Type what you have

Ingredients

• ✓ ground pork
• pork liver
• onion
• salt
• pepper
• sausage casing

Instructions

1. 1 Mix together pork, liver, onions, salt and pepper. Put into casings and boil in water for one hour.

By Tina

Ingredients

• ✓ ground pork
• egg
• cornstarch
• sesame oil
• ginger root
• monosodium glutamate
• salt
• green onion
• vegetable oil
• napa cabbage
• chicken broth
• water
• soy sauce
• sesame oil

Instructions

1. 1 Mix the ground pork, egg, cornstarch, 2 teaspoons of sesame oil, ginger, monosodium glutamate, salt, and half of the chopped green onions together in a bowl. Use your hands to mix until the ingredients are evenly distributed. Set aside.
2. 2 Heat the vegetable oil in a wok or large skillet over high heat. When the oil is hot, fry the napa cabbage, stirring constantly, until cabbage begins to wilt, 2 to 3 minutes. Pour in the chicken broth, water, and soy sauce. Bring to a boil, then lower the heat to medium.
3. 3 Use a spoon to form the meat mixture into 1 inch balls. Drop them into the boiling soup. When the last ball has been added, cover with a lid and simmer for 10 minutes. Taste, and adjust salt before serving. Garnish with remaining green onions and a drizzle of sesame oil.

By Lei Lei Wyatt

Ingredients

• ✓ ground pork
• mushroom
• turnip
• soy sauce
• water chestnut
• salt
• white sugar

Instructions

1. 1 Remove stems from mushrooms and discard or save for another use. Wipe caps clean with a dry towel.
2. 2 In a bowl, combine the pork, turnip, soy sauce, water chestnuts, salt, and sugar until thoroughly mixed. Spoon stuffing tightly into mushroom caps. Arrange in a steamer basket, stuffing side up, over boiling water. Cover, and cook for 30 minutes. Serve hot.

By KIKUKAT

Ingredients

• ✓ ground pork
• mung bean vermicelli
• vegetable oil
• soy sauce
• sichuan peppercorn
• water
• green onion

Instructions

1. 1 Place vermicelli in a bowl and cover with water; soak for at least 15 minutes. Drain and set aside.
2. 2 Heat vegetable oil in a large frying pan over medium heat until you can feel the heat above the pan. Put in ground pork; cook and stir until browned and crumbly, 5 to 7 minutes. Stir in 2 tablespoons soy sauce. Stir in peppercorn powder until evenly distributed. Add water and bring to a boil.
3. 3 Add drained vermicelli and mix evenly with the pork. Cook until all water has evaporated, about 5 more minutes. Taste and add more soy sauce if not salty enough for you.
4. 4 Transfer to a serving plate and top with green onions.

By Tao,RN

Ingredients

• ✓ ground pork
• duck egg
• egg
• soy sauce
• white sugar
• salt
• black pepper
• milk
• broccoli

Instructions

1. 1 Separate the white of the salted egg from the yolk. Mash the white with a spoon in a small bowl or blend in a food processor. Divide the yolk into four pieces and set aside.
2. 2 In a medium heat-proof bowl, mix together the ground pork, salty egg white, regular egg, soy sauce, sugar, salt, pepper and milk using your hands. The milk will make the texture smoother. Let stand for 15 minutes to marinate. In Chinese cooking, this is the best time to prepare the rest of the dishes for the meal and begin cooking rice.
3. 3 Take the pieces of salted egg yolk and push them into the pork. Smooth the top of the pork until it is flat and even. Arrange broccoli florets around the outer edge of the meat.
4. 4 Place the bowl in a steamer or in a large pot with a couple inches of water in it. Set over medium-low heat. Steam until the meat is browned throughout, about 30 minutes. Serve with rice. The yolk is the most coveted part of the dish. Ration it carefully! It is very salty, so it is best to eat the yolk a tid bit at a time with a larger bite of meat, mixed with a mouthful of rice.

By Melody Yeung

Ingredients

• ✓ ground pork
• sugar
• cornstarch
• oyster sauce
• sesame oil
• shrimp
• green onion
• wonton wrapper
• green onion
• egg
• chicken stock
• soy sauce
• sesame oil
• bok choy
• green onion

Instructions

1. 1 Whisk together sugar, cornstarch, oyster sauce, and 1 tablespoon sesame oil in a large bowl; add the ground pork, shrimp, and 1 chopped green onion and mix to combine.
2. 2 Lay one wonton skin like a baseball diamond in front of you. Using your finger, brush beaten egg around the outer edge of the wonton skin. Place 1 tablespoon of pork mixture onto the middle of the wonton skin. Fold 'home run' corner to '2nd base' corner and press down creating a triangle. The meat filling lump is at the bottom of the triangle. Brush egg mixtures at the '1st base' and '3rd base' corners of the triangle. Fold each base corner over the meat filling lump and over each other. Brush egg mixture at the '2nd base/homerun' corner of the triangle and fold behind the meat filling lump. This is one wonton. Repeat until there are no more mixture or wrapper skins. Keep the wontons covered with a wet towel to prevent from drying."
3. 3 Mix together the chicken stock, soy sauce, 2 tablespoons sesame oil, and 2 green onions in a pot over medium-high heat. Bring this to a boil; reduce heat to medium-low and simmer for 15 minutes. Add the bok choy and return to a boil until the bok choy is tender, about 5 minutes.
4. 4 Bring a large pot of salted water to a boil; boil wontons for 3 to 5 minutes, stirring occasionally to prevent wontons from sticking to each other or to the edges of the pot.
5. 5 Place wontons in a soup bowl and ladle soup over wontons to serve. Garnish with chopped green onions.

By ying

Ingredients

• ✓ ground pork
• wonton wrapper
• ginger root
• garlic
• green onion
• soy sauce
• sesame oil
• egg
• chinese cabbage

Instructions

1. 1 Combine pork, ginger, garlic, green onion, soy sauce, sesame oil, egg and cabbage in a large bowl. Stir until well mixed.
2. 2 Place 1 heaping teaspoon of pork filling in the center of each wonton wrapper. Moisten edges with water and fold over to form a triangle. Press edges firmly to seal. Keep filled dumplings covered with a damp towel to prevent drying out until ready to cook.
3. 3 Arrange dumplings in a covered bamboo or metal steamer lined with parchment, making sure they're not touching to prevent them from sticking together; steam over simmering water until pork is cooked through, about 15 minutes.
4. 4 Serve hot and enjoy!

By Allrecipes Member

Ingredients

• ✓ ground pork
• napa cabbage
• cilantro
• jalapeno pepper
• egg white
• ginger root
• sesame oil
• salt
• black pepper
• potsticker wrapper

Instructions

1. 1 Spread cabbage and cilantro over a clean dish towel. Gather up towel and squeeze out as much moisture from cabbage as possible.
2. 2 Transfer cabbage and cilantro to a large bowl. Add pork, jalapeño peppers, egg whites, ginger, and sesame oil. Mix thoroughly with your hands. Season with salt and pepper.
3. 3 Line 2 baking sheets with waxed paper. Fill a small bowl with water.
4. 4 Hold a potsticker wrapper in the palm of your hand. Place a tablespoonful pork mixture in the center. Dip a finger in water and wet the edges of the wrapper. Fold up edges and pinch together to seal. Transfer dumpling to the prepared baking sheet. Repeat with remaining wrappers and pork mixture.
5. 5 Place dumplings in the freezer until firm, about 2 hours. Transfer to large resealable plastic bags and store in the freezer.

By ehreng

Ingredients

• ✓ ground pork
• soft tofu
• cornstarch
• egg
• chicken bouillon granules
• salt
• water
• vegetable oil
• pea vine shoot
• shrimp

Instructions

1. 1 Mash tofu in a large bowl into a paste with a spoon; stir in pork, cornstarch, egg, 1 teaspoon bouillon granules, and 1 teaspoon salt until well combined.
2. 2 Bring water and oil to a boil in a large saucepan. Reduce heat to a lively simmer but not a full boil. Pinch off about 1 tablespoon tofu mixture, using gloved hands; roll it into a ball and carefully lower into water. Repeat forming and adding tofu balls to water with remaining tofu mixture. Simmer tofu balls until they rise to the top without stirring, about 30 minutes.
3. 3 Off heat, stir in pea vine shoots, dried shrimp, remaining 1 teaspoon bouillon granules, and remaining ¼ teaspoon salt.

By Tao,RN

Ingredients

• ✓ ground pork
• green onion
• sesame oil
• egg
• firm tofu
• water
• cornstarch
• red wine vinegar
• white pepper
• salt
• white sugar
• soy sauce
• bamboo shoot
• chicken stock
• tiger lily bud
• shiitake mushroom
• wood ear mushroom

Instructions

1. 1 Soak the dried mushrooms and tiger lily buds in warm water for 20 minutes. After trimming off any tough stems, slice the mushrooms. With the fingers, shred the tiger lily stems.
2. 2 Place the mushrooms, tiger lily buds, stock, bamboo shoots, and shredded pork into a saucepan. Bring to a boil, and simmer for 10 minutes.
3. 3 Stir in soy sauce, sugar, salt, white pepper, and vinegar. Combine cornstarch with 3 tablespoons water. Add a little of the hot soup to the cornstarch, and then return all to the pan. Heat to boiling, stirring. Add the bean curd, and cook 1 to 2 minutes.
4. 4 Just before serving, turn off the heat. Stir the egg in gradually. Mix in sesame oil. Sprinkle each serving with scallions.

By MARBALET

Ingredients

• ✓ ground pork
• active dry yeast
• water
• milk
• butter
• sugar
• all-purpose flour
• garlic
• ginger paste
• salt
• black pepper

Instructions

1. 1 Dissolve yeast in water water in a bowl. Add milk, followed by butter and sugar; mix to combine. Add flour and mix to form a dough.
2. 2 Knead dough until a uniform ball emerges. Cover and allow to rise in a warm place until doubled in size, about 30 minutes.
3. 3 Heat a large skillet over medium-high heat. Cook and stir ground pork with garlic, ginger, paste, salt, and pepper in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Set aside.
4. 4 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Do not allow boiling water to boil through steamer surface.
5. 5 While water comes to a boil, divide dough into 16 equal pieces. Roll each piece into a ball and flatten into a thin, wide circle with your hands and fingers.
6. 6 Place 1 tablespoon of prepared filling in the center of each circle of dough. Pull the sides of the dough together around the filling, gently pinching the top of the dough together to make a flower blossom gather at the top.
7. 7 Place about 8 buns onto the steamer surface and cover with lid. Cook until buns rise and expand, and are spongy to the touch, about 12 minutes. Repeat with remaining buns. Watch the hot steam! Remove buns from steamer surface with tongs carefully to avoid ripping; allow to cool slightly before eating.

By Sarabeth Emet

Ingredients

• ✓ ground pork
• watercress
• water chestnut
• green onion
• oyster sauce
• sesame oil
• garlic
• soy sauce
• white pepper
• salt
• dumpling skin
• shrimp

Instructions

1. 1 In a large bowl, combine the pork, watercress, water chestnuts, green onion, oyster sauce, sesame oil, garlic, soy sauce, ground white pepper and salt and mix together well.
2. 2 Place 1/2 teaspoonful of this filling onto each dumpling skin. Place 1 shrimp on the filling, slightly wet the edge of the dumpling skin, fold over and pinch with your fingers to form a seal all the way around.
3. 3 To cook: Pan fry the dumplings in a large skillet over medium heat with oil for 15 minutes, turning over halfway through OR Place them in a pot of boiling water for 10 minutes; drain and serve in hot chicken broth.

By Vivian Lee

Ingredients

• ✓ ground pork
• sesame oil
• ginger
• garlic
• chili bean sauce
• soy sauce
• sake
• oyster sauce
• tofu
• water
• green onion

Instructions

1. 1 Heat the sesame oil in a wok or large skillet over medium-high heat, and cook and stir the ginger and garlic until the garlic just begins to brown, about 30 seconds. Stir in the pork, breaking it up as you stir, and cook and stir until the pork is browned and broken into small pieces. Add the chili bean sauce, soy sauce, sake, and oyster sauce, stir to mix the ingredients together, reduce heat, and let simmer until the mixture thickens slightly, about 3 more minutes.
2. 2 Thin the sauce with water as needed (sauce should not be watery) and gently stir in the tofu. Simmer until the tofu is hot and coated with sauce, about 10 minutes, stirring a few more times. Serve sprinkled with chopped green onion.

By sakuraiiko

Ingredients

• ✓ ground pork
• cornstarch
• cilantro
• soy sauce
• white sugar
• garlic
• ginger
• egg
• water
• winter melon
• ginger
• salt
• sugar

Instructions

1. 1 Sprinkle pork with cornstarch, cilantro, soy sauce, sugar, garlic, and ginger. Mix eggs into pork until completely incorporated and the mixture becomes sticky.
2. 2 Combine water, winter melon, ginger, salt, and sugar in a large saucepan. Bring to a boil over high heat, then reduce heat to medium, and simmer for 5 minutes. Meanwhile, form 1 teaspoon-sized meatballs out of the pork mixture. Gently drop meatballs into simmering soup; simmer 8 to 10 minutes more until meatballs have cooked.

By mal

Ingredients

• ✓ ground pork
• napa cabbage
• soy sauce
• sherry
• cornstarch
• ginger root
• green onion
• wonton wrapper
• egg white
• soy sauce
• rice vinegar
• ginger

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add napa cabbage and cook uncovered until tender, about 1 minute. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the napa cabbage is cold, drain well, squeezing out any excess water, and place in a large bowl. Stir in ground pork, 2 tablespoons of soy sauce, sherry, cornstarch, 1 1/2 teaspoon of minced ginger, and green onion.
2. 2 Arrange half of the wonton wrappers on a large sheet of waxed paper. Brush each wrapper lightly with the egg white. Place a heaping teaspoon of the pork mixture in the center of each wrapper. Gather all 4 corners of the wonton wrapper and pinch the edges together to seal in the filling. Repeat with remaining wonton wrappers.
3. 3 Bring large pot of water to a boil and drop the wontons into the boiling water. When the wontons rise to the surface, continue to cook them one minute longer. Remove with a slotted spoon as they finish cooking and place on a platter.
4. 4 Dipping sauce: Mix 1/4 cup soy sauce, seasoned rice vinegar, and 2 tablespoons of shredded fresh ginger in a bowl.

By BRANDI T

Ingredients

• ✓ ground pork
• lobster
• peanut oil
• garlic
• ginger root
• chicken broth
• cooking sherry
• soy sauce
• cornstarch
• brown sugar
• green onion
• egg

Instructions

1. 1 Rinse lobsters; hold bellies up. Stick a long skewer into small openings at bottom of the tails to drain any urine in the bodies. Crack the tails off; chop tails into small pieces and place in a bowl. Crack the claws in half; add to tails. Cut the body up (if you know how to eat a lobster); add to tails and claws.
2. 2 Heat ½ peanut oil in a deep heavy skillet over medium heat. Add crushed garlic; cook about 1 minute. Add lobster; cook until cooked through, 4 to 5 minutes. Transfer lobster and garlic to a plate; keep warm.
3. 3 Heat remaining ½ oil in the skillet. Add pork and minced ginger; cook until pork is no longer pink. Add chicken broth; bring to a boil, stirring constantly. Whisk sherry, soy sauce, cornstarch, and brown sugar together in a small bowl until well blended; stir into skillet. Cook until thick and becomes somewhat clear, 1 to 2 minutes.
4. 4 Stir in green onions; remove from heat. Drizzle in beaten eggs; stir until eggs are in little pieces. Return lobster to the skillet; cook over low heat to blend the flavors, about 3 minutes. Transfer to a serving dish; let stand, covered, before serving, about 3 minutes. Serve with steamed rice.

By ALISON419

Ingredients

• ✓ ground pork
• water
• cornstarch
• vegetable oil
• garlic
• ginger root
• firm tofu
• soy sauce
• bean sauce
• sugar
• green onion
• sesame oil

Instructions

1. 1 Mix water and cornstarch in a small bowl; set aside.
2. 2 Brown ground pork in a small skillet over medium-high heat, about 5 minutes. Drain fat.
3. 3 Heat oil over medium-high heat in a large skillet or wok. Cook garlic and ginger in oil until fragrant, about 1 minute. Stir in tofu and cook for 2 minutes. Season with soy sauce, hot bean sauce, and sugar; stir to combine.
4. 4 Stir in cooked pork and green onion. Sprinkle with cornstarch and water mixture; cook and stir until thickened, about 2 minutes. Stir sesame oil into the thickened mapo tofu.

By poshpal

Ingredients

• ✓ ground pork
• shrimp
• green onion
• ginger root
• water chestnut
• cornstarch
• garlic salt
• white sugar
• sherry
• chili oil
• soy sauce
• sesame oil
• wonton skin
• garlic salt
• egg white

Instructions

1. 1 In a large skillet, cook the ground pork over medium heat until no longer pink.
2. 2 In a large mixing bowl, combine the shrimp, ground pork, green onions, ginger, and water chestnuts. Mix in the cornstarch, garlic salt, and sugar. Mix in the dry sherry, chili oil, soy sauce, and sesame oil.
3. 3 Place about one teaspoon of the mixture in the center of each won ton wrapper. Bring points of the wrapper together (in a triangular shape) and pinch the edges, sealing them closed with egg whites.
4. 4 Meanwhile, bring a large pot of water to boil. Carefully place won tons into boiling water without crowding. (Work in batches if necessary.) When the wontons float to the surface, add a cup of cold water and allow the water to come to a boil again. Then remove from the boiling water.

By edna

Ingredients

• ✓ ground pork
• egg noodle
• canola oil
• peanut
• soy sauce
• sambal oelek
• sugar
• garlic
• ginger
• salt
• cucumber
• green onion
• cilantro
• lime juice

Instructions

1. 1 Gather all ingredients.
2. 2 Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain in a colander over a bowl, reserving 3/4 cup cooking liquid. Place noodles in a large bowl.
3. 3 Heat oil in a large wok over medium-high heat. Add peanuts to pan; saute until fragrant, about 2 minutes. Remove from heat; cool slightly.
4. 4 Combine peanuts, soy sauce, sambal oelek, sugar, garlic, and ginger in a mini food chopper; process until finely ground.
5. 5 Cook pork and salt in a wok over medium-high heat until no longer pink, stirring to crumble, about 8 minutes. Add peanut mixture and 3/4 cup cooking liquid to pork; bring to a boil. Cook for 1 minute, stirring frequently.
6. 6 Add pork mixture, cucumber, green onions, cilantro, and lime juice to noodles; toss well. Serve.

By Cooking44

Ingredients

• ✓ ground pork
• cabbage
• green onion
• ginger root
• water chestnut
• salt
• white sugar
• sesame oil
• wonton wrapper
• vegetable oil
• water
• chili oil
• soy sauce
• rice vinegar

Instructions

1. 1 Crumble pork into a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
2. 2 To make the filling: Mix browned pork, cabbage, green onion, ginger, water chestnuts, salt, sugar and sesame oil together in a medium bowl until well combined; cover and chill mixture in the refrigerator for 6 to 8 hours, or overnight.
3. 3 Place a tablespoon of the pork mixture into each wonton wrapper. Fold the wrappers, and seal the edges with a moistened fork.
4. 4 Heat 3 tablespoons vegetable oil in a large, deep skillet, over medium high heat. Place pot stickers into hot oil seam-side up. Heat 30 seconds to a minute. Pour water into the skillet. Gently boil until oil and water begins to sizzle, about 7 to 8 minutes. Add remaining oil; continue to cook pot stickers until bottoms begin to brown. Transfer pot stickers to a warm serving platter.
5. 5 To make the dipping sauce: Mix chili oil, soy sauce, and vinegar together in a small serving bowl. Taste and adjust proportions to taste.
6. 6 Serve warm pot stickers with dipping sauce.

By SAILIN

Ingredients

• ✓ ground pork
• soy sauce
• rice vinegar
• chive
• sesame seed
• chile-garlic sauce
• garlic
• egg
• chive
• soy sauce
• sesame oil
• ginger
• dumpling wrapper
• vegetable oil

Instructions

1. 1 To make the dipping sauce: Combine soy sauce, rice vinegar, chives, sesame seeds, and chile-garlic sauce in a small bowl. Set aside.
2. 2 To make the dumplings: Mix pork, garlic, egg, chives, soy sauce, sesame oil, and ginger in a large bowl until thoroughly combined.
3. 3 Place a dumpling wrapper on a lightly floured work surface and spoon about 1 tablespoon of filling in the middle.
4. 4 Wet the edge with a little water and crimp together forming small pleats to seal the dumpling. Repeat to form remaining dumplings.
5. 5 Heat 1 to 2 tablespoons vegetable oil in a large skillet over medium-high heat. Place 8 to 10 dumplings in the pan and cook until browned, about 2 minutes per side.
6. 6 Pour in 1 cup of water; cover and cook until dumplings are tender and pork is cooked through, about 5 minutes.
7. 7 Repeat to cook remaining dumplings, adding more oil and water for each batch.
8. 8 Serve dumplings with dipping sauce.

By Allrecipes

Ingredients

• ✓ ground pork
• peanut oil
• bamboo shoot
• peanut oil
• garlic
• red chile pepper
• red pepper flakes
• rice wine
• salt
• rice vinegar
• soy sauce
• chicken broth
• green onion
• sesame oil

Instructions

1. 1 Heat one tablespoon peanut oil in a wok set over medium heat. Add the bamboo shoots to the pan; stir-fry until dry and fragrant, about 3 minutes. Remove from wok and reserve.
2. 2 Increase temperature to high, and pour in the remaining peanut oil. Quickly fry the garlic, red chile, and red pepper flakes in the hot oil until fragrant. Stir in the pork, and continue to stir-fry until it is cooked through. Pour in the wine; season with salt to taste.
3. 3 Return the bamboo shoots to the wok, and heat until sizzly. Stir in the rice vinegar, soy sauce, chicken broth, and additional salt to taste. Cook and stir for 1 to 2 minutes to allow the flavor to penetrate the bamboo shoots. At the end of cooking, stir in green onions. Remove wok from heat; stir in sesame oil before serving.

By rachel

Ingredients

• ✓ ground pork
• garlic
• green onion
• ginger
• soy sauce
• soy sauce
• sesame oil
• cayenne pepper
• green cabbage
• all-purpose flour
• kosher salt
• water
• rice vinegar
• soy sauce
• vegetable oil
• water

Instructions

1. 1 To make the filling: Place ground pork, green onions, garlic, ginger, 2 tablespoon plus 1 teaspoon soy sauce, sesame oil, and cayenne in a mixing bowl. Top with chopped green cabbage. Mix with fork until thoroughly combined. Tamp down lightly; cover with plastic. Refrigerate until chilled, about an hour.
2. 2 To make the dough: Place 2 ½ cups of flour and kosher salt in a mixing bowl. Slowly pour in hot water. Stir with a wooden spoon until mixture forms a shaggy dough. Flour your hands and transfer dough to a work surface. Knead dough until it becomes smooth and elastic, about 3 to 5 minutes. If dough seems too sticky, sprinkle with a bit more flour, up to an additional 1/2 cup, and continue to knead. Wrap dough ball in plastic, and let it rest about 30 minutes.
3. 3 When dough has rested, divide into 4 equal pieces. Cover 3 pieces with a dish cloth while you work the first piece. Roll into a small log about the thickness of a thumb, about 3/4 inch. Divide each log into 6 equal pieces. Roll each piece into a thin 3 ½-inch circle on a lightly floured surface to form the pot sticker wrappers. Repeat with the remaining dough pieces.
4. 4 Lightly moisten the edges of a wrapper with your wet finger. Place a small scoop of the ground pork mixture onto the center of a wrapper. Fold up the 2 sides and pinch together in the center. Pinch together the remaining edges, forming "pleats" along one side. Tap the pot sticker on the work surface to slightly flatten the bottom; form a slight curve in it so it stands upright in the pan. Transfer to a well-floured plate. Repeat with remaining dough and filling.
5. 5 To make the dipping sauce: Mix seasoned rice vinegar and soy sauce together in a small mixing bowl. Set aside.
6. 6 Heat oil in skillet over medium-high heat. Place about 6 or 7 pot stickers in the hot oil, flat-side down. Cook until bottoms are golden brown, about 2 minutes. Drizzle in water and quickly cover the pan; steam for 3 minutes. Uncover; reduce heat to medium. Continue cooking until water evaporates and bottoms are browned and crunchy, 1 or 2 minutes. Transfer to a warm serving dish. Repeat with remaining pot stickers.
7. 7 Serve dumplings with dipping sauce.

By John Mitzewich

Ingredients

• ✓ ground pork
• rice wine
• soy sauce paste
• soy sauce
• sugar
• white pepper
• pickled cucumber
• vegetable oil
• shallot
• garlic
• ginger
• star anise
• water
• sesame oil
• green onion

Instructions

1. 1 Mix rice wine, soy sauce paste, soy sauce, sugar, and white pepper together in a bowl.
2. 2 Mix ground pork with brine from cucumbers together in a bowl.
3. 3 Heat oil in a large skillet over medium heat. Add shallots; cook and stir until golden brown, about 5 minutes. Add pork mixture; cook and stir until no longer pink, 3 to 4 minutes. Push pork and shallots to the sides of the skillet, making a space in the center. Add garlic, ginger, and star anise; stir.
4. 4 Pour water into the skillet; bring to a boil. Reduce heat to medium low; simmer until sauce reduces to about 1 cup. Stir in chopped cucumbers. Stir in rice wine mixture; cook until flavors combine, 4 to 6 minutes.
5. 5 Top pork mixture with sesame oil and green onions.

By CollinW

Ingredients

• ✓ ground pork
• red thai chile pepper
• green onion
• ramen noodle
• spinach
• chile oil
• rice vinegar
• chicken stock
• sweet bean paste
• miso paste
• sake
• tahini
• soy sauce
• ginger
• garlic
• shallot
• doubanjiang
• sesame oil

Instructions

1. 1 Heat sesame oil in a skillet over medium heat; add doubanjiang. Cook and stir shallots, garlic, and ginger until fragrant, about 30 seconds. Add ground pork; cook and stir until browned, about 3 minutes.
2. 2 Mix soy sauce, tahini, sake, miso paste, and tianmianjiang into pork mixture until evenly combined. Add chicken stock; bring to a boil. Mix rice vinegar and rayu into pork mixture; add spinach. Simmer soup over low heat for 10 minutes.
3. 3 Put noodles in a bowl of hot water to separate; drain. Mix noodles into soup and garnish with green onions and Thai chile peppers.

By Kristy Walker

Ingredients

• ✓ ground pork
• green onion
• water
• cornstarch
• firm tofu
• soy sauce
• fermented bean paste
• shaoxing wine
• chicken stock
• ginger
• garlic
• red chile pepper
• onion
• sichuan peppercorn
• salt
• vegetable oil
• potato nugget

Instructions

1. 1 Preheat oven to 450 degrees F (260 degrees C). Arrange tots on a baking sheet. Drizzle with 1 tablespoon oil and sprinkle with salt.
2. 2 Bake in the preheated oven for 15 minutes. Turn tots over, then continue baking until crispy and hot, 5 to 10 minutes.
3. 3 Meanwhile, grind 1/2 of the peppercorns into a powder. Heat remaining 1 tablespoon oil in a large skillet over medium heat. Stir in remaining whole peppercorns; cook, stirring occasionally, until oil is infused, about 5 minutes. Remove and discard whole peppercorns.
4. 4 Increase heat to medium-high. Stir pork, onion, and 1 tablespoon chiles into the skillet. Cook, stirring to break up lumps, until pork is lightly browned and cooked through, about 5 minutes.
5. 5 Stir in garlic and ginger; cook for 1 minute. Stir in chicken stock, wine, bean paste, soy sauce, and ground peppercorns. Add tofu and simmer, stirring occasionally, until slightly reduced, 10 to 15 minutes.
6. 6 Stir cornstarch and water together in a small bowl. Stir slowly into the tofu and simmer until thickened, about 2 minutes.
7. 7 Transfer tots to a serving platter and top with tofu mixture. Garnish with green onion and remaining red chile peppers.

By Dan Whalen

Ingredients

• ✓ ground pork
• vegetable oil
• chicken broth
• gochugaru
• soy sauce
• rice vinegar
• black pepper
• sesame oil
• gochugaru
• kosher salt
• soy sauce
• ginger
• garlic
• chive
• green onion
• kosher salt
• water
• all-purpose flour

Instructions

1. 1 Combine flour, water, and ½ teaspoon salt in a bowl; mix with a wooden spoon until dough comes together in a sticky ball. Sprinkle in more flour as needed and knead by hand until soft and supple. Wrap in plastic wrap; rest at room temperature for 1 hour.
2. 2 Combine ground pork, green onions, chives, garlic, and ginger in a bowl. Season with 2 tablespoons soy sauce, 4 teaspoons salt, 2 teaspoons gochugaru, sesame oil, and black pepper; mix using two forks until just combined. Cover the bowl with plastic wrap; refrigerate until ready to use.
3. 3 Whisk vinegar, 3 tablespoons soy sauce, and 1 teaspoon gochugaru into chicken broth in a bowl; set aside.
4. 4 Divide dough into 4 pieces. Roll 1 piece into a rope about the thickness of your thumb; flatten into a long, thin band about 3 inches wide using a rolling pin, flouring only as needed. Dust top with flour; flip over. Dip your fingers in some water and lightly brush the surface until slightly sticky.
5. 5 Arrange about ¼ pork filling down middle of dough about the thickness of your thumb using moistened fingers. Fold entire length of dough over pork filling, pressing down to seal dough. Trim excess dough if desired. Dust a little more flour on top; flip over so seam side is on the bottom. Divide into 16 pieces using the edge of your hand; cut with a bench scraper. Repeat with remaining dough and filling.
6. 6 Heat oil in a pan over high heat. Cook dumplings, in batches, seam-sides up, until golden brown, 1 to 2 minutes per side. Add a portion of broth; bring to a boil. Cover and continue to boil until pork is no longer pink, about 3 minutes. Serve dumplings in broth in bowls.

By John Mitzewich

Ingredients

• ✓ ground pork
• green onion
• water
• chicken broth
• green onion
• carrot
• sugar snap pea
• bok choy
• egg
• wonton wrapper
• salt
• sugar
• sesame oil
• ginger
• soy sauce
• green onion
• cornstarch
• rice wine

Instructions

1. 1 Whisk rice wine and cornstarch together in large bowl. Add ground pork, 2 tablespoons green onion, soy sauce, ginger, sesame oil, and sugar; stir until well combined and paste-like, about 10 minutes. Cover and refrigerate for 1 hour.
2. 2 Place about 1 tablespoon pork mixture in the middle of a wonton wrapper. Brush edges with beaten egg and pinch edges to seal, creating a small pouch. Repeat with remaining wonton wrappers and pork mixture. Refrigerate until ready to use.
3. 3 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add bok choy, snap peas, carrot, and 2 tablespoons green onion, cover, and steam until tender, 2 to 6 minutes. Remove and distribute evenly among 4 soup bowls.
4. 4 Place wontons in steamer basket and steam until pork is no longer pink inside, about 10 minutes. Remove and place in soup bowls alongside vegetables.
5. 5 Heat chicken broth and water in a saucepan until hot, 5 to 7 minutes. Pour hot broth mixture evenly into soup bowls atop vegetables and wontons. Sprinkle 1/4 cup chopped green onion evenly over each bowl.

By Allrecipes

Ingredients

• ✓ ground pork
• napa cabbage
• dandelion green
• bamboo shoot
• green onion
• bok choy leaves
• soy sauce
• sesame oil
• garlic
• ginger root
• sugar
• salt
• white pepper
• egg white
• wonton wrapper
• vegetable oil
• soy sauce
• hoisin sauce
• balsamic vinegar
• green onion
• chili oil

Instructions

1. 1 Combine pork, cabbage, dandelion greens, bamboo shoots, 4 minced green onions, bok choy, 3 tablespoons soy sauce, 4 teaspoons sesame oil, 3 cloves minced garlic, 1 tablespoon minced ginger, 1 teaspoon sugar, salt, and white pepper in a large bowl. Cover the bowl; refrigerate 6 hours to overnight.
2. 2 Beat egg white with 1 tablespoon water in a small bowl; set aside. Place 1 wonton wrapper on a flat work surface (cover additional wrappers with a moist towel to prevent drying); place 1 tablespoon pork mixture in center of wrapper. Brush edges of wrapper with egg white. Fold wrapper around filling and seal edges with a moistened fork. Repeat with remaining wrappers, pork mixture, and egg white.
3. 3 Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat; add dumplings, in batches, seam-sides up. Cook until dumplings are slightly brown, 30 to 60 seconds. Pour ½ cup water into the skillet; cover. Gently steam dumplings until they begin to sizzle and water evaporates, 7 to 8 minutes. Flip dumplings; continue cooking until bottoms begin to brown, 3 to 5 minutes. Repeat with remaining dumplings.
4. 4 Combine ½ cup soy sauce, hoisin, vinegar, 2 tablespoons chopped green onion, remaining 4 teaspoons sesame oil, 2 teaspoons chili oil, remaining 2 cloves minced garlic, remaining 1 teaspoon minced ginger, and remaining 1 teaspoon sugar in a large bowl for the dipping sauce.

By Challena

Ingredients

• ✓ ground pork
• chili oil
• green onion
• sesame oil
• cornstarch
• brown sugar
• sherry wine
• soy sauce
• chicken broth
• napa cabbage
• cornstarch
• cayenne pepper
• kosher salt
• egg
• brown sugar
• soy sauce
• dry sherry
• rice wine
• ginger
• garlic
• green onion
• water chestnut
• firm tofu
• shiitake mushroom
• water

Instructions

1. 1 Pour boiling water over shiitake mushrooms, and let sit until soft enough to slice, about 1 hour.
2. 2 Meanwhile, make the meatball mixture: Combine tofu and chestnuts in a large bowl. Add ground pork, green onions, garlic, and ginger. Pour in rice wine, soy sauce, brown sugar, egg, salt, and cayenne. Dust with cornstarch. Mix with a clean hand until thoroughly combined. Cover with plastic wrap and refrigerate for at least 1 hour.
3. 3 Form mixture into 6 large meatballs with wet hands.
4. 4 Set an oven rack about 8 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and oil lightly. Place meatballs on the prepared baking sheet.
5. 5 Broil in the preheated oven until browned, 8 to 10 minutes. Remove from the oven and let cool while prepping the pot.
6. 6 For the cooking liquid: Trim off the bottom of the head of cabbage and slice 1/2 of the head. Arrange sliced cabbage on the bottom of a large soup pot or Dutch oven. Arrange remaining cabbage leaves on top. Slice and scatter mushrooms on top of cabbage; reserve shiitake liquid. Nestle meatballs into cabbage leaves and pour juices over.
7. 7 Strain reserved shiitake liquid into a bowl. Add chicken broth, soy sauce, sherry, sesame oil, brown sugar, cornstarch, and sesame oil. Whisk until dissolved. Add to the pot, pouring over each meatball. Bring to a boil over high heat.
8. 8 Reduce heat to medium-low, cover, and cook for 20 minutes. Uncover and increase heat to medium-high. Continue cooking, basting meatballs often, until liquid reduces slightly and meatballs are no longer pink in the center, about 10 minutes. Taste for seasoning.
9. 9 Ladle into serving bowls and arrange cabbage over meatballs. Top with green onions and chili oil.

By John Mitzewich