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.

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

I wanted to introduce a really good recipe from the G-Veggie Macrobiotic School in Kamata, Tokyo. For 6 servings. Recipe by G-veggie Kako

I wanted a side dish using okara, since it's so nutritious, so I came up with this recipe, which is actually my variation of a recipe I found in a cookbook! These dumplings are healthy because they're also packed with veggies and mushrooms.Once the dumplings get cold, make sure to heat them up before serving! Microwaving them before heating them briefly in the frying pan gives them a freshly baked taste.They're also amazing heated with some cheese and mayonnaise on top! They can be stored in the freezer, so make a ton! I use pre-made dashi soy sauce that I buy at the store. Recipe by saassa

Some time ago, I was so busy taking care of my children, plus I had to cook for my large family. I was trying to make as many shumai dumplings as possible as fast and easily as possible, and tried making these quickly in just 15 minutes, using ingredients I had on hand. They looked luxurious, and the taste exceed my expectations and got rave reviews. Since we can all enjoy them together, they've become a family favorite.If you're using ground pork, I think it's a good idea to use a generous amount of oyster sauce.When cooking the shumai, if any of the kitchen parchment paper is sticking out from under the lid it may catch fire, so watch out for that.I recommend serving this to many guests or at parties too. For 4 to 8 servings - 2-3 batches using a 28 cm [11.0 in] diameter frying pan. Recipe by Karenmamacchi

I thought that this particular type of dumplimgs were available nationwide, but a friend from another region didn't know about them, so I made them for her and wrote down the recipe while I was at it too.Storebought dumplings tend to be heavy with a lot of dough, and are often very sweet, so I reduced the dough, increased the potatoes and cut down on the sweetness.By sprinkling the sweet potato with sugar to bring out their moisture, the potatoes will become soft and flaky!Apparently "ogre dumplings (oni-manjuu)" were so named because of their rough texture, which reminded people of the bumpy sticks that oni (ogres from Japanese folklore) carried. Serve them in a hearty pile to enhance their rough bumpy appearance.Don't leave the sweet potatoes in the sugar in step 1 for too long, or the potatoes will lose their flavor. For 6 large + 3 small dumplings. Recipe by noeruchi

so easy. and really good.

Traditional Dutch Dumpling soup, passed down for generations

We always have leftover mochi cake after New Year's... so I transformed them into my daughter's favorite daifuku.Answering my daughter's plea for "I want to eat a big daifuku!" I usually make one daifuku per mochi cake, but two small ones are cute and easy to eat.Adjust the microwave cooking time.You can wrap anything you like in the mochi, not just anko. For 1 to 2 dumplings. Recipe by Mikko*mikko

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.

I prefer this for breakfast in 15minutes, and its yummy you will not regret trying my recipe

Mrs. Tian's handmade pork and chive dumplings are here!HD video: https://youtu.be/llFCm8tbFtIThe video shows a recipe for 50 dumplings, but I usually make over 100 at a time. When freezing, arrange the dumplings on a tray with some space between them so they don't stick together. Once they're frozen solid, transfer them to a bag for storage.When cooking dumplings: For frozen dumplings, add them to cold water. For freshly made dumplings, add them to boiling water. Stir gently to prevent sticking. Add cold water 2-3 times as they cook. When the dumpling skins puff up, the pork is fully cooked!