Char sui dumplings

Foodiegeektrish @Trish
My favourite little parcels of loveliness perfect use of left overs #steamed #cookeverypart
Char sui dumplings
My favourite little parcels of loveliness perfect use of left overs #steamed #cookeverypart
Cooking Instructions
- 1
Pour boiling water over mushrooms and leave to soak
- 2
When soft chop by hand all the other ingredients by had.....not the wrapers
- 3
Make little parcels
- 4
Steam
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
Silky and Soft, Boiled Gyoza Dumplings with Kimchi Silky and Soft, Boiled Gyoza Dumplings with Kimchi
I had a craving for gyoza dumplings. When I checked my fridge, I saw my favourite kimchi, too, so I added it.The kimchi plays an important role in determining the taste of your dumplings! Please use your favorite kimchi.Black pepper in the sauce is also the key! Recipe by Michi cookpad.japan -
Lotus Root Dumplings (Clear Soup Version) Lotus Root Dumplings (Clear Soup Version)
My mother taught me this recipe, but I used shiitake mushrooms instead of shrimp so that vegetarians could eat it too, and I also omitted the egg white in the original recipe.The key is to put just a little bit of grated ginger (including the juice), but if you use too much it will be too strong so watch out (you can use grated ginger from a tube). After you have grated most of the lotus root, chop up the last little bit left and add it too. Coat the Step 7 dumplings in katakuriko, deep fry them and serve them with a thickened ankake sauce for a delicious variation.. Recipe by Saishokubeginnernano cookpad.japan -
Cabbage-Filled Rose Dumplings Cabbage-Filled Rose Dumplings
Thank you for all the video views and recipe feedback! With over 40 reviews, this cute and easy-to-shape steamed dumpling is packed with cabbage for a healthy twist.Recipe background:I wanted to try making rose-shaped dumplings! I made them healthier by using lots of cabbage. sachi825Translated from Cookpad Japan -
Steamed Vegetarian Dumplings Steamed Vegetarian Dumplings
On a cool, rainy day, I thought of trying to make something hot and delicious. Mạc DiTranslated from Cookpad Vietnam -
Flower-Shaped Chinese Chive Dumplings Flower-Shaped Chinese Chive Dumplings
Since I love Chinese chive dumplings, I wanted to see if I could make them myself.After making the "flower petals" by pleating the wrapper, lightly press down on the dumpling with your hand. That will make the pleats stick and eliminate the need to use water to bind the wrapper. Recipe by Bakazoku cookpad.japan -
Juicy Pan-fried Gyoza Dumplings Juicy Pan-fried Gyoza Dumplings
I aimed for simple yet juicy gyoza dumplings. A Chinese friend of mine boils, chops and squeezes the Chinese cabbage, adds it to the filling, and then adds quite a lot of water too. So I wondered if you could just use the moisture in the vegetables and I started experimenting.The key is to cook (or quick-freeze) the dumplings as soon as they're filled. The filling is rather watery, so if they leak, the dumplings burn easily. Be sure to secure the dumplings securely! This is a little trick - the ground pork and egg are very cold right out of the refrigerator and it's painful, so take them out at the same time you take out the vegetables to warm up a bit. For 20 large gyoza dumplings. Recipe by Setsubunhijiki cookpad.japan -
Ground Meat Gyoza Dumplings with Lots of Chrysanthemum Greens Ground Meat Gyoza Dumplings with Lots of Chrysanthemum Greens
I wanted to eat a lot of my favorite chrysanthemum greens! So I came up with this recipe.You can grate the ginger if you like! It's also good with some garlic added.We always use vinegar, soy sauce and ra-yu chili sesame oil for the dipping sauce.Sesame sauce is good too! Recipe by EnjoyKitchen cookpad.japan -
Cute Flower-Shaped Chinese Chive Dumplings Cute Flower-Shaped Chinese Chive Dumplings
I made this with leftover ingredients and wrote about it in my COOKPAD diary, then made it into a recipe.A friend told me that the filling tastes better with grated ginger and sesame oil. If you add sake to the pan and cover to steam the dumplings after browning them, they'll be plump and delicious. For 30 buns. Recipe by Hoshipan cookpad.japan -
Addictive Chicken Wing Gyoza Dumplings Addictive Chicken Wing Gyoza Dumplings
They used to sell frozen chicken wing dumplings, but they stopped stocking them in my neighborhood stores, so I took on the challenge!Only a little filling is needed, so you can make these when you have some filling left over from a previous gyoza dumpling batch.It's a bit of a bother if the bones break during cooking. When breaking the joints, hold the chicken in the middle and twist.You can eat them as-is, but the dumplings are also great dipped in a little ponzu sauce.You can do everything up to Step 6 the day before. For 10. Recipe by Musumedaburu cookpad.japan -
Chive Dumplings Chive Dumplings
With this method, the dumplings stay crisp even after freezing. The filling is generous and the wrappers are thin, making them extra satisfying to eat. Wenny HsiehTranslated from Cookpad Taiwan -
Sweet Potato and Cheese Gyoza Dumplings Sweet Potato and Cheese Gyoza Dumplings
My Indian neighbor is a vegetarian and really wanted to try some Asian food, so I made a vegetarian friendly version of gyoza dumplings.Passing the sweet potato through a sieve makes it very smooth. It's delicious when it's just fried and gets soft and creamy.When cooled, it turns hard so reheat it before serving. Recipe by Wakki-ukki- cookpad.japan -
Chewy Texture Easy Vegetable Gyoza Dumplings Made with Lotus Root Chewy Texture Easy Vegetable Gyoza Dumplings Made with Lotus Root
These are vegetable gyoza dumplings made with lotus root.Minced lotus root adds a crunchy texture to this dish. The chewiness from the grated lotus root goes really well with the rest of the ingredients as well. They are nice combination of textures.Katakuriko cools down your body, so I try to use kudzu starch instead. Recipe by Mikikimiki cookpad.japan
More Recipes
https://cookpad.wasmer.app/us/recipes/10360039
Comments