Varenyky is a traditional Ukranian dish which is similar to Chinese dumplings. What makes this special is the way it is cooked and prepared. Unlike the Chinese counterpart, we decided to stuff it with an amazing mashed potato filling with some secret ingredients which we will reveal as we go on with the recipe. You will love this simple and healthy way of enjoying a meatless meal. Cheers!

Chalefen loves to do things in the simplest way, which is also suitable for lazy people (lazy people don't want to do anything, right?! 🤔)This time, the soup dumplings are made using a water method to keep the soup inside, and the key is that they are not greasy. If you like, you can give it a try!!Additionally, there is a version with a richer soup (mix it in yourself).✏️ For the easy version, as long as the water is mixed well, the soup is not a problem, and you don't need to add meat jelly to easily release the soup.✏️ When buying ground pork, ask the butcher to grind it again for a finer texture.✏️ If you don't have a steamer cloth, you can use perforated parchment paper or cabbage leaves as a base.✏️ Be careful, they're hot!!!

#newMaking new recipes always gives me a lot of pleasure & excitement.I have been wanting to make Momos for a long time for my family and finally i made it in my kitchen.It turned out so good we really loved it.Chicken Momo is one of the most popular dish in Northeast India. Momos originally are from Tibet & becomes very popular street food in all over India.Chicken Momo actually is a flavourful minced chicken ,herbs and choice of veggies mixture enclosed in a flours dough and then steamed in a steamer.Traditionally ,these Momos are steamed ,but now a days deep fried/pan fried/tandoori version of Momos are also have become very famous.I tried fried and steamed both version in my kitchen.

As students in Vienna, Austria, we would go to the local restaurant after closing time, where they served a delicious leftover liver dumpling soup that is a meal in itself. Strong, rich broth, flavorful meatball dumplings that dont have a liver flavor at all. The secret is using fresh full milk in the recipe.

My kids like dumpling for snacks. If we went to Chinese Restaurant, they were ordering gyoza. Then I tried to make it at home. And they like it so much :)

Gyoza is all time favorite dish of many Japanese people's.You can make it with Gyoza skin that you can find at supermarket, but you might have a hard time to find it at supermarket sometimes. That is why I decided to make this recipe.You can make the Gyoza skin from scratch, and you can make it even colorful!

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

Drumsticks (known as Moringa in our region) are commonly used here. This curry is made by combining them with eggplant, radish dumplings, or lentil dumplings, resulting in a very delicious dish.

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!

A traditional Asian flavor, it's for celebrating The Dragon Boat Festival which is showing up next Monday! ♫*♥*♫• *most families will make zongzi and enjoy all celebrations with loved ones.There are many kinds of Rice Dumplings, they are on the basis of local history! Some ingredients are necessary, and indeed to be prepared, but it is ok to add extra fillings that you like.Zongzi is very delicious... yep, but not easy to make, the recipe looked quite complicated, but once you try, I believe that you would love it. ◕◡◕

I used leftover bread crusts, which I always seem to have, to make crispy crunchy deep fried dumplings that the children love too.Season these well so that you don't need to serve them with a dipping sauce.If the frying oil is too hot they won't cook through, so be careful.They do cook through fast since they're made of ground chicken, but if you're not sure, split one open and eat it to test. For about 15 dumplings. Recipe by milktime

As a crazy busy Chef and Culinary Instructor, you know I'm obviously all about the, "deliciously easy." After all, who ever said super easy and pre-fabed food can't be absolutely nom nom nommy!? The stuck up. That's who!Anyway, at 1:00 a.m., last night my ravenous wife woke and decided she had a terrible craving for a spicy, steamy, Asian Hot & Sour Soup. Preferably Thai based. Hence the use of coconut, lime, Thai Basil, Thai Chilies and fresh mint. [all optional ingredients] With of course, her favorite thick, meaty, steamed juicy dumplings.She also politely [rolling eyes] requested it all with the quickness. So, I decided to incorporate both for her temperamental, demamding midnight tummy. Since her wish is my eternal command, I obliged. Tho I'll easily admit, I do love making that sweet little baby girl smile. No matter what time of night it is!Anywho, if you have these basic Asian ingredients at the ready, this dish can be made with lightening speed. My total prep time was less than 5 minutes. Three minutes actually. My total simmer time was less than 5 minutes as well. [thank God cause my girl was beyond hungry. in fact, she was what i'd actually call, "hangry"] Sheeze! I'm surprised she didn't bite me.In the end, she adored her tummy soothing, spicy dumpling soup and fell right back into deep slumber. So all in all, know I'm a happy spouse and Chef! Albit a bit sleepy. 😴 Oh well, happy wife - happy life, right?!I hope it pleases you and yours as well! With that, remember - "Always marry a Chef. Looks fade. Hunger doesn't."