DUMPLINGS STEAMER RECIPES

facebook share image    twitter share image    pinterest share image    E-Mail share image

PORK SOUP DUMPLINGS RECIPE | MOLLY YEH | FOOD NETWORK



Pork Soup Dumplings Recipe | Molly Yeh | Food Network image

Xiao long bao, or soup dumplings, are Chinese steamed dumplings that have soup inside of them. They are like magic! I grew up eating these with my family at our favorite dim sum restaurant in Chicago's Chinatown and later learned how to make them by combining my family's go-to pot sticker recipe with the secret ingredient: soup gelatin, which melts down into soup once the dumplings are cooked.

Provided by Molly Yeh

Total Time 2 hours 40 minutes

Cook Time 1 hours 30 minutes

Yield 32 dumplings

Number Of Ingredients 15

3 cups all-purpose flour, plus more for dusting
1 1/2 teaspoons kosher salt 
1/2 cup boiling water 
1/2 cup cold water 
1 3/4 cups chicken stock
1 tablespoon soy sauce 
One 1/4-ounce envelope gelatin powder (about 1 tablespoon) 
1 pound ground pork
1/2 teaspoon kosher salt 
2 tablespoons soy sauce, plus more for serving 
1 tablespoon finely grated fresh ginger 
1 tablespoon sambal oelek, plus more for serving 
1 tablespoon sesame oil 
1 tablespoon rice vinegar, plus more for serving 
4 scallions, finely chopped 

Steps:

  • For the wrappers: Combine the flour and salt in a large bowl and create a well in the middle. Add the boiling water and mix it in with a spatula, then incorporate with your hands until you have a mealy, shaggy mixture. Mix in the cold water and bring everything together into a dough, then turn it out onto a work surface and knead, adding additional flour if it gets too sticky to work with, until you have a smooth and slightly sticky dough, 7 to 10 minutes. Cover with plastic wrap or a damp towel for 30 minutes while you make the filling.
  • For the soup: Heat the chicken stock, then add the soy sauce and gelatin powder. Whisk to combine. Pour into a shallow dish and chill until set, around 1 hour. Break up the gelatin by fluffing with a fork. Set aside. 
  • For the filling: Put the pork in a large bowl and sprinkle on the salt, then add the soy sauce, ginger, sambal oelek, sesame oil, rice vinegar and scallions. Mix everything together with your hands (don't overmix), then set up your dumpling folding station. 
  • Line a sheet pan with parchment paper and dust with flour. To assemble the dumplings, divide the dough into 32 balls and keep them covered when you're not working with them. Roll them out into 3 1/2- to 4-inch circles, flouring the surface as needed. Place 1/2 tablespoon pork filling in the center of each circle and 1/2 tablespoon soup gelatin on top of the filling. Fold up the edges of the dumpling and pinch everything in the center. Repeat with the remaining dumpling wrappers and filling and place on the lined sheet pan.
  • To steam the dumplings, line a bamboo steamer with cabbage leaves or parchment paper with a few holes cut out. Place the dumplings in the steamer, leaving a little bit of room between them, then set the steamer over a pot of boiling water. Steam in batches until cooked through, 8 to 10 minutes. Alternately, line a plate with cabbage leaves or parchment paper. Place in a pot of boiling water, making sure the water doesn't cover the plate (you will need about 1/2 to 3/4 cup). Cook 8 to 10 minutes.
  • Let cool slightly, then enjoy with a sauce of equal parts vinegar and soy sauce with sambal oelek to taste. 

ASIAN CHICKEN DUMPLINGS RECIPE: HOW TO MAKE IT



Asian Chicken Dumplings Recipe: How to Make It image

To celebrate my two daughters' heritage, we occasionally make Chinese food, especially around traditional holidays like the Lunar New Year. I took a classic pork dumpling recipe and modified it using ground chicken so we can have them anytime, not just during the holidays. —Joy Olcott, Millersville, Pennsylvania

Provided by Taste of Home

Categories     Appetizers

Total Time 50 minutes

Prep Time 40 minutes

Cook Time 10 minutes

Yield 2.50 dozen.

Number Of Ingredients 11

1 pound ground chicken
4 green onions, chopped
1/2 cup chopped cabbage
1/4 cup minced fresh cilantro
2 teaspoons minced fresh gingerroot
1 teaspoon salt
1/4 teaspoon Chinese five-spice powder
2 tablespoons water
1 package (10 ounces) pot sticker or gyoza wrappers
Cabbage leaves
Reduced-sodium soy sauce

Steps:

  • Place the first 7 ingredients in a food processor; cover and process until finely chopped. Add water; cover and process until blended., Place 1 tablespoon chicken mixture in the center of 1 wrapper. (Keep remaining wrappers covered with a damp paper towel to prevent them from drying out.) Moisten edges with water. Fold wrapper over filling to form a semicircle; press edges firmly to seal, pleating the front side to form 3 to 5 folds. , Holding sealed edges, stand each dumpling on an even surface; press to flatten bottom. Repeat with remaining wrappers and filling; cover dumplings with plastic wrap., Line a steamer basket with 4 cabbage leaves. Arrange dumplings in batches 1 in. apart over cabbage; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 10-12 minutes or until a thermometer reads 165°. Discard cabbage. Repeat. Serve with soy sauce.

Nutrition Facts : Calories 45 calories, FatContent 1g fat (0 saturated fat), CholesterolContent 10mg cholesterol, SodiumContent 109mg sodium, CarbohydrateContent 6g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 3g protein.

More about "dumplings steamer recipes"

CHINESE STEAMED DUMPLINGS WITH DIPPING SAUCE - FOOD.COM
I used to love this Chinese-restaurant appetizer so much that my mother reverse-engineered the recipe. These dumplings have an interesting taste and are great for parties. They also freeze well. Hope you enjoy them--it's worth the work involved.
From food.com
Reviews 5.0
Total Time 1 hours 20 minutes
Calories 119.1 per serving
  • Handle gently!
See details


SIOPAO (FILIPINO STEAMED DUMPLINGS) RECIPE | ALLRECIPES
Working in several batches, place 3 or 4 filled buns into each steamer layer without letting the buns touch each other or the edge of the steamer, cover the steamer, and let the buns steam over …
From allrecipes.com
See details


VEGETABLE DUMPLINGS - THE WOKS OF LIFE
Sep 12, 2015 · To steam, put the dumplings in a steamer lined with a bamboo mat, cabbage leaf, or cheesecloth, and steam for 15-20 minutes. To pan-fry, heat 2 tablespoons oil in a non-stick or cast iron pan over medium-high heat. Place the dumplings in the pan and allow to fry for 2 minutes. ... Time and again, my worldwide web pursuits for solid recipes …
From thewoksoflife.com
See details


SIOPAO (FILIPINO STEAMED DUMPLINGS) RECIPE | ALLRECIPES
Working in several batches, place 3 or 4 filled buns into each steamer layer without letting the buns touch each other or the edge of the steamer, cover the steamer, and let the buns steam over …
From allrecipes.com
See details


VEGETABLE DUMPLINGS - THE WOKS OF LIFE
Sep 12, 2015 · To steam, put the dumplings in a steamer lined with a bamboo mat, cabbage leaf, or cheesecloth, and steam for 15-20 minutes. To pan-fry, heat 2 tablespoons oil in a non-stick or cast iron pan over medium-high heat. Place the dumplings in the pan and allow to fry for 2 minutes. ... Time and again, my worldwide web pursuits for solid recipes …
From thewoksoflife.com
See details


A GUIDE TO 7 TYPES OF CHINESE DUMPLINGS - THE SPRUCE EATS
Sep 23, 2020 · The Spruce Eats / Ulyana Verbytska Har gao (pronounced "ha-gow") is an oval- or crescent-shaped dumpling made with a translucent wrapper of wheat and tapioca starch, …
From thespruceeats.com
See details


HOME | HIMALAYAN DUMPLINGS
Momo is a Tibetan word for all things dumplings in the Tibetan cuisine. This dumpling of Tibetan origin, has become a household dish and one of the most popular street foods in the Himalayan countries of Nepal, India and Bhutan, which hosts some of the largest or/and oldest Tibetan refugee settlements and thus the name Himalayan dumplings…
From himalayandumplings.com
See details


PORK DUMPLINGS RECIPE - WOOLWORTHS
Bring a large saucepan or wok of water to the boil. Line a large bamboo steamer with baking paper. Steam dumplings in 4 batches for 8 minutes or until cooked through. Serve with extra soy and …
From woolworths.com.au
See details


TEOCHEW DUMPLINGS / CHIU CHOW FEN GUO / FUN KOR (潮州 …
18. Bring the water in the steamer to a boil. Put the dumplings in a bamboo steamer lined with parchment paper with some holes or you can put them on a steaming plate. The latter will take a bit longer for the dumplings to cook through 19. Steam over high heat for about 8 minutes if using a bamboo steamer…
From whattocooktoday.com
See details


HOW TO MAKE STEAMED DUMPLINGS, TWO METHODS (蒸 …
Sep 12, 2020 · A complete guide on steamed dumplings. In this complete guide on Chinese dim sum style steamed dumplings, I’m introducing two popular types: Regular dumplings (top ones in image above) which are made with flour-based wrappers.; Crystal dumplings …
From redhousespice.com
See details


25 DUMPLING RECIPES THAT ARE EASY ENOUGH TO MAKE AT HOME
Feb 03, 2022 · Put down the phone and step away from the takeout menu. Here are 25 dumpling recipes that are simple enough to tackle on your own. They're perfect for Lunar New Year—or any …
From msn.com
See details


COOKFRESH™ DIGITAL GLASS STEAMER - CUISINART.COM
Powerful steam system; 5L dishwasher-safe glass pot; 5 preprogrammed food settings: seafood, poultry, grains, vegetables, and manual; 60 minute countdown timer
From cuisinart.com
See details


15 DIM SUM RECIPES YOU CAN MAKE AT HOME - THE SPRUCE EATS
Jun 27, 2020 · Dim sum is the Chinese style of serving an array of small plates of savory and sweet foods, that together, make up a delicious meal. These feasts are traditionally enjoyed by groups of family and friends over long brunches, accompanied by piping hot cups of tea.. The most popular dim sum dishes include steamed, boiled, and fried dumplings…
From thespruceeats.com
See details


¿Estás a dieta o simplemente quieres controlar los nutrientes e ingredientes de tu comida? Le ayudaremos a encontrar recetas por método de cocción, nutrición, ingredientes...
Compruébalo »

Último blog