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created by Lindsay Jones
see more at Food Flirt
Just in time for the Chinese New Year, these savory dumplings are just the thing to celebrate the New Year right! Pan fry or steam, they'll be a delicious treat.
Cook Time: 1 hour 45 minutes (1 hour if using pre-made dumpling or wonton wrappers)
IngredientsDumpling Dough (you can use round, store-bought dumpling wrappers):
- 4 cups all-purpose flour
- 1 cup warm water
- 3/4 tsp. salt
- flour for work surface
- 1 package FARMER JOHN® Extra Lean Ground Pork
- 3 tbs. chicken stock
- 1 cup napa or savoy cabbage, rough chopped
- 2 large carrots, cut into rounds
- 4 stalks green onions, cut into 1 inch pieces
- 1/2 cup water chestnuts
- 8 Shitake mushrooms (any mushroom can be used)
- 2 inches ginger root, peeled
- 3 tablespoons soy sauce
- 1 tbs. white rice vinegar
- 1 tbs. sesame oil
- 4 tbs. soy sauce
- 2 tbs. white rice vinegar
- 2 tsp. green onions, minced
- 2 tsp. Chinese Black Bean Sauce (optional)
- 1/2 tsp. fresh ginger, minced
- 1/2 tsp. sugar
- 1/4 tsp. sesame oil
- 1/4 tsp. garlic, minced
FOR DOUGH: Place flour and salt in bowl of food processor fitted with steel blade. Pulse 8 times. Run processor and slowly pour in warm water until incorporated and crumbles form. Dough should stick together when pinched between your fingers. Add more water, 1 tablespoon at a time, if needed. Turn out dough into floured work surface and knead about 18-20 strokes to form a smooth ball. Place in medium bowl and cover with plastic wrap. Let rest for 30 minutes while you make pork filling.
FOR FILLING: To large bowl, add FARMER JOHN® Extra Lean Ground Pork and chicken stock. Use large fork and stir until well combined. Set aside. In clean bowl of food processor fitted with steel blade, add cabbage, carrots, green onions, water chestnuts, mushrooms and ginger. Pulse until finely diced. Add vegetables, soy sauce, rice vinegar and sesame oil to pork and mix thoroughly to combine. Cover and refrigerate until ready to use.
FOR DIPPING SAUCE: Whisk together all ingredients in small bowl. Set aside.
TO ROLL & FILL DUMPLINGS: Line a baking sheet with parchment paper. Set aside. On floured surface, press rested dough ball down, into slightly flattened disk. Cut into strips about 1 1/2 inches wide. Roll each strip into a long rope, about 1 inch in diameter. Continue to flour surface as needed. Cut the strips into rounds, about 3/4 inch wide. Use the flat bottom of a cup or your palm to flatten each round to be about 1/3 inch thick. With a rolling pin, roll out each round into a thin circle, about 3-4 inches in diameter. Roll in one direction a few times, then turn it 90 degrees and continue to roll into a circle. Do not make too thin or the dumplings will burst while cooking. Try to make the centers a bit thicker than the edges. Place about 1 tablespoon of filling in the center of each wrapper and pat pork into an oval. Fold wrapper in half, then pinch the top edges together in the center. Moving outward from the center, pleat the edges along one side, then do the other side. Dip fingers in water to secure edges together as needed. Place dumplings on lined baking sheet as you work. Freeze if cooking another day.
TO PAN FRY: Place 2-3 tablespoons canola oil in a large frying pan with dumplings. Heat on high and fry for a 2-4 minutes or until bottoms are just golden. Add 1/2 cup water and quickly cover to avoid being splattered with oil. Cook until the water is gone, then uncover and reduce heat to medium. Cook dumplings for another 2 minutes then remove from heat and serve while hot with dipping sauce.
TO STEAM: Place dumplings on a single layer of cabbage leaves or on a well-oiled surface of steamer basket, cover and steam for about 6 minutes.