CHIVE AND PORK DUMPLINGS RECIPES
PORK-AND-CHIVE DUMPLINGS RECIPE - NYT COOKING
This recipe for pork-and-chive dumplings comes from the chef Helen You, who learned to make dumplings from her mother in Tianjin, China. She serves these classic boiled dumplings, along with 100 other varieties, at her restaurant, Dumpling Galaxy, in Flushing, Queens. The filling is a simple mix of ground pork, seasoned with grated ginger, soy and garlic chives, and it works best with slightly fatty ground meat (about 30 percent fat, if your butcher asks). It's traditional to splash the meat with shaoxing, the Chinese rice wine, but You prefers to use sherry.
Provided by Tejal Rao
Total Time 1 hours
Yield 24 dumplings
Number Of Ingredients 10
Steps:
- To begin the dough, put the flour and salt in a large bowl. Use your fingers to stir in the water and egg white, until the dough comes together as a shaggy ball. Move the dough to a flour-dusted work surface, and knead it, dusting with more flour to keep it from sticking, until it is smooth to the touch, with no cracks or pockets of flour. Cover the dough, and let it rest at room temperature for 20 to 30 minutes.
- Knead the dough about 10 times, or until it forms a firm ball as smooth as satin. Use a dough scraper or a flour-dusted knife to cut it into 4 equal pieces. Roll each piece into a log, and cut it into 6 equal pieces (for a total of 24 small pieces). Flatten the pieces with your hands, and roll each one into a 3-to-4-inch round wrapper. As you work, cover the dough with a lightly moistened towel to keep it from drying out.
- To prepare the filling, place the ingredients in a mixing bowl, and use your hands to combine them until they are well blended. Place a rounded tablespoon of the filling at the center of each wrapper, and gently squeeze the edges shut. As you work, push out any air bubbles and fix any tears. When ready to eat, bring a large pot of water to boil. Boil the dumplings 6 at a time, for 6 to 8 minutes, or until they float to the surface and the wrappers turn puffy and translucent. Use a slotted spoon to transfer to a plate and serve immediately.
Nutrition Facts : @context http//schema.org, Calories 91, UnsaturatedFatContent 2 grams, CarbohydrateContent 8 grams, FatContent 4 grams, FiberContent 0 grams, ProteinContent 5 grams, SaturatedFatContent 2 grams, SodiumContent 86 milligrams, SugarContent 0 grams
PORK-AND-CHIVE DUMPLINGS RECIPE - PETER CHO | FOOD & WINE
F&W Best New Chef 2017 Peter Cho, of Han Oak in Portland, Oregon, says that this is a cheater version of his favorite xiao long bao (soup dumplings). “I love when you poke the side of a soup dumpling and the rich, porky chicken stock spills out into your spoon and mixes with the black vinegar dipping sauce. For my version, I took the difficulty out of making and filling the dumplings by instead just serving them with a rich chicken stock–and–vinegar dipping sauce.” Slideshow: More Pork Recipes
Provided by Peter Cho
Categories Pork
Total Time 40 minutes
Yield Makes 28
Number Of Ingredients 16
Steps:
- Make the dumplings In a food processor, pulse the chives, ginger, garlic, soy sauce, rice wine, brown sugar, both sesame oils and 1 teaspoon of salt until finely chopped. Transfer to a large bowl; mix in the pork.
- Line a large baking sheet with parchment paper. Spoon about 1 tablespoon of the filling into the center of 1 gyoza wrapper and, using your finger, moisten half of the edge with water. Fold the dough up and over the filling to form a half-moon and pinch to seal the dumpling completely. Moisten the top of one end with water, bring the other end over and pinch to bring together and create a rosebud shape. Place the dumpling on the parchment-lined baking sheet and keep covered with a clean kitchen towel while you assemble the rest. Repeat the process with the remaining filling and wrappers.
- Line 2 large steamer baskets with cabbage leaves and set the dumplings on the cabbage. Set the basket in a pot of boiling water and steam until the wrappers turn transparent and the filling is firm, 8 to 10 minutes.
- Meanwhile, make the dipping sauce In a small saucepan, simmer the stock over moderately high heat until reduced by half, about 2 minutes. Whisk in both vinegars and the ginger. Serve the warm dipping sauce with the dumplings.
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PORK AND CHIVE DUMPLINGS RECIPE | EPICURIOUS
These dumplings are the most succulent we?ve ever had. The secret is in the quality of the meat: Reusing uses locally raised heritage breeds such as Berkshire or Ossabaw, but any free-range pork will have enough fat and flavor to make a difference.
From epicurious.com
Reviews 3.9
Total Time 45 min
From epicurious.com
Reviews 3.9
Total Time 45 min
- Cook dumplings in a large pot of gently simmering water until pork is just cooked, about 3 minutes. Transfer with a slotted spoon to a platter.
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PORK & CHIVE DUMPLINGS - MARION'S KITCHEN
From marionskitchen.com
- For the spicy sauce, mix all the ingredients together. Set aside until ready to serve. For the filling, place the pork, egg, chicken stock, cornflour, salt, sesame oil and Chinese garlic chives in a large bowl. Mix vigorously for 2-3 minutes or until the mixture is ‘sticky’. Place a tablespoon of filling into the centre of a dumpling wrapper, moisten the edges with water and fold the wrapper over the filling. Pinch in the sides and squeeze to create pleats (watch the video for the technique). It can be harder to fold store-bought wrappers in this way. You can also just fold the wrapper over the filling and seal without pleats. Bring a large pot of water to the boil over high heat. Have a jug of cold water nearby. Add the dumplings and cook until they float to the surface. Then pour in ½ a cup of cold water. Wait for the water to boil again. Then add another ½ cup of cold water. Wait for the water to boil again and by this time the dumplings should be cooked through. If not, repeat the process. Use a slotted spoon to transfer the dumplings to a bowl. Spoon over the spicy dumpling sauce and serve. *NOTES: Chinese garlic chives are available from Asian supermarkets. Alternatively, you can use sliced spring onion and a teaspoon of finely grated garlic.
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PORK-AND-CHIVE DUMPLINGS RECIPE - PETER CHO | FOOD & WINE
F&W Best New Chef 2017 Peter Cho, of Han Oak in Portland, Oregon, says that this is a cheater version of his favorite xiao long bao (soup dumplings). “I love when you poke the side of a soup dumpling and the rich, porky chicken stock spills out into your spoon and mixes with the black vinegar dipping sauce. For my version, I took the difficulty out of making and filling the dumplings by instead just serving them with a rich chicken stock–and–vinegar dipping sauce.” Slideshow: More Pork Recipes
From foodandwine.com
Reviews 4.5
Total Time 40 minutes
Category Pork
From foodandwine.com
Reviews 4.5
Total Time 40 minutes
Category Pork
- Meanwhile, make the dipping sauce In a small saucepan, simmer the stock over moderately high heat until reduced by half, about 2 minutes. Whisk in both vinegars and the ginger. Serve the warm dipping sauce with the dumplings.
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PORK AND CHIVE DUMPLINGS RECIPE RECIPE | EPICURIOUS
Once you are on a national TV show called Throwdown with Bobby Flay, and you best him with these dumplings, whatever culinary fame you aspired to is gone, and you are forever known as the Dumpling Lady. It’s an honor I will cherish forever—especially if it helps to get picky eaters like my kids to eat their dinner. I put these dumplings on my opening menu, but never did I intend to keep them on for a decade. There’s no getting rid of them now: These dumplings are the most popular item with some of our customers, including kids of all ages. In my opinion, dumplings are one of those perfect foods that are soulful, flavorful, and comforting. Another great thing about dumplings is that you can use practically anything in the filling—and you can pan-fry them, which is what we do, or boil or deep-fry them. These particular dumplings are a hybrid of Japanese gyoza (with the thin wrapper), Korean mandoo (the use of pork, chives, and tofu, which makes them silky and less like meatballs), and Chinese dumplings (with hoisin and dark soy sauce). I add the hoisin, which I like to joke is Chinese ketchup, because it makes these dumplings a touch sweeter. I think it is actually why people go crazy for them, because the American palate craves sweet and salty. This filling also makes an awesome breakfast patty, or put it on a bun with kimchee slaw for a great pork burger slider!
From epicurious.com
Reviews 4.5
From epicurious.com
Reviews 4.5
- I learned how to fold dumplings at an early age with the help of my grandmother and mother, and before we opened The Good Fork, I used to have dumpling-making parties at home. That’s how I know that making one hundred dumplings at a time sounds daunting but is the only way to do it. Gather a few friends, make the dumplings together, then you each get some to tuck away—packaged by the dozen—into the freezer for weeks to come.
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PORK DUMPLINGS WITH PRAWN AND CHIVES - ASIAN RECIPES
Make your own dumplings at home with this recipe. Try this Chinese dish.
From asianinspirations.com.au
Total Time 1 minutes30S
Cuisine Chinese
From asianinspirations.com.au
Total Time 1 minutes30S
Cuisine Chinese
- To Prep Add marinade to pork and mix in a clockwise direction. Set aside for 30 mins. Add marinade into chopped prawn meat and mix in clockwise direction. Set aside for 30 mins. Add marinade into finely chopped chives and mix well. Set aside. Combine pork, prawn and chives in a large bowl. Add salt and mix well in a clockwise direction. Spoon 1 tbsp dumpling filling on dumpling skin and fold in the edges to seal. To Cook Bring half a pot of water to the boil. Add dumplings and cook until they float to the surface. Add some cold water and continue to boil dumplings until they float again to ensure they are cooked inside. Drain well. Serve this hot Pork dumplings with prawn and chives with dumpling sauce and pickled ginger.
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PORK-AND-CHIVE DUMPLINGS - MASTERCOOK
From mastercook.com
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PORK CHIVE DUMPLINGS (AND HOMEMADE DUMPLING WRAPPERS ...
Dec 03, 2014 · Pork Chive Dumplings: Recipe Instructions. Put the flour in a large mixing bowl. Gradually add the water to the flour and knead into a smooth dough. This process should take about 10 minutes. Cover with a damp cloth and let the dough rest for an hour. While the dough is resting, prepare the filling.
From thewoksoflife.com
From thewoksoflife.com
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PORK AND CHIVE DUMPLINGS - THE WASHINGTON POST
Feb 04, 2021 · For this simple dumpling recipe, saute chives, ginger and garlic in soy sauce and cooking wine. Then, add the mixture to the raw pork and combine before folding it all into the round wonton...
From washingtonpost.com
From washingtonpost.com
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CNY DISHES RECIPE | PORK AND CHIVE DUMPLINGS RECIPE ...
From m.youtube.com
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PORK-AND-CHIVE DUMPLINGS - MASTERCOOK
Jan 10, 2022 · 1 teaspoon toasted sesame oil. Kosher salt. 1 pound fatty ground pork, preferably from the shoulder. 28 gyoza wrappers (3 1/2 inch round) Napa cabbage leaves, for steaming. 3/4 cup chicken stock or low-sodium broth. 1/4 cup Chinese black vinegar. 2 tablespoons unseasoned rice wine vinegar. One 1-inch piece of fresh ginger, peeled and julienned.
From mastercook.com
From mastercook.com
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MAMA CHANG’S PORK AND CHIVE DUMPLINGS RECIPE | JAMES BEARD ...
Place the cabbage in a large bowl with the salt. Toss well and set aside for at least 10 minutes. In a large bowl, combine the ground pork, garlic chives, soy sauce, ginger, and sesame oil and use your hands to mix all the ingredients thoroughly together.
From jamesbeard.org
From jamesbeard.org
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PORK AND CHIVE DUMPLINGS - THE WASHINGTON POST
Feb 04, 2021 · Make the dumplings: In a medium skillet over medium-high heat, combine the oil, garlic and ginger and cook, stirring, until they start to sizzle, about 2 minutes. Add the chives and soy sauce and wine, if using, and cook, stirring until the chives are aromatic, about 2 minutes. Remove from the heat and add the aromatics to the pork.
From img.washingtonpost.com
From img.washingtonpost.com
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EASY HOMEMADE PORK & CHIVE DUMPLING RECIPE | TASTING TABLE
Oct 01, 2018 · 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.
From tastingtable.com
From tastingtable.com
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PORK AND CHIVE DUMPLINGS (FROM SCRATCH) - RASA MALAYSIA
Pork and Chive Jiaozi. Chinese dumplings or jiaozi is a staple in many parts of China, especially northern China. I love Chinese jiaozi as they are so versatile. For the filling, you can pretty much use anything you want: ground pork is the most common ingredient, but you can also fill these jiaozi dumplings with beef, chicken, shrimp, vegetables, or a filling of different combinations.
From rasamalaysia.com
From rasamalaysia.com
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CNY DISHES RECIPE | PORK AND CHIVE DUMPLINGS RECIPE ...
From m.youtube.com
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MUST-HAVE HOLIDAY DISH: PORK AND CHIVE DUMPLINGS | GMA
Dec 27, 2021 · ABC News December 28, 2021 Must-have holiday dish: pork and chive dumplings Chef Vivian Aronson, author of “The Asian Market Cookbook” has a recipe inspiration to get you through the final holiday hump.
From goodmorningamerica.com
From goodmorningamerica.com
PORK AND CHIVE DUMPLINGS - NZ HERALD
For the sauce: In a small bowl combine the soy, vinegar, ginger and chilli sauce. When ready to cook the dumplings, heat the oil in a large frying pan. Add half the dumplings (or whatever fits ...
From nzherald.co.nz
From nzherald.co.nz
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CLASSIC PORK AND CHIVE DUMPLINGS - SAVEUR
Jan 17, 2017 · Make the filling: In a medium bowl, combine the pork, sherry, ginger, soy sauce, and salt and mix with hands. Fold in the chives. On a floured surface, knead the dough briefly until satin smooth ...
From saveur.com
From saveur.com
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PORK AND CHIVE DUMPLINGS | AUSTRALIAN PORK
Method. 1. In a large bowl, combine the dumpling filling ingredients and mix well. 2. To wrap dumplings; place half a tablespoon of filling in the centre of each dumpling wrapper. Fold the circle wrapper in half and secure the sides together with a dab of water. Form a base on the dumpling as you stand each dumpling with the seam facing up.
From pork.com.au
From pork.com.au
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PORK AND CHIVE DUMPLINGS: EASY CHINESE RECIPE - EATMUNCHLOVE
Feb 05, 2016 · In a large bowl, combine the ground pork/chicken, chives, soy sauce, cooking wine, minced ginger, ginger juice, cornstarch and seasonings in a large bowl. Mix until all the ingredients are thoroughly distributed. Put the water in a small bowl. Place about 1 tablespoon of filling in the center of the dumpling wrapper.
From eatmunchlove.com
From eatmunchlove.com
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