Comfort food :)

Enjoy these delicious Golden Treasure juicy soup dumplings, pan-fried in a wok. In just 12 minutes, you can savor these popular soup dumplings at home! Creative yogurt recipes by Xingfu Tonghua: https://blog.xuite.net/fuli520520new/yogurt

Yields about 35 pieces of dumplings!

Rich and beefy tasting meal.

When living abroad, I often miss Taiwanese street food. With limited ingredients, you can still recreate the nostalgic taste of Taiwan!

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

so simple to make and great for a cold winter's day.

I added my own twist to user "enokichi"'s xiaolongbao recipe. I also added chicken soup jelly for a juicier dumpling.Gelatin is used for the juicy chicken soup jelly. I recommend these steamed pork buns, too:. Recipe by Kuminchan

Making dumplings at home is fun and delicious! You can make a big batch at once, so you’ll have them ready to enjoy anytime during the week. All the ingredients can be picked up at your local market, and with just an afternoon of work, you’ll have plenty of dumplings to eat whenever you want.

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