Stir Fry Dumpling Appetizer

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the fried dumplings

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Easy homemade by me 😊

I harvested a lot of alpine leek.Since these wanton dumplings can be used in many different dishes, I make a lot of them and store them in the freezer.Press out the air while wrapping the fillings, so that the dumplings won't fall apart easily when you cook them. If you boil them in rapidly boiling water, they may break apart.Reduce heat to medium after adding the wanton dumplings.They can be stored in the freezer. Recipe by Mamipo-

After I tried different gyoza recipes, this recipe ended up our favorite because my husband likes the crispy texture of the gyoza. If you like, you can increase the amount of bean sprouts. It's a very economical and healthy dish.Pan-frying tips:1. Place the gyoza in a frying pan before you put in oil.2. Pour in water to cover 1/3 of the height of the gyoza and steam over high heat.3. After the water has completely evaporated, put in oil and fry. For 3 servings. Recipe by vivianstyle

I can only make something easy, so at least I wanted make this dish cute.Great as a side dish for Christmas.This is a sister recipe version of "Drinking Appetizer Petit Short Cake"If you don't work over parchment paper, the dumpling skin will stick to a plate.I baked these in my oven at 250℃ (500℉) for 7 minutes. (It's an old oven. Adjust the baking time accordingly.)The green pepper was small, so I cut it into thin round slices, and made one cut on each one, then opened them up. Recipe by mama deko

Gyoza is one of the very popular food in Japan. We often have them with Ra-men and there are some kinds of Gyoza. They are boiled, steamed or pan-fried to our taste. This is not so difficult to make so please give it a try!

I love gyoza dumplings, but I'm wary of the store-bought kind, so I make my own.After making them many many times and playing around with the ingredients, I finally settled on this.I've aimed for a recipe with easy to understand ratios. Use this as the base and vary it to your taste.I don't rub the cabbage with salt to preserve the crispy texture, but that means they'll exude water in the filling as time passes, so I recommend making the gyoza dumplings as soon as the filling is made.Add Chinese chives and green onion at the end to preserve their flavor and fragrance. For 40 to 50 dumplings' worth. Recipe by GermanMama

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!!!

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.

See my recipe for spicy honey butter soy sticky sauce to glaze these with. This recipe will make about 30 potstickers. If you prefer you can pan sear or steam if you choose not to freeze them to be fried.

This is the part 2 of my previous post (shirataki fried rice). This one is a bit small portion ( Yes, this is a bit into appetizer ), it taste sweet, salty, spicy and savoury#sweet #salty #spicy #diet #crazy #chili

This easy sweet and sour dumplings sauce is perfect for dipping dumplings or Korean pancakes (jeon) it is so simple you can have it done in minutes!!

Because I picked a lot of alpine leek and brought them home.The crispy "wings" can be made by turning on the heat after adding all the ingredients in the skillet.Precooked gyoza dumplings can be stored in the freezer. Recipe by Mamipo-

★★★ Over 100 reviews, popular recipe ★★★Rich and flavorful ground meat♪Hot and juicy shumai☆Great for lunchboxes too♪About this recipeAfter making it many times, I settled on this taste.

I like to make a batch of dumplings and keep them in the freezer. When I want a late-night snack, I just take some out, boil a pot of water, and cook them—super convenient for a quick meal!

It was my first time making gyoza dumplings, so I made this while carefully considering each steps, and the results were surprisingly delicious and easy!Important points:Wring out the moisture from the cabbage to wilt it and make it blend with the meat better. This also eliminates the need to rest the filling, and is easier to wrap with the skins too.If you add a little sesame oil at the end, you can remove the gyoza dumplings easier from the frying pan should they get stuck. For 20 dumplings. Recipe by Hacchoumisoaji

(A breakfast favorite for young kids, these dumplings must be dipped in soy sauce)