POTATO DUMPLINGS AND CABBAGE / HUNGARIAN HALUSKA
My Grandmother used to make this frequently. My Dad was reminiscing and I made this for his Birthday recently. It is comfort food to the Max! Very inexpensive to make, filling, and even those who do not like cabbage love it. Traditional Huluska can also be made with cottage cheese instead of cabbage. I have to make it again for...
Provided by Deb Crane
Categories Other Side Dishes
Number Of Ingredients 12
Steps:
- 1. For the cabbage: shred the cabbage very fine. I use my food processor with the shredder attachment. If you prefer, you can just dice, slice, how ever you like.
- 2. Add oil to a large frying pan. Add the butter. Get pan heated through, and add your shredded cabbage and onion. You will want to saute the cabbage and onion until it browns. Having the heat on medium, as you do not want to burn it, only allow it to brown. (Dad said I could brown mine a bit more, as you can see in the pictures. Next time I will give it a bit more time to brown.) It caramelizes and packs maximum flavor! IF YOU ARE USING COTTAGE CHEESE: Omit the cabbge and add 1 pound of cottage cheese to the dumplings, warming it through.
- 3. FOR THE DUMPLINGS: Bring a large pot of water to a boil. Combine flour,eggs, salt and pepper,and water. Mix well. Add the shredded potato and mix well. It is a wet dough. Scrape this dough with a spoon into the boiling water. Make sure you dip the spoon into the boiling water. This will prevent the dough from sticking to the spoon. The dumplings will float to the top when they are done.
- 4. Drain the dumplings and add to the caramelized cabbage and onions. Stir to combine and to reheat.
CABBAGE AND DUMPLINGS
This is my Grandma's recipe she brought from Czechoslovakia. It's called 'aluski capusto.' It's my favorite and I hope you like it too.
Provided by MonSaun
Categories Main Dish Recipes Dumpling Recipes
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Melt the butter in a skillet. Cook the onion and cabbage in the butter over medium-high heat until the cabbage is translucent.
- Bring a small pot of water to a boil. Mix the flour and water together into a dough. Drop the dough by small spoonfuls into the boiling water and cook until firm; drain. Add the dumplings to the cabbage mixture. Season with salt to serve.
Nutrition Facts : Calories 401.9 calories, Carbohydrate 43.5 g, Cholesterol 61 mg, Fat 23.6 g, Fiber 8.7 g, Protein 7.5 g, SaturatedFat 14.7 g, Sodium 219.2 mg, Sugar 10.7 g
PAN-FRIED CHICKEN AND CABBAGE DUMPLINGS
These pan-fried dumplings are among the best selling items at Nom Wah Tea Parlor in New York City.
Provided by Wilson Tang
Categories Appetizer snack Chicken Chive Green Onion/Scallion Cabbage Ginger Peanut Free Dairy Free
Yield Makes 20 dumplings and 2 cups sauce
Number Of Ingredients 18
Steps:
- To make the dumplings:
- In a large bowl, mix together the chicken, cabbage, ginger, and scallions until the mixture resembles a fine paste. Add the salt, sugar, chicken powder, white pepper, cornstarch, and toasted sesame oil and continue to stir for 3 to 5 minutes, until well incorporated.
- Dampen a towel under which to keep the rest of the dumpling wrappers while you work.
- Prepare a parchment-lined baking sheet on which to store the already prepared dumplings.
- Place 1½ teaspoons of filling in the center of each dumpling wrapper. Fold the dumpling into a half-moon shape. Hold the dumpling, seam-side up, between your thumb and index finger. Use the index finger and thumb of your other hand to pinch a section of the dumpling edge and pull it toward the web of the holding hand to make a small pleat. Repeat around the edge of the dumpling until you have between 6 and 8 pleats.
- DO AHEAD: After shaping, dumplings can be kept in the refrigerator for up to four days or frozen for up to three months.
- Set up a steamer: Fill a wok with enough water to come up to the lower rim of a steamer but not so much the waterline is above the food bed. (If you do want to DIY it, just use a plate in a pot. Fill a pot with ½ an inch of water. Then make a sort of tripod out of tinfoil by forming three golf ball- sized balls and placing them in the bottom of the pot, making sure their tops rest above the water- line. Rest the plate on the tinfoil, cover, and steam.) Bring water to a boil. Working in batches, add the dumplings, making sure to leave 1½ inches of space between each (they expand as they cook), and steam for 12 to 13 minutes. Let rest for a minute or so to tighten slightly. If you need more water- water tends to evaporate-add boiling, not cold, water so as not to stop the steaming.
- Heat the neutral oil in a large nonstick pan over medium-high heat. Working in batches, add the dumplings, pleat to the side, and pan-fry until golden brown, approximately 1 minute per side.
- To make the dipping sauce:
- Place all ingredients in a small bowl. Whisk together until well mixed and the sugar dissolved.
- DO AHEAD: Dumpling Dipping Sauce can be kept covered in the refrigerator for up to three days.
DELICIOUS ASIAN PORK AND CABBAGE DUMPLINGS
Make and share this Delicious Asian Pork and Cabbage Dumplings recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Pork
Time 1h15m
Yield 100 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, combine the uncooked 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 then 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 (an electric veggie steamer works great also) for 15-20 minutes.
- Serve immediately with sweet and sour sauce.
PORK AND NAPA CABBAGE WATER DUMPLINGS
Bursting with flavor, these northern Chinese dumplings are a specialty of Beijing. Dating as far back as the late Han Dynasty (25 to 220 c.e.), plump boiled morsels such as these are members of the jiaozi family of dumplings, which include pan fried guōtiē (page 33) and steamed zhēngjiao (page 35). Jiaozi are not just for a modest snack or meal, they are a must-have for northern Chinese Lunar New Year celebrations. Their shape resembles gold ingots, harbingers of good fortune. Easy to make for a crowd, shuıjiao (which means "water dumpling") are especially good hot from the pot and tumbled in a soy-vinegar dipping sauce piked with chile oil. Pork and napa cabbage comprise the classic jiaozi filling, but you can use one of the lamb, beef, vegetable, or fish fillings on the following pages. Or substitute chopped shrimp or reconstituted dried shiitake mushrooms for half of the pork.
Yield makes 32 dumplings, serving 4 as a main course, 6 to 8 as a snack or starter
Number Of Ingredients 13
Steps:
- To make the filling, put the cabbage in a bowl and toss with the 1/2 teaspoon salt. Set aside for about 15 minutes to draw excess moisture from the cabbage. Drain in a mesh strainer (the cabbage could fall through the large holes of a colander), flush with water, and drain again. To remove more moisture, squeeze the cabbage in your hands over the sink, or put on a cotton kitchen towel (not terry cloth) and wring out the moisture over the sink. You should have about 1/2 cup firmly packed cabbage.
- Transfer the cabbage to a bowl and add the ginger, Chinese chives, and pork. Use a fork or spatula to stir and lightly mash the ingredients so that they start coming together.
- In a small bowl, stir together the remaining scant 1/2 teaspoon salt, the white pepper, chicken stock, soy sauce, rice wine, canola oil, and sesame oil. Pour these seasonings over the pork and cabbage mixture, then stir and fold the ingredients together. Once the pork has broken up, briskly stir to blend the ingredients into a cohesive, thick mixture. There should not be any visible large chunks of pork. To develop the flavors, cover and set aside at room temperature for 30 minutes. You should have about 2 cups of filling. (The filling can be prepared 1 day ahead and refrigerated. Bring it to room temperature before assembling the dumplings.)
- In the meantime, make 16 wrappers from half of the dough. Aim for 3 1/4-inch-diameter wrappers (see page 24).
- Before assembling the dumplings, line a baking sheet with parchment paper. (If you plan to refrigerate the dumplings for several hours, or freeze them, lightly dust the paper with flour to avoid sticking.) For each dumpling, hold a wrapper in a slightly cupped hand. Scoop up about 1 tablespoon of filling with a bamboo dumpling spatula, dinner knife, porfork and position it slightly off-center toward the upper half of the wrapper, pressing and shaping it into a flat mound and keeping about 1/2 to 3/4 inch of wrapper clear on all sides. Then fold, pleat, and press to enclose the filling and create half-moons, pea pods, big hugs, or pleated crescents (see pages 26 to 29).
- Place the finished dumpling on the prepared baking sheet. Repeat with the other wrappers, assembling the dumplings and spacing them a good 1/2 inch apart on the baking sheet. Keeping the finished dumplings covered with a dry kitchen towel, form and fill the wrappers from the remaining dough.
- Once all the dumplings are assembled, they can be covered with plastic wrap and refrigerated for several hours; they can be cooked straight from the refrigerator. (For longer storage, freeze them on the baking sheet until hard (about 1 hour), transfer them to a zip-top freezer bag, pressing out excess air before sealing, and keep them frozen for up to 1 month; partially thaw, using your finger to smooth over any cracks that may have formed during freezing, before cooking.)
- To cook the dumplings, half-fill a large pot with water and bring to a boil over high heat. Add half the dumplings, gently dropping each one into the water. Nudge the dumplings apart with a wooden spoon to keep them from sticking together and/or to the bottom of the pot. Return the water to a simmer and then lower the heat to maintain the simmer and gently cook: a hard boil can make a dumpling burst. Cook the dumplings for about 8 minutes, or until they float to the surface, look glossy, and are puff ed up and a tad translucent. Use a slotted spoon or skimmer to scoop up the dumplings from the pot, a few at a time, pausing the spoon's motion over the pot to allow excess water to drip back down before putting the dumplings on a serving plate. Cover the plate with a large inverted bowl to keep the dumplings warm.
- Return the water to a boil and cook the remaining dumplings. When done, return the first batch to the hot water to reheat for a minute or two. There is no need to reboil.
- Serve the hot dumplings immediately, placing the serving plate in the middle of the table for people to reach to or pass along. Serve the soy dipping sauce either in a communal bowl with a spoon for people to help themselves or divided up among individual rice bowls or large dipping sauce dishes. To eat, pick up a dumpling with chopsticks (you can stab it if you like) and dip or roll it in the dipping sauce. Getting an assist from a soup spoon or the rice bowl, deliver the dumpling to your mouth with the chopsticks. If there are juices inside, they'll spill out into the spoon or bowl when you bite into the dumpling.
PORK-AND-CABBAGE DUMPLINGS
These juicy dumplings are easy to make. When cooking for a crowd, Eunsook Pai sears the dumplings a couple of hours in advance and then steams them just before serving. Although she makes her dumpling wrappers from scratch, store-bought ones also do the trick.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 1h
Yield Makes 80
Number Of Ingredients 15
Steps:
- Heat 1 tablespoon vegetable oil in a large saute pan or wok over high heat. Saute cabbage, stirring occasionally, until translucent, 2 to 3 minutes. Season with 1/2 teaspoon salt, and transfer to a large bowl. Heat another tablespoon vegetable oil, and saute onion, stirring occasionally, until just softened, 2 to 3 minutes. Season with 1/2 teaspoon salt, add to bowl with cabbage, and let cool 5 minutes. Process in a food processor until just coarsely chopped, and return to bowl.
- Heat 2 teaspoons vegetable oil in pan over medium heat, and saute chives until just tender, about 1 minute. Transfer to chopped cabbage mixture, and let cool. Stir in scallions, garlic, pork, sesame seeds, sesame oil, 3/4 teaspoon salt, and 1/4 teaspoon pepper.
- Stir together soy sauce, vinegar, and remaining 1/4 teaspoon pepper in a small bowl; set dipping sauce aside.
- Working with 1 wrapper at a time, moisten edge with egg whites, then place 2 teaspoons filling in center. Fold in half to form a half-moon, press edge to seal tightly, and place on a parchment-lined rimmed baking sheet.
- Wipe out pan. Working in batches and wiping out pan between each, heat 1 tablespoon vegetable oil until shimmering, and sear dumplings until browned, about 1 minute per side. (If preparing in advance, stop here and steam before serving.) Add 1/4 cup water, and cover with a tight-fitting lid. Steam dumplings 2 minutes. Transfer to a platter, and loosely tent with foil to keep warm. Repeat with rest of dumplings. Garnish with scallions and sesame seeds. Serve dumplings with dipping sauce.
BEEF AND CABBAGE STEW WITH DUMPLINGS
Make and share this Beef and Cabbage Stew With Dumplings recipe from Food.com.
Provided by Imagenie
Categories Stew
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Brown the ground beef in a dutch oven, drain.
- Add onions, cabbage, and celery. Cook and stir until light brown.
- Stir in tomatoes, beans, water, and seasonings. Heat to boiling, then reduce heat.
- Prepare dumplings:.
- In a medium bowl, add Bisquick Mix, then stir in milk until a soft dough forms.
- Return stew to a boil and drop the dough by spoonfuls onto the boiling stew and reduce heat.
- Cook uncovered for 10 minutes, then sprinkle with paprika and cover the pot for an additional 10 minutes. Serve and enjoy.
Nutrition Facts : Calories 727, Fat 28.7, SaturatedFat 10.1, Cholesterol 84, Sodium 1738.7, Carbohydrate 79.5, Fiber 12.2, Sugar 16.3, Protein 38.6
PAN-FRIED CHICKEN AND CABBAGE DUMPLINGS
These pan-fried dumplings are among the best selling items at Nom Wah Tea Parlor in New York City.
Provided by @MakeItYours
Number Of Ingredients 15
Steps:
- PreparationTo make the dumplings: In a large bowl, mix together the chicken, cabbage, ginger, and scallions until the mixture resembles a fine paste. Add the salt, sugar, chicken powder, white pepper, cornstarch, and toasted sesame oil and continue to stir for 3 to 5 minutes, until well incorporated. Dampen a towel under which to keep the rest of the dumpling wrappers while you work. Prepare a parchment-lined baking sheet on which to store the already prepared dumplings. Place 1½ teaspoons of filling in the center of each dumpling wrapper. Fold the dumpling into a half-moon shape. Hold the dumpling, seam-side up, between your thumb and index finger. Use the index finger and thumb of your other hand to pinch a section of the dumpling edge and pull it toward the web of the holding hand to make a small pleat. Repeat around the edge of the dumpling until you have between 6 and 8 pleats. DO AHEAD: After shaping, dumplings can be kept in the refrigerator for up to four days or frozen for up to three months. Set up a steamer: Fill a wok with enough water to come up to the lower rim of a steamer but not so much the waterline is above the food bed. (If you do want to DIY it, just use a plate in a pot. Fill a pot with ½ an inch of water. Then make a sort of tripod out of tinfoil by forming three golf ball- sized balls and placing them in the bottom of the pot, making sure their tops rest above the water- line. Rest the plate on the tinfoil, cover, and steam.) Bring water to a boil. Working in batches, add the dumplings, making sure to leave 1½ inches of space between each (they expand as they cook), and steam for 12 to 13 minutes. Let rest for a minute or so to tighten slightly. If you need more water- water tends to evaporate-add boiling, not cold, water so as not to stop the steaming. Heat the neutral oil in a large nonstick pan over medium-high heat. Working in batches, add the dumplings, pleat to the side, and pan-fry until golden brown, approximately 1 minute per side. To make the dipping sauce: Place all ingredients in a small bowl. Whisk together until well mixed and the sugar dissolved. DO AHEAD: Dumpling Dipping Sauce can be kept covered in the refrigerator for up to three days. From The Nom Wah Cookbook: Recipes and Stories from 100 Years at New York City's Iconic Dim Sum Restaurant by Wilson Tang with Joshua David Stein. Copyright © 2020 Wilson Tang. Excerpted by permission of Ecco, an imprint of HarperCollins. Buy the full book from Amazon or Bookshop.
PORK AND CABBAGE DUMPLINGS
Pork and cabbage mixture stuffed in wonton skins for tasty dumplings. Perfect to serve as appetizers.
Provided by Betty Crocker Kitchens
Categories Dinner
Time 40m
Yield 36
Number Of Ingredients 10
Steps:
- In large bowl, mix all ingredients except wonton skins, additional green onions and soy sauce.
- Cut wonton skins with 3-inch round cutter. Place 1 wonton skin on work surface. (Cover remaining skins with damp paper towel to prevent drying out.) Lightly brush edges of wonton skin with water. Spoon 1 teaspoon filling just below center of skin. Fold wonton skin over filling to form a half moon; press edges to seal well. (Cover filled wontons with damp paper towel to prevent drying out.) Repeat with remaining wonton skins and filling.
- In Dutch oven, heat 3 quarts water to boiling. Add half of dumplings. Boil 3 to 5 minutes or until edges of wonton skins are clear. Using slotted spoon, remove dumplings from water; drain on paper towels. Repeat with remaining dumplings. Garnish with additional green onions. Serve warm with soy sauce.
Nutrition Facts : Calories 35, Carbohydrate 5 g, Fiber 0 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 75 mg
FRIED CABBAGE AND DUMPLINGS RECIPE - (5/5)
Provided by ckovak
Number Of Ingredients 12
Steps:
- Cabbage: In large frying pan. add 1 Tablespoon grease and butter - Saute the sliced onion, set aside. Add remaining grease and butter, Saute cabbage on medium heat; cook until the volume goes down and the cabbage is cooked though. Takes a bit to cook liquids down. Salt and pepper to taste. Set aside. Dumplings: In mixer, combine all ingredients. Add flour last about 1/2 cup at a time so you can regulate when the dough becomes firm. Put sheet of wax paper down on the counter, pinch dough and roll into a 1 X 2 inch oblong dumpling and set out on piece of wax paper. In large pot, boil water. Add dumplings and cook for 10-15 minutes. Drain and add to cabbage pan. On low heat, slowly and gently combine the dumplings with the cabbage and reheat before serving. Goes well as a side dish or can be eaten as a main veggie meal.
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