TRANSLUCENT MEAT DUMPLINGS RECIPES
KHINKALI (MEAT-FILLED DUMPLINGS) RECIPE - CARLA CAPALBO ...
Khinkali are Georgian dumplings. They’re one of the country’s most popular foods and a favorite item at long dinner parties known as supras. “No supra is complete without a platter of steaming khinkali being served toward the end of the meal,” says Carla Capalbo, author of Tasting Georgia, who shared this recipe with F&W. “The dumplings make a warming complement to the feast’s complex flavours.” Khinkali may be stuffed with vegetable fillings, such as potato or mushroom, but these meat versions—with a brothy spiced-meat filling, like soup dumplings—are the most common. They’re designed to be eaten by hand: Hold each dumpling aloft by its stem (like an open umbrella), sprinkle it with black pepper, and take a small bite from the side of the cushiony top, sucking out the hot broth before chewing your way into the filling. Discard the doughy stem. (You’ll have more room for dumplings that way.)
Provided by Carla Capalbo
Categories Comfort Food
Total Time 1 hours 10 minutes
Yield 8
Number Of Ingredients 20
Steps:
- Make the dough
- Make the meat filling
RECIPE FOR TIROLEAN DUMPLINGS HOW TO MAKE THEM
Provided by AUSTRIA.INFO
More about "translucent meat dumplings recipes"
KHINKALI (MEAT-FILLED DUMPLINGS) RECIPE - CARLA CAPALBO ...
Khinkali are Georgian dumplings. They’re one of the country’s most popular foods and a favorite item at long dinner parties known as supras. “No supra is complete without a platter of steaming khinkali being served toward the end of the meal,” says Carla Capalbo, author of Tasting Georgia, who shared this recipe with F&W. “The dumplings make a warming complement to the feast’s complex flavours.” Khinkali may be stuffed with vegetable fillings, such as potato or mushroom, but these meat versions—with a brothy spiced-meat filling, like soup dumplings—are the most common. They’re designed to be eaten by hand: Hold each dumpling aloft by its stem (like an open umbrella), sprinkle it with black pepper, and take a small bite from the side of the cushiony top, sucking out the hot broth before chewing your way into the filling. Discard the doughy stem. (You’ll have more room for dumplings that way.)
From foodandwine.com
Reviews 5
Total Time 1 hours 10 minutes
Category Comfort Food
From foodandwine.com
Reviews 5
Total Time 1 hours 10 minutes
Category Comfort Food
- Make the meat filling
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HUNGARIAN BEEF STEW WITH DUMPLINGS RECIPE - FOOD.COM
I can't believe I've had this recipe for over 25 years. It has been such a staple in my household that I guess I've sort of taken it for granted. I think it's about time I shared it!
From food.com
Reviews 5.0
Total Time 2 hours
Calories 754.4 per serving
From food.com
Reviews 5.0
Total Time 2 hours
Calories 754.4 per serving
- To make dumplings, in a large bowl, combine all dumpling ingredients and blend thoroughly. Drop by spoonfuls into large pot of boiling salted water. When dumplings double in size and rise to the surface, remove with slotted spoon and cool in colander. Add to stew during the last 10 minutes. The dumplings can be made ahead, refrigerated and reheated.
CHINESE: STEAMED TRANSLUCENT DUMPLING FUN GWAU RECIPE ...
From m.cookeatshare.com
Reviews 1
Calories 386 per serving
Reviews 1
Calories 386 per serving
- These dumplings make great finger food for a cocktail party. They can be prepared entirely in advance and reheated a few min before serving. The wheat starch wrappers have an interesting chewy texture, a unique translucent/soft appearance and are absorbent of flavors. Roll out the wrappers as thin as possible; otherwise they come out rubbery. Wheat Starch Wrappers (see recipe) Vegetable oil Light soy sauce, for dipping Chinese mustard, for dipping Cover mushrooms in hot water for 20 min or possibly till soft and pliable. Remove and squeeze out excess water from the mushrooms. Cut off the stems at the base and throw away them. Finely mince the caps. Toss the shrimp with salt and let them stand 10 min. Rinse well with cool water, pat dry thoroughly. Coarsely mince. Preheat a wok or possibly skillet. when warm, add in the peanut oil. over medium- high heat, add in the mushrooms, shrimps, pork butt, bamboo shoots, water chestnuts, and half the green onions; stir-fry till the pork turns white. Season with the sugar, white pepper, wine and soy sauce. Combine the cornstarch and chicken stock in a small bowl and mix till smooth; pour into wok. Stir fry for 1 minute longer. Remove the mix to a shallow plate and fold in the remaining green onion and coriander. Allow the filling to cold, then chill it till needed. Makes almost 2 c. of filling. Prepare the Wheat Starch Wrapper dough. Healthy pinch off 1-inch balls of dough. Lightly oil the ball and flatten it into a thin 3 1/2-inch circle. An oiled Chinese cleaver is traditionally used; however, a tortilla press or possibly a rolling pin works. Put 1 large tsp. of filling in the center of the circle. Fold it in half and healthy pinch the edges to seal the filling inside. Repeat with remaining dough and filling. Place dumplings without touching each other on a lightly oiled bamboo steamer (or possibly a heat resistant plate). Steam over boiling water for 3 min. Serve warm, dipped in light soy sauce and Chinese mustard. Serve with Chinese Mustard, for dipping. Makes 2 1/2 dozen dumplings.
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CHINESE DUMPLINGS RECIPE | BBC GOOD FOOD
These impressive wontons are simple to make and have a classic combination of Chinese flavours.
From bbcgoodfood.com
Total Time 25 minutes
Category Buffet, Dinner, Lunch, Side dish, Snack, Starter
Cuisine Chinese
Calories 141 calories per serving
From bbcgoodfood.com
Total Time 25 minutes
Category Buffet, Dinner, Lunch, Side dish, Snack, Starter
Cuisine Chinese
Calories 141 calories per serving
- Steam the dumplings for 10 mins until the wrappers are translucent. Top with remaining chives and serve with dipping sauce.
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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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10 BEST MEAT STUFFED DUMPLINGS RECIPES | YUMMLY
From yummly.com
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SERIOUSLY ASIAN: ALL ABOUT DUMPLINGS RECIPE
Sep 25, 2009 · Steam the dumplings for 7 to 9 minutes over medium-high heat, until the skins are semi-translucent. If boiling, bring a large pot of water to a vigorous boil and cook for 5 to 8 minutes, until the skins have just turned opaque. Serve immediately with vinegar and chili-paste on the side.
From seriouseats.com
From seriouseats.com
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MEAT AND VEGETABLE MANDU RECIPE (KOREAN DUMPLINGS)
Dec 22, 2021 · Set up the following stations: 1) wrappers, 2) filling, 3) a cup of water, 4) a large parchment or plastic wrap-covered dish or parchment-covered baking sheet. 3. Hold one of the dumpling wrappers ...
From today.com
From today.com
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VIETNAMESE CLEAR SHRIMP & PORK DUMPLING (BANH BOT LOC ...
Feb 08, 2018 · Season the shrimp with the remaining salt, black pepper, pork stock powder and fish sauce. Allow the pork and shrimp to marinate for at least 15 minutes at room temperature or overnight in fridge for best results. Prepare the pork and shrimp filling. In a frying pan, add vegetable oil and heat on high. Add shallots.
From vickypham.com
From vickypham.com
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KUBBEH SELEK (BEET SOUP WITH MEAT-FILLED DUMPLINGS) | THE ...
Apr 12, 2021 · Directions. Start by making the dough. In a medium bowl mix the semolina, oil, and salt. Add the water and knead until smooth. Cover with plastic wrap and set aside. Then make the filling. In a large sauté pan, heat the oil over medium heat. Sauté the onion until translucent. Add the meat and cook while breaking it apart, for several minutes.
From myjewishlearning.com
From myjewishlearning.com
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HAR GOW (CHINESE SHRIMP DUMPLINGS) RECIPE
Jan 05, 2005 · Arrange an oiled plate inside the steamer. Place a few har gow on the oiled plate, cover, and place the bamboo steamer on top of the boiling water in the prepared pan. Steam the dumplings in batches, until the wrapper is translucent and the shrimp appear slightly orange, around 13 to 15 minutes per batch.
From thespruceeats.com
From thespruceeats.com
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25 DUMPLING RECIPES THAT ARE EASY ENOUGH TO MAKE AT HOME
Feb 18, 2021 · Here are 25 dumpling recipes that are simple enough to tackle on your own. ... but it keeps the meat nice and moist as well. Get the recipe. ... This type of dumpling is famous for its translucent ...
From msn.com
From msn.com
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STEAMED CRYSTAL DUMPLINGS, A DIM SUM ... - THE WOKS OF LIFE
Mar 15, 2018 · Crystal dumplings (????, shui jing jiaozi) got their name from the beautiful translucent look of the dumpling wrappers.Although not quite as common or popular as crowd favorite, har gow shrimp dumplings, you’ll see these beauties on carts in restaurants with a bigger selection of dim sum. Delightfully chewy and delicate in flavor, you’ll want to learn how to make this Cantonese ...
From thewoksoflife.com
From thewoksoflife.com
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HAR GOW (CHINESE SHRIMP DUMPLINGS) RECIPE
Nov 02, 2021 · Arrange an oiled plate inside the steamer. Place a few har gow on the oiled plate, cover, and place the bamboo steamer on top of the boiling water in the prepared pan. Steam the dumplings in batches, until the wrapper is translucent and the shrimp appear slightly orange, around 13 to 15 minutes per batch.
From thespruceeats.com
From thespruceeats.com
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25 DUMPLING RECIPES TO MAKE AT HOME – PUREWOW
Feb 17, 2021 · 6. Vegetable Potstickers. Bring on the fresh produce. These dumplings boast bell peppers, button mushrooms, cabbage, scallions, garlic and onion. Get the recipe. I Am a Food Blog. 7. Spicy Chili Oil Wontons. Sink your teeth into heavenly pillows of shrimp and ground pork, dunked in savory homemade garlic-chili oil.
From purewow.com
From purewow.com
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MOMOS — BELOVED RECIPE FOR TIBETAN MEAT OR VEG DUMPLINGS
Mar 08, 2020 · Every Tibetan family has a slightly different momo recipe, with various theories on how to make them the most juicy and delicious, or how to keep the dough skins to the desired delicate thinness. The variations are endless – momos can be meat, vegetarian, steamed (the most popular), fried, and cooked in soup.
From yowangdu.com
From yowangdu.com
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THE WORLD'S TASTIEST DUMPLINGS | GWINNETT DAILY POST FOOD ...
Dec 01, 2021 · Shish barak. This is the ultimate Lebanese comfort food: lamb dumplings, similar to manti, and served drenched in yoghurt -- usually goat, rather than cow, to give the flavor a bit more bang. The ...
From gwinnettdailypost.com
From gwinnettdailypost.com
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HAR GOW: DIM SUM SHRIMP DUMPLINGS (??) - RED HOUSE SPICE
Sep 30, 2017 · When shaping the wrappers: Put a ball of dough underneath the side of a cleaver.Press while moving side to side. This way the wrapper can be made very thin and even all around. An important tip: coat the cleaver (and the work surface) with a thin layer of oil to avoid sticking.
From redhousespice.com
From redhousespice.com
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HOW TO MAKE THE BEST HAR GOW (??) - SHRIMP DUMPLING RECIPE
May 29, 2021 · The criterion is to have a shrimp dumpling wrapper that is translucent, stretchable and be able to roll it to an ultra-thin layer. The result showed that recipe number 2 yield the best result. The Har Gow skin is elastic, stretchable, able to roll out thinly without breakage.
From tasteasianfood.com
From tasteasianfood.com
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