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Beranda / #My #Best #Recipe #Food >> #Cream #Cheese Skinless #Dumplings

#My #Best #Recipe #Food >> #Cream #Cheese Skinless #Dumplings






#MyBestRecipe #Food >> Cream Cheese Skinless Dumplings

 This food is made from selected ingredients and is still fresh. Many benefits if we consume these foods, that makes our bodies become healthier.
 This food is also suitable for consumption by all ages. We can serve it for breakfast, lunch or dinner. And we can make it ourselves at home. So, try it



Ingredients

 Dumplings

  • 1 lb Ground Pork
  • 3 Leafs Cabbage
  • 1 Whole Cabbage Head optional if you would like to use this as wraps
  • 2 Whole Shiitake Mushroom Dried or Fresh
  • 2 Clove Garlic
  • 1/2 Inch Ginger
  • 1 Stalk Green Onion
  • 1 Egg Egg
  • 1 tbsp Half & Half
  • 1/8 tsp Salt
  • 1/8 tsp Black Pepper
  • 1/2 Cup Unflavored Pork Rinds
  • 1 tsp Sesame Oil
  • 1 tsp Soy Sauce
  • 1 tsp Japanese Sake
  • 3-4 tbsp Cream Cheese


 Sauce 1

  • 1 tbsp Ponzu


 Sauce 2

  • 1 tbsp Soy Sauce
  • 1/2 tsp Distilled White Vinegar

Instructions

  1. Gather all the ingredients.
  2. Soak dried shiitake mushroom in warm water until softens, should be about 5-10 minutes (not necessary if you are using fresh mushroom). De-stem, dice mushrooms and add to mixing bowl.
  3. In the meantime, line oven tray with aluminum foil and lightly spray cooking oil. Preheat oven to 400F.
  4. Crush pork rinds. An easy way to do this is to place pork rinds inside a bag and use your fists to ‘grind’ them down. Add to mixing bowl.
  5. Dice cabbage leaves and place into mixing bowl. NOTE - if you have a food processor, you can throw steps 5) - 8) into the food processor instead.
  6. Grate garlic and place into mixing bowl.
  7. Grate ginger and place into mixing bowl.
  8. Thinly slice green onions and place into mixing bowl.
  9. Place ground pork, sesame oil, soy sauce, half & half, egg, Japanese sake, shiitake mushroom from step 2) into mixing bowl. Moderately sprinkle salt and lightly sprinkle pepper. Mix well.
  10. Cut 1 tbsp of cream cheese into 1/4s so each tbsp will yield 4 cubes. You should end up with 12 cubes with 3 tbsp. Each dumpling will need 1 cube so you may need more or less depending on your exact batch size.
  11. Take a small amount of dumpling mix and make a patty, place the cream cheese on top, and softly cup the edges of the patty to form a ball and place on oven tray. Each ball should around the size of a ping-pong ball and you should end up with around 10-14 dumplings.
  12. Place the oven tray in the center of the oven and cook for 18-20 minutes (internal temp with meat thermometer should be 160F).
  13. Optional Wrap - if would like to make the cabbage wraps, boil water in a large stove top. While waiting, cut off the bottom stem portion of the cabbage (about 1/4 inch from bottom). Once the water is boiling, add cabbage inside and cook until leaves are soft, about 5-10 minutes. You can tell it is ready as the leaves will easily peel off the cabbage head. Take each leaf, strain the excess water with strainer and plate.
  14. Optional Sauce - you can eat these dumplings without any dipping sauces, but if you prefer, you can either use Ponzo or soy sauce + white vinegar. Ratios are listed on ingredients above.





Thank you for visiting my blog, happy to enjoy and good luck








Click ==> Original recipe here :

https://lowcarbingasian.com/keto-cream-cheese-skinless-dumplings/