Rice noodles and dumplings

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie
Go to page 1 2 »»

Ingredients :

250 grams of dried rice noodles (flat variety)

For the dumplings :

25 pcs. wonton wrappers
1/4 kilo of ground lean pork
1 egg, beaten
1/8 cup of finely chopped carrots
1 tbsp. of finely chopped onion leaves
1/2 tsp. of minced garlic
1/8 cup of finely chopped white onions
1/2 tsp. salt
1/4 tsp. pepper

For the broth :

1 onion, sliced
1 tbsp. minced garlic
1 tbsp of oil
1 carrot, sliced
1/2 head of Chinese cabbage
6-8 cups of chicken or beef stock
chopped onion leaves for garnish

Cooking procedure :

Mix the pork, egg, garlic, chopped carrots, onion and onion leaves together. Season with salt and pepper. Fill each wonton wrapper with about a tablespoon of the mixture (if using small wrappers, reduce the filling). Set aside.

Saute the garlic and onions in oil. Pour in the broth. Bring to a boil. Add the rice noodles. Do not lower the heat. Scoop out the noodles after 2 minutes (or refer to package directions; just don’t overcook it) and transfer to a serving bowl. Bring the broth to a boil once more and drop the dumplings one by one, not too fast as the temperature will drop drastically. When the last dumpling is in, lower the heat. Cover and simmer for 10 minutes. Uncover and add the carrots. Simmer for 3 minutes. Add the cabbage and simmer for another minute. Adjust seasoning (if the stock had been seasoned, this may not be necessary). Turn off the heat and pour the broth, vegetables and dumplings onto the noodles. Stir a little to distribute. Sprinkle with chopped onion leaves and serve hot.

Go to page 1 2 »»
August 29, 2003  Print This Post   
Tagged: ,

Comments

2 Responses to “Rice noodles and dumplings”
  1. Lois says:
    March 13, 2009 at 11:33 am

    Hi Miss Connie,

    Para saan po yung egg? i was looking at the pot stickers recipe and that one didn’t have an egg added to the ground meat. i remember my mom also added eggs to the ground pork when cooking fried meatballs.

    Reply
    • Connie says:
      March 13, 2009 at 1:36 pm

      You don’t need any egg for dumpling filling. Even burgers or fried meatballs don’t need eggs if the meat is ground very finely and there is enough fat in it.

      Reply
You may post a relevant comment.
If you want your own pic to show with your comment, go get a gravatar!

PLEASE READ BEFORE SUBMITTING A COMMENT

Except for personal use, or as legitimate RSS feeds with link back to this page, NO PART OF THIS ENTRY MAY BE REPRODUCED IN ANY MANNER, whether individually or as part of a collection, without the owner's PRIOR written permission. This blog is a FREE service. Help maintain it by respecting the author's copyright.

Some entries have multiple pages. Most recipes are on page 2; others, on page 3 or 4. Click on the pagination links to view them.

Some entries DO NOT contain recipes.

Sorry, I don't e-mail recipes. However, you may opt to receive a weekly summary of recent Pinoy Cook food articles and recipes by using the link on the left sidebar.

Stay updated!

Feed for RSS readers Weekly Newsletter Get recipe updates via Facebook Get recipe updates via Twitter Get recipe updates via Plurk Get recipe updates via Yahoo! Meme

View the archive

November 2009
S M T W T F S
« Oct    
1234567
891011121314
15161718192021
22232425262728
2930  
Pancit cantonPancit canton
Pinakbet without bagoongPinakbet without bagoong
Fish and fish eggs soupFish and fish eggs soup
Roast pork belly with black pepperRoast pork belly with black pepper
Stir fried chicken, almonds and skiitake mushroomsStir fried chicken, almonds and skiitake mushrooms

Conversations