Leftover Stuffing Dumplings

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.

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!

These dumplings pair perfectly with the chicken paprika.

#tiffinboxideasLeftover Khichdi Muthia / Steamed Dumpling is a very healthy, delicious, easy dish made from the leftover khichdi. Flour and spices are added to leftover khichdi and binded together to make logs. The logs are then steamed and cooked. A tempering of mustard seeds, sesame seeds and curry leaves is made and the muthia are tossed into it and served hot. You can enjoy the muthia with tea or chunda for breakfast, light dinner, brunch, evening snack or pack them for the lunchbox.https://pepkitchen.com/recipe/leftover-khichdi-muthia-steamed-dumpling/

Craving for Chicken Dumplings? Here you go with a recipe of Chicken dumplings.Follow this recipe to make a delicious dumpling meal.

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.

This recipe came from a family member in the “70’s”. My family loves these as a side dish to a meal. I also use these for chicken and dumplings. Leave out the butter and chip them directly into your chicken mixture. The picture is from my chicken and dumplings

This year we are have Thanksgiving Dinner at a restaurant and they don't serve traditional stuffing with their turkey. I looked around for stuffing ideas that worked on their own and eventually came up with my own recipe for "bites" of stuffing that can be eaten as an appetizer. I'm thinking you could also serve these as a side dish to chicken. Maybe make some gravy to ladle on top of the bites instead of the cranberry sauce?

I have always loved chicken and dumplings ever since I was a child. I found ways to use leftover holiday poultry such as chicken, turkey, smoked chicken or smoked turkey by making different recipes and this is one of them. enjoy

Comfort food for when I have dumplings leftover from my cream of chicken and dumplings soup. If you're making without the soup, start with just half the dumplings recipe. This makes a great side dish for dinner, but I also just make it as a quick lunch for myself sometimes, too.

I saw a comedian making dango on TV and got some hints from that and made this recipe.I thought that maybe my 2-year-old and 10-month-old year old daughter could help me making this while having fun so I put the rice in a plastic bag. This made it much easier to make the dango than grinding the rice in a mortar. By putting the rice in a plastic bag, I was able to play with my child while making the dango. My daughter helped me a little bit too.Mash the rice until they lose shape. You can also enjoy this dango coated in kinako powder or with azuki bean paste instead of mitarashi sauce. Recipe by Seireiyukimaru

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