One of the great things about making dumplings is that you can hide lots of vegetables inside—it's a little trick moms use to make meals healthier.

You can choose to boil or fry but regardless of choice your guests will be devouring these at your next party.

My husband said this a long time ago, "I heard Tofu is healthy, but I tasted nothing when I had it and I don't understand why people are interested in that."Yes! Tofu is not the thing to have by itself. Always should be eaten with soy sauce, put in miso soup, or something else...In Japan, tofu is used for many things. Menu of stew, grill, stir-fry, bake, steam, or mix with something - just like you use meat.This is a "steam" menu with tofu. Mix with Hanpen fish cake (made from the mixture of minced cod fish, egg white, Chinese yam, and some seasonings). Easily able to get at the grocery store in Japan.My parents do love tofu, and mom has lots of incredible tofu recipes. Enjoy tofu in a fancy & tastier way!#heirloom

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.

MY VERSIONA LIGHT AND EASY PORK SOUPDUMPLING DIET MEALLOVING IT

Lately, my kids have been loving dumplings for breakfast, so I took advantage of the long weekend to make a big batch and restock the freezer. Every family has their own dumpling recipe, and it’s important to write it down and pass it on. Making dumplings together with the kids is a fun family activity. Our homemade dumplings might not be the best in the world, but they’re definitely a cherished childhood memory for my kids.Makes about 136 dumplings for around 390 TWDDumpling wrappers: 75 TWDPork: 230 TWDCabbage: 75 TWDGreen onions: 10 TWD

I was inspired by the Chinese chive buns that I had at a restaurant. I sort of made it up, and the results were delicious. See"Ultra-easy Gyoza Dumpling Skins" for instructions on making the skins.These dumplings are packed with filling. The skins will stretch a lot and you'll wonder "what if it won't hold the filling?" but they will. The dumplings will puff up when they are steam-fried so leave some space in between them. Finally, be very careful not to poke a hole in the dumplings when you turn them over (or the juice will escape!) Recipe by Setsubunhijiki

I harvested a lot of alpine leek.Since these wanton dumplings can be used in many different dishes, I make a lot of them and store them in the freezer.Press out the air while wrapping the fillings, so that the dumplings won't fall apart easily when you cook them. If you boil them in rapidly boiling water, they may break apart.Reduce heat to medium after adding the wanton dumplings.They can be stored in the freezer. Recipe by Mamipo-

I like to make a batch of dumplings and keep them in the freezer. When I want a late-night snack, I just take some out, boil a pot of water, and cook them—super convenient for a quick meal!

Gyoza is one of the very popular food in Japan. We often have them with Ra-men and there are some kinds of Gyoza. They are boiled, steamed or pan-fried to our taste. This is not so difficult to make so please give it a try!

Because I picked a lot of alpine leek and brought them home.The crispy "wings" can be made by turning on the heat after adding all the ingredients in the skillet.Precooked gyoza dumplings can be stored in the freezer. Recipe by Mamipo-

I remember eating gyoza dumplilngs like this at a gyoza restaurant in front of the Jiyuugaoka station, back in the days when Jiyuugaoka wasn't as fashionable as it is today.The dumplings will be crispy if you evaporate the water in the pan completely. If you have any leftover meat filling, make some shrimpless gyoza dumplings. They'll be quite delicious. Recipe by Yukirinrin