Flour dumpling with granut soup 2

My mother's dumpling soup is very tasty so I wanted to have a go to make mine.Don't cook too many dumplings at same time.Some pots will make the dumplings at the bottom. In that case use a spatula to remove the dumplings. Recipe by Jini-

Craving rice, soup, and soup dumplings but don't want to spend too much time preparing? Just grab some refrigerated white rice and frozen soup dumplings from the freezer, and pair them with a rich Sichuan-style hot and sour soup. In just 10 minutes, you can satisfy your family's needs. Each bite delivers a delicious taste to your palate. The 'Wanchai Ferry Pork Soup Dumplings' have a thin, chewy skin, with the filling and soup perfectly sealed inside. Paired with the hot and sour soup, the flavor is even richer and more delicious.

Add whatever vegetables, meat or fish you like!! Recipe by monemaruku

This dish was inspired by a Bon Appetit vid I watched recently where Zaynab Issa made a 5-ingredient soup featuring store bought dumplings. I've always steamed or fried my dumplings (known in our house as pot stickers), so this came as a revelation. I immediately turned to my Asian food guru-of-the-moment (a.k.a. Marion Grasby) to see if she's made one, and it turned out she has. And so, armed with these two sources, I cobbled up my own pot of soup using techniques from each. The result was warm, soothing, light yet satisfying, and totally wonderful on a cold January night.

I wanted to make a simple yet hearty soup with suiton (wheat dumplings) for the cold-weather, using just a few ingredients that the children would love.From Step 7 on, make sure the soup doesn't come to a boil by heating over low.In Step 8, the photo features dropping in the dough with one spoon because I was holding the camera in the other hand, but it's easier to do if you use two spoons. For 4 servings. Recipe by caramel-cookie

Can use regular biscuit mix, but you will probably need 1/2 cup. Also, if you prefer more liquid in your soup, you can add water until you get to your desired amount.

I found a recipient online and changed it up to make it the way I like it and it turned out amazing! Hope you enjoy.

My mother taught me this recipe, but I used shiitake mushrooms instead of shrimp so that vegetarians could eat it too, and I also omitted the egg white in the original recipe.The key is to put just a little bit of grated ginger (including the juice), but if you use too much it will be too strong so watch out (you can use grated ginger from a tube). After you have grated most of the lotus root, chop up the last little bit left and add it too. Coat the Step 7 dumplings in katakuriko, deep fry them and serve them with a thickened ankake sauce for a delicious variation.. Recipe by Saishokubeginnernano

Eating just soup dumplings can feel a bit plain, so why not try steaming them with instant noodles? When you take a bite of the soup dumpling and noodles together, the dumpling's broth bursts in your mouth, perfectly complementing the steamed noodles for an incredibly delicious combination! Simple ingredients can create a luxurious snack, making your table fare more delicious and stylish.

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.

Eating too many pork soup dumplings can get a bit heavy, so adding some chives to balance the flavor is a great idea. These dumplings have thin skins and are full of broth, making them incredibly tempting!Tips:1. After kneading the dough, cover it with a damp towel and let it rise for about 1.5 hours. The dough will become soft and easy to roll into thin wrappers.2. Brush a layer of oil before steaming to make the dumplings more glossy and moist.3. Do not steam the dumplings with chives for too long, or the chives will change color, affecting the texture and appearance!For more "Simple Cooking in a Leisure Kitchen" recipes, please visit this URL: http://vvloveme2.blogspot.com.au/

My mother used to make this soup for me. She used to put some frozen bamboo shoots in this.If the dashi has reduced too much at Step 4, add some water or more dashi. Please adjust the amount of miso to your taste. For 4 servings. Recipe by Koutarochan

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

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

The gyoza dumplings I ate at a restaurant didn't have Chinese chives, but we have to have them in ours at our house!!You don't have to add the grilled and minced chicken. The gyoza dumplings without it are just as good. However, using the grilled chicken will definitely add more texture and a better fragrance!! Please give it a try! For 4 servings. Recipe by Tankotankichi

As the old adage goes: "If the good Lord made anything better - he kept it for himself." Spicy, salty, sour, tangy and sweet! What an authentic Asian delight for you, your family and guests tonight! There may seem like there's a lot of ingredients in this but, you won't regret making this dish!

I ate this a lot when I was a child. It's a great way to have kabocha squash.Adjust the amount of katakuriko depending on how watery the kabocha squash is. If you like a very thick texture, I recommend adding a lot of it. This is a very filling kenchin soup, so think of it as a side dish. For 2 servings. Recipe by Yo-tan

This is a dish that I have had in different dishes from Chinese & Thai restaurants....I have taken aspects of the different dishes & combined them to make a unique dish that represents both countries.

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!!!

For my family: These are the ingredients I use to just wing it!! Sorry...I am not a huge help with measurements. Note: I usually add more water which is why I am constantly adjusting the seasonings!

This soup is so good, it should be federally regulated. Then again, regulations tend to make good things bad, so let's just keep this soup a secret.

There are two types of dough for soup dumplings: cold water dough and fermented dough. This time, I used cold water dough. To achieve a juicy filling, I made pork skin jelly! It's important to let the dough relax properly for easy rolling, and the thickness of the dough is crucial. Roll and fill the dumplings immediately, as thin dough dries out quickly, so be sure to cover it after rolling. Feel free to visit my Facebook page: https://m.facebook.com/Womanritaskitchen/

I wanted to eat xiaolongbao (soup dumplings) after seeing them on TV but wasn't really sure how to make the skins and didn't even have a steamer. So I used a frying pan and gyoza skins instead.- The soup will not melt easily when you mix it with the half-frozen ground pork.- Keep the soup and the filling in the refrigerator until just before using them.- You can also wrap the dumplings like gyoza if they're difficult to wrap. Recipe by Wagomu

Just craving it

At home, the Chen couple has a piece of land~ E-I-E-I-O~Lately, it's been a pumpkin overload. The pumpkins (golden pumpkins) from the family farm are in full harvest, so we need to find ways to use them up quickly.This time, I didn't peel them in advance. Steaming them with the skin on takes time to remove, so I just left it on—after all, the skin is nutritious.

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."

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.