Bonnies Chinese Pork Roast And Dumplings Recipes

PORK AND DUMPLINGS

Steps:

• Combine the salt, garlic powder and pepper; rub over roast. Place roast fat side up on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 1-1/2 to 1-3/4 hours or until a thermometer reads 160°., Meanwhile, in a large bowl, combine rolls and milk. Cover and refrigerate for 1 hour. , Stir 1 cup flour and eggs into roll mixture. Shape into 2-in. balls. In a soup kettle or Dutch oven, bring 3 qts. of water to a boil. Add dumplings. Boil, uncovered, for 15-20 minutes or until a thermometer inserted into a dumpling reads 160°. Remove to a serving dish with a slotted spoon; keep warm., Remove roast to a serving platter; keep warm. Strain pan drippings. Add enough broth to drippings to measure 1-3/4 cups. Pour into a small saucepan. Place remaining flour in a bowl; stir in cold water until smooth. Gradually stir into broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast and dumplings.

BONNIE'S CHINESE PORK ROAST AND DUMPLINGS

Steps:

• 1. Wash and prepare the carrots and onions and place in the bottom of the crockpot and pour one can of vegetable broth over the vegetables. Add grated ginger, cilantro and garlic to the vegetables. Add mushrooms to the vegetables if desired.
• 2. Place the meat on top of the vegetables. You may brown the meat if you wish. I chose not to. Pour 1/2 cup of soy sauce over the meat. Sprinkle the top with 2 tablespoons sesame oil. Sprinkle the Chinese 5 spice powder and the red pepper flakes evenly over the top of the meat, then do the same with the brown sugar. The meat will not be covered with liquid. (Don't wash off the spices or sugar) Cook on high about 4 hours, and low 1 to 2 hours. Test with meat thermometer. Time will depend on your crockpot and size of the roast. You don't want to overcook the meat. You want it just done enough so it will be firm enough to slice, or it will fall apart. Add the snow peas in the last hour of cooking.
• 3. Fry 14 frozen dumplings (or pot stickers) in a little olive oil and sesame oil until golden brown, add 2/3 cup of water and put the lid on to steam them according to package directions. Set aside.
• 4. Remove the meat to a platter and slice it in thick slices.
• 5. Push the vegetables to the side of the crockpot and carefully put the cooked dumplings in the juices. Handle them carefully so as not to tear them. Then add the sliced pork. Let the dumplings and meat rest in the juices about 10 minutes on low to warm up and absorb the flavors, then serve immediately. Serve the sliced pork with the dumplings, white rice and the vegetables from the crockpot. Garnish with chopped onions.
• 6. Dinner is served! Enjoy!