Fried Dumpling

MY VERSIONQUICK AND EASYMAKE DO WITH LEFTOVER CHICKENLOVING IT

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.

Just a classic deep fried dumpling with pork and shrimp for the filling. But, chicken or even vegetarian (chives) dumpling are also magical.

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.

After being duped by stores and stall venders telling its vegetarian dumplings only to find out once I got home that it has meat in it.I decided to make my own.

These pan-fried dumplings are golden and crispy on the bottom, tender on top, and juicy inside. Fried dumplings, also known as 煎饺 (jiān jiǎo), are a comforting dish loved across generations. Whether you enjoy them as a snack, appetizer, or main dish, they’re always a crowd-pleaser. Enjoy!

the fried dumplings

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

Homemade dumpling

Easy homemade by me 😊

The other day I visited the Abashiri Prison Museum and had imo-dango (potato dumplings) for the first time! They were so delicious! So I tried making my own! But, they weren't as dense and sticky as I liked! So I changed the formula and tried again! This time they were a big success!I tried making this before and it didn't go well, but then I heard that you should add 1/3 of the total amount of the potatoes in katakuriko potato starch flour, so I tried again! The key is to add the katakuriko potato starch flour when the potatoes are cool! And to knead the dough well! And don't let it burn either!You can add a little sugar and salt to pre-flavor the dough before deep frying the dumplings! It's up to you! Recipe by Memei

We love baked dumpling. So much fun making it with kids＼(^o^)／

I once tried a Korean dish where chives were finely chopped and mixed with a Korean sauce as a part of the dipping sauce. It was quite interesting, almost like a simple kimchi, and it paired well with the rich Korean BBQ, cutting through the greasiness. This time, I decided to chop up some chives and mix them with my favorite dipping sauce to pair with quick pan-fried dumplings. It turned out to be really delicious.

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

Because I so much like flour dumpling (Dan wake) that's why ideas keep coming.

Every time I pass by a dumpling shop and hear the sizzling sound of flour water being poured into a hot pan, I imagine a row of dumplings wrapped in a golden, lacy, crispy skirt. Then, I can't help but walk into the shop and devour a plate of dumplings. Dumpling wrappers are larger than those for regular dumplings, and if you can't buy them, you'll need to start by making the wrappers from scratch. Once done, you'll enjoy the crispy, fragrant, and juicy dumplings filled with pork, crunchy cabbage, green onion, and sesame oil. Even if the kitchen feels like a furnace in the summer, it's worth the effort!

Gyoza is Japanese dumplings. I like to make them with homemade dumpling skins. Why? Because they taste much better!

I say it serves four but I usually eat two helpings by myself :hungry I topped my beef and sweet potato stew with these and they were so light and fluffy

I love pork I really like good chicken and dumplings. So I wanted to make pork and Dumplings so I did it.

Dumplings for Friday night

my dumpling looks O:-)

I experimented a lot before getting to this version of chicken dumplings. By using tofu instead of eggs they become very light and fluffy. I left out sake since the dumplings can sometimes contain too much alcoholic depending on the temperature they are cooked at, and instead of using pepper I used ginger to for added flavor.I recommend using a mixture of 100 g of ground white or breast chicken meat and 100 g of dark or thigh meat. Combine the dumpling mixture very very well. For 15 pieces. Recipe by Kichiri-monja

My favourite street food from my hometown, i can eat 10pcs at one sitting! Normally we eat steamed. Dip with soy sauce with crushed chilli and vinegar, yummy!

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

Comfort food :)

I make this sauce for dumplings, edamame, shishito peppers, cucumbers... just about anything! Mostly dumplings though.