Butter add flavour to the dumpling makes it enjoyable alone or with any meal there is

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.

Instead of doing the whole chicken and dumpling. Time consuming thing, I threw together an easy and simple chicken and dumpling casserole, and it was soooo good!

My mother taught me how to make this.My mother's recipe uses baking powder as well, but I didn't use it this time.If you don't have shiratamako, you can just use cake flour.I use light brown sugar, so the pictured example is a little brown.I received a tip on improving the brightness of the yellow: after removing the scum in Step 1, try adding in a little baking soda! Recipe by Suzumechan

I wanted to make it at home for when I only needed 10 of them. You can make as many as you want by adjusting the recipe amount (add or subtract "10 g of Bread flour + 10 g of cake flour + 1 tablespoon of boiling water").I used a small rolling pin that is specifically made for rolling out Gyoza skin (I think they have it at 100 yen stores). Please be aware that if you lay the finished skins on top of each other, they'll stick if left untouched. The skin does not have to be a perfect round shape (you won't notice after wrapping it). You don't need to use water with the homemade skins when filling the Gyoza. Recipe by Setsubunhijiki

I wanted to introduce a really good recipe from the G-Veggie Macrobiotic School in Kamata, Tokyo. For 6 servings. Recipe by G-veggie Kako

I saw a comedian making dango on TV and got some hints from that and made this recipe.I thought that maybe my 2-year-old and 10-month-old year old daughter could help me making this while having fun so I put the rice in a plastic bag. This made it much easier to make the dango than grinding the rice in a mortar. By putting the rice in a plastic bag, I was able to play with my child while making the dango. My daughter helped me a little bit too.Mash the rice until they lose shape. You can also enjoy this dango coated in kinako powder or with azuki bean paste instead of mitarashi sauce. Recipe by Seireiyukimaru

I prefer this for breakfast in 15minutes, and its yummy you will not regret trying my recipe

My girlfriend taught me this recipe when I was 17 and said she grew up on it in Texas. I was convinced I would hate it because I never ate stuff out of a can. Well she converted me. I added the paprika and nutmeg for my own taste. It has been made at my house at least once a month for 20 years.

The wo wo tou I've had in the past were big and not very sweet. I added kinako to make them tastier.Don't take off the lid immediately after turning off the heat. Recipe by Masako Bishoku

Made for my mom when she was craving dumplings.

First off, this was crazy delicious. I was kind of winging it as I was going, keeping track of all that i was putting in there. So while the order of the directions may not be the most logical, it was as it happened and worked out quite well. The final batch was huge, maybe 7-8 cups worth of filling. I ended up making about 75 dumplings, and I still have at least 2 cups left over.First i had tried making my own skins, which was too much work, too much time, and too difficult to get it right, so I bought some skins from the tofu section of the grocery store, and they were perfect. Wrapping dumplings is something you can do while watching TV, the girlfriend and I made an evening of it. I have steamed most of the dumplings, but I also made a batch of pot stickers which came out fantastic.Because I have so much stuffing left over, I plan on making larger cabbage wraps that I'll also steam. I've got the head of Napa in the freezer now to make it more pliable.These things are just so good! Savory, sweet, slightly meaty. I wish I had chopped the tempeh more finely, just to make stuffing them more easily. It's the most solid ingredient in the batch. The sauce I made was quite successful too, so I'll add that recipe soon.