Little pork dumplings

Thes yummy little dumplings were made at the Community Kitchens Group on 30th July. It was good to experience making these little guys. A comment made was, they could have been a bit more flavourful. We could maybe try adding some spices and stock powder next time. They were lots of fun to make. I think kids would like it too.
500g minced pork
2 green onions (spring onion), chopped finely
1 tablespoon grated fresh ginger
2 teaspoons sesame oil
2 teaspoons soy sauce
salt and pepper
1 raw egg beaten
2x 275g packet gow gee pastry
Dipping sauce
¼ cup (60ml) soy sauce
2 teaspoons white vinegar
2 teaspoons brown sugar
Combine all of the ingredients, except the wonton wrappers, in a large bowl and mix well.
Place 1 level teaspoon of filling into the centre of each wrapper.
Moisten the edges of the wrappers with a little water and gather the edges together to enclose the filling and form a pouch.
Place the dumplings in a single layer on a tray lined with baking paper.
Bring a wide frypan of water to the boil. Drop the dumplings, in batches, into the water. Simmer the dumplings for about 3 minutes or until cooked through.
Remove the dumplings with a slotted spoon, drain well and serve with the dipping sauce.
For the dipping sauce, combine all of the ingredients in a small bowl and stir until the sugar is dissolved.

Pork Cabbage Noodles

680 g pork chops
salt, pepper and paprika to taste
1 onion, chopped
3 cloves garlic minced
1 large head cabbage, cut into squares
455 g large egg noodles
15 g butter
Sprinkle pork chops with garlic powder, salt and pepper and place in a large greased sauce pan or deep skillet with chopped onion and fry until very brown and well cooked. It is ok if they stick a little, as the drippings are essential in this dish. When done, remove chops and set aside.
Saute the cabbage in the pan until lightly browned along with chopped onion and garlic. Add a little water to the pan allow to fully cook.
In a separate large saucepan, boil the egg noodles in water until cooked. Drain noodles and mix in butter. Cut up the pork chops to bite size pieces and set aside. Combine the cabbage, pork pieces and buttery cooked noodles. Serve with mashed potatoes.

Pork Milanese

1.3kg Boneless pork neck or shoulder, small pieces
100g Bacon, chopped
100g Chopped onions
100g Chopped celery
100g Chopped carrot
100g Mushrooms, chopped
30g Garlic cloves, chopped
1/2 tbsp Italian dry mixed herbs
140g Tomato paste
6 cups Chicken stock, approx. (salt reduced)
800g Peeled tomatoes in juice, chopped
2 Bay leaves
1/2 tspn Grated nutmeg, to taste
20g Sugar to taste
To serve: Cream, chopped fresh parsley, grated parmesan cheese. Cooked tagliatelle.
Lightly brown pork pices, add bacon, onions, carrots, celery, mushrooms, and saute for a further few minutes. Add stock, tomato paste, tomatoes, bay leaves, garlic, mixed herbs, nutmeg and sugar to taste.
Bring to simmer and skim. Simmer for about 60 minutes or until pork is tender. Lightly thicken with a cornflour slurry and cook out.
Remove bay leaves. Serve piping hot over tagliatelle with with a dash of cream drizzled over, grated Parmesan cheese and chopped parsley.

Cashew Pork Stir Fry

500g pork stir fry strips
2 tbs peanut oil
75g roasted cashew nuts
2 cloves garlic, crushed
1 onion, diced
½ each green, red and yellow capsicums diced
10 snow peas, halved
Sauce
2 tbs fish sauce
2 tbs oyster sauce
½ tbs brown sugar
2 tsp cornflour
½ cup chicken stock
Wash and steam rice. Mix all sauce ingredients together, Stir fry cashew nuts until golden and set aside.
Heat wok or fry pan until hot. Add a drizzle of oil, stir fry garlic until fragrant. Stir fry pork in 1 or 2 batches for about a minute and remove.
Add a little oil, stir fry onions and vegetables for 30 seconds until hot, but still crisp. Return pork. Push pork and vegetables to the side, mix and add sauce mixture, stir and bring to simmer. Mix together and heat through. Taste, sprinkle with cashews nuts and serve with steamed rice.

Italian Pork Pasta Bake

2 to 2.5kg diced lean Pork
4 tbsp oil
2 red capsicum, diced
4 onions sliced thinly
4 zucchini, diced into chunks (could substitute broccoli)
2x 500g packet spiral pasta, cooked & drained
4 cans of peeled diced tomatoes
2 tbsp stock powder or 8 stock cubes
3/4 cup tomato paste
2 heads of garlic, crushed
4 tbsp ground cumin
4 tbsp ground corriander
250g cheese, grated
Heat oil in the bottom of a large pot and brown the pork in small batches for 3-4 minutes.
In a separate pan saute the onions and capsicum and other vegetables. Add the sauted vegetables to the pot. Add the tomatoes, tomato paste, stock powder, and herbs to the pot.
Place the cooked pasta into a large baking dish. Pour over the pork mixture and gently combine. Sprinkle over the grated cheese.
Bake in the pre-heated oven 40 – 45 minutes until cheese is golden and sauce is bubbling.

Pork Tikka Coconut Curry

600g lean diced pork pieces
½ cup Tikka Masala Curry paste
2 tsp vegetable oil
1 onion, roughly chopped
400g can peeled tomatoes
¼ cup water
140g coconut cream
120g beans, tailed and halved
fresh coriander sprigs
Combine diced pork and tikka paste in a glass bowl coat meat and allow to marinate for 1 hour covered with plastic wrap.
Heat oil in a large heavy based saucepan over medium high heat and saute onion for 2 minutes add the pork in two batches and quickly toss to brown the meat.
Add the tomatoes and water, break tomatoes up with the back of a wooden spoon. Bring to a gentle boil then reduce heat to a simmer and cook pork covered for approx. 45 minutes or until tender.
Remove the lid and allow curry sauce to reduce and thicken slightly by cooking a further 10 minutes on medium heat. Add coconut cream and beans stir to combine and cook 3 - 4 minutes until beans are slightly tender.
Before serving stir through the coriander sprigs and serve with basmati rice.