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!

Traditional Dutch Dumpling soup, passed down for generations

Homemade dumplings taste much better than frozen ones, and you can be sure the ingredients are fresh. Plus, you can change up the filling however you like. Take advantage of the weekend to make dumplings with your kids—it's a fun experience for them!* For more, check out the 'Note-a-licious' blog: https://note-a-licious.blogspot.com/Tips:* If you want to make your own wrappers, see the 'Homemade Dumpling Wrappers' recipe.* I usually prepare the dough first. While the dough is resting, I mix the filling and keep it in the fridge. Then I roll out the wrappers, so you can wrap the dumplings right away and the dough won't stick together from sitting too long.* If you use a food processor to chop the cabbage, just pulse it twice. Don't chop it too finely, or it will affect the texture.* If you don't have time to prepare fresh cabbage, you can use two bags of pre-shredded cabbage (the kind for salads) instead.

These sweet crunchy dumplings are made of small dough balls fried till golden then dipped in sugar syrup.

Homemade dumplings taste the best.

an easy recipe for Polish dumplings with spinach and feta cheese

Based on this recipe from Food and Wine http://www.foodandwine.com/recipes/spinach-and-tofu-dumplings

I ran out of skins when I was making gyoza dumplings, so I tried making the skins in a hurry - and I was so surprised that they weren't that different from the store-bought kind!The consistency of the dough can vary depending on the room temperature, season, and type of flour used, so adjust the amount of hot water added.The dough should have a slightly firmer consistency than your earlobe. If you let the dough rest for some time it will be easier to roll out.When rolling out the dough, flour your hands and the rolling pin generously.Make boiled gyoza skins thick, and panfried gyoza skins thin and rectangular. Recipe by GermanMama