CHINESE PORK ROAST AND DUMPLINGS -- BONNIE'S
Photos are my own, and so is this humble recipe.
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- 1 1/2 to 2
- pound lean pork roast, trim any fat
- large carrots cut into chunks
- large onion cut into thick slices
- cup snow peas
- cup soy sauce
- can vegetable broth
- teaspoon chinese 5 spice powder
- teaspoon red pepper flakes
- cup dark brown sugar
- tablespoons minced garlic from jar
- tablespoon grated ginger
- tablespoons sesame oil
- can drained mushrooms or fresh sliced
- cup chopped cilantro
- 12 to 14
- frozen dumplings (also called pot stickers)
- cup chopped green onions (garnish)
2Place the meat on top of the vegetables. You may brown the meat if you wish. I chose not to. Pour 1/2 cup of soy sauce over the meat. Sprinkle the top with 2 tablespoons sesame oil. Sprinkle the Chinese 5 spice powder and the red pepper flakes evenly over the top of the meat, then do the same with the brown sugar. The meat will not be covered with liquid. (Don't wash off the spices or sugar)
Cook on high about 4 hours, and low 1 to 2 hours. Test with meat thermometer. Time will depend on your crockpot and size of the roast. You don't want to overcook the meat. You want it just done enough so it will be firm enough to slice, or it will fall apart. Add the snow peas in the last hour of cooking.
5Push the vegetables to the side of the crockpot and carefully put the cooked dumplings in the juices. Handle them carefully so as not to tear them. Then add the sliced pork. Let the dumplings and meat rest in the juices about 10 minutes on low to warm up and absorb the flavors, then serve immediately. Serve the sliced pork with the dumplings, white rice and the vegetables from the crockpot. Garnish with chopped onions.