Time 55m Yield 25 dumplings Number Of Ingredients 14 Steps:
In a medium bowl, mix together the ground pork, shrimp, egg white, water chestnuts, green onion, cornstarch, soy sauce, sugar, garlic, oyster sauce, salt, pepper, and sesame oil. Place about 1 tablespoon of this filling onto the center of each dumpling wrapper, and bring the sides up to the top. Do not seal the top, as these dumplings are left open. Place dumplings in a steamer. Set the steamer basket over a pan or wok of boiling water. Steam for 30 minutes. Note: We have had a problem with the bottoms falling apart, next time we’ll try to spray the bottom of the steaming basket - if you find a solution, let us know!
Time 50m Yield 25 Number Of Ingredients 14 Steps:
In a medium bowl, mix together the ground pork, shrimp, egg white, water chestnuts, green onion, cornstarch, soy sauce, sugar, garlic, oyster sauce, salt, pepper, and sesame oil. Place about 1 tablespoon of this filling onto the center of each dumpling wrapper, and bring the sides up to the top. Do not seal the top, as these dumplings are left open. Place dumplings in a steamer. Set the steamer basket over a pan or wok of boiling water. Steam for 30 minutes.
Time 35m Yield 6 servings. Number Of Ingredients 14 Steps:
In a large cast-iron or other heavy skillet, heat oils over medium-high heat. Add sweet potatoes, onion, pepper and gingerroot; cook and stir 5 minutes. Add water. Reduce heat to low; cook, covered, until potatoes are tender, 8-10 minutes, stirring occasionally., Stir in next 5 ingredients; cook and stir over medium-high heat until heated through, about 2 minutes. Top servings with cilantro and, if desired, chopped macadamia nuts.
Time 50m Yield 25 Number Of Ingredients 14 Steps:
In a medium bowl, mix together the ground pork, shrimp, egg white, water chestnuts, green onion, cornstarch, soy sauce, sugar, garlic, oyster sauce, salt, pepper, and sesame oil. Place about 1 tablespoon of this filling onto the center of each dumpling wrapper, and bring the sides up to the top. Do not seal the top, as these dumplings are left open. Place dumplings in a steamer. Set the steamer basket over a pan or wok of boiling water. Steam for 30 minutes.
More about “hawaiian pork hash recipes”
Time 45m Yield 4 piece, 4 serving(s) Number Of Ingredients 13 Steps:
Combine pork or turkey, eggs, green onions water chestnuts garlic, ginger powder, pepper, sesame oil, oyster sauce, sugar and soy sauce in a large bowl. Mix well (I like to use my hands). Cut a wedge out of the eggplant. Stuff the pork mixture into the newly created pocket. (I always overstuff). If desired, put the wedge back on top of the eggplant. NOTEThere will be alot of stuffing left over. This can be made into “pork hash” burgers or made into pork hash. To make pork hash, place about 1 tablespoon of the mixture on to the middle of a wrapper. Wrap up the sides, leaving the top open and unsealed. Put stuffed eggplant and pork hash into a steamer, and steam for about 30 minutes. Serve with soy sauce mixed with dry powdered mustard, or sweet and thick teriyaki sauce or chinese black bean sauce.
