PAO DUMPLING RECIPES
SIOPAO (FILIPINO STEAMED DUMPLINGS) RECIPE | ALLRECIPES
Warning - this recipe is not easy, but well worth the effort. This is a Filipino dish with Chinese roots. A steamed, almost sweet, yeasty bun filled with delicious chicken filling can also be made with shredded pork. You will need a bamboo steamer.
Provided by MCCACJ
Categories Main Dishes Dumpling Recipes
Total Time 1 hours 55 minutes
Prep Time 45 minutes
Cook Time 30 minutes
Yield 15 pieces
Number Of Ingredients 14
Steps:
- Dissolve yeast in the water; stir in the sugar and beat in 2 1/2 cups of rice flour to make a soft sponge. Set aside in a warm place to double in bulk, about 40 minutes. Mix in 2 more cups of rice flour and 1/4 cup of shortening and place the dough on a greased work surface; knead in the remaining 1/4 cup of shortening to make a smooth dough. Cut the dough into 15 equal-sized pieces; form each piece into a ball.
- Heat the vegetable oil in a skillet over medium heat; cook and stir the onion and garlic in the hot oil until translucent, about 5 minutes. Stir in the chicken, soy sauce, 2 teaspoons of sugar, green onion, salt, and pepper. If the mixture is juicy, add cornstarch to thicken.
- Working on a lightly greased work surface, flatten a dough ball into a circle about 4 inches in diameter with the heel of your hand. Place about 1 tablespoon of filling into the center of the dough ball, bring the edges of the dough together at the top, and pinch and twist to seal in the filling. Place each filled dumpling onto waxed paper with the pinched seal at the bottom while you finish the rest of the dumplings.
- Spray a multi-layered bamboo steamer with cooking spray, place the steamer on top of a large saucepan, and pour in water to several inches below the steamer. Bring the water to a boil.
- Working in several batches, place 3 or 4 filled buns into each steamer layer without letting the buns touch each other or the edge of the steamer, cover the steamer, and let the buns steam over medium-low heat until puffy and the dough is springy, about 15 minutes per batch. Serve warm.
Nutrition Facts : Calories 345.8 calories, CarbohydrateContent 43.9 g, CholesterolContent 34 mg, FatContent 11.2 g, FiberContent 1.6 g, ProteinContent 16 g, SaturatedFatContent 2.9 g, SodiumContent 270 mg, SugarContent 4.5 g
POTATO DUMPLINGS RECIPE | ALLRECIPES
Good to use with stews or soups. When I was growing up we had these with sauerbraten. I don't know why there's always a crouton in the center, there just is.
Provided by Helen
Categories Main Dishes Dumpling Recipes
Total Time 50 minutes
Prep Time 30 minutes
Cook Time 20 minutes
Yield 8 servings
Number Of Ingredients 4
Steps:
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 15 minutes. Drain and mash.
- In a medium bowl combine 2 cups mashed potatoes with flour and egg. Using about 1/4 to 1/2 cup of mixture each, shape into dumplings. Press a crouton into the center of each and seal dough around it.
- Drop dumplings into simmering soup or broth, cover and cook 20 minutes. Do not remove lid while dumplings are cooking.
Nutrition Facts : Calories 135.7 calories, CarbohydrateContent 28.3 g, CholesterolContent 23.3 mg, FatContent 0.9 g, FiberContent 1.9 g, ProteinContent 3.8 g, SaturatedFatContent 0.2 g, SodiumContent 211.3 mg, SugarContent 0.8 g
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