#dumpling recipe

[basilbastedbriochebonobobooty]

[velvet-scans]

Shojo Beat Ohagi Recipe ☆ August 2007

[toy-dragon]

Posting this here for my own reference instead of having to scroll through my camera.

Image description: a white hand holding a package of dumpling wrappers that has a recipe printed on it. End description.

Recipe:

Fillings:

Ground pork 11 ounces

Minced cabbages 2 ounces

Carrot 1 ounce

Chinese mushroom 1 ounce

Scallion 1 ounce

Egg 1 each

Soy sauce 1 tablespoon

Water 2 teaspoons

Ginger 1 teaspoon

Cooking wine 1 teaspoon

Seasame oil 1 teaspoon

Salt 1/2 teaspoon

Steps:

1. Mix well all ingredients together.

2. Put a tablespoon of filling in the center of a dumpling wrapper.

3. Fold over to make a semicircle and seal the edge with water. Press together firmly to make sure fillong keeps inside wrapping.

4. Put dumplings in boiling water over high heat, stirring occaisionally until dumplings float to the top.

5. Add a cup of cold water and bring back to a boil until the dumplings float on top again. Repeat this 3 times or until they are cooked thoroughly.

[askwhatsforlunch]

Green Soup with Cheese Dumplings (Vegetarian)

This fragrant Green Soup with Cheese Dumplings is lean enough to make it suitable for a late supper, but also deliciously comforting, especially on a chill, rainy evening.

Ingredients (serves 2):

3 small leeks

1 teaspoon coarse sea salt

1/2 teaspoon freshly cracked black pepper

7 cups water

1 cup plain flour

1/2 teaspoon salt

1/4 teaspoon freshly cracked black pepper

1 teaspoon baking powder

30 grams/1 ounce Mature English Cheddar

½ cup skimmed milk

1 1/2 cup frozen broccoli

Thoroughly rinse leeks under cold water, especially if they are Garden Leeks, to remove all dirt.

Finely chop leeks and spoon into a large pot. Add coarse sea salt, black pepper, and cover with water. Cover with the lid and set aside, half an hour. This will allow the broth to be very fragrant.

Heat Leek broth over medium-high heat, about 10 minutes.

Meanwhile, combine flour, salt, black pepper and baking powder in a medium bowl. Grate in Mature Cheddar, and stir with a wooden spoon to combine. Then, stir in milk.

Remove the lid from the pot. Spoon heaped tablespoons of the dumpling mixture into the pot. You should have about 8. Stir in broccoli. Cover with the lid, and cook, a further 15 minutes.

Serve Green Soup with Cheese Dumplings hot.

[boiledwheatblog]

I don’t do much to celebrate Imbolc, since I don’t see any signs of spring until late April where I live... but I do like to have a bit of a functional feast. Seasonal eating in winter means limited ingredients, but I like to use the ingredients that I have to “meal prep” foods that I can freeze and eat through the next few months. This is a really useful practice for me since things start to get very busy this time of year... and my all-time-favorite “freezer meal” is gyoza. I’m a fiend for all things dumpling, but gyoza is a really easy one to thaw and cook from the freezer. My recipe is very simple, but if you want to add things as part of your personal practice, or substitute for what’s in season in your area, let me know how it turns out! :)

Japanese Gyoza for Meal Prep

2 pkgs. round qyoza wrappers/skins (50 ct.) 1 lb. ground pork A medium sized head of green cabbage 1 bunch scallions 1 t grated ginger (or powdered) 5 cloves garlic, minced or pressed 1 t sesame oil 2 t salt 1/2 t granulated sugar 1/2 t ground black or cayenne pepper

For the filling:

Cut cabbage head into large chunks, discarding the tough core. Finely mince the cabbage either by hand or in a food processor, then add to a very large mixing bowl. Wash and trim the ends of your scallions, then finely mince them and add them to the bowl. Add the ginger, garlic, sesame oil, 1 t salt, sugar and pepper to the bowl. Add the ground pork, and then use your (clean) hands to thoroughly mix all ingredients together. It should be a fairly moist mixture, but it should hold together when pressed. Test the flavor of the filling by putting a spoonful into a small bowl and microwaving about 30 seconds, or until fully cooked. Taste and adjust as needed, adding the rest of the salt if desired.

To assemble:

Line a large tray with baking parchment or wax paper. Fill a small bowl with cool water. Take your wrappers out of the package a few at a time (leave most of them in the package so they don’t dry out, especially if you’re working slowly). Place one wrapper on the lined tray. Take about 1 tablespoon of filling and place it in the center of your wrapper. Dip your finger in the water bowl, and use it to draw a half-circle of water on the edge of one half of the gyoza wrapper. Then fold over the dry half and pinch in the middle to seal. Then, working with the dry half of the wrapper pinch small folds (about three on each side), then press them to the wet side of the wrapper until the dumpling is fully sealed. Repeat this until all ingredients are used.

To store:

Set aside all dumplings to be cooked immediately. Next, place the lined tray(s) full of dumplings into the freezer, making sure that none are touching. Freeze until solid, then move to storage containers and keep in freezer.

To cook:

Fresh dumplings: Heat a skillet to medium-high heat and add a neutral oil. Arrange dumplings in the skillet, pleated side up and fry about 3-4 minutes or until golden on the base. Then add 1/3 c. water and cover immediately. Let the gyoza steam in the covered skillet about 15 minutes. Remove lid and continue to cook until water is evaporated. If the bases of the dumplings are getting too browned, simply flip them to their back sides (you’ll end up with two crispy sides– but there’s nothing wrong with that!). Dumpling should be at least 145 F. in center when cooked.

From freezer: Take desired amount of dumplings from freezer container, and arrange on a plate to thaw. Let them thaw in the refrigerator at least two hours, or microwave for 30 seconds-1 minute. Then follow the steps for fresh dumplings.

[mama-ski]

Chicken potstickers

Ingredients:

Dough:

2 cups flour

1/4 tsp salt

3/4 cup boiling water

Filling: (more vegetables can be added. Just sub out equal part cabbage and cook after onions)

1 pound chicken(or pork or shrimp), ground or chopped

2 cups chopped cabbage

1/2 cup chopped onion

2 cloves garlic

1 tsp grated ginger

1 tbsp soy sauce

1 tsp sesame seed oil

1 tsp oyster sauce

1 tsp rice vinegar

Directions:

1. Combine flour and salt in a bowl. Create a well and add boiling water. Stir until dough is no longer crumbly. Turn out onto a floured surface and knead 50 times or until smooth and not sticky. Turn bowl over dough and let rest for at least 10 minutes.

2. Sauté onion in a little oil until soft and starting to brown. Add garlic, cook until fragrant, then add cabbage. Cook until cabbage is wilted and soft.

3. Combine the rest of the filling ingredients in a bowl. Add sautéed veggies.

4. Divide dough into fourths to make it more manageable. Roll one fourth on a well-floured surface, flipping it and adding flour as you go. It should be very thin to where you can almost see your work surface through it. Use a 3” cutter to cut circles. Stack with flour in between so they don’t stick and set aside. Repeat with all dough, saving scraps in case you need more wrappers later.

5. Place a heaping teaspoon of filling in each wrapper and seal. Steam for 10-12 minutes. Serve as dumplings or fry each dumpling on one side in a little oil until crispy for potstickers. Can be frozen before steaming; freeze individually on a cookie sheet first to avoid sticking. Add about 4-5 minutes to cooking time.

[pyskitchen]

How to make dumpling chicken balls - Healthy Delicious Homemade

Easy to follow, step by step instructions for how to make dumpling chicken balls that are Healthy, Delicious, Homemade!

I use this delicious chicken ball recipe for making different dishes for family meals and entertaining guests. You can use it as a Chinese dumplings filling recipe. Add them to a nice hot soup during the cold season. Or serve them as a side dish with rice. 

Recipe Video on my YouTube Channel PY’s Kitchen

[edible-creationss-blog]

Pelmeni:Russian Dumplings