If you haven't already noticed, I do love my Crock-Pot cooking and today I'm featuring my instapot. We are currently struggling financially, so this is a "look in pantry and throw something together" meal.

! The thinner the dough and the smaller the wrapped pieces are, the more masterful is the cook. Make sure to rest your neck after that. (You can use the half of the ingredients to make less dough )

This is a hearty, filling, and delicious soup that was originally developed by German-Americans in the Midwest. This is a great way to warm up on wintry or blustery days. The dumplings in this soup are dense and chewy, not delicate or pillowy. I love them! 😋Please note that I borrowed heavily from Molly Yeh’s recipe from the Food Network.

This recipe is geared more towards the budding chefs in our community just learning to cook. It's also versitile allowing you to make it relatively simple. Or, with a little more effort, even better!Feel free to employ the fresh vegetables [instead of canned] and the spice and herb options listed in the ingredients section below in order to do that. Or, just mix it up and add your own herbs & spices!If I may? A quick tip. Green Tabasco goes great on this dish!

Our family finance minister, my mother-in-law, was away on a trip. My father-in-law wanted kiritanpo, so I rose to the challenge and made them myself.Salt water is used to make the rice more glutinous.When cooking these in a frying pan, make sure to have space between the dumplings so that they don't stick to each other.Damako (the round dumplings) are easier to make, but kiritanpo (the long thin dumplings) absorb more flavor and are tastier. (According to my dear husband.) For 3 to 4 servings. Recipe by Momopanda

I heard you're supposed to use tapioca pastry in the authentic recipe, but I couldn't find it in the store. Instead, I used mochiko and tapioca starch flour, since those ingredients are more common. I want to learn how to make them look nicer.I'm not too good at folding in the bean paste since I'm not a professional chef.They harden when they get cold, so serve while they're still hot. Recipe by lovechi

We had a craving for a hearty, delicious bowl of chicken and dumplings. Of course our chef, Chef Seth Freedman, took this classic to a whole other level by adding fresh field peas, chunks of carrots, celery, green onions, and a delicious touch of sour cream. Learn more at www.PeachDish.com.

I thought that this particular type of dumplimgs were available nationwide, but a friend from another region didn't know about them, so I made them for her and wrote down the recipe while I was at it too.Storebought dumplings tend to be heavy with a lot of dough, and are often very sweet, so I reduced the dough, increased the potatoes and cut down on the sweetness.By sprinkling the sweet potato with sugar to bring out their moisture, the potatoes will become soft and flaky!Apparently "ogre dumplings (oni-manjuu)" were so named because of their rough texture, which reminded people of the bumpy sticks that oni (ogres from Japanese folklore) carried. Serve them in a hearty pile to enhance their rough bumpy appearance.Don't leave the sweet potatoes in the sugar in step 1 for too long, or the potatoes will lose their flavor. For 6 large + 3 small dumplings. Recipe by noeruchi

The garlic and garlic chives in store-bought gyoza tend to be too strong to pack in your bento. So, I made a homemade version that cuts down on the smell and could be packed in your bento without concern.At Step 4 when you flip the seams down, they scorch easily so be careful. If you prepare the dumplings to Step 3 in the evening, you only need to fry them the next day. The seasoning for the filling is slightly concentrated.You could make a large batch and freeze them. Recipe by Harukomachi

If you ask for sesame dumplings in China, this is what you get. In Taiwan, it's served with cold syrup. This is much healthier and tastier than fried dumplings, but I never get these in Chinese restaurants here. That's why I decided to make them at home!If you freeze them after they're boiled, you only need to microwave them to serve.You can also chill or freeze the black sesame filling separately.It's also amazing when served floating in your favorite drinks or syrup. Recipe by estrela

I'd definitely recommend you purchase your dumplings and other ingredients from an Asian market in your area. You can easily find them all there.

I wanted a side dish using okara, since it's so nutritious, so I came up with this recipe, which is actually my variation of a recipe I found in a cookbook! These dumplings are healthy because they're also packed with veggies and mushrooms.Once the dumplings get cold, make sure to heat them up before serving! Microwaving them before heating them briefly in the frying pan gives them a freshly baked taste.They're also amazing heated with some cheese and mayonnaise on top! They can be stored in the freezer, so make a ton! I use pre-made dashi soy sauce that I buy at the store. Recipe by saassa