TAMALE PAPER WRAPPERS RECIPES

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HOW TO MAKE TAMALES LOUISIANA STYLE RECIPE - FOOD.COM



How to Make Tamales Louisiana Style Recipe - Food.com image

These take a bit of time to roll, but the end result is well worth the effort. My Maw maw-in-law taught me how to make hot tamales with this recipe (she learned how to make them from a friend in Texas.) You can adjust the spices to your tastes- my husband loves it when you use tablespoons instead of teaspoons, but I find it too hot. You can also use all beef instead of that 1 lb of pork, if you prefer. Tamale wrappers are available in specialty stores, or online, although some grocery stores carry them. You will need 80-100 6-inch paper tamale wrappers, which are not listed in the ingredients as they aren't food. This recipe makes a lot by design, and they freeze wonderfully. I took pictures of the steps involved in rolling the tamales and posted them on my blog in case my directions aren't clear: http://randomcreativity.wordpress.com/2012/06/08/tamales/

Total Time 3 hours 30 minutes

Prep Time 1 hours

Cook Time 2 hours 30 minutes

Yield 75 tamales, 25 serving(s)

Number Of Ingredients 15

1 lb ground pork
3 lbs ground beef
2 onions
2 (10 ounce) cans rotel (diced tomatoes in green chilies)
1 cup cornmeal (for filling)
2 cups cornmeal (for rolling)
2 teaspoons cayenne pepper (to taste)
1 bell pepper
4 stalks celery
4 garlic cloves (or 1/4 cup minced garlic)
8 (7 ounce) cans tomato sauce
5 teaspoons chili powder
1/4 cup salt (to taste)
1/2 cup oil (for the sauce)
1/4 cup chili powder (for the sauce)

Steps:

  • Run onions, celery, garlic, and bell pepper through your food processor until they are finely minced.
  • In a very large bowl, combine ground meat, minced veggies, chili powder, cayenne pepper, and salt. Mix together thoroughly using your hands. Add in the rotel, 1 cup of corn meal, and 1 can of tomato sauce; mix again. (You need to mix the wet ingredients in separately from the spices so that the spices don't all clump together in one spot.)
  • Lay out your papers beside two baking sheets or trays. Add 1 cup of cornmeal to one baking sheet, to roll the tamales in (the other one is to stack completed tamales on.)
  • Pinch off some of the meat mixture, and form into a ping pong sized ball. Roll it in the cornmeal, coating it as thick as you can. Place in the center of a tamale paper on one side, and roll. The ball should squish into a log, leaving an inch of the wrapper empty on either end. Press down the top of both empty ends, and fold the two sides of the ends in before folding them under the tamale.
  • Repeat with the remainder of the meat mixture. After a few, you get the feel of how much meat it will take to fill the wrapper up enough. We got 75 tamales out of one batch, it depends on how big you make them.
  • In a large dutch oven, pour in the 1/2 cup oil and 1 can tomato sauce. Cover with a layer of tamales, then a can of sauce, and a sprinkle of chili powder, repeating until you run out of tamales. Fill the pan with water until the tamales are just covered.
  • Bring to a boil, lower the heat and simmer 2 - 2 1/2 hours till done, adding water if necessary.

Nutrition Facts : Calories 287, FatContent 17.4, SaturatedFatContent 5.3, CholesterolContent 50.1, SodiumContent 1645.1, CarbohydrateContent 17.9, FiberContent 3, SugarContent 3.6, ProteinContent 15.8

BEST POT STICKERS RECIPE - HOW TO MAKE HOMEMADE ... - DELISH



Best Pot Stickers Recipe - How To Make Homemade ... - Delish image

Juicy Homemade Pot Stickers from Delish.com is better than any you've ever had before.

Provided by Lena Abraham

Categories     dairy-free    low sugar    date night    dinner party    weeknight meals    dinner    main dish    meat

Total Time 1 hours 35 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 5 dozen

Number Of Ingredients 14

1 lb.

ground pork

1/4 c.

low-sodium chicken broth

2

green onions, thinly sliced, green and white parts separated

2

cloves garlic, grated 

2 tbsp.

low-sodium soy sauce

2 tsp.

sesame oil

2 tsp.

freshly grated ginger

2 tsp.

fish sauce (optional)

1

large egg, lightly beaten

Flour, for surface

60

dumpling wrappers

Vegetable oil, for frying

1/4 c.

low-sodium soy sauce

3 tbsp.

rice wine vinegar

Steps:

  • Make dumplings: In a large bowl, combine pork, broth, white parts of green onions, garlic, soy sauce, sesame oil, ginger, fish sauce if using, and egg. Stir ingredients together, using your hands or a wooden spoon, until fully combined. Line a small baking sheet with parchment paper and dust lightly with flour. Place 4 dumpling wrappers on your work surface, and keep remaining wrappers covered with a clean kitchen towel. Place a heaping teaspoon pork filling just below center on each wrapper. Wet the edge of wrapper with water and fold top half over bottom half and pinch border to seal. Alternatively, pleat dumplings by making small folds starting on one edge and ending on the other, pinching firmly to seal after each fold. Place on prepared baking sheet and continue stuffing and sealing dumplings until all pork mixture is used. Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add dumplings in an even layer, sealed side up. (Touching is OK!) Fry for 1 to 2 minutes, or until golden on the underside. Add 1/3 cup water to skillet, lower heat to medium-low, and cover with a tight-fitting lid. Let steam for 3 minutes, then adjust lid so it is ajar, allowing steam to escape. Cook until no water remains, about 3 minutes more. Use a spatula to transfer dumplings to serving plate, crisp side up. Repeat process until all dumplings are cooked. Make dipping sauce: Combine soy sauce, rice wine vinegar, and reserved green parts of green onions in a medium bowl and stir to combine.  Serve pot stickers with dipping sauce on the side.

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