PORK CHIVE DUMPLING RECIPE 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 | 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.
Provided by Andrea Reusing
Total Time 45 min
Cook Time 45 min
Yield Makes 8 (as a small plate) servings
Number Of Ingredients 14
Steps:
- Combine all ingredients (except cilantro stems, chives, and wrappers) in a large bowl, then stir in cilantro stems and chives. Set bowl in a larger bowl of ice to keep chilled while forming dumplings.
- Place a slightly rounded teaspoon of filling in center of a wrapper and moisten area around filling with water. Fold in half to form a crescent and press to seal. Moisten one corner and bring corners together, pressing them, to form a tortellini-shaped dumpling. Repeat with remaining filling and wrappers.
- 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.
More about "pork chive dumpling recipe recipes"
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
From epicurious.com
Reviews 4
- 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 & 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 - 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.
From cooking.nytimes.com
Reviews 4
Total Time 1 hours
Cuisine chinese
Calories 91 per serving
From cooking.nytimes.com
Reviews 4
Total Time 1 hours
Cuisine chinese
Calories 91 per serving
- 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.
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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
Total Time 40 minutes
Category Pork
From foodandwine.com
Reviews 4
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-SHRIMP CHIVE DUMPLINGS RECIPE | FOOD NETWORK
Long before she became the executive dim sum chef at the Wynn Las Vegas Hotel, Sandy Shi learned techniques from her mother. These chive dumplings, which Sandy makes using homemade wrappers, are one of her go-to recipes. “I cut the shrimp in half to give them a bit more texture,” she says.
From foodnetwork.com
Reviews 5
Total Time 2 hours 0 minutes
Category appetizer
From foodnetwork.com
Reviews 5
Total Time 2 hours 0 minutes
Category appetizer
- Pan-fry the dumplings in batches: Heat a large nonstick skillet over medium heat and coat with 1 1/2 to 2 tablespoons corn oil. Add a single layer of dumplings and cook, undisturbed, until golden brown on the bottom, 1 to 2 minutes. Carefully add enough water to the pan until it reaches about one-third of the way up the side of the dumplings. Loosely cover the skillet and cook until the water evaporates and the dumplings are cooked through, 4 to 5 minutes. Uncover the skillet, flip the dumplings and cook, adding more corn oil if needed, until golden brown on the other side, 1 to 2 more minutes.
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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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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 & CHIVE DUMPLINGS RECIPE - GREAT BRITISH CHEFS
3. Into another bowl add the minced pork followed by all the ingredients until the sesame oil. Stir together until all the liquid is absorbed and it all starts binding together. 4. Throw in the bok choy, chives, ginger and garlic and mix till well combined. Keep aside while you roll out the wrapper. 5.
From greatbritishchefs.com
From greatbritishchefs.com
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PORK AND CHIVE DUMPLINGS (SHUI JIAO) - SAVEUR
Jan 30, 2014 · Instructions. In a small bowl, whisk together 1 tsp. sesame oil, soy sauce, and vinegar; set aside. Line a rimmed baking sheet with parchment paper and sprinkle with flour; set aside. Put ...
From saveur.com
From saveur.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 wrappers.
From washingtonpost.com
From washingtonpost.com
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PORK AND CHIVE DUMPLINGS RECIPE - COOKING WITH TEAM J
1. Heat a large frying pan/skillet over medium-high heat and add a generous coating of oil (just enough to cover the bottom of the pan). 2. Add in your dumplings being sure to not overcrowd the pan. Add enough water to cover the about 1/3 of the dumpling. Cover with a lid and cook until the water evaporates. 3.
From cookingwithteamj.com
From cookingwithteamj.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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GMA3: WHAT YOU NEED TO KNOW - MAKE THIS DELICIOUS PORK AND ...
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PORK & CHIVE DUMPLINGS | HAISUE | MAKE HOMEMADE DUMPLINGS
Nov 16, 2021 · Cut the water chestnut into small cubes of 0.5cm. In a bowl, mix the ground pork with the garlic, chives, shiitakes, water chestnuts, sesame oil, sugar, flour, soy sauce, chicken broth and black pepper. Fold the dumplings! For pan cooking: Heat 30ml of vegetable oil over medium heat in a pan. Place a few dumplings in the pan at a time, making ...
From haisue.ca
From haisue.ca
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HOW TO MAKE PORK AND CHIVE DUMPLINGS | TASTING TABLE RECIPE
Aug 06, 2014 · Cover dumplings with a damp paper towel until ready to cook. In a large nonstick skillet, heat 2 tablespoons of oil over medium-high heat. Working in 3 batches, arrange the dumplings in a single ...
From tastingtable.com
From tastingtable.com
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PORK AND CHIVES DUMPLING FILLING RECIPE - SERIOUS EATS
May 15, 2019 · Mix all ingredients well in a medium-sized mixing bowl. To taste for seasoning, place a 1/2 teaspoon-sized amount of filling on a microwaveable plate and microwave until cooked, about 10 seconds. Taste, then adjust mixture with more salt or sugar. If not using immediately, cover bowl with plastic wrap and refrigerate until you are ready to use ...
From seriouseats.com
From seriouseats.com
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PORK, PRAWN AND CHIVE DUMPLINGS - FIND THE BEST RECIPES ...
May 21, 2010 · Mix well then pour the marinade over the ground pork and mix again until combined. 2. Cover with a cloth and allow to marinate for at least 30 minutes in your refrigerator. Then add the cabbage, ginger and green onion, chives and mix well. 3. Place 1 tablespoon of filling in the centre of a dumpling wrapper and top with a prawn.
From ourkitchen.fisherpaykel.com
From ourkitchen.fisherpaykel.com
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SAUERKRAUT PORK AND DUMPLING RECIPES - ALL INFORMATION ...
Sauerkraut Pork And Dumpling Recipes. 7 hours ago Sauerkraut Pork And Dumpling Recipes. 7 hours ago 7 hours ago Ribs Sauerkraut And Dumplings Recipe sharerecipes.net. 7 hours ago This keto chicken and dumplings recipe is one of those low carb soup that makes you say, Add chopped onion (1 large), celery (2 ribs), and carrots (4) until soft ...
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From therecipes.info
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