Flour dumpling

flour • cornstarch (makes it crispy) • salt (1/2 tsp) • water • oil (optional) • chicken (finely chopped) • Onion (finely chopped) • carrots (finely chopped) • bell peppers (finely chopped) • Salt, Pepper, Sugar. (Seasoned in your desired taste)

For the Dough: • AP flour • sea salt • egg, beaten • water • extra virgin olive oil • For the Garlic Yogurt: • x 16 ounce pot plain whole milk yogurt (thick - See my Greek yogurt Recipe) • garlic cloves, minced • sea salt, to taste • For the Filling: • ounces lean ground beef (can Lamb but I use lamb for other dishes for Dinner Party) •

Olive oil • Mary B open kettle dumplings • Freshly ground black pepper • Kosher salt • Dried rosemary • Dried sage • Dried thyme • Chicken bouillon paste • Low-sodium chicken broth • Moutard de Beaune Dijon mustard • ribs Celery, diced • Evaporated milk (canned) •

boneless, skinless chicken thighs • olive oil or avocado oil • salt • black pepper • garlic powder • onion powder • smoked paprika • Tony’s Creole seasoning • olive oil (pan) • onion, diced • carrots peeled & diced • celery stalks, diced •

ground beef • celery, chopped • ginger, grated • large egg • salt • ½ tsp black pepper • five-spice powder • light soy sauce • dark soy sauce • hot cooking oil • For the dough (makes about 45 dumplings): • bread flour • salt •

Dough: • all-purpose flour • salt • hot • cool water • Filling (Food Processor Method): • ground beef (1 lb) • egg • medium onion, roughly chopped • green onions (scallions), roughly chopped • –5 slices ginger • salt (adjust to taste) •

Bread Flour • Salt • Water • Ground Beef (85/15) (substitute with pork, chicken, or lamb) • small Onion, roughly chopped • Scallions, roughly chopped • Salt • Black Pepper • Soy Sauce • Dark Soy Sauce • Oyster Sauce (optional) • Sesame Oil •

For the broth extract: • olive oil • beef liver, veins removed • slabs Canadian bacon, chopped • cold water • soy sauce • For the liver dumplings: • all purpose flour for dusting • boiled liver • celery stalks • mexican green onion • parsley leaves •

bread flour • cornstarch • salt • hot water (60–70°C) • cold water • extra cornstarch (for dusting) • For the Filling: • cooked glutinous rice • ground lamb • small onion, finely chopped • scallions, finely chopped • carrots, finely chopped •

Bread Flour • Salt • Warm Water (110°F / 44ºC) • Chinese Chives, chopped • Eggs • Salt • Black Pepper • Oyster Sauce • Cooking Oil

For the Dumpling Wrappers: • Bread Flour or All-purpose Flour • Water (adjust as needed) • Salt • Wild-caught Shrimp, peeled, deveined, and chopped • English Cucumber, shredded and juice squeezed out • Soy Sauce • Oyster Sauce • Salt • Black Pepper • Cooking Wine

ground pork • fresh fennel, finely chopped • salt • black pepper • five-spice powder • soy sauce • dark soy sauce • oyster sauce • scallions, finely chopped • cooking oil • flour • salt •

dumpling skin • minced pork (slightly fat) • water chestnuts • chopped spring onions • chinese coriander • soy sauce • corn flour • white pepper • chicken stock cube or chicken bone soup

flour • colder water, divided • eggs, beaten • oil • salt • potatoes • onion, finely diced • butter, diced • cheddar cheese, shredded • Salt and pepper to taste

ground lean pork, beef, or chicken • peeled fand deveined shrimp, finely chopped • finely chopped spring onions / chives • tsps. fine salt • fine ground black pepper • White sugar • oyster sauce • sesame oil • tbsps. cornstarch or all-purpose flour • egg • pack, large wonton wrapper • banana catsup •

water • butter • chicken backs • orange carrots • thinly sliced celery • pole beans • large onion • leeks • chicken broth • Rubbed sage • To taste salt • ground white pepper •

Chicken (you can use rotisserie) • Chicken bouillon • Cream of chicken soup • I use 5-6 cans of biscuits • Peppered flour

chicken thighs, cut into 1 inch pieces • carrots • onion • chicken broth • shelf-stable gnocchi • peas • flour • olive oil • salt • pepper • thyme

onion, chopped • baby carrots, diced • chicken broth • chicken thighs • chicken breasts • dried oregano • garlic • thyme • Parsley, for serving • melted butter • flour • baking powder •

eggs • water • all purpose flour • chicken broth • butter • Salt and pepper

Chicken • Unsalted butter • Yellow onion • Carrots • Celery • White potatoes • Dried thyme • Frozen peas • Flat leaf parsley • Whole milk • Lemon • Unbleached all propose flour •

chicken livers, finely chopped • flour • Italian parsley finely chopped • grated onion • salt • pepper

ground pork • Dumpling wrapper • Some celery • flour • soy • white pepper • egg white

self-rising flour • chicken broth • chopped onion • Salt & pepper

all-purpose flour (600 grams) • salt (2.9 grams) • unsalted butter (113 grams or 8 Tablespoons), melted • sour cream (237 grams), at room temperature • large eggs at room temperature • milk (59 ml) • white sugar (5 grams) • large russet potatoes (about 1.5 lb, or 680 grams) • cottage cheese (170 grams), at room temperature • cream cheese (113 grams), at room temperature • Salt and pepper to taste • Caramelized onions (see below) •

AP flour • baking powder • salt • stick butter cut into tbs • cold water • Oil for frying

For the filling: • new large Russet potatoes, cubed in eight pieces, skin on • fresh farm cheese (recipe below) • leftover wey from the cheese to boil potatoes in • white onions, chopped • blue cheese powder (Hosier Hill, amazon) • crushed garlic, taste and add seasalt and freshly ground peppercorns • Lard to fry onions golden • For the wrappers, 2 pounds of dough: • spelt wheat flour or all purpose flour • warm whey from making the farm cheese • seasalt •

unsalted butter • carrots • celery, with leaves • medium-sized sweet onion • red potatoes • garlic, minced • nutmeg • (~2.4 L) low-sodium chicken stock (commercial or homemade) • bay leaves • thyme leaves • chopped parsley • heavy cream •