Pork and Scallion Dumplings With Crispy Skirt - Bon Appetit

Pork and Scallion Dumplings With Crispy Skirt - Bon Appetit
Everyone's Cooking Pork In Their Air Fryer For Perfectly Crispy Crackling Every Time - KIIS1065
LOREN SHAUM: Columnist goes on a quest for the best wurst - Goshen News

Posted: 27 May 2020 12:00 AM PDT

so so tasty, I've never made dumplings before but they came out delicious...if a little on the ugly side. I would ABSOLUTELY make again maybe in a little smaller of a pan to control the skirt a bit more but das it.

AnonymousWyoming 05/27/20

These are good, but not great. The filling is a little plain. I found the skirt a bit tricky - I'd recommend using more of a 'medium' pan as opposed to a 'large' one, which helps prevent the slurry from spreading so thinly that it burns.

AnonymousNew York05/26/20

Made this in the quaran-times, so used what I had in the freezer, ended up using turkey instead of pork and it still tasted great! Made the mistake on the first bunch of only using a little bit of the slurry, but you really do need to use at least half a cup. So good! Will be making this again soon. :)

Lizzi OMinnesota05/22/20

Love! I made it with frozen dumplings so I haven't tried the filling but the lacy skirt was such a hit. Will make the full recipe soon!

Boston05/21/20

Yes! Love this recipe. Everyone loved the lacy crispy skirt!

AnonymousBoston05/21/20

I made this from the video before this was posted! The wrappers were easier than I expected and these are delicious. Ham's recommendation to pinch the wrapper together in the center and then pleating helps me a lot. I loved adding some black vinegar to the dipping sauce. tysm Sohla!!

hhiranoSeattle05/21/20

I already had frozen dumplings but decided to try out the crispy skirt from this recipe. Followed the instructions from the recipe instead of the ones on the dumpling bag and it turned out fantastic! Only trouble is if your pan is spotty with the nonstick in some places like mine is; I had to use a spatula and dig it up in places so it wasn't as pretty but still darn delicious.

riceanyoneWichita, KS05/21/20

The store only had square wonton wrappers so mine were shaped like wontons, but they tasted great! I subbed ground ginger in for fresh and got a little impatient and panicked when they didnt release from the pan as readily but absolutely worth the second try!

AnonymousSan Antonio, TX05/20/20

Sohla, I just want to let you know that all of the photos are beautiful and appetizing. I will definitely give this a try. Hopefully it will work with my well-seasoned cast iron because I don't have non-stick pan.

AnonymousLong Island NY05/19/20

I just made these and they were amazing! Pretty straight forward, just time-consuming. Even the wrapping and pleating was easier than I expected! I doubled the pork for five people and mostly doubled the other ingredients too. It was really good, the ginger and scallions came through deliciously and the dipping sauce was a nice twist on regular soy sauce.

AnonymousCalifornia05/19/20

This was really simple and super easy and quick to make. The dumpling skirt adds a wonderful textural dimension to the fish.

AnonymousNew York05/16/20

Really really good , amazing , wonderfully delicious and soothing to make !!! Omg , thanks for the recipe

inigoSpain 05/14/20

My rural NC store was sold out of all ground meat so I used country pork sausage and it still turned out great! My skirt wasn't a lacy as the photos. It was solid all around without those little holes but it was still delicious! I also used the skirt method on some good ol' Trader Joes frozen dumplings and it was the perfect addition!

ColeyCooks05/14/20

Made these last night with chicken (using the extra oil) and they did NOT look pretty (I didn't try THAT hard but also I'm just bad at that kind of thing) But they tasted so good!! Already planning the next time I'll be making these!

AnonymousOhio05/13/20

Delicious!! The only thing I would recommend is make sure your non-stick is pretty non-sticky. I had a pan that was quite old, so the skirt stuck. I found it was better to undercook than over-cook the skirt, because I found that it still held together nicely and I didn't want to risk it being burnt!

Gracealford3Ohio05/12/20

it is just... not easy :( and i'm not that pro a chef

babyboiljubljana05/12/20

Everyone's Cooking Pork In Their Air Fryer For Perfectly Crispy Crackling Every Time - KIIS1065

Posted: 28 May 2020 01:48 PM PDT

We'll be the first to admit that we don't necessarily enjoy the colder seasons as much, but the one thing that they do have going for them is the food.

As soon as the weather turns cooler we all pull out our most hearty recipes, from soups to slow cooker casseroles and of course, one of our favs, the good ol' fashioned roast dinner.

We can already picture it – roast pork with apple sauce or perhaps some gravy, and crispy roast vegetables – our mouths are watering already. But the one thing that always proves to be tough when cooking up a roast pork is that darn crackling.

It's the most delicious part, but my god is it hard to get right. That is unless you own an air fryer.

Yep, never did we think we would see the day, but we're being told to start cooking up our pork belly in an air fryer if we want to get the crispiest crackling of your life.

It all started on a Facebook group for mums sharing their air fryer recipe hacks, with many starting to claim that we should all be cooking our pork in the appliance.

Now not only is it supposed to give you the crispiest crackling every single time without fail, but it also takes just a third of the time to cook compared to a regular oven! How good is that!

"I cook my pork in the air frying all the time and it's delicious. Does th best crackle," said one Facebook user on the Aldi Mums Facebook page.

"Best I've ever had, and the best I've ever cooked pork belly. It's perfect," said another.

We know we've intrigued you, so if you want to try it yourself, this is how to best cook pork belly in your air fryer:

1. Dab the skin of the pork belly dry with paper towel

2. Score the skin with a knife
3. Drizzle with oil and rub salt into the skin
4. Spray a small amount of oil in the bottom of the air fryer
5. Cook with the skin face up for 1 hour at 200 degrees
6. Remove and enjoy!

If you're keen to try and don't yet have an air fryer, you're in luck because ALDI is bringing one of theirs back to their special buys next week!

Happy air frying friends!

LOREN SHAUM: Columnist goes on a quest for the best wurst - Goshen News

Posted: 30 May 2020 03:38 PM PDT

My heritage includes an old-order Mennonite background that sprechen Deutsch. So, I was exposed to Swiss/German food early on, but not a lot of sausages. Then we moved to Milwaukee. The German population there celebrates their heritage famously — always with beer and bratwurst. They're especially popular at most sporting events and particularly at Lambeau Field. Last fall, we stopped at 1919 Kitchen and Tap inside Green Bay's hallowed ground and munched on their famous beer brat while quaffing a cold one.

WHAT'S WURST

We've been fortunate to have traveled through Europe's Germanic countries. Whether you're in Germany, Austria, Eastern Switzerland or the Alsace region of eastern France, wurst are commonplace. Wurst (woorst) translates to sausage, and there are no less than 1,200 types — many named from the region where they originated, and we were able to sample many varieties.

Locally, the largest collection of authentic wurst can be found at Himmel Haus in Elkhart. Recently, they had knackwurst, leberkase (an awesome baked loaf of ground veal and pork), bratwurst, Thuringer sausage, blood sausage, liverwurst, mettwurst, beirwurst, Thuringer rotwurst, Jagdwurst, frankfurter wurstchen and others. All are imported.

On a recent soiree to Michigan, we stopped at Drier's Meat Market in Three Oaks. Their meats are all house-made — many in their more than 100-year-old smokehouse. The Polish sausage, hot dogs, ham, baloney, liverwurst and German brats are all stellar. Their veal/pork brat mix is perfect, if you can find a bun large enough to hold the behemoth.

If you want to sample authentic Germanic sausages, mosey over to Moser's Austrian Restaurant in New Carlisle and order their hot wurst plate. The smaller version comes with a Vienna bratwurst, Debrezinger sausage, Thuringer sausage and weisswurst. These tasty morsels are served with two different tangy mustards, rye bread, a pimento cheese spread and a large pretzel. It's the best sampling this side of Wisconsin.

THE WURST QUEST

To seek the best brat (meaning ground meat) wurst, we looked for only homemade brats. Sources for the conventional ground pork-based brats included:

Poole's Meat Market (Wabash)

Bullseye Marketplace (Three Rivers, Mich.)

Mill's Grocery (Union, Mich.)

Martin's Custom Butchery/Bales (Wakarusa/Syracuse)

Yoder's Meat and Cheese (Shipshewana)

Martin's Super Market (they're everywhere)

Jamison's Meats (Ft. Wayne)

Albright's One Stop (Corunna)

Cook's Bison Ranch (Wolcottville) — buffalo meat mixed with pork

Old Hoosier Meats (Middlebury)

Most brats were grilled after a soak in a beer/ketchup concoction, but for some, we tried retaining the moisture by steaming in beer with onions and peppers. Of these, Poole's were better than the others, but none really stood out. Yoder's Meat and Cheese, however, offers a veal/pork version, labeled "German bratwurst." It was better than all the pork-only versions, but still not the best.

Adding veal to the pork, fat and spice mix, then ground very fine really makes a difference. Most authentic Germanic-style bratwurst include some veal. So, that's what we pursued.

THE BEST

Retaining moisture during the grilling process is key, so the amount of fat content is critical. We found most of the pork-only brats became somewhat dry after grilling. You have to be careful to not overcook.

Unlike those conventional brats, which look simply like ground red meat in a casing, the authentic German bratwurst has a grayish-white color. Some have more seasoning than others and some can be a bit salty.

For a full-size brat (one that easily fills a sub bun), Drier's and the imported brats from Himmel Haus are about equal. So, if you want "Made in America," I would go with Drier's.

Regardless of all that, the authentic Nuernberger bratwurst from Himmel Haus are simply the best. These miniature brats are about the size of a wiener, and grill nicely. They don't split open quickly — keeping the moisture inside. And, you can eat more than one.

In Nuremberg, all the beer halls serve a plate that includes six of these small brats with mustard, sauerkraut and spaetzle or potatoes.

This past week, we verified by comparing a German brat, knackwurst with a Nuernberger brat — all grilled for lunch. Dabbed with a bit of Drier's horseradish mustard, clearly the Nuernberger bratwurst was the best.

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