Hunting Washington Forum
Community => Butchering, Cooking, Recipes => Topic started by: Angry Perch on February 03, 2022, 09:35:47 AM
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Been into Chinese dumplings lately. Made these the other day and they were fantastic. Standard pork filling with ginger, garlic, green onion, etc., but used blanched savoy cabbage for wrappers. A little soy and/ or Sichuan chili oil, and Mmmmm.
I imagine they would be great for anyone doing Keto, Paleo, etc.
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That looks great. Kind of like Asian pigs in the blanket.
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Looks great!
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The Asian version of cabbage rolls
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Looks great AP. Nice presentation.
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How did you acquire the cabbage?
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How did you acquire the cabbage?
QFC!
I was surprised how well the blanched cabbage held up. No tears or blowouts when wrapping, and held together well when eating.
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The Asian version of cabbage rolls
Exactly. I've yet to meet a cabbage roll that I didn't like!
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The Asian version of cabbage rolls
Exactly. I've yet to meet a cabbage roll that I didn't like!
You just need a Tsingtao lager to go with those dumplings. Perfect combination !!
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The Asian version of cabbage rolls
Exactly. I've yet to meet a cabbage roll that I didn't like!
You just need a Tsingtao lager to go with those dumplings. Perfect combination !!
Yes!
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Cabbage that is wet, soggy, and warm......... :puke: :puke: :puke:
Now if were talking real dumplings, like spatzel :EAT:
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Cabbage that is wet, soggy, and warm......... :puke: :puke: :puke:
Now if were talking real dumplings, like spatzel :EAT:
Corned beef and cabbage?
Cabbage rolls?
You're crazy! :chuckle:
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I need to do some of those, kind of like egg roll in a bowl but more meat and easier to eat.
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We made this over the weekend but used beef instead of pork. They came out good. I have never had savoy Cabbage and it was good.
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:tup: Looks great!
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CHICKEN AND FLOUR TORTILLA DUMPLINGS (So Easy)
READY IN:
25mins
SERVES: 12
INGREDIENTS
• 3 boneless skinless chicken breasts
• 14 ounces of burrito-size flour tortillas
• 2 (10 1/2 ounce) cans cream of chicken soup
• 1⁄2 cup butter (not margarine)
• 1cup milk
• salt
• pepper
DIRECTIONS
• Fill 4-quart pot half full of water.
• Boil chicken until tender.
• While chicken is cooking, slice tortillas with a sharp knife 5 slices across and one slice through the middle.
• Remove cooked chicken and shred with a fork or cut into cubes.
• Place chicken, cream of chicken soup, butter, salt and pepper into boiling chicken broth.
• Bring to a rolling boil.
• Drop individual tortillas into pot one piece at a time.
• Do not stir, you can pat the top of the dumplings and move them around slightly with a wooden spoon.
• Boil medium/high heat for 12 minutes.
• Remove from heat.
• Add 1 cup of milk and move the dumplings around gently to mix the milk.
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Looks great AP😉🥃🇺🇸