When it’s hot in the summer and you don’t have much of an appetite, try making your own dumplings at home.

Traditional Dutch Dumpling soup, passed down for generations

Fresh, warm, and offering simple yet great taste, dumplings are definitely on my favourite dish list.Keeping the herbs as minimum as possible, this recipe would bring the best taste of steamed meat to your dumplings. Simple and satisfying!

My elderly family members wanted to make dumplings, so I used my mom's traditional recipe to make homemade dumpling wrappers.

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.

yummy

These sweet crunchy dumplings are made of small dough balls fried till golden then dipped in sugar syrup.

I don't like chicken and dumplings, but my wife does, so I learned to make them. This recipe was borne from learning that I didn't have all the ingredients and improvising.

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

This is a dough for Dumplings /Egg Noodles it makes about 3 pounds. It can be frozen.

Homemade dumplings taste much better than frozen ones, and you can be sure the ingredients are fresh. Plus, you can change up the filling however you like. Take advantage of the weekend to make dumplings with your kids—it's a fun experience for them!* For more, check out the 'Note-a-licious' blog: https://note-a-licious.blogspot.com/Tips:* If you want to make your own wrappers, see the 'Homemade Dumpling Wrappers' recipe.* I usually prepare the dough first. While the dough is resting, I mix the filling and keep it in the fridge. Then I roll out the wrappers, so you can wrap the dumplings right away and the dough won't stick together from sitting too long.* If you use a food processor to chop the cabbage, just pulse it twice. Don't chop it too finely, or it will affect the texture.* If you don't have time to prepare fresh cabbage, you can use two bags of pre-shredded cabbage (the kind for salads) instead.