A quick easy dumpling recipe to go with pork please?

Answer 1

2 cups self-rising flour (I use White Lily, it makes the lightest dumplings ever)
1/4 cup shortening
2/3 to 3/4 cup buttermilk.
Cut shortening into flour. Add buttermilk. Knead dough and roll out on a floured surface. Cut into small rectangals. Let dough sit for about 10 minutes or so. This will cause them to dry just a bit. Drop dough into boiling broth.
I'm making chicken and dumplings today myself. Great for a cold, damp day.

Answer 2

Pork Chops with Quick Mushroom Gravy Recipes

1½ hours 20 min prep

4 bone in pork chops
1 tablespoon olive oil
2 cans cream of mushroom soup (use generic!)
water
milk
salt
pepper
garlic powder

1. Season chops well with salt, pepper,& garlic powder.
2. Brown on both sides in a large dutch oven or saucepan.
3. Remove pork chops to a paper towel lined plate and sop up any extra oil or fat with a wadded up paper towel.
4. Dump in Cream of Mushroom and add 1 can water and 1 can milk.
5. I usually whizz this up with my immersion blender until smooth.
6. Add back the pork chops and simmer for about an hr.
7. The longer they simmer, the more tender the chops will become.
8. We eat this with mashed potatoes (my family LOVES the instant ones) and green beans.

Answer 3

1 3/4 cups hot water
3 T. sugar
2 T. vegetable shortening or oil
6 cups all-purpose (plain) flour
2 T. baking powder
1/2 tsp. salt

Add sugar and shortening to hot water, stir til sugar is dissolved, and allow
to cool until barely warm.

Sift remaining dry ingredients into a large mixing bowl, and gradually stir in
sugar mixture. Mix well and gradually draw dough together with your hands. It
should be soft, but not sticky.

On a floured board, knead dough about 5-8 minutes, or til smooth and elastic.
Return to bowl, cover with damp cloth and let rise at least 1 hour.


_Roast Pork Filling_

makes 24 buns

1 T. sugar
1 1/2 T. soy sauce
1 T. oyster sauce
1/2 cup chicken stock
1 tsp. sesame oil
1/4 tsp. ground black pepper
1 drop red food colouring (optional)
1 T. vegetable oil
3/4 lb. diced roast pork (recipe: 3 lbs. pork sirloin cut into 2 inch strips,
marinated in: 2 T. sherry, 2 T. sugar, 1/4 cup soy sauce, 3 T.
hoisin sauce, 1/4 tsp. red food colouring; marinate 4-5 hrs in
fridge; bake 1 hour at 325, brushing with honey three times; let cool
20 min. then dice for dumpling recipe)
1/2 inch piece fresh ginger, minced
1 large or 2 small spring onions, chopped
1 T. cornstarch
2 T. water
1 recipe Silver Loaves

Mix together sugar, soy sauce, oyster sauce, chicken stock, sesame oil,
black pepper and red food colouring. Set aside.

Stir-fry the pork, ginger, and spring onions in the vegetable oil for 2 min.
Pour in the seasoning mixture and stir for another minute. Stir the cornstarch
into the water and pour into wok. Continue to cook, stirring, until the sauce
is like thick custard. Remove from heat.

Knead the Silver Loaves dough for 3 minutes. Cover and let sit 10 minutes.
Divide into 24 pieces and cover again with the cloth.

Pat each piece of dough into a 4 inch in diameter circle. Place a teaspoon
of pork filling in centre and pleat edges of circle all the way around.
Bring edges up over filling, finally pinching the pleats together firmly at
the centre top. Set aside for 10 minutes.

Place each bun on a piece of wax (greaseproof) paper, and steam with 1/2 inch
of space between them, for 12 minutes. Do not open the steamer while cooking
or else the characteristic splitting of the top of the bun will not take place.

_Shrimp and Vegetable Filling_

1 T. vegetable oil
2 cloves garlic, minced
1 spring onion, finely chopped
3/4 lb. chinese cabbage, chopped, blanched in boiling water for 1 min,
drained and squeezed dry in paper towels
1/4 cup cooked baby shrimp, minced
1 tsp. sugar
1 tsp. soy sauce
1/2 tsp. ground black pepper
1 tsp. sesame oil
1 tsp. cornstarch
1 T. water

Heat the oil in a wok, fry garlic and spring onion til garlic is a light
golden colour. Stir in cabbage and shrimp, and cook one more minute. Add
sugar, soy sauce, pepper and sesame oil, stir; then add cornstarch mixed
with water. Stir again. The mixture should thicken immediately. Fill buns as
with above recipe.

_Sweet Red Bean Paste Filling_

(sweet red bean paste can be bought in the store, and used straight from the
can for filling, but this is how to make it from scratch)

1 1/2 cups red beans, washed well
4 cups water
1/2 cup vegetable shortening
1 cup sugar

Place the beans and water in a saucepan, cover, bring to boil over medium
high heat. Reduce heat to medium-low and cook for 1 1/2 hours, or til beans
are very soft.

Strain the water from the beans, and blend them into a puree in a blender
or food processor.

Press the puree through a sieve, discarding the skins, which will be left
in the sieve.

Place the puree in several layers of cheesecloth, and gently squeeze to
remove excess moisture.

Place the thickened puree back into the saucepan, together with the sugar and
vegetable shortening, and heat over low heat, stirring until it becomes a
thick paste. Stir and scrape vigourously so that it does not stick to
the bottom.

Remove from heat and let cool before filling buns.

Answer 4

You can use refrigerated biscuit dough, like Pillsbury. Cut or break the biscuits into desired size and drop into simmering liquid. They are done when they float.
*OR*
3/4 stick butter, melted
5 eggs beaten
salt to taste (Or other herbs and spices of your choosing.)
Flour

Add the melted butter and seasonings to the beaten eggs and mix well.
Gradually mix in flour until it begins to form a ball.
Drop by spoonfuls into simmering (NOT BOILING) soup.
Dumplings are done whne they float
Let me know which one you choose!
Enjoy!

Answer 5

Bisquick and water !! Sir till gooey and drop into boiling broth.
I use them on chicken and dumplings. Yum..