Smash Dumpling Tacos

Cooked smash-burger style, these Smash Dumpling Tacos are an easy way to enjoy homemade dumplings without the painstaking chore of wrapping them.

Ingredients:

28 dumpling wrappers 

1 lb ground pork

2 tbsps minced garlic

2 tsps minced ginger

1/4 cup chopped green onion

4 tsps rice vinegar

1/4 cup soy sauce

pepper to taste

vegetable oil for cooking

sesame seeds and green onion slices to garnish

Sauce:

1/4 cup soy sauce

4 tsps rice vinegar

1 tsp chili crisp oil 

Combine the sauce ingredients and set aside. Mix the ground pork, garlic, ginger, chopped green onion, rice vinegar, soy and pepper together. This can be done early in the day and refrigerated for the flavours to meld. Lay the dumpling wrappers out on a counter. Take 1 tbsp of meat mixture, form a ball then press or smash onto the wrapper. Prepare all the dumplings stacking them between sheets of wax paper. Heat oil in a frying pan or griddle to medium. Place the dumplings pork side down on the pan and fry 1-2 minutes. Flip them over then fold over like a taco and cook another 1-2 minutes until crisped.

Serve with dipping sauce on the side and topped with sesame seeds and sliced green onions. Makes 28 or enough for about 4 servings.

Follow hotandcoldrunningmom on Pinterest. You can scan the pincode seen here with your phone if you're on a desktop. If you're on a phone just screenshot it, go to the Pinterest app, click camera. Then instead of taking a pic use the option to use one of your photos. Click on the screenshot you just took and go right to my Pinterest profile where you can follow me 🙂

Steamed Ramekin Dumplings

Wow! These were so easy to make and are, if I do say so myself, pretty impressive! They're just like little dumpling lasagnas! 

Ingredients:

FIlling:

12 dumpling wrappers

1/2 lb ground pork

2 tbsps chicken broth

4 tbsps chopped green onions

4 tsps grated ginger

2 tsps cornstarch

salt and pepper to taste

Chili Crisp Dumpling Sauce:

3 tbsps chili crisp oil

2 tbsps soy sauce

2 tbsp chopped green onions

2 tbsps rice vinegar

spray oil 

sesame seeds and green onion slices to garnish 

Mix the ground pork, broth, green onions, ginger, cornstarch, salt and pepper together. Spray 4 - 4"ramekins with oil. I only had 2 - 4", one a little smaller and one a little bigger but it all worked out. Divide the filling into eighths. Lay a dumpling wrapper in the bottom of each ramekin. Spoon 1/8 filling and spread evenly over the wrapper.Place another wrapper on top, another 1/8 of the filling and finish with another wrapper. Continue until all the ramekins are prepared. These may be prepared to this point earlier in the day. Cover with plastic wrap and refrigerate. When ready, place the uncovered ramekins in a steamer (I used my canning pot and it worked perfectly!) Place the lid on the steamer and steam the dumplings for 15 minutes until the internal temperature reaches 160°F. While they cook combine the sauce ingredients in a bowl.

Once cooked slide a spoon under the dumpling and simply slip it out as a perfect addition to this Chinese food plate! Top with Chili Crisp Dumpling Sauce, green onion slices and sesame seeds. Makes 4 servings.

 

Adapted from: sbsfood 

Follow hotandcoldrunningmom on Pinterest. You can scan the pincode seen here with your phone if you're on a desktop. If you're on a phone just screenshot it, go to the Pinterest app, click camera. Then instead of taking a pic use the option to use one of your photos. Click on the screenshot you just took and go right to my Pinterest profile where you can follow me 🙂

Homemade Pork Dumplings

Jiaozi or Chinese dumplings are a food traditionally served during Chinese New Year to symbolize wealth and good fortune but can of course be made year round.  Irresistable little nuggets of tender pork, cabbage, garlic and ginger with a pungent soya, ponzu and rice wine vinegar sauce.  Serve as an appetizer, side dish or main.

Ingredients:

1 lb ground pork

1 tsp cornstarch

2 cups shredded and chopped cabbage or bagged coleslaw 

4 tsps minced garlic

4 green onions, sliced

2 tbsps hoisin sauce

1 tsp sesame oil

2 tsps fresh minced ginger

salt and pepper to taste

 

60 dumplings wrappers

2-4 tbsps vegetable oil for each batch

water

sliced green onions to garnish

 

Dumpling sauce:

1/4 cup soya sauce

1/4 cup ponzu sauce

3 tbsps rice wine vinegar

2 tsps sesame oil

1/2 tsp red pepper flakes 

 

Mix the pork, cornstarch, cabbage (chopped fine), garlic, green onions, hoisin, sesame oil, ginger, salt and pepper together in a large bowl. Have a small bowl of water ready. Unwrap only a few dumpling wrappers or skins at a time. Keep the rest wrapped so they don't dry out. Take a wrapper, wet your fingers in the water and moisten around the edge of the wrapper. Fill with 1 tsp of the prepared filling and fold over to seal. I used my dumpling/potsticker gadget but they can be easily made by hand. Place on a parchment lined pan and gently press down to flatten the bottom. 

I kept a clean dishtowel over the finished ones only taking it off for a pic, again so they wouldn't dry out.

You can continue cooking them from fresh or pop the baking sheets into the freezer for about 30 minutes to flash freeze then place in zipper top freezer bags. Remove as much air as possible and date them. They can stay in the freezer for up to 2 months.

To cook the dumplings heat 2 tbsps vegetable oil to medium/medium high heat. Put as many dumplings into the pan as will fit with space between as they will expand somewhat. Fry 1-2 minutes or until flat bottoms are golden then add 1/4 cup water and quickly cover with a lid to steam for 4-5 minutes. If they are being cooked from frozen you might just need 1-2 minutes more. Remove and keep warm. Add more vegetable oil to the pan to continue cooking the dumplings in batches.

Serve with dumpling sauce on the side for dipping or drizzle over the top. Add sliced green onions to garnish.

Makes 60

Follow hotandcoldrunningmom on Pinterest. You can scan the pincode seen here with your phone if you're on a desktop. If you're on a phone just screenshot it, go to the Pinterest app, click camera. Then instead of taking a pic use the option to use one of your photos. Click on the screenshot you just took and go right to my Pinterest profile where you can follow me 🙂

Crispy Rice Paper Dumpling Rolls

This spring roll and dumpling fusion has a delicious vegetable tofu filling wrapped in crispy, pan-fried rice paper. Perfect as an appetizer or light lunch. 

.

Ingredients:

400 g extra firm tofu, cumbled

1 tbsp olive oil

1" ginger, minced

3 tsps minced garlic

2 pinches red pepper flakes

1/4 tsp turmeric

1 1/2 cups shredded carrot

1 onion, shredded

3 radishes, shredded

1/2 tsp salt

1/2 tsp pepper

2 tbsps soya sauce

1 tsp rice or white wine vinegar

1 tbsp sesame oil

1/4 tsp cayenne powder

1/4 - 1/2 cup chopped fresh parsley

48 - 6" rice paper sheets

vegetable oil for frying

Dumpling Sauce:

2 tbsps sweet chili sauce

2 tsps rice or white wine vinegar

1 tbsp chopped green onion or chives

1 tsp sesame seeds

For the filling, heat olive oil in a large skillet to medium heat. Add the garlic and ginger and cook 1 minute, then add the crumbled tofu and turmeric. Stir together and cook about 3 minutes or until the liquid is absorbed. Shred the carrots, onion and radishes on a box grater and add to the pan along with salt, pepper, soya sauce, red pepper flakes, rice wine vinegar, sesame oil and cayenne powder. Cook for 4-5 minutes. Add the chopped parsley then set aside.

Use a dish deep enough to hold a couple of cups of cold water and large enough to slide a rice sheet into. I used my 13 X 9" baking dish. Add 1 sheet of rice paper to the water at a time for 5-6 seconds then lay on a work surface. Repeat with a second sheet and lay it over the first. Press together to gently squeeze out extra water. Add 2 heaping tablespoons of filling at one end of the sheets, then start to roll, tuck the sides over and continue rolling up. Place on a non-stick surface until all are rolled, making sure they don't touch each other or they will stick and tear.

In a non-stick pan heat 2-3 tablespoons of vegetable oil to medium heat. Add 4 or 5 rolls to the pan at a time, again making sure they don't touch and you have enough room to turn them over. Fry until crispy on all sides. Then remove to a pan and keep warm in the oven until ready to serve. You may have to add more vegetable oil for each batch.

Combine the dumpling sauce ingredients and serve in bowls along with your crispy rice paper dumpling rolls.

The filling my be made up to a day ahead of time but the rolls should be made and eaten immediately for ultimate crispiness!

Mulan approved!

Makes 20-24 rolls

Adapted from: veganbell.com

Follow hotandcoldrunningmom on Pinterest. You can scan the pincode seen here with your phone if you're on a desktop. If you're on a phone just screenshot it, go to the Pinterest app, click camera. Then instead of taking a pic use the option to use one of your photos. Click on the screenshot you just took and go right to my Pinterest profile where you can follow me 🙂