1 lb ground pork
4 large napa cabbage leaves, minced
3 stalks green onions, minced
7 shitake mushrooms, minced (if dried – rehydrated and rinsed carefully)
1/2 cup bamboo shoots, minced
1/4 cup ginger root, minced
3 tbsp soy sauce
2 tbsp sesame oil
2 tbsp corn starch
OR
shrimp filling
1/2 lb raw shrimp, peeled, deveined, and coarsely chopped
1/2 lb ground pork
3 stalks green onions, minced
1/4 cup ginger root, minced
1 cup water chestnuts, minced
1 tsp salt
3 tbsp sesame oil
2 tbsp corn starch
dough
Note: you will want to double this for the amount of filling listed – I just tend to use leftover pork filling for soup meatballs. A single batch will yield about 40 dumplings depending on size.
2 cups all-purpose flour
1/2 cup warm water
flour for worksurface
dipping sauce
2 parts soy sauce
1 part vinegar (red wine or black)
a few drops of sesame oil
chili garlic paste (optional)
minced ginger (optional)
minced garlic (optional)
minced green onion (optional)
sugar (optional)
Combine all filling ingredients in a large mixing bowl and mix thoroughly (I mix by clean hand). Cover and refrigerate until ready to use.
Make the dough, Method 1: Place the flour in the work bowl of a food processor with the dough blade. Run the processor and pour the warm water in until incorporated. Pour the contents into a sturdy bowl or onto a work surface and knead until uniform and smooth. The dough should be firm and silky to the touch and not sticky.[Note: it’s better to have a moist dough and have to incorporate more flour than to have a dry and pilling dough and have to incorporate more water).
Make the dough, Method 2 (my mom’s instructions): In a large bowl mix flour with 1/4 cup of water and stir until water is absorbed. Continue adding water one teaspoon at a time and mixing thoroughly until dough pulls away from sides of bowl. We want a firm dough that is barely sticky to the touch.
Both dough methods: Knead the dough about twenty strokes then cover with a damp towel for 15 minutes. Take the dough and form a flattened dome. Cut into strips about 1 1/2 to 2 inches wide. Shape the strips into rounded long cylinders. On a floured surface, cut the strips into 3/4 inch pieces. Press palm down on each piece to form a flat circle (you can shape the corners in with your fingers). With a rolling pin, roll out a circular wrapper from each flat disc. Take care not to roll out too thin or the dumplings will break during cooking. Leave the centers slightly thicker than the edges. Place a tablespoon of filling in the center of each wrapper and fold the dough in half, pleating the edges along one side (see images above).
To boil: Bring a large pot of water to a boil and add dumplings to pot. Boil the dumplings until they float.
To steam: Place dumplings on a single layer of napa cabbage leaves or on a well-greased surface and steam for about 6 minutes.
To pan fry (potstickers): Place dumplings in a frying pan with 2-3 tbsp of vegetable oil. Heat on high and fry for a few minutes until bottoms are golden. Add 1/2 cup water and cover. Cook until the water has boiled away and then uncover and reduce heat to medium or medium low. Let the dumplings cook for another 2 minutes then remove from heat and serve.
To freeze: Assemble dumplings on a baking sheet so they are not touching. Freeze for 20-30 minutes until dumplings are no longer soft. Place in ziploc bag and freeze for up to a couple of months. Prepare per the above instructions, but allow extra time to ensure the filling is thoroughly cooked.
To serve: Serve dumplings or potstickers hot with your choice of dipping sauce combinations.
Recipe via userealbutter.com
1. Place pork chops in bottom of slow cooker.
2. Cover with onions and bbq sauce.
3. Cook on low for 4 hours.
Directions
Place the olive oil in a large skillet over medium heat.
Season Pork chops with salt and pepper. Cook the pork chops in the skillet for about 5 minutes per side, or until cooked through. It all depends on the size of the chops.
Remove the Pork chops from the pan and place on a plate.
Whisk together the 2 cans of soup and the 2 cans of water. Pour into skillet. Heat the soup mix until boiling.
Add rice, cover and reduce heat to medium/low. Allow rice to cook for approx. 15 minutes.
Remove lid and add peas, stir. Place pork chops on top of veggies and rice. Cover and allow the food to cook for another 5 minutes.
Remove lid and Serve!
These are super easy! Not to mention delicious!
Preheat oven to 350 degrees.
Mix spices in a small bowl (ginger, garlic salt, onion powder and paprika.)
Rub spices into both sides of the pork chops.
I just sprinkled the spices directly onto the pork chops.
Place about 1 TBSP olive oil in a large skillet on medium heat.
Sear both sides of the pork chops, (About 2 minutes per side), And place in a large baking dish.
Already smelling good!
In the large skillet add 1 cup pomegranate juice and 1 cup orange juice. Heat on medium stirring up the cooked on bits of pork.
After cooking for 1 minute, remove 1 cup of the sauce and pour over pork chops.
Bake pork chops for about 20 minutes or until done depending on the thickness of the chops.
While pork chops are baking continue to cook sauce in skillet adding the remaining 1 cup pomegranate juice, and ¼ cup pomegranate arils. Stir in the corn starch to thicken the sauce. Once sauce is thick, keep on low heat until pork chops are finished.
Recipe via afewshortcuts.com
Preheat oven to 350 degrees.
In a large skillet heat oil over medium heat. Sprinkle pork chop with salt and pepper. Cook for about 2 minutes on each side just to brown the pork chop.
Place pork chops in a large baking dish.
In the same skillet add butter, sugar, cinnamon, and nutmeg. Stir until combined.
Add apples to the skillet and cook until softened about 10 minutes.
Dump apple mixture over pork chops and place in oven for 30 minutes or until internal temp of pork is 160 degrees.
You may wish to add more sauce. If so, you can make it with more brown sugar and butter in the skillet.
Serve with sauce and top with chopped pecans if desired.| 6 | Pork loin chops, 1 inch thick (about 2 1/4 lb) | ||
| 1/2 | teaspoon salt | ||
| 1/4 | teaspoon pepper | ||
| 1 | tablespoon vegetable oil | ||
| 1 1 | medium onion, chopped (1/2 cup) Tablespoon minced Garlic | ||
| 2 | cups tomato pasta sauce | ||
| 4 | cups cooked orzo or other pasta | ||
| 1 | cup shredded mozzarella cheese (4 oz) |
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Place oil in Large skillet over medium heat. Sprinkle Pork chops with salt and pepper and cook for about 4 minutes on each side.
Cover; cook on Low heat setting 4 to 6 hours.
Place orzo or pasta on platter. Top with pork and sauce. Sprinkle with cheese
Recipe via afewshortcuts.com
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Slice open loaf of Cuban bread so sandwich can be made inside.
If your local store doesn’t carry Cuban Bread you could substitute French or Italian Bread.
A traditional Cuban only has mustard on the bread. I like mine with Mayo and Mustard.
Spread your choice on the bread.
Now build your sandwich.
Place the Pork, Ham, & Swiss Cheese on the inside.
Again a traditional Cuban doesn’t have lettuce and tomato, but at my house they do!
So, if you would like to add them now is the time!
Put the top on and there you have a Cold Cuban.
If you would like yours pressed, or hot (the only way my hubby likes his).
You will need a sandwich press or a hot skillet with something heavy to put on top of the sandwich, like another skillet, or a brick covered with aluminum foil.
Place some butter in the hot skillet.
Place sandwich in.
Spread butter on the top of the sandwich so it doesn’t stick to the second skillet or brick.
Let it heat until sandwich is pressed and cheese melts as desired.
Recipe via afewshortcuts.com
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In a bowl mix juices, Garlic, Oregano, Olive oil, Garlic salt, & pepper.
Wisk together.
Place pork into crockpot.
Use a sharp knife to stab a few holes in the top of roast to let marinade go in.
Pour Juice mix over roast.
Chop up Onion, bell pepper, and orange and throw them in the crock pot.
Cover and cook on low for 6-8 hours or high for 4 hours.
Recipe via afewshortcuts.com
