Pork Dumplings

DIPPING SAUCE:

1 cup low-sodium soy sauce
2 1/2 tablespoons Sriracha sauce
Juice of 3 lemons

PORK DUMPLINGS:

1 tablespoon minced garlic

2 teaspoons minced ginger

2 teaspoons sesame oil

1 small bunch scallions, white and green parts, chopped

12 ounces ground pork

3 tablespoons hoisin sauce

2 teaspoons low-sodium soy sauce

1 teaspoon Chinese five-spice powder
1 egg
1 package round dumpling wrappers
1 tablespoon vegetable or peanut oil, for frying




For the dipping sauce: Combine the soy sauce, Sriracha and lemon juice in a bowl and set aside until ready to serve.

For the pork dumplings: Heat a large nonstick skillet over medium-high heat. Add the garlic, ginger, sesame oil and scallions and cook until fragrant, 1 to 2 minutes (you just want to take the bite off of the raw ingredients, not saute them). Remove from the heat and allow to cool 1 minute.


Combine the cooked garlic, ginger and scallions with the pork, hoisin, soy sauce, five-spice powder and egg in a large mixing bowl.

Working with the dumpling wrappers, start with the floured surface facing down. Place 1 1/2 teaspoons of filling in the center of a wrapper. Wet the edge of the dumpling with water, using your finger, and fold the circle in half without sealing, like a taco. Pinch one end closed. Create pleats on one side using your thumb and forefinger, pressing against the other flat edge to seal as you go. Flatten the bottoms so they can get a nice pan fry on them. Repeat until all the dumplings are filled. Keep the dumplings on a lightly-floured sheet tray to keep them from sticking, and cover with a slightly damp towel to keep from drying out.

Heat the veggie oil over high heat in the same skillet. Working in batches, pan-fry the dumplings by placing them bottom-side down and frying until golden brown, 1 to 2 minutes.

Once the dumplings are golden brown, working carefully (it will splatter), pour 1/2 cup water into the skillet to cover the dumplings halfway. Immediately cover with a lid, leaving a small crack for steam to escape. Cook until the water has evaporated, 5 to 7 minutes. Transfer the dumplings to a paper towel-lined plate to soak up excess oil and repeat the process with the remaining dumplings.
Cook's Note: This recipe makes a lot of dumplings; just keep extra in your freezer for a late night snack!

Source: cookingchanneltv.com Kelsey's Essentials

Balsamic Pork and Dumplings

Ingredients
1 16.9-oz. pkg. frozen potato-and-onion-filled pierogi (potato dumplings)
12 oz. green and/or wax beans, trimmed (3 cups)
1 1 lb. pork tenderloin
2 Tbsp. olive oil
1/2 cup balsamic vinegar
2 tsp. chopped fresh rosemary (optional)

Directions
1. Cook pierogi and beans in boiling water according to package directions. Drain pierogi and beans; divide among serving plates.

2. Meanwhile, slice pork into 1/2-inch thick medallions. Gently flatten pork slices by hand to 1/4-inch thickness; lightly sprinkle with salt and black pepper. Heat oil in large skillet over medium heat. Add pork. Cook 2 to 3 minutes on each side or until no pink remains. Transfer to serving plates with pierogi and beans.

3. Drain fat from skillet. Add balsamic vinegar to hot skillet. Cook, uncovered, 1 minute or until reduced by half. Drizzle over pork, pierogi, and beans. Sprinkle with chopped rosemary. Serves 4.

Nutrition Facts
Calories 419, Total Fat (g) 11, Saturated Fat (g) 2, Monounsaturated Fat (g) 6, Polyunsaturated Fat (g) 1, Cholesterol (mg) 79, Sodium (mg) 636, Carbohydrate (g) 47, Total Sugar (g) 9, Fiber (g) 4, Protein (g) 30, Vitamin A (DV%) 0, Vitamin C (DV%) 38, Calcium (DV%) 6, Iron (DV%) 20, Percent Daily Values are based on a 2,000 calorie diet

bhg.com

Chicken 'n Dumplings

1 whole chicken fryer, remove and pin feathers and rinse
2-3 stalks of celery, chopped
2 carrots, finely chopped (optional)
2 cans of refrigerated biscuits (not flaky ones)
salt, pepper and garlic powder to taste

Boil whole chicken in a large stock pot for 1 hour or until cooked. Remove from pot reserving broth. Skim off any strange stuff floating on the top. Bring back to a boil. Add chopped celery and carrots (optional). Add seasoning to taste. After chicken has cooled enough to handle, remove meat from the bone and shread or cut into bite sized pieces. Set aside. On a lightly floured surface flatten out biscuits and cut into dumplings (rectangles/squares). Drop one by one into the boiling broth stirring slightly so they don't stick together. Dumplings are done after about 5 minutes or so, when the start to all float. Add the chicken and stir.