minutes.
PREPARE THE PORK DUMPLINGS USING REMAINING INGREDIENTS.
Mix
owl, mix the celery cabbage, pork, green onions, wine, cornstarch, the
Mix first seven ingredients (pork through ginger). Place 2 teaspoons
orm a pouch. Place the dumplings in a single layer on
nd meat mixture making sure dumplings do not touch.
Once
leat to seal.
Arrange dumplings in a single layer in
u decide to use ground pork instead.
Trim fat from
ntil finely chopped.
Combine pork loin, sausage, and next 11
owl. Set aside.
Mix pork, garlic, egg, 2 tablespoons chives
Mix together pork, green onions, cilantro, ginger, mushrooms,
In a large bowl, combine the pork, ginger, garlic, green onion, soy sauce, sesame oil, egg and cabbage. Stir until well mixed.
Place 1 heaping teaspoon of pork filling onto each wonton skin. Moisten edges with water and fold edges over to form a triangle shape. Roll edges slightly to seal in filling. Set dumplings aside on a lightly floured surface until ready to cook.
To Cook: Steam dumplings in a covered bamboo or metal steamer for about 15 to 20 minutes. Serve immediately.
nd simmer.
Carefully put dumplings into stock and cook, covered
Place the pork mince, green onions, hoisin sauce,
nd drain water.
Saute pork in olive oil until cooked
Toss cabbage with salt; place in colander to drain 30 minutes. Squeeze out excess moisture. In a large bowl combine cabbage, pork and remaining ingredients; blend thoroughly.
Place a wrapper in palm of one hand; place 1 heaping tbsp of stuffing in center of wrapper. Fold up sides of wrapper against the stuffing in 4 or 5 places. Carefully pick up remaining folds of wrapper, pressing them evenly against stuffing to shape dumplings into an open topped cylinder. Steam dumplings in steamer for 20-25 minutes.
Combine ground pork, finely chopped onions, water chestnuts,
Best to prepare the pork mixture the night before.
Trim and save the pork rinds for the boiling pot.
Liberally trim fat.
Dice pork into 1/8-inch cubes.
(Tip:
Salt pork is impossible to dice if it is allowed to warm up to room temperature.
We return each piece to the freezer after cutting in just one direction, rotating so all the pork stays frozen while we work.)
In your large mixing bowl, add the chopped onion and pepper to the diced pork; knead well.
Cover; refrigerate overnight.
arge bowl, stir together the pork, sliced cabbage, scallions, cilantro, soy
Soak mushrooms in warm water until soft, about 30 minutes; drain.
Rinse in warm water; drain.
Remove and discard stems; chop caps finely.
Mix mushrooms, pork, bamboo shoots, green onions, egg white, cornstarch, salt, 2 teaspoons soy sauce, 1/2 teaspoon sesame oil and the white pepper.
n a skillet, brown the pork and the garlic in hot