Substitutions (Pork fried dumplings)
2 years ago
last modified: 2 years ago
Yesterday was a really busy, hard-working day for me. My BF said he'd go to the store and get something for dinner... I suggested a pkg of BBQ pork. He came away with a pkg of ground pork and said he thought I might make pork fried dumplings. lol! Except, he didn't buy green onions or chinese cabbage, which I usually add to the filling. So I went in search of recipes to see what other people use. I saw regular cabbage used a lot and luckily I had some, so used that. For the green onions, I just used the greens from my young Egyptian walking onions. The dumplings came out great.
Re substitutions, I found one recipe that used water chestnuts in their dumplings. I'm not sure I'd like that crunchy texture. If I didn't have cabbage, I was eyeing some young tender leaves on my Russian kale. What do you all think? would water chestnuts and/or baby kale work in pork fried dumplings? What do you put in yours? what would you have used if you didn't have chinese cabbage or green onions?
Old photo, but it was from the first time I made gluten-free dumplings. I actually prefer working with the gf version of the dough. :)
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2 years ago
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Recipes for dumpling wrappers?
Comments (8)dumpling wrappers, potstickers, dim sum, and wontons are not synonymous. Dumpling wrappers, almost always round but occasionally square, are thicker than wonton wrappers, which are always square. potstickers are dumpling wrappers filled with a rich filling, folded over and pinched and then cooked in a very special way -- they are put onto a hot pan with a bit of oil, seared to brown and then covered in a bit of liquid to braise under a cover until the liquid is all gone and the dumplings literally "stick" to the pot. dim sum is a collective phrase for a great many "appetizer-like" foods, some of which are "dumplings" but not exactly the kind of dumplings made with dumpling wrappers. wontons refers to the thin square wrappers or to the wrapper with filling. They can be small or large and they can be boiled/steamed or deep-fried. The extra large ones are best truly steamed over gentle heat. For deep-frying, the smaller, the better. Here's my favorite "dumpling filling" recipe to put into wontons or dumpling wrappers (given to me by a little Chinese grandmother about 25 years ago in L.A.; true): DUMPLING FILLING Makes 12 to 24 1 pound ground pork -- shoulder 1/4 pound shrimp -- finely chopped 1 small bok choy -- chopped 1 egg 1 teaspoon cornstarch salt -- to taste 1/2 teaspoon sugar 2 tablespoons sesame oil 1 tablespoon water 1 teaspoon ginger root -- grated 2 stalks green onion -- chopped Chop bok choy coarsely and cook in boiling water for 5 minutes. Drain by placing in cheese cloth and squeezing out all water. Chop finely. Combine pork, shrimp, egg, cornstarch, salt, sugar, sesame oil, water, and ginger. Mix well. Add bok choy and chopped green onions. Put small teaspoon-fulls into won ton wrappers or larger tablespoon-fulls into dumpling wrappers. Boil them gently in water or chicken stock until floating. Dumplings can be boiled (steamed) or braised (fried). Or you can freeze them stuffed raw for later use. Joe...See MoreNon-dairy/non-dairy substitute breakfast/brunch ideas
Comments (16)Lars here is my quiche recipe. It has a whole grain crust, which I must admit I have never made, but I make the filling all the time. You can sub any vegetable for the broccoli if you don't like it. I got the recipe from "Vegetarian Times" magazine years ago. Low-Calorie Quiche Crust: 1/2 cup rolled oats 1/2 cup whole wheat flour 1/2 cup unbleached white flour 1/4 tsp. salt 1/8 tsp. baking powder 1/4-1/3 cup canola oil 2 TBLSP lemon juice 1 1/2 tsp. honey 2-3 TBLSP COLD water 1-2 tsp. toasted ground sesame seeds Preheat oven to 375. Grind oats to coarse flour in blender or food processor. Mix dry ingredients. Drizzle in oil until mixture looks like coarse sand. Add lemon, honey and 2 TBLSP water til dough forms ball. Add more water if necessary. Roll between wax paper. Sprinkle sesame in pie pan first (optional). After shaping dough into pie pan, prick crust on sides and bottom. Bake 10 min. then remove from oven and reduce heat to 350 degrees. Filling: 1 tsp. water or olive oil 1 cup minced diced onion 1 tsp. minced garlic 3 cups small broccoli florets or other veggies chopped small 1-2 TBLSP water 2 large egg whites 10 oz package soft silken tofu 1 TBLSP prepared mustard (dijon) 1 tsp. dried basil or rosemary 1/4 tsp. ground nutmeg 1/4 tsp. salt 1/4 tsp. pepper (I use white) 1-2 TBLSP grated parmesean (I have to admit I use about double that!) Heat 1 tsp. water or oil in a nonstick skillet over med. heat. Add onion and saute 3-5 min. Add garlic and broccoli and 1-2 TBLSP water. Steam until broccoli is bright green ~2 min. (Note: this is a lowfat recipe, so you could saute the veggies in more olive oil if you weren't worrying too much about calories. I often just use frozen broccoli and no water.) Drain veggies if necessary. Place veggies in the pre-baked crust. Whip egg whites until frothy. Add tofu, spices and parmesean cheese. Blend until smooth. Pour into pie crist. Garnish with red pepper if desired. Bake at 350 for 40 minutes. Note: can sub brewer's yeast or fake parmesean for the parmesean cheese. I've had it that way, it is good too. Not a traditional quiche, more like a "tofu vegetable pie" but still good if you like veggies. Seems like it would be good with artichoke hearts too, I like the combo of artichoke and red pepper. I have also made it with zuchinni and yellow squash....See MoreLooking for a post - Chinese dumplings?
Comments (10)Recipe? Can't remember! But I'll tell you what I did. First off, I used a package mix for the BBQ seasoning so I could get a taste for what I wanted to use. Next time around I'll play with a five spice powder recipe. Ingredients on this one is sugar, powdered soy sauce, onion and garlic powders, 'spices', red dye #3. Marinated chicken thighs, grilled 'em, then chopped into small pieces. Cooked and ready to stuff - I used a regular white dough recipe, nothing special. Too much filling, too much dough: Pot ready: Bad picture, post steaming: You see they are too big. I am NOT AnnT or SharonCB when it comes to photos:...See MoreHow do you make Dumplings
Comments (22)I use Bisquick, too. Only I cook mine in a separate pot in either boiling broth or water. I like mine kind of big. I think the recipe says to cook 20 minutes with a lid and then 20 without. Those times may not be correct. They turn out nice and "bready". Take a dumpling or two out with a slotted spoon (let them drain) and put in a bowl and put the stew over the top. I've never really had them in stew, but it should work. I love them that way with Great Northern bean soup poured over the top. Yum! I just put the remaining dumplings on top of the pot with the remaining soup and reheat the next day without the lid....See More
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