MEAT DUMPLINGS RECIPES

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PORK DUMPLINGS RECIPE | EPICURIOUS



Pork Dumplings Recipe | Epicurious image

An easy Pork Dumplings recipe

Provided by EPICURIOUS.COM

Yield Makes about 4 dozen

Number Of Ingredients 21

1 pound well-ground, fatty pork
1 pound Napa cabbage
1 tablespoon fresh grated ginger
2 tablespoons water
2 scallions
4 tablespoons soy sauce
1 tablespoon Chinese cooking wine or sherry
2 teaspoons sesame oil
1 teaspoon fine salt
Pinch of white pepper
1 package frozen dumpling wrappers*, OR Dumpling wrappers:
2 1/2 cups all-purpose flour
1 1/4 tsp. salt
1 cup cold water
small bowl of water
3 tablespoons soy sauce
1 teaspoon Chinese black vinegar
1 teaspoon sesame oil
a pinch of white pepper
Chinese hot pepper sauce (optional)
Available at specialty Asian markets

Steps:

  • If the pork is not finely ground, mince well with a knife. Place the pork in a large bowl and cover.
  • Bring a large pot of water to boil over high heat. Add the cabbage; blanch until just wilted. Using a slotted spoon, remove cabbage to strainer set over a large bowl. Press down on cabbage to squeeze out all liquid. Transfer to cutting board; roughly dice.
  • Meanwhile, place grated ginger in a small bowl; cover with water and let steep for a few minutes.
  • Slice scallions lengthwise, then thinly slice. You should have a good mixture of white, light green, and dark green pieces. Add to the bowl with the pork.
  • Place a strainer over the pork bowl; strain the ginger so that the juices are added to the bowl. Press down on ginger to squeeze out all juices. Discard ginger left in strainer.
  • Add the soy sauce, cooking wine, sesame oil, salt, and pepper to the meat mixture. Stir in chopped cabbage until completely incorporated.
  • Place the flour and salt in a large bowl. Slowly add water and mix with your hands. Knead the mixture until it forms a soft dough.
  • Place the dough on a lightly floured counter and knead until very smooth. Divide dough into 50 small, equal pieces. Flatten each piece with your hand to form a thin, round pancake, approximately 3 inches in diameter. The center should be slightly thicker than the edges.
  • Using a spoon or chopsticks, place one heaping tablespoon of dumpling filling in the center of the dumpling wrapper.
  • Using your fingertip, wet the outer edge of the dumpling wrapper with water. Fold up the sides of the dumpling into a half-moon shape.
  • While holding the dumpling lengthwise, curved side up, use your index finger and thumb to pinch the edges of the dough on one side of the dumpling into "pleats," pressing each pleat against the flat side of the dough to seal the dumpling as you go. Start at one corner of the dumpling and work your way to the center (making three to four "pleats"). Then work from the other corner to the center creating another three to four "pleats."
  • Firmly press the pleated side of the wrapper against the flat side to be sure the dumpling is completely sealed. If there is to much filling and the dumpling cannot be sealed, remove the extra filling to prevent leakage during cooking.
  • Line up the finished dumplings on a foil-lined cookie sheet to prevent them from sticking. You can freeze dumplings this way for up to one month.
  • To cook the dumplings, gently lower them into a medium pot of boiling water and boil for approximately three to five minutes. They are done when the dumpling skins are translucent and the dumplings have been floating for about three minutes. Remove from pot carefully with a slotted spoon.
  • Serve hot.
  • Mix the ingredients for the sauce in a small bowl and serve on the side.

BISQUICK CHICKEN & DUMPLINGS | JUST A PINCH RECIPES



Bisquick Chicken & Dumplings | Just A Pinch Recipes image

I grew up eating this dish and it hasn't changed since! However, you can add celery, carrots, and green beans for more flavor! The first time I made it for my husband, he ate about 2/3 of the pot itself!

Provided by Cindie Stewart @shindii

Categories     Chicken

Prep Time 20 minutes

Cook Time 1 hours 20 minutes

Yield 6

Number Of Ingredients 6

1 - chicken, whole and all insides and neck removed
3 - bay leaves, dried
1 medium white or yellow onion, whole
2 or 3 - chicken bouillon cubes (optional)
4 cup(s) bisquik mix
1 1/3 cup(s) milk

Steps:

  • Remove the innards of the chicken along with the neck. You can discard them or cook them in a separate pot of water for your pets for a delicious treat!
  • Place entire chicken, peeled onion, and bay leaves in a large pot of water. Make sure water covers chicken. Cook for 1 hour.
  • Remove pot from heat. Take chicken out of the water and place on a large dish to cool for 10 - 15 minutes, or until able to touch without burning yourself. Also, remove the onion, using a spoon is easiest, and the bay leaves from the water and discard. The onion can be used for seasoning if you'd still like more onion flavor.
  • Once the chicken is cooled enough to work with, peel the skin and bones off the chicken, only placing the meat back into the pot of now chicken broth. The meat should be in bite size chunks that don't need to be cut up to enjoy.
  • Turn the heat under the pot back on. If you would like, you can add the chicken bouillon cubes to the pot too. Heat to boil.
  • While waiting for the chicken to boil, take the Bisquik and milk and mix together using a wooden cook spoon until mixed well for the dumplings.
  • Once the pot is boiling, turn the heat down to medium and use a teaspoon to drop spoonfuls of the dumpling mixture into the pot until you have no more dumplings to drop into the pot. (I found that if you have a spoonful of dough on the spoon and place it in the boiling water, the dough falls off prettily nicely.)
  • Cook uncovered for 10 minutes and then cook covered for 10 more minutes.
  • Enjoy! Tastes great with a little salt and pepper! I prefer to also use a little bit of a German seasoning that I grew up calling Aromat but the can says Fondor and it's by Maggi.
  • NOTES: I use the biggest pot I own (I think it's about 5qt) for this recipe. The chicken alone needs to get covered with the water to begin with and after that, the dumplings add some height to it. So my large pot is big enough for it all, thankfully. You can use a whole chicken (like I do, since that's what I grew up seeing and doing) or you can use boneless pieces like the breasts, legs, thighs, or whatever parts you want. If you don't use a whole chicken, I'd suggest using the skinless pieces since it's easier to just rip apart and throw in the part without having to deal with skinning it as well. I don't normally put any vegetables in it besides the onion, but when I do, I normally throw in carrots (shredded, julienne, or chopped) and celery for some added nutrients. It's completely up to you though! You can probably added corn, green beans, broccoli, etc in it if you really wanted to. Thanks for all the comments! I read each and every one of them and all the great feedback makes me want to create more recipes and even share any family recipes I come across! <3

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