I really wanted dumplings. Unfortunately I had no wonton wrappers, so I experimented with ways to make the spring roll wrappers I had work. I really enjoyed the result!

I wanted to eat tons of super juicy Chinese dumplings.Since the skins will absorb the meat's juices, they taste best when eaten right after steaming.If you want to make them even juicier, increase the amount of soup. Recipe by Misuke

I made this for a friend when she came over for an overnight visit.Roll out the skins so that they are a little thicker in the middle and thinner along the edges to prevent tearing when making the dumplings! For 10 dumplings. Recipe by monemaruku

Chalefen loves to do things in the simplest way, which is also suitable for lazy people (lazy people don't want to do anything, right?! 🤔)This time, the soup dumplings are made using a water method to keep the soup inside, and the key is that they are not greasy. If you like, you can give it a try!!Additionally, there is a version with a richer soup (mix it in yourself).✏️ For the easy version, as long as the water is mixed well, the soup is not a problem, and you don't need to add meat jelly to easily release the soup.✏️ When buying ground pork, ask the butcher to grind it again for a finer texture.✏️ If you don't have a steamer cloth, you can use perforated parchment paper or cabbage leaves as a base.✏️ Be careful, they're hot!!!

My boyfriend told me his favorite food growing up was chicken and dumpling soup. Whipped it up with inspiration from other recipes I found online.

I so much like flour dumpling and my family too so I always use to put it in the list of my weekly cooked plan.

I wanted to eat xiaolongbao (soup dumplings) after seeing them on TV but wasn't really sure how to make the skins and didn't even have a steamer. So I used a frying pan and gyoza skins instead.- The soup will not melt easily when you mix it with the half-frozen ground pork.- Keep the soup and the filling in the refrigerator until just before using them.- You can also wrap the dumplings like gyoza if they're difficult to wrap. Recipe by Wagomu

I found a recipient online and changed it up to make it the way I like it and it turned out amazing! Hope you enjoy.

Today my grandmother is visiting, so I'm making this dish to treat her. The soup has a flavorful broth, the dumplings are soft, and the shrimp filling is delicious and sweet, which she really enjoys. As a grandchild, there's no greater joy than showing love to our grandparents and parents through even the smallest things. These days, material things don't mean as much anymore.

I found these dumplings to be especially delicious when pan-fried. They’re small, crispy dumplings perfect as an appetizer. When you bite into them, the aroma of alfalfa fills your mouth. The filling is lightly seasoned, so I just nibble on a bit of pickled green chili for extra flavor. I usually let the meat filling rest, but since this uses sprouts, I wrapped them right away. Any dumplings I didn’t eat immediately, I froze for later.

This dish was inspired by a Bon Appetit vid I watched recently where Zaynab Issa made a 5-ingredient soup featuring store bought dumplings. I've always steamed or fried my dumplings (known in our house as pot stickers), so this came as a revelation. I immediately turned to my Asian food guru-of-the-moment (a.k.a. Marion Grasby) to see if she's made one, and it turned out she has. And so, armed with these two sources, I cobbled up my own pot of soup using techniques from each. The result was warm, soothing, light yet satisfying, and totally wonderful on a cold January night.