Asian Pork Dumplings

There’s dumpling you should know…this recipes takes a bit of time…but we are home on quarantine so we have all the time in the world, right?!

I don’t know if y’all remember me saying that “tacos are the way to my heart”…but it turns out my heart isn’t a one way street and it can also be won over with dumplings. However, tacos will always be my first true love.

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Here’s what you’ll need!

Dough (you can buy frozen dough or you can make it like I did!)

  • 2 cups flour (and a little extra depending on how sticky your dough gets)
  • ¾ cup hot water
  • 1/2 tsp salt

Filling

  • 1 cup ground pork
  • 1 large coarsely diced carrot
  • 1 diced shallot
  • 3 green onions
  • 1/3 cup diced purple cabbage
  • 3 cloves minced garlic
  • 1 tbs soy sauce
  • 1 tbs rice wine vinegar
  • 1 beaten egg

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Now, let’s prep the dough! Measure 2 cups of flour and pour it into a large mixing bowl with the ½ tsp of salt. Next, slowly add 3/4 cup boiling water to the mixture and using a small silicone spatula mix until clumpy. Cover the dough and let it sit for 3 minutes then knead the dough with your hands for 5 minutes. Let the dough sit again for 5 minutes then knead it for an additional 8-10 minutes adding more flour as needed. Roll your dough into a ball and cover it while you prepare the filling to prevent it from drying out.

 

It’s time to prep the filling! (this part is way easier than making the dough 😉 ) In a medium skillet toss in the shallots, carrots, garlic, and ground pork. Cook the mixture about halfway then add in the soy sauce, cabbage, rice vinegar, and green onions. Remove the mixture from the stove when it’s about ¾ cooked and mix in ½ beaten egg and the green onions. (It will cook the rest of the way while you steam it and this prevents your dumplings from being “dry.”

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Now, back to the dough! I bought a “dumpling maker” on Amazon to cut and pinch my dumplings shut, but you can also do it by hand. Use a rolling pin to roll your dough out thin and even then use your dumpling maker to cut circles out of your dough. If you are doing this by hand roll your dough out into a “log” and cut 2 inch pieces off and flatten them out to form your circles.

Finally, it’s time to fill these babies up! Fill each dumpling with 1 tsp of filling and use the rest of your egg to dampen the edges of each dumpling so that they stick together better. Fold each dumpling over to form a half moon and pinch closed. If you are doing this by hand make pleats on one side for the dumpling to hold it together. If you are using the dumpling maker tool just fold the maker in half and squeeze it shut to pinch the side together.

Time to steam! I bought a steamer basket to steam my dumplings off of Amazon, but you can steam them any old way you like. I steamed mine for 6 minutes in the basket then tossed them in a hot skillet with a splash of olive oil to pan fry them until they were slightly crispy. Now dip those babies in some soy sauce or chili sauce and ENJOY!

As always, if you make ‘em tag me on Instagram so I can see them too! #katiescardiokitchen

 

Quarantine Empanadas

I promise eating these empanadas will not require you to self quarantine 😉 However, this was my first go at making empanadas and it just so happened to be during the pandemic… which earns them their name “quarantine empanadas.” If you’re anything like me, staying in the house for days on end is not an easy task. Luckily, I have acquired a love for cooking and I have found myself in the kitchen experimenting with new recipes (and Ted’s sure not complaining.)

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If this doesn’t make your mouth water- then I’m not sure what will 🙂

Here’s what you’re gonna need!

  • 15 Empanada discos (I used Goya Foods but you can use any brand or if you’re really ambitious to can make your own dough!)
  • ¾ lb ground beef
  • 2 oz mild Ole Mexican Foods chorizo
  • ½ cup frozen corn
  • 2 tbs Hunts tomato paste
  • 2 diced shallots
  • 3 cloves fresh garlic
  • 1 medium white potato
  • Extra virgin olive oil (EVOO)
  • Vegetable oil
  • ½ tsp fresh oregano
  • Large pinch of cayenne pepper
  • 1/2 tsp cumin
  • ½ tsp smoked paprika
  • Salt & pepper to taste
  • 1 cup Mexican cheese
  • ¼ cup flour
  • Garnish- green onions, salsa, Cacique queso fresca

 

First things first- I always like to start with getting everything chopped up and ready to cook! I started with the shallots and let them begin to caramelize in the EVOO while I dice up the chorizo and add it to the pan along with the ground beef. Next, add in the garlic (I like to use a garlic press.) While the ground beef and chorizo are cooking- dice up the white potato into small cubes, throw them in a bowl of water and toss them in the microwave for about 3 minutes (this keeps them from falling apart in a skillet but also leaves them with a little crunch that you will appreciate later.)

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Now it’s time to season the meat with the cumin, oregano, cayenne, paprika, salt, and pepper. Then, add in the tomato paste, corn and potatoes. Depending on what kind of ground beef you use, you may need to add ½ cup of water into the mixture just to keep it juicy ;). Remove from heat and sprinkle on green onions.

Next, put a thin layer of flour on your counter top or whatever surface you will be using to stuff your ‘nadas. I also put a little flour on my rolling pin so that it doesn’t stick to the dough. Roll each disc out about 2 inches wider in diameter. Now scoop about 2-3 tbs of the filling into the middle of the disc and add a pinch of cheese. Wet the out edge of the dough to help it stick together (I used water but you can also use egg.) Now, fold the dough in half making a half moon. Take a fork and press the edges together, flip over and repeat (this is important or your empanadas will open up while cooking.)

While you’re forming your empanadas poor your vegetable oil into your skillet (I used a cast iron skillet) –about 2-3 inches deep and cover on med/high. Once your oil is hot toss 2-3 empanadas in the skillet at a time. Let each side cook for about 30-45 seconds or until golden brown. Let them cool on a cooling rack for a few minutes then garnish with more green onions, salsa, and queso fresca or whatever dipping sauce you like!

I’m not gonna lie- these take a little work…but they are 100% worth the effort. Don’t just  take my word for it…you’ve got to try them! And tag me on IG @Kburg21 when ya make them! #katiescardiokitchen

I hope you make these and love them as much as I did. Stay safe during these scary times.