Ground Pork?

[SunWuKong]

so i accidently bought ground pork instead of ground beef when i went grocery shopping.

what can i cook with ground pork?

[nola]

This Chinese woman friend used to make pork dumplings for me. Man they were fabuloso!!!!! I think you just add some egg, ginger, starch, salt, make two-inch balls, boil water, put them in there until they float. I liked them with salt.

[applehead]

chili.

[Emperor_Mike]

Pork burgers?

[Napoleon Chynamite]

I would imagine you can cook anything that you were going to cook with the ground beef that you intended to purchase...there will obviously be some difference in taste but I can't imagine it being a big deal~

[SunWuKong]

I would imagine you can cook anything that you were going to cook with the ground beef that you intended to purchase...there will obviously be some difference in taste but I can't imagine it being a big deal~

well it's for spaghetti. to be honest, i agree with you. but i'm pretty sure the girlfriend wouldn't go for ground pork with spaghetti.

[SunWuKong]

This Chinese woman friend used to make pork dumplings for me. Man they were fabuloso!!!!! I think you just add some egg, ginger, starch, salt, make two-inch balls, boil water, put them in there until they float. I liked them with salt.

hmm... i wonder if this is too much work. well i'd have to buy the dumpling wraps. and i didn't know you add egg in pork dumplings?

[SunWuKong]

chili.

isn't that made with ground beef?

[SunWuKong]

Pork burgers?

that doesn't sound very appetising to me. in fact, ground pork itself doesn't sound very appetising to me.

[moJo]

hmm... i wonder if this is too much work. well i'd have to buy the dumpling wraps. and i didn't know you add egg in pork dumplings?
altho i'm not a cook, i've helped my mom make wontons before (wontons are similar to dumplings right?). i think adding the eggs adds texture to the uhm...meat batter. mix it right in, and the meat sticks together, making it easier to roll into a ball without falling apart. also egg whites are used as a glue to seal the won ton or dumpling wraps.

[moJo]

Pork burgers?
lol, that woulda been my answer too.

[hkRT]

I like to season the ground pork with a mixture of salt, sugar and water, steam it and then put half-cooked chopped onions and garlic bits in it.

Some combos. that my mom uses:

Ground pork + green onion bits
Ground pork + stirred egg white and yolk
Ground pork + little mushroom bits
Ground pork in some kind of shrimp sauce

[kpih]

Steamed Cantonese Meat Loaf! You and add preserved vegetable, dried squid, salted fish, among other things! Just add some water and salt when mixing and steam away!

Also you can use it with steam eggs. Add sugar, salt and a little corn starch. Steam the pork. Scramble the eggs, add water and green onion. When the pork is done, pour the egg onto the pork. Steam some more. When done add cooked oil and light soy sauce.

Of course dumplings is another option...

[SunWuKong]

Steamed Cantonese Meat Loaf! You and add preserved vegetable, dried squid, salted fish, among other things! Just add some water and salt when mixing and steam away!

oh i think my mother makes something similar, except she doesn't use dried squid or salted fish. i think it's a Toi San dish.

Also you can use it with steam eggs. Add sugar, salt and a little corn starch. Steam the pork. Scramble the eggs, add water and green onion. When the pork is done, pour the egg onto the pork. Steam some more. When done add cooked oil and light soy sauce.

hmm i don't think i've ever seen this one before.

Of course dumplings is another option...

yeah i'm getting more interested in trying to make dumplings. i actually have 3 packs of the ground pork, and each one will easily feed both me and the girlfriend if we also have rice and/or some vegies. so maybe i'll try to make some other stuff, too.

[kpih]

oh i think my mother makes something similar, except she doesn't use dried squid or salted fish. i think it's a Toi San dish.

Is it Toi San? I have no clue. My mom is Cantonese. This dish is pretty popular in authentic Chinese restaurants in SoCal.


yeah i'm getting more interested in trying to make dumplings. i actually have 3 packs of the ground pork, and each one will easily feed both me and the girlfriend if we also have rice and/or some vegies. so maybe i'll try to make some other stuff, too.

My dad's side is from the North. My grandfather and all my uncles was/are chefs. The most difficult part with making good dumplings is the wrapping. Takes years and years of practice to make it thin and with the correct texture. Packaged wrapping is crap. It has to be made from scratch and fresh...

Oh my god I am getting hungry... Just came back from Hong Kong to Miami. Chinese food here sucks!

[nola]

hmm... i wonder if this is too much work. well i'd have to buy the dumpling wraps. and i didn't know you add egg in pork dumplings?No need for wraps. Just roll balls of pork and put in boiling water. You drink the soup too. You can add leafy vegetable in the water too to balance the fat content.

[deez nuts]

make zeng ro translated steamed meat i guess.

it's easy and fast just like how you used to like your women before rice cracker came into your life.

[537]

Make some Ma Po Tofu

[applehead]

it's okay rad. no one can tell the difference
between beef. pork. rat flesh. whatever.
if it's in a chili!!

[SunWuKong]

Make some Ma Po Tofu


ooh, i'll put that on my list of things to learn to make.

[SunWuKong]

it's okay rad. no one can tell the difference
between beef. pork. rat flesh. whatever.
if it's in a chili!!


what? of course you can tell the difference.
not that i would care that much, but you know, tell that to my gf. i wouldn't mind just making the spaghetti with the ground pork.

[AliBabaIncorporated]

Most ground meats are fairly interchangeable. The flavour would be kinda different, of course, but there's very little that would make you alter your preparation process or recipe. Except ground chicken dries out too fast.

Why are burgers usually made out of beef anyway? I like lamb burgers better. Made pork burgers the other night too, tasted pretty good.

Back when I was in high school they killed all the pigs in M'sia due to some disease so when I went back to visit, we made do with beef or lamb dumplings and whatnot. Kinda weird getting used to, but they tasted pretty good.

[kimpossible]

The most difficult part with making good dumplings is the wrapping. Takes years and years of practice to make it thin and with the correct texture. Packaged wrapping is crap. It has to be made from scratch and fresh...


While I agree that packaged skins blow, you can make a pretty good skin easily for boiled dumplings. Steamed usually calls for hot water but boiling you can get away with cold water (or room temp - doesn't have to be cold).

3 cups all purpose flour (I prefer unbleached and it's not expensive)
1 cup water

Rough ratio. Works pretty well. Very intensive manual labor though. You need to dedicate a few hours to rolling out skins. Don't use a big rolling pin, use a smaller rolling pin made for rolling out jiaozi pi or other smaller flat breads like dan bing, etc. They're like a buck or something.

Dough is pretty delicate. For one person processing, handle about one fourth of the dough at a time - keep the unused portion under some wax paper so it doesn't dry out. Roll out about 10 skins at a time then use them to wrap. Don't screw with egg wash or water. They're pliant enough at this point to stick together on their own. If you freeze any extra, please please make sure to let them freeze on a tray in the freezer first before sticking them into a Ziploc for long term storage.

Wish I was badass enough to wrap it in one hand.

[nola]

Just add some egg, ginger, starch, salt, make two-inch balls, boil water, put them in there until they float. I liked them with salt.No need for wraps. Just roll balls of pork and put in boiling water. You drink the soup too. You can add leafy vegetable in the water too to balance the fat content. The leafy green vegetable she used was Chinese cabbage. Healthy, balanced, deleecious! The yummiest for the least work!

[bigwong235]

how about ground pork + eggplant?

just fry up some eggplant, fry up some ground pork, and then add some mixed up hoisin, chicken broth, rice wine vinegar, crushed red pepper, ginger, and garlic? it's sorta like... yuu heung keh gee? i don't know if that's what it's called or even pronounced in cantonese.

[SunWuKong]

so, i made boiled dumplings (wontons, pretty much). it was a failure. the skin tore right apart or fell right off from the boiling. i think maybe the pre-made skin i got wasn't made for boiling.

[applehead]

maybe you didn't seam the skins together well.

was it yum?

[kasia]

so i accidently bought ground pork instead of ground beef when i went grocery shopping.

what can i cook with ground pork?

salty shrimp! (hahm ha!) i'll send you a jar if you want.

[SunWuKong]

maybe you didn't seam the skins together well.

was it yum?

well it became pretty much a mesh of meat balls and dumpling skins. some of the skins stuck to the meat balls. when i took the "dumplings" out of the pot, the skin basically just tore apart, it wasn't that the skin didn't stay in shape.

at any rate, i thought the dumplings-become-meatballs were ok. though it would have been better if it was in soup. i think maybe i'll try frying them next time. but i'll need thicker skins for that maybe? i don't know.

salty shrimp! (hahm ha!) i'll send you a jar if you want.


ew. no. my mother is the only one in the family that likes that.

[deez nuts]

so, i made boiled dumplings (wontons, pretty much). it was a failure. the skin tore right apart or fell right off from the boiling. i think maybe the pre-made skin i got wasn't made for boiling.

it could be the skin. did you defrost it completely and use a paper towel on the skin to make sure it's dry? was the skin too hard i.e. probably expired or been in the freezer too long.

maybe your filling was too wet.

did you wrap it tightly? when you cooked it did you wait till the water to boil, put the dumplings in, stir it gently making sure you don't rip the skin and so the dumplings doesn't stick to the bottom of the pot. did you use the boil put in a bowl of water x 3 rule?

i don't fuck around when it comes to dumplings and wontons. i am a dumpling nazi.

[Seamus]

Make Zhajiangmian or Shizitou, you unkosher goy!

[SunWuKong]

it could be the skin. did you defrost it completely and use a paper towel on the skin to make sure it's dry? was the skin too hard i.e. probably expired or been in the freezer too long.

maybe your filling was too wet.

i never froze the skin. i just kept it in the refridgerator. and it wasn't wet when i unwrapped it.


did you wrap it tightly? when you cooked it did you wait till the water to boil, put the dumplings in, stir it gently making sure you don't rip the skin and so the dumplings doesn't stick to the bottom of the pot. did you use the boil put in a bowl of water x 3 rule?

i wrapped it tight and made sure the ends were sticking together. i did the 3-bowl thing. but i didn't wait till the water was boiling before i put it in. maybe that was my mistake.

[Seamus]

What's the reasoning behind the 3-bowl/cup thing? Why can't you just let it boil for a while? I got a packet of readymade jaozis from Weiquan (the leanest brand, with the most consistent and unbreakable dough, from what I've heard), in which it tells you to do the three cup thing (in really awkward English, of course) but doesn't explain why.

[bigwong235]

but i didn't wait till the water was boiling before i put it in. maybe that was my mistake.

that's probably it... i would think that if you put them in before the water was boiling, that they'd get pretty soggy and the skins would rip before the insides were fully cooked.

[kimpossible]

What's the reasoning behind the 3-bowl/cup thing? Why can't you just let it boil for a while? I got a packet of readymade jaozis from Weiquan (the leanest brand, with the most consistent and unbreakable dough, from what I've heard), in which it tells you to do the three cup thing (in really awkward English, of course) but doesn't explain why.

s'okay. we know what you're talking about. it's to keep the skins from breaking open. you boil them too hard for too long and they can break.