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

When making dumplings, sometimes you have leftover wrappers. Instead of throwing them away, put them to good use and whip up some creative and delicious dishes with those extra dumpling wrappers.Recently, cabbages have been big and beautiful, making me want to make dumplings. With the same wrappers, you can try different cooking methods and ways to enjoy them. These potstickers have a crispy, golden crust and a wonderful texture—so tasty! Let’s get started!AfterthoughtsWith the same dumpling wrappers, you can create different dishes and ways to enjoy them. The crispy, golden crust is so flavorful and leaves a lasting impression. Let’s go!

June 15, 2019: This recipe became popular! It tastes like cheesy potatoes without any potatoes and is addictive! Perfect as a snack, side dish, or appetizer.The story behind this recipe:Whenever I make shumai, I always have leftover wrappers. So, I wrapped some cheese in them, and it turned into an addictive snack that tastes like cheesy potatoes. It's been a staple in our home ever since. It's delicious even when cooled, but it's best fresh! As an appetizer, it can steal the show.

These dumplings turn out delicious when made this way!

This recipe is super easy because you just pan-fry store-bought frozen dumplings!These dumplings have chewy wrappers, so you get both a chewy and crispy texture at the same time.Recipe background:At some Chinese restaurants, when you order pan-fried dumplings, they use the same dumplings as for boiled ones and just pan-fry them, right?They're so delicious!These dumplings don't have garlic, and I like to serve them with julienned ginger.Making dumplings from scratch is a hassle, so I use store-bought ones for this recipe. The texture comes out just right!

My pan-fried dumplings aren’t perfect, but making them myself gives me peace of mind! They’re packed with filling, made completely by hand, and the wrappers are chewy and delicious. Although it takes some time, you don’t need to wait for the dough to rise—just knead it once. Shaping each dumpling by hand is a fun way to enjoy cooking in the kitchen!

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 thought that this particular type of dumplimgs were available nationwide, but a friend from another region didn't know about them, so I made them for her and wrote down the recipe while I was at it too.Storebought dumplings tend to be heavy with a lot of dough, and are often very sweet, so I reduced the dough, increased the potatoes and cut down on the sweetness.By sprinkling the sweet potato with sugar to bring out their moisture, the potatoes will become soft and flaky!Apparently "ogre dumplings (oni-manjuu)" were so named because of their rough texture, which reminded people of the bumpy sticks that oni (ogres from Japanese folklore) carried. Serve them in a hearty pile to enhance their rough bumpy appearance.Don't leave the sweet potatoes in the sugar in step 1 for too long, or the potatoes will lose their flavor. For 6 large + 3 small dumplings. Recipe by noeruchi

I ran out of skins when I was making gyoza dumplings, so I tried making the skins in a hurry - and I was so surprised that they weren't that different from the store-bought kind!The consistency of the dough can vary depending on the room temperature, season, and type of flour used, so adjust the amount of hot water added.The dough should have a slightly firmer consistency than your earlobe. If you let the dough rest for some time it will be easier to roll out.When rolling out the dough, flour your hands and the rolling pin generously.Make boiled gyoza skins thick, and panfried gyoza skins thin and rectangular. Recipe by GermanMama

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

Traditional Dutch Dumpling soup, passed down for generations