Chinese sweetcorn & pork dumplings

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

MY VERSIONA LIGHT AND EASY PORK SOUPDUMPLING DIET MEALLOVING IT

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!

I saw a similar recipe in a magazine. In that recipe, the gyoza didn't have garlic, garlic chives or oyster sauce but was seasoned with Chinese chicken stock powder and doubled amount of Japanese leek. I prefer my seasonings on the strong side (though I try not to have it on the day before my massage appointments).The top photo shows how I fried 20 gyoza in one go, so you can't see the gyoza wings very well. Even if you don't make the wings, the bottoms will be crispy and good. If you want to gyoza wings, make 2 lines of 5 in the frying pan and fry in two batches. In that case, double the amount of flour dissolved in water.You might see lump-free (no-sift) flour sold in shops, so if you get hold of that, you can just dissolve it in water instead of hot water. For 20, using large-sized gyoza skins. Recipe by demel_chocola

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-

These vegetables dumping are perfect as a quick snack or a small meal!

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

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!

Originally in Indonesia, this is called pangsit mie. Pangsit means dumplings, ayam means chicken and mie means noodle. And there are plenty of combination for this dish.This, is a combination between pork, chicken in soy and ginger sauce, and because I've already kept my shrimp dumplings in the fridge..it is time to deep fry them.

After I tried different gyoza recipes, this recipe ended up our favorite because my husband likes the crispy texture of the gyoza. If you like, you can increase the amount of bean sprouts. It's a very economical and healthy dish.Pan-frying tips:1. Place the gyoza in a frying pan before you put in oil.2. Pour in water to cover 1/3 of the height of the gyoza and steam over high heat.3. After the water has completely evaporated, put in oil and fry. For 3 servings. Recipe by vivianstyle

-I make the dumpling skins myself if my family helps me. Usually though, I just buy them.-The dipping sauce my Chinese friend taught me is very good. If you like, you can make it too. It's easy.-After rolling out the dumpling skins and folding them, sprinkle on katakuriko so they don't stick to each other.-I listed half the amount of water for frying half the gyoza during Step 8.-Don't squeeze out the moisture from the vegetables -- just use them as they are. This is the key to making juicy gyoza. For 26 large gyoza dumplings. Recipe by Erisamurai

This recipe is good for cooking with your family or friends.

great for rainy days or just days you wish to have some warm and comfy food.

I aimed for simple yet juicy gyoza dumplings. A Chinese friend of mine boils, chops and squeezes the Chinese cabbage, adds it to the filling, and then adds quite a lot of water too. So I wondered if you could just use the moisture in the vegetables and I started experimenting.The key is to cook (or quick-freeze) the dumplings as soon as they're filled. The filling is rather watery, so if they leak, the dumplings burn easily. Be sure to secure the dumplings securely! This is a little trick - the ground pork and egg are very cold right out of the refrigerator and it's painful, so take them out at the same time you take out the vegetables to warm up a bit. For 20 large gyoza dumplings. Recipe by Setsubunhijiki

I made this for a friend when she came over for an overnight visit.Roll out the skins so that they are a little thicker in the middle and thinner along the edges to prevent tearing when making the dumplings! For 10 dumplings. Recipe by monemaruku

Since I currently live in the US, the ingredients are measured in pounds and standard measuring spoons.

Strictly speaking, guotie and potstickers are a bit different, mainly in how they're wrapped and their shape. Guotie are made by folding the dumpling wrapper and pinching it closed, leaving small gaps at both ends, and shaping it into a long, flat form. Potstickers are wrapped into a fully sealed, plump, round shape. The shape of guotie makes it easier to press against the pan for frying, resulting in a crispy, delicious bottom—hence the name "guotie" (which means "pot sticker").Some people also distinguish them by cooking method: guotie are pan-fried and then steamed with a flour-water mixture, while potstickers are cooked with a mix of oil and water. However, these methods are now often mixed, so this distinction isn't always accurate.Tips:If you make a lot, you can freeze the extras and fry them later—they'll taste just as good.Personal note:Homemade guotie are light and not greasy, with hearty filling and a simple method. They're a great choice for hot summer days when you don't feel like eating rice.

A delicious dish for family reunions during Lunar New Year—dumplings shaped like little ingots, symbolizing good fortune and prosperity. Here are three different dumpling fillings to share, so everyone can enjoy dumplings together for the New Year!‧ Video~https://youtu.be/KlRGCWXUCxI‧ Feel free to visit my Facebook page~https://www.facebook.com/AmberPhotograph

In Taichung, 'Yuan Jin Xiao Liu Dumplings' offers a plate of 10 dumplings for 95 NT. The dumplings are golden and crispy on the outside, with a juicy and flavorful filling. The dough is chewy, and the bottom is not hard. However, waiting in line for this delicacy is a luxury for office workers, so I wanted to figure out how to make this delicious dish at home.

I wanted to eat tons of super juicy Chinese dumplings.Since the skins will absorb the meat's juices, they taste best when eaten right after steaming.If you want to make them even juicier, increase the amount of soup. Recipe by Misuke

With this method, the dumplings stay crisp even after freezing. The filling is generous and the wrappers are thin, making them extra satisfying to eat.

These Chinese-style dumplings are pan-fried for a browned, crunchy exterior and then steamed to cook the filling.Serve with soy sauce or sweet chilli sauce.

Make a lot and freeze them.

I referred to various recipes to come up with my own version. One of my family members can eat 20 of these in one sitting!When steaming and simmering it with a lid, cook the gyoza for 12~13 minutes. Cook these with a generous amount of water until they are half cooked. Then dissolve a bit of vinegar & soy sauce in chili oil, dip the gyoza in, and dig in! Recipe by Mikesachi