PORK GELATIN RECIPES

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PORK SOUP DUMPLINGS RECIPE | MOLLY YEH | FOOD NETWORK



Pork Soup Dumplings Recipe | Molly Yeh | Food Network image

Xiao long bao, or soup dumplings, are Chinese steamed dumplings that have soup inside of them. They are like magic! I grew up eating these with my family at our favorite dim sum restaurant in Chicago's Chinatown and later learned how to make them by combining my family's go-to pot sticker recipe with the secret ingredient: soup gelatin, which melts down into soup once the dumplings are cooked.

Provided by Molly Yeh

Total Time 2 hours 40 minutes

Cook Time 1 hours 30 minutes

Yield 32 dumplings

Number Of Ingredients 15

3 cups all-purpose flour, plus more for dusting
1 1/2 teaspoons kosher salt 
1/2 cup boiling water 
1/2 cup cold water 
1 3/4 cups chicken stock
1 tablespoon soy sauce 
One 1/4-ounce envelope gelatin powder (about 1 tablespoon) 
1 pound ground pork
1/2 teaspoon kosher salt 
2 tablespoons soy sauce, plus more for serving 
1 tablespoon finely grated fresh ginger 
1 tablespoon sambal oelek, plus more for serving 
1 tablespoon sesame oil 
1 tablespoon rice vinegar, plus more for serving 
4 scallions, finely chopped 

Steps:

  • For the wrappers: Combine the flour and salt in a large bowl and create a well in the middle. Add the boiling water and mix it in with a spatula, then incorporate with your hands until you have a mealy, shaggy mixture. Mix in the cold water and bring everything together into a dough, then turn it out onto a work surface and knead, adding additional flour if it gets too sticky to work with, until you have a smooth and slightly sticky dough, 7 to 10 minutes. Cover with plastic wrap or a damp towel for 30 minutes while you make the filling.
  • For the soup: Heat the chicken stock, then add the soy sauce and gelatin powder. Whisk to combine. Pour into a shallow dish and chill until set, around 1 hour. Break up the gelatin by fluffing with a fork. Set aside. 
  • For the filling: Put the pork in a large bowl and sprinkle on the salt, then add the soy sauce, ginger, sambal oelek, sesame oil, rice vinegar and scallions. Mix everything together with your hands (don't overmix), then set up your dumpling folding station. 
  • Line a sheet pan with parchment paper and dust with flour. To assemble the dumplings, divide the dough into 32 balls and keep them covered when you're not working with them. Roll them out into 3 1/2- to 4-inch circles, flouring the surface as needed. Place 1/2 tablespoon pork filling in the center of each circle and 1/2 tablespoon soup gelatin on top of the filling. Fold up the edges of the dumpling and pinch everything in the center. Repeat with the remaining dumpling wrappers and filling and place on the lined sheet pan.
  • To steam the dumplings, line a bamboo steamer with cabbage leaves or parchment paper with a few holes cut out. Place the dumplings in the steamer, leaving a little bit of room between them, then set the steamer over a pot of boiling water. Steam in batches until cooked through, 8 to 10 minutes. Alternately, line a plate with cabbage leaves or parchment paper. Place in a pot of boiling water, making sure the water doesn't cover the plate (you will need about 1/2 to 3/4 cup). Cook 8 to 10 minutes.
  • Let cool slightly, then enjoy with a sauce of equal parts vinegar and soy sauce with sambal oelek to taste. 

HEAD CHEESE RECIPE | ALLRECIPES



Head Cheese Recipe | Allrecipes image

This is a very old recipe handed down in my family through the years. It is almost always made around Christmas. As far as I know, I am the only one left in the family who knows how to make it. It is very time consuming, so be prepared to spend the better part of a day to make it.

Provided by Don

Categories     Meat and Poultry    Pork

Total Time 14 hours 0 minutes

Prep Time 5 hours 0 minutes

Cook Time 1 hours 0 minutes

Yield 5 loaves

Number Of Ingredients 5

6 fresh ham hocks
2 pounds veal shank
salt to taste
¼ cup white vinegar
¼ teaspoon ground nutmeg

Steps:

  • Place pork hocks, veal shank and salt in large kettle. Cover entirely with water. Bring to full boil then reduce heat to slow simmer. Cook until fork penetrates meat easily. Periodically rearrange meat so it doesn't stick to bottom of kettle. Skim off scum which forms on top of water. Keep adding boiling water to keep meat covered until done.
  • When meat is done, place on large cookie sheet for cooling. Strain remaining water into another kettle to remove any small bones and other matter; set aside strained water. Place meat on tray and cool. Remove all fat and bones. Dice remaining meat, skin and soft gristle. Add diced meat to strained water. Bring to full boil and reduce to very slow simmer. Add salt to taste at this time. Periodically test mixture to see if it sets by pouring a small amount in a bowl and putting in freezer. Mixture is set when it is the consistency of jello. Add vinegar and nutmeg and remove from heat.
  • Ladle into bread pans making sure to distribute meat evenly. Fill pans no more than 3/4 full. Leave at room temperature until cool then refrigerate overnight. Next day, unmold onto plastic wrap and double wrap in foil. refrigerate until ready to use. To serve, remove any fat from top of loaves and cut into chunks. Some prefer more vinegar and salt added at this time.

Nutrition Facts : Calories 301.8 calories, CholesterolContent 83.9 mg, FatContent 23.4 g, ProteinContent 21.1 g, SaturatedFatContent 8.1 g, SodiumContent 67.3 mg

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