15 potato dumpling with salt pork Recipes

salt pork, cubed, onion, coarsely chopped, cold mashed potatoes, egg, salt, ground black pepper, ground nutmeg, all-purpose flour, all-purpose flour, water , or as needed, beef broth (optional)

potatoes , about 6 medium, egg yolk, slightly beaten, salt, salt pork or 3/4 lb bacon or 3/4 lb ham, cut into 1 inch cubes, onion, chopped, plain flour, water, salt, melted butter, to serve, lingon jam, to serve

transparent dumpling dough, wheat starch, potato starch, salt, boiling water, lard or veg shortening, bamboo shoots, rinsed and minced, raw shrimp, shelled and deveined, ground pork fat, cornstarch, egg white, oyster sauce, sesame oil, sugar, chinese rice wine or pale dry sherry (optional)

caraway seeds, rubbed sage, salt, divided, pepper, divided, boneless pork loin roast (3 to 4 lb), trimmed, browning sauce , optional, cornstarch, potato dumplings or mashed potatoes, optional

olive oil, leek, washed and sliced crosswise, onion, finely chopped, potatoes, peeled and cut into 1 inch cubes, beef stock, dried thyme leaves, garlic powder, tomatoes, sliced into thin wedges,then cut in half, chopped fresh parsley, ground lean pork, fresh breadcrumb, onion, minced, egg, beaten, ground nutmeg, salt & fresh ground pepper

meat filling for polish dumplings, makes about 1 cup, enough to fill 32 to 34 dumplings., rather than cooking onions separately for the filling , we incorporate some of the caramelized onions used to garnish the dumplings., percent lean ) ground beef, ground pork, reserved chopped caramelized onions (see step 3 of polish dumplings, related), minced fresh parsley leaves, minced fresh chives, egg white , lightly beaten, salt, ground black pepper, instructions, mix all of the ingredients together in a medium bowl until uniformly combined. use right away to fill pierogi or cover with plastic wrap and refrigerate until needed, but no longer than 2 days., mushroom filling for polish dumplings, makes about 1 cup, enough to fill 32 to 34 dumplings., rather than cooking onions separately for the filling , we incorporate some of the caramelized onions used to garnish the dumplings., white mushrooms , wiped clean and quartered, unsalted butter, garlic cloves , minced or pressed through a garlic press (about 1 tbsp), dried porcini mushrooms , rinsed and minced, salt, reserved chopped caramelized onions (see step 3 of polish dumplings, related), sour cream, minced fresh parsley leaves, ground black pepper, instructions, pulse the white mushrooms in a food processor until finely chopped , about 15 pulses; transfer to a bowl and set aside. melt the butter in a 12-inch nonstick skillet over medium heat until shimmering. add the garlic and cook until fragrant, about 30 seconds. stir in the processed mushrooms, porcini mushrooms, and 1/4 tsp salt. cover, turn the heat to medium-low, and cook, stirring occasionally, until the mushrooms are wet and wilted, about 7 minutes., uncover, increase the heat to medium-high heat, and continue to cook until the mushroom liquid has evaporated and the mixture clumps and is starting to brown, about 7 minutes., add the reserved chopped caramelized onions. stir in the sour cream and cook until the mixture is sticky and cohesive but not wet, about 30 seconds. transfer the mixture to a bowl; cool slightly. stir in the parsley and season with salt and pepper to taste before filling the pierogi or cover with plastic wrap and refrigerate until needed, but no longer than 2 days., potato and cheese filling for polish dumplings, makes about 1 cup, enough to fill 32 to 34 dumplings., while we prefer the flavor and texture of farmer s cheese here, an equal amount of ricotta cheese can be substituted. use either a food mill or a ricer to process the cooked potatoes for the filling; do not use a food processor or the filling will have a gummy texture. rather than cooking onions separately for the filling, we incorporate some of the caramelized onions used to garnish the dumplings., russet potato (about 9 oz), peeled and sliced 3/4 inch thick, salt, reserved chopped caramelized onions (see step 3 of polish dumplings, related), cheddar cheese , shredded (about 1/3 cup), farmers cheese (about 1/4 cup) (see note ), unsalted butter, ground black pepper, instructions, cover the potatoes by 1 inch of water in a large saucepan and add 1 tbsp salt. bring to a boil, then reduce to a simmer and cook until the potatoes are tender and a fork can be slipped easily into the center, 10 to 12 minutes. drain the potatoes into a colander., a food mill or ricer over a medium bowl and process the potatoes into the bowl. add the caramelized onions. stir in the cheeses and butter until incorporated and season with salt and pepper to taste. cool slightly before filling the pierogi or cover with plastic wrap and refrigerate until needed, but no longer than 2 days.

all-purpose flour, salt, ground thyme, black pepper, boneless pork chop, trimmed and cut into 3/4 inch cubes, canola oil, apple cider or 2 cups apple juice, water, sweet potatoes, peeled and cut into 1/2 inch cubes,approximately 3 cups, red baking apples, unpeeled,cut into 1/2 inch cubes,approximately 2 cups, cut green onion (1/2 inch long), water, all-purpose flour, baking powder, salt, low-fat buttermilk, low-fat cheddar cheese, chopped fresh parsley

shortening, pork or 1 1/2 lbs beef, cubed, onion, chopped, garlic cloves, minced (optional), paprika, hot paprika (optional), caraway seed, marjoram, salt and pepper, to taste, water, potato, egg, beaten, milk, flour, baking powder, salt, white bread , use stale bread, cut into small cubes (trim hard crust off)

pork roast, boneless, garlic cloves, minced, olive oil, carrots, cut 1/2 inch pieces, potatoes, peeled and cubed, water, tapioca (quick cooking ), sugar, worcestershire sauce, bay leaves, thyme, dried and crushed, salt, ground nutmeg, pepper, tomatoes, cut up, flour, cheddar cheese, cornmeal, yellow, baking powder, pepper, egg, beaten, milk, oil, cheddar cheese, shredded (to sprinkle)

olive oil, guanciale (cured pork jowl)* or pancetta, finely chopped (1/2 cup), red onion, finely chopped (1 1/4 cups), garlic clove, minced, tomatoes, drained (reserving juice) and finely chopped, water, sugar, salt, yellow-fleshed potatoes such as yukon gold, all-purpose flour plus additional for dusting, salt, grated pecorino romano

chinese wheat starch, potato starch, boiling water, lard (room temp .), shrimp (peeled, minced ), pork fat (minced ), water chestnuts (drained, minced ), bamboo shoots (drained , mimnced), white pepper, salt, sesame oil, cornstarch, egg (beaten )

chicken broth, water, pork tenderloin, watercress, kumara, peeled and chopped (sweet potato), onion, peeled and chopped, green onions, sliced, tomatoes, salt, fresh cilantro, chopped (optional), unsalted butter , in pea sized pieces, flour, baking powder, salt, sugar, milk

fresh chestnuts , roasted and peeled (or 2 (10-oz) cans whole chestnuts, drained), chopped onions, chopped celery, garlic, bay leaves, idaho potato, peeled and coarsely chopped (about 2 cups), light chicken stock, thyme, chopped fresh rosemary, chopped fresh basil, lemon, juiced, worcestershire sauce, warmed heavy cream, salt and freshly ground black pepper, ground pork, chopped garlic, chopped green onions, chopped parsley, worcestershire sauce, egg yolk, heavy cream, crushed red pepper, quatre d epices, salt and freshly ground black pepper, wonton wrappers