CHINESE PORK POTSTICKERS
A recipe for Chinese dumplings with pork that are also known as potstickers. They are often served as appetizers.
Provided by Rhonda Parkinson
Categories Appetizer
Time 2h6m
Number Of Ingredients 18
Steps:
- Gather the ingredients.
- Cut the bok choy or cabbage across into thin strips and mix with 2 teaspoons salt; set aside for 5 minutes.
- Squeeze out the excess moisture.
- In a large bowl, mix the cabbage, pork, green onions, wine, cornstarch, remaining 1 teaspoon salt, sesame oil, and white pepper.
- In a bowl, mix the flour and 1 cup boiling water until a soft dough forms.
- Knead the dough on a lightly floured surface about 5 minutes, or until smooth.
- Divide the dough in half. Shape each half into a roll 12 inches long and cut each roll into 1/2-inch slices.
- Roll 1 slice of dough into a 3-inch circle and place 1 tablespoon pork mixture in the center of the circle.
- Lift up the edges of the circle and pinch 5 pleats up to create a pouch to encase the mixture. Pinch the top together.
- Repeat with the remaining slices of dough and filling.
- Heat a wok or nonstick skillet over medium-high heat until very hot. Add 1 tablespoon vegetable oil, tilting the wok to coat the sides. If using a nonstick skillet, add 1/2 tablespoon vegetable oil.
- Place 12 dumplings in a single layer in the wok and fry 2 minutes, or until the bottoms are golden brown.
- Add 1/2 cup water. Cover and cook for 6 to 7 minutes, or until the water is absorbed.
- Repeat with the remaining dumplings, using 1/2 to 1 tablespoon vegetable oil and 1/2 cup of water for each batch.
- To make the dipping sauce, in a small bowl, mix the soy sauce with 1 teaspoon sesame oil.
- Serve the dipping sauce with the dumplings. Enjoy.
Nutrition Facts : Calories 211 kcal, Carbohydrate 20 g, Cholesterol 27 mg, Fiber 1 g, Protein 13 g, SaturatedFat 1 g, Sodium 1021 mg, Sugar 0 g, Fat 8 g, ServingSize Serves 8 - 10 (48 potstickers), UnsaturatedFat 0 g
BOK CHOY DUMPLINGS
Make and share this Bok Choy Dumplings recipe from Food.com.
Provided by Healthy
Categories Soy/Tofu
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Steam the bok choy until wilted. After it cools, drain it and finely chop it. Make sure there is no excess liquid. Place bok choy in a medium sized bowl.
- Puree tofu and egg whites in a food processor. Add this mixture to the bok choy.
- Add scallions to bok choy mixture.
- Combine the remaining ingredients, except for the wonton wrappers, in a small bowl. Add this to the bok choy mixture and mix well.
- To form the dumplings: Put about 2 teaspoons of the bok choy mixture into the center of a wonton wrapper. Pull sides of dough up and pinch them together at three or four points, leaving the middle of the filling exposed at the top.
- Steam the dumpling over boiling water for about 4 minutes or until they look cooked through.
- When eating, you can dip these in a little soy sauce or other asian sauces.
Nutrition Facts : Calories 177.2, Fat 2.1, SaturatedFat 0.4, Cholesterol 4.3, Sodium 431.3, Carbohydrate 31, Fiber 2.1, Sugar 1.4, Protein 9
PAK CHOI AND KALE DUMPLING
Packed with greens, these boiled dumplings easily go vegetarian by switching out the ground pork for crumbled tofu.
Provided by Jeremy Pang
Categories Lunar New Year Pork Bok Choy Kale Leafy Green snack Dinner Appetizer Peanut Free
Yield Makes 25-30
Number Of Ingredients 24
Steps:
- Finely chop the pak choi, kale, garlic, ginger, spring onion (scallion) and coriander (cilantro) and place in a large mixing bowl, then add the minced pork and the marinade ingredients and mix well.
- To make the fat cat fold, place one dumpling pastry flat on a clean surface. Place roughly 1 teaspoon of the marinated mix in the centre of the pastry.
- Dab a little water all around the edge of the pastry, then fold the top of the pastry over the filling until it meets the bottom edge and press down, closing the edges of the pastry to make a half-moon shape.
- Now, holding the side edges of the pastry, with the half-moon still pointing downwards, pull the 2 edges (cat ears) upwards to meet in the middle, creating a 'fat cat' shape.
- Lastly, overlap the 2 top corners of the fat cat shaped pastry together and stick together with another dab of water, pinching together tightly.
- Do the same with the rest of the pastries and filling.
- Cooking method:
- Fill a large pot or wok with water, add a pinch of salt and bring to the boil. Gently add your dumplings and boil for 3-4 minutes, or until they begin to float to the surface, signaling they are cooked. Remove using a spider or slotted spoon and serve with the following dipping sauce.
- Dumpling dough:
- Put the flour, tapioca flour and salt into a large mixing bowl. Using a spatula or a wooden spoon, gradually mix in the boiling water, until all the flour has come away from the sides of the bowl. Lastly, add the oil, then start to knead the dough well by hand for 5 minutes. Alternatively, you can use an electric dough mixer fitted with a dough hook attachment; start on a low speed for the first minute or so, then knead well on a high speed for 2-3 minutes.
- Once you have a smooth dough, form it into a ball, scraping the dough off the sides of the mixing bowl. Rub with a little oil, put it back into the bowl, then cover with a damp tea towel and allow to rest for 10 minutes.
- Note: If making the dough itself is as adventurous as you want to be for now (or if you're just too hungry to have patience), rolling out the dough into 2 or 3 large pieces, as thin as possible, and taking a 7cm (2¾ inch) square or round biscuit cutter (depending on the recipe and the shape you would like to fold) to it is the best way forward.
- However, if you are now thinking you are closer to becoming a dumpling maverick, the traditional way to roll a round dumpling pastry is to roll each and every piece of dough into an individual sheet. This is usually done with a specific dim sum rolling pin, a thin wooden stick that looks very much like the end of a broom, and sometimes even thinner.
- If you are inclined to become a true dim sum master, here's how to practice the right movement:
- First, roll a third of the rested dough into a long cylinder, roughly 1.5cm (⅝ inch) thick, keeping the remainder of the dough covered so it doesn't dry out. Cut the cylinder into 1cm (½ inch) chunks.
- Roll each piece of dough into a small ball and set aside. Before rolling each individual piece, dust the work surface with a good amount of plain flour (all-purpose flour) or medium-gluten wheat flour. Take a piece of dough and push down on it with your palm to form a small circle. With the dough still resting on the floured surface, with your left or non-dominant hand, using your thumb and fingers underneath the edge of the dough, begin to turn the dough anti-clockwise, with the base of the pastry sitting on the surface at all times. (I use my middle finger as the 'hub' to the wheel of pastry.)
- While you are turning the pastry, using your right or dominant hand along with a small rolling pin, with a relevant amount of force roll inwards towards the centre of the forming circle, allowing your pressure to ease up when rolling outwards towards the edges of the circle. Turn the pastry anti-clockwise with your non-dominant hand and continue this rolling process, eventually forming a small circle with a slightly thicker hump of dough in the middle. This thickness will help to protect the filling from breaking through the thin pastry, keeping your dumpling perfectly intact.
More about "bok choy dumplings recipes"
BOK CHOY DUMPLINGS | EARTHBOUND FARM | ORGANIC SINCE …
From earthboundfarm.com
Estimated Reading Time 2 mins
THE ONLY DUMPLING RECIPE YOU'LL EVER NEED - THE WOKS …
From thewoksoflife.com
ASIAN DUMPLING RECIPE WITH BOK CHOY AND CHICKEN
From theinspiredhome.com
CHICKEN-AND-MUSHROOM DUMPLINGS WITH BOK CHOY …
From cookinglight.com
MAKE UP A BIG, FESTIVE BATCH OF PORK AND BOK CHOY …
From cottagelife.com
BOK CHOY RECIPES | MARTHA STEWART
From marthastewart.com
RECIPE: SEARED BEEF DUMPLINGS & JASMINE RICE WITH SESAME-GARLIC …
From blueapron.com
RECIPE: MUSHROOM & CABBAGE DUMPLINGS WITH ROASTED BOK CHOY …
From blueapron.com
TOFU BOK CHOY DUMPLINGS BY WOON.HENG | QUICK & EASY RECIPE
From thefeedfeed.com
BOK CHOY RECIPES
From allrecipes.com
BOK CHOY, GOLDEN BEET, MUSHROOM PORK DUMPLINGS - LITTLE FAT BOY
From littlefatboy.com
PORK + CHIVE DUMPLING RECIPE? : R/DUMPLINGS
From reddit.com
CHINESE PAN-FRIED DUMPLING RECIPE - THE SPRUCE EATS
From thespruceeats.com
37 TOFU RECIPES THAT PROVE IT’S MORE THAN A MEAT REPLACEMENT
From epicurious.com
10 TASTY AND EASY BOK CHOY RECIPES - THESPRUCEEATS.COM
From thespruceeats.com
10 RECIPES TO CELEBRATE THE LUNAR NEW YEAR! | EDIBLE NASHVILLE
From ediblenashville.ediblecommunities.com
BOK CHOY RECIPES | COOKING LIGHT
From cookinglight.com
POTSTICKER SOUP | EASY DUMPLING SOUP | SOUPADDICT
From soupaddict.com
WHAT TO SERVE WITH SHRIMP PAD THAI? 10 BEST SIDE DISHES
From americasrestaurant.com
31 OF OUR BEST BOK CHOY RECIPES | EPICURIOUS
From epicurious.com
TOFU BOK CHOY DUMPLINGS BY WOON.HENG | QUICK & EASY RECIPE
From thefeedfeed.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #healthy #appetizers #side-dishes #beans #eggs-dairy #vegetables #asian #dinner-party #low-fat #vegetarian #eggs #food-processor-blender #dietary #low-cholesterol #low-saturated-fat #low-calorie #soy-tofu #healthy-2 #low-in-something #greens #bok-choys #equipment #small-appliance
You'll also love