Dumpling Salad with Mandarins & Sesame Soy Vinaigrette

Found in All Recipes 30 Minute Meals Summer 2026 here

16 pork or desired-flavor frozen dumplings
1 (11-ounce) can mandarin orange sections
2 tablespoons rice vinegar
1 tablespoon less-sodium soy sauce
1 tablespoon toasted sesame oil
1/2 teaspoon ground ginger
1 (14-ounce) package coleslaw mix (shredded cabbage with carrot)
1 green onion, chopped, plus more for garnish
1/4 cup salted dry-roasted cashews, chopped, plus more for garnish
 

Prepare dumplings according to package directions.
Meanwhile, drain mandarins, reserving 2 tablespoon juice. Combine the reserved juice from the mandarin oranges, vinegar, soy sauce, sesame oil, and ginger in a small screw-top jar. Cover and shake until combined.
Toss together coleslaw mix, green onion, cashews, dumplings, and mandarins in a serving bowl. Add dressing and toss gently to coat. Garnish with additional green onions and cashews.  

 

Pioneer Woman Dill Pickle Slaw

Found in Pioneer Woman magazine Summer 2026.

 

1 1/2 cups finely chopped dill pickles, + 1/3 cup brine from the jar

1 tbsp dijon mustard

1 tsp celery seeds

1 tsp mustard seeds

1 tsp salt

1/2 tsp sugar

1/2 tsp black pepper

1 garlic clove, finely chopped

1/4 cup olive oil

2 10oz bags slaw mix

1/2 sweet onion, thinly sliced

1/4 c chopped fresh dill

 

Combine the pickle brine, mustard, celery seeds, mustard seeds, salt, sugar, pepper, and garlic in a jar. Add the olive oil, cover and shake to combine. 

Toss together the slaw mix, sweet onion, dill, and pickles in a large bowl. Pour the dressing over the top and toss to combine. Season with salt to taste.

Serve immediately or cover and refrigerate up to 12 hours. 

Pioneer Woman Steakhouse Slaw

Found in The Pioneer Woman magazine Summer 2026 here

1/2 red onion, thinly sliced
8 slices bacon
2/3 cup mayonnaise
1/3 cup buttermilk
1/3 cup sour cream

2 Tbsp. fresh lemon juice
2 tsp. Worcestershire sauce
2 Tbsp. chopped fresh chives, plus more for garnish
1 1/2 tsp. kosher salt, plus more to taste
1/2 tsp. black pepper, plus more to taste
1/2 tsp. garlic powder
4 oz. crumbled blue cheese (about 1 cup)
4 celery stalks, thinly sliced on the bias
1 head napa cabbage (about 2 1⁄2 lb..), finely shredded

Soak the red onion in a bowl of ice water for 10 minutes. Drain and thoroughly pat dry.
Meanwhile, cook the bacon in a medium skillet over medium heat, flipping occasionally, until browned and crispy, 5 to 7 minutes. Transfer to a paper towel–lined plate to cool, then crumble.
Whisk together the mayonnaise, buttermilk, sour cream, lemon juice, Worcestershire sauce, chives, salt, pepper and garlic powder in a large bowl. Add the blue cheese, celery, cabbage, red onion and most of the bacon. Toss until well combined. Season with salt to taste.
Serve immediately or cover and refrigerate up to 12 hours. Season with pepper and garnish with chives and the reserved bacon.

 

Pork Dumplings

Found here.

100 (3.5 inch square) wonton wrappers
1 ¾ pounds ground pork
1 tablespoon minced fresh ginger root
4 cloves garlic, minced
2 tablespoons thinly sliced green onion
4 tablespoons soy sauce
3 tablespoons sesame oil
1 egg, beaten
5 cups finely shredded Chinese cabbage

Combine pork, ginger, garlic, green onion, soy sauce, sesame oil, egg and cabbage in a large bowl. Stir until well mixed.
Combine all ingredients in a large bowl.
Place 1 heaping teaspoon of pork filling in the center of each wonton wrapper. Moisten edges with water and fold over to form a triangle. Press edges firmly to seal. Keep filled dumplings covered with a damp towel to prevent drying out until ready to cook.
Filling placed in wonton wrapper and sealed with water.
Edges slightly rolled to seal filling inside.
Arrange dumplings in a covered bamboo or metal steamer lined with parchment, making sure they're not touching to prevent them from sticking together; steam over simmering water until pork is cooked through, about 15 minutes.
Pork dumplings placed on a steamer to steam.
Serve hot and enjoy!

Cook’s Note
If you prefer to pan-fry the dumplings: Heat 1 tablespoon oil in a large skillet. Add dumplings and cook until bottoms are golden, then add ½ cup water, cover, and steam until cooked through, about 5 minutes.

Mix 2 tablespoons soy sauce, 1 tablespoon rice vinegar, ½ teaspoon sesame oil, and ½ teaspoon sugar for an easy dipping sauce. Add red pepper flakes or Sriracha for heat. 

Benihana Gyoza

We love potstickers (gyoza). Plan to make many and freeze. Makes 30 using 1 tbsp of stuffing.

1 tablespoon Sesame Oil
2 cups chopped Cabbage
1/4 cup chopped Onion
1 clove Garlic chopped
1/4 cup chopped Carrot
1/2 pound Ground Pork
1 Egg
1 tablespoon Vegetable Oil
1 10-ounce package Wonton Wrappers
1/4 cup Water

Instructions

Place a large skillet over medium heat.
Add sesame oil.
When hot, add cabbage, onion, garlic and carrot. Cook, stirring, until cabbage is limp.
Add ground pork and egg. Still stirring, cook until pork is evenly browned and egg is no longer runny.
Transfer mixture to a large plate or bowl.
Wipe out skillet with a paper towel. Set aside.
Lay out all wrappers (or as many as you have room for) on a work surface.
Spoon about 1 tablespoon of the cabbage and pork mixture onto the center of each wrapper.
Fold wrappers in half over filling, sealing edges with moistened fingers.
Add vegetable oil to skillet and place back over medium heat.
When oil is hot, cook gyoza about 1 minute per side, until lightly browned.
Place water into skillet and reduce heat. Cover and allow gyoza to steam until the water is gone.
(Cook all gyoza at once, or cook stages if skillet is not big enough. Wipe out with a paper towel, add more vegetable oil and heat until hot between each stage.)

Pork Egg Roll

Original recipe here on Blog Chef.

50 egg roll wrappers
1 tablespoon cornstarch mixed with ¼ cup of cold water
oil (for frying)

Ground pork mixture:
1# ground pork
1 tbsp soy sauce
1 tsp cornstarch
¼ tsp sugar
ground black pepper

Vegetables:
2 tsp garlic or 2 garlic cloves, minced
½ head of cabbage, shredded
3 carrots, shredded
1 tsp grated fresh ginger
1 tbsp Chinese rice wine
1 tbsp soy sauce
¼ tsp sugar
½ tsp salt
1 tsp sesame oil
ground black pepper

Directions:
In a medium bowl combine ground pork, 1 tablespoon soy sauce, 1 teaspoon cornstarch, ¼ teaspoon sugar. Season with ground black pepper. Allow the mixture to marinate for at least 10 minutes.

Heat a wok or larger skillet to high-heat. Add the pork and stir-fry while breaking up into chunks with a spatula or spoon for 2-3 minutes or until no longer pink. Reduce the heat to medium-low. Push the meat to one side of the pan. Add the garlic, cabbage, carrots and ginger. Stir-fry for 1 minute or until the vegetables are softened. Add the rice wine, 1 tablespoon of soy sauce, ¼ teaspoon of sugar, sesame oil, and season with ground black pepper. Continue to stir-fry for an additional minute. Transfer the pork mixture onto a baking sheet and spread it out evenly to cool. Prop one end of the baking sheet so that it tilts and the moisture can drain to one end of the sheet.

Discard all of the accumulated juices. Dab the pork mixture with paper towels to absorb any remaining water or grease. Lay out an egg-roll wrapper onto a flat surface. Place 1-2 tablespoons of the filling in the corner of the wrapper, so that the filling is not touching the corner. Fold over that corner about half-way up. Fold over the left and right corner to the middle. Using a brush or the bottom of a spoon brush the cornstarch and water mixture onto the edges of the wrapper. Finish rolling up tightly and secure to make sure there are no leaks. Repeat until all of the egg rolls are used or the filling is gone.

Heat oil in a deep-fryer to 350°. Add egg rolls and deep-fry in batches, turning occasionally until golden brown. Place onto a plate lined with a paper towel to drain. *These can also be fried in a wok or deep-skillet in about 2" of oil heated to 350°.