500g of ground pork; 1 egg ; 2 tbsp (or more if you love it) green onion

Rating: 5/5(1)
Estimated Reading Time: 4 mins
Category: Jiaozi

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Just Now Place 12 dumplings in a single layer in the wok and fry 2 minutes, or until the bottoms are golden brown. Add 1/2 cup water. Cover and cook 6 to 7 minutes, or until the …

Servings: 48
Total Time: 50 mins
Category: Asian
Calories: 53 per serving
1. Cut the cabbage across into thin strips. Mix with 2 teaspoons salt and set aside for 5 minutes. Squeeze out the excess moisture.
2. In a large bowl, mix the celery cabbage, pork, green onions, wine, cornstarch, the remaining 1 teaaspoon salt, 1 teaspoon sesame oil, and the white pepper.
3. **In a bowl, mix the flour and 1 cup boiling water until a soft dough forms. Knead the dough on a lightly flour surface about 5 minutes, or until smooth.
4. Divide the dough in half. Shape each half into a roll 12 inches long and cut each roll into 1/2-inch slices.

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9 hours ago Instructions. Soak dried wood ear mushrooms in warm water for 30 minutes. When the Jew’s ears are completely softened, remove the stems and chop finely. Wash the scallions …

Category: Recipes
Calories: 447 per serving
Total Time: 1 hr 30 mins
1. Soak dried wood ear mushrooms in warm water for 30 minutes. When the Jew's ears are completely softened, remove the stems and chop finely.
2. Wash the scallions and fresh ginger. Remove the stems and the skin and chop finely.
3. Peel the water chestnuts and mince. If you don't have water chestnuts, you can replace them with carrots.
4. In a bowl, mix ground pork, cooking oil, soy sauce, and salt. Marinate for 20 minutes. Then add cornflour and 1 tablespoon of water. Stir clockwise for 1 to 2 minutes.

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1 hours ago Place the chicken stock and fish sauce into a large pot and bring to the boil. 9. Reduce to a simmer, and add the pork dumplings. Keep the pot at a simmer. …

Cuisine: Asian
Category: Other Soups
Servings: 4

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4 hours ago Step 2. Put vegetable oil, salt, soy sauce, soy sauce, green onion, ginger and a small amount of water in the pork filling.Stir in the same direction.Wash the celery, remove the old leaves, and cut into diced.Add the celery filling to the meat filling and mix well. Add salt according to taste.Knead the fermented dough into strips and cut into

Servings: 4
Estimated Reading Time: 1 min
Category: Dessert

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3 hours ago SUBSCRIBE for new videos every Sunday http://bit.ly/carinaytSo if you would like to learn how to make Dumplings then just follow this Dumpling Recipe. More D

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1 hours ago Begin pleating the dumpling by making a small fold at the edge of the top wrapper and pressing the pleat firmly to adhere to the bottom of the dumpling. Continue to pleat and …

Ratings: 5
Calories: 50 per serving
Category: Appetizer
1. In a large bowl, combine all the ingredients for the filling and use your clean hands to mix thoroughly. Set aside.
2. In a small bowl combine the ingredients for the dipping sauce and set aside.
3. Add water to a small bowl and have it close by. Hold a wrapper in the palm of your hand. Dip your finger into the water and brush the water around the perimeter of the wrapper. Spoon a heaping teaspoon of filling into the center of the wrapper and fold in half. Begin pleating the dumpling by making a small fold at the edge of the top wrapper and pressing the pleat firmly to adhere to the bottom of the dumpling. Continue to pleat and press until the dumpling resembles a half moon and the filling is sealed inside. Place the dumplings on the baking sheet and continue assembling the rest.
4. Add 1" of water to a large pot and bring to a boil. Arrange a few cabbage leaves on the bamboo steamer or the steaming basket (so dumplings don't stick). Arrange dumplings in the steaming basket and set in the pot - so that the dumplings aren't touching the water. Place the lid on the pot and steam until the wrapper is translucent and filling is firm and cooked through - about 5-6 minutes. Transfer to a platter and garnish with extra chives or sliced scallions. Serve with dipping sauce.

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8 hours ago In a large bowl, stir together the vegetable, meat, wine, oil, sesame oil, salt, soy sauce, white pepper, and 2/3 cup water. Mix for 6-8 minutes, until …

Rating: 5/5(41)
Total Time: 2 hrs 15 mins
Category: Appetizers And Snacks
Calories: 387 per serving
1. Wash your vegetables thoroughly and blanch them in a pot of boiling water. Transfer them to an ice bath to cool. Ring out all the water from the vegetables and chop very finely.
2. In a large bowl, stir together the vegetable, meat, wine, oil, sesame oil, salt, soy sauce, white pepper, and 2/3 cup water. Mix for 6-8 minutes, until very well-combined.
3. To wrap the dumplings, dampen the edges of each circle with some water. Put a little less than a tablespoon of filling in the middle. Fold the circle in half and pinch the wrapper together at the top. Then make two folds on each side, until the dumpling looks like a fan. Make sure it’s completely sealed. Repeat until all the filling is gone, placing the dumplings on a baking sheet lined with parchment. Make sure the dumplings aren’t sticking together.
4. If you’d like to freeze them, wrap the baking sheets tightly with plastic wrap and put the pans in the freezer. Allow them to freeze overnight. You can then take the sheets out of the freezer, transfer the dumplings to Ziploc bags, and throw them back in the freezer for use later.

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Just Now Shiitake Mushroom: Place the mushrooms in a bowl and pour over plenty of boiled water. Leave for 20 minutes or until rehydrated. Squeeze out …

Rating: 5/5(63)
Total Time: 55 mins
Category: Mains
Calories: 78 per serving
1. Shiitake Mushroom: Place the mushrooms in a bowl and pour over plenty of boiled water. Leave for 20 minutes or until rehydrated. Squeeze out excess water, then finely chop.
2. Cabbage: Place cabbage in a bowl with salt. Toss with fingers, then set aside for 15 minutes. Squeeze out excess liquid from cabbage using hands.
3. Filling: Place cabbage, mushrooms and remaining Filling ingredients in a bowl. Mix with your hands until well combined.
4. Peel one wrapper off and place on the palm of your left hand (if right handed). Dip your finger in water and run it along half the edge of the wrapper.

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Just Now Pan fry the dumplings: Heat 2 tablespoons of oil in a large skillet. Lightly fry the dumplings until the bottoms are golden. Steam the dumplings: Add 1/3 cup of water, cover …

Reviews: 205
Calories: 56 per serving
Category: Appetizers & Snacks
1. In a large bowl, combine all pork filling ingredients until well combined.
2. You will need a clean workspace, wonton wrappers, prepared pork filling, a small bowl of water, and chopsticks.
3. Begin by filling the wonton wrapper with about a tablespoons worth of pork filling. Wet your finger, and run along the edges of the wonton wrapper. This will help to seal it closed.
4. If your wrapper is round, fold the wrapper over the filling to create a half-moon shape, pinching the edges to seal. If you wrapper is square, scroll up to view the step by step images of how I fold my dumplings into a little purse dumpling.

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9 hours ago Feb 15, 2015 - Fill store-bought wonton wrappers with a flavorful pork mixture for authentic-tasting dumplings at home.

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8 hours ago To steam then fry - place a few dumplings in a bamboo steamer lined with paper or a cabbage leaf fairly close together over boiling water. Boil for around 3-4 minutes until …

Rating: 4.7/5(3)
Total Time: 40 mins
Category: Appetizer/Starter
Calories: 50 per serving
1. Finely shred the cabbage then place it in a pan with boiling water and cook a couple of minutes to blanch it/soften. Drain the cabbage and let it cool a couple minutes.
2. Meanwhile cut the scallions in half lengthwise and finely slice them then add them to the pork along with the remaining ingredients (except the wrappers and sauce ingredients) - soy sauce, sesame oil, rice wine, ginger, cilantro and salt. Mix everything so it's well combined - this is often easiest by hand.
3. Squeeze out the cabbage either by hand or by putting it in a cloth to remove as much liquid as possible then roughly chop it a little more and add to the pork. Mix it well.
4. Working with a few at a time, put a spoonful of the pork mixture on one half of a dumpling wrapper so there is a gap around the edge but it otherwise fills fairly well. Dampen the edge of the wrapper then fold it in half to join in the middle around the filling. Using your thumbs, pinch/fold the side nearest you a few times as you seal along the edge from the middle to the side, then repeat on the other side.

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7 hours ago Cook the dumplings for 1 minute, add a few tablespoons of water and cover the pan. Reduce the heat to medium and cook for 1 to 2 additional …

Rating: 4.5/5(36)
Category: Appetizer, Main Course, Side Dish
Cuisine: Asian, Chinese
Total Time: 25 mins
1. Combine the dumpling filling ingredients in a large bowl and refrigerate for a minimum of 2 hours, preferably overnight.
2. Fold the filling into dumpling skins, using water to seal.
3. Add water to a steamer and bring to a rolling boil. Steam the dumplings for approximately 5 to 7 minutes, or until the dumplings are firm.
4. Heat the vegetable oil in a wok or pan and bring to medium-high heat. Cook the dumplings for 1 minute, add a few tablespoons of water and cover the pan. Reduce the heat to medium and cook for 1 to 2 additional minutes, until golden brown on one side.

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1 hours ago Method. For the dough, place the flour into a large bowl and stir the hot water gradually into it, mixing all the time with a fork or chopsticks, until the water is incorporated. Add more water if

Cuisine: Chinese
Category: Starters & Nibbles
Servings: 18

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2 hours ago Chinese celery, also known as leaf celery, has a stronger celery flavor than regular celery. The stems are thinner and more fibrous (less crunchy) than standard celery, and there are generally more leaves. That said, while Chinese celery is most often used in pork and celery dumplings in China, you can also use regular celery for this recipe.

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7 hours ago An easy Pork Dumplings recipe. While holding the dumpling lengthwise, curved side up, use your index finger and thumb to pinch the edges …

Rating: 3.6/5(36)
Servings: 48

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Frequently Asked Questions

What are Chinese dumplings made of?

Another type of Chinese dumpling is made with glutinous rice. Usually, the glutinous rice dumplings, zongzi (粽子), are triangle or cone shaped, can be filled with red bean paste, Chinese dates or cured meat depending on region.

What are Chinese dumplings called?

Chinese Dumplings, called Jiaozi in China, are a traditional Chinese food. They are essential on New Year's Eve in Spring Festival in Northern China. With a history of about 1800 years, Chinese Dumplings had become a symbol of Chinese culture, expressing the people's wish for happy life.

How do you make Chinese pork ribs?

Directions Cut spare ribs into 2" long pieces and put in marinating dish (I use a tuperware marinating dish). Combine remaining ingredients and pour over ribs. Marinate for at least one hour or up to 8 hours. Pre-heat oven to 450-degrees F. Bake ribs in oven for 30 minutes, turning and brushing with marinade every 10 minutes, or until done.

What is Chinese barbecue pork?

Directions Preheat Oven To 350. Combine soy sauce, wine, sugar, honey, food coloring, cinnamon and garlic in a large bowl. Add meat to marinade making sure it is coated with marinade. Cover and refrigerate for at least an hour, overnight is better turning meat occasionally. Place meat on a wire rack over a baking pan along with marinade.

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