Farm Fresh Recipes
Grilled Ham steak with Red Cabbage and Apples
1 Red Cabbage
2-3 tbsp butter
1-2 tbsp Apple Cider Vinegar
Salt and Pepper to taste
Slice a whole or half of a red cabbage in thin slices, roughly chop.
Peel and core an apple, slice in thin slices, roughly chop.
Heat skillet with 2-3 tbsp of butter, saute apple in butter until slightly browned.
Add cabbage to pan saute for another 5 minutes, add ¾ cup apple cider or apple juice.
Turn down heat and cover pan with a lid. Cook for another 10-15 minutes, or until soft.
Mix 1-2 tbsp of apple cider vinegar into cabbage, add salt and pepper to taste, serve warm or hot, with Grilled Ham Steak.
Chinese Pork Dumplings
Chinese Pork Dumplings
1 lb White’s Farm Ground Pork
½ cup minced cabbage
1 carrot, shredded or grated
4 dried Chinese mushroom (soak for 20 min in hot water) or 4 fresh Shitaki mushroom
2 scallions chopped
1 tbsp soy sauce
2 tsp water from dried mushrooms
1 tsp grated ginger
1 tsp chinese cooking wine (Mirin) or Sake
1 tsp plain or toasted sesame oil
½ tsp salt
1 package dumpling or wonton wrappers
Thoroughly mix all ingredients in a bowl.
One of the simplest way to fill and seal a dumpling :
Put one tablespoon of filling in the center of a dumpling wrapper. Fold over to form a semicircle and seal the circle edge with water. Press together firmly to ensure the filling stays inside of the wrapper.
There are 3 different ways to cook dumplings, boil, pan-fry, or steamed.
Put dumplings in boiling water over hight heat and stir occasionally until they float on top. Add a cup of cold water, and boil the water until the dumplings float on top again. Repeat this step 3 times or until they are cooked thoroughly. Remember to cover the pot with a lid each time after you add water.
To keep from sticking. Immediately after cooking, you should rinse the dumplings under cold water for a few seconds. This is to remove excess starch and minimize the possibility of the dumplings sticking to each other. You may skip this process if you are going to serve the dumplings in a soup dish.
Pan Frying: If you love them crispy.
The use of oil makes them tastier and gives them a golden look and a crispy texture ( while part of it still remains soft).
Fry, steam, fry
The actual cooking procedure of pan-fried dumplings is fry, steam then fry again.
Heat up a little oil over a high heat then add the dumplings.
Check the bottom part of a dumpling. If it turns light brown, pour in cold water (enough to cover ⅓ of the dumplings). then immediately cover with a lid.
Uncover when the water evaporates completely. Cook another 30-60 seconds to crisp up.
Steaming: The easiest way
Steaming is the third way to cook dumplings. It’s as healthy as boiling. It’s a widely used method, particularly in Southern China. In Cantonese dim sum restaurants, all types of dumplings are steamed in cute little steamer baskets.This method requires the least effort and attention.
Effortless cooking method
To steam dumplings: place dumplings in the steamer basket then set your timer and relax.
To prevent dumplings from sticking to the basket: You have three options: Place a slice of carrot (or a small piece of cabbage / lettuce) underneath each dumpling; Coat the basket with a thin layer of oil if you are using a metal steamer; Line small pieces of parchment paper under each dumpling.
Remember to place the basket in when the water comes to a full boil.
Cooking time may vary
Some steamed dumpling recipes call for different types of dough therefore require different cooking times. For dumplings with wheat flour based wrappers, the suggested steaming time is around 10 minutes.
Serve dumplings with sauce of your choice.
I like soy sauce and Siracha.
See the full recipe in pictures below!