Flour dumpling with granut soup 2

My mother's dumpling soup is very tasty so I wanted to have a go to make mine.Don't cook too many dumplings at same time.Some pots will make the dumplings at the bottom. In that case use a spatula to remove the dumplings. Recipe by Jini-

#全球烹飪                                                                                                                    #2024全球烹飪                                                                                                          想吃飯想喝湯又想吃灌湯小籠包,但卻又不想大費周彰備料料理,這時只要取出冰箱中的冷藏的白飯.冷凍庫的【灣仔碼頭】灌湯小籠包再搭配上香濃的川式酸辣濃湯湯汁,10分鐘快速料理,就能滿足家人的需求.每一口都為舌尖傳遞鮮美的好味道.一口咬下「灣仔碼頭灌湯小籠包 豬肉口味」皮薄Q彈,內餡湯汁完全鎖在裡面,伴著酸辣濃湯入口,湯汁更濃郁鮮甜,美味更加倍~       #賓果卡食材                                                                                                              #飯

Add whatever vegetables, meat or fish you like!! Recipe by monemaruku

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.

I wanted to make a simple yet hearty soup with suiton (wheat dumplings) for the cold-weather, using just a few ingredients that the children would love.From Step 7 on, make sure the soup doesn't come to a boil by heating over low.In Step 8, the photo features dropping in the dough with one spoon because I was holding the camera in the other hand, but it's easier to do if you use two spoons. For 4 servings. Recipe by caramel-cookie

Can use regular biscuit mix, but you will probably need 1/2 cup. Also, if you prefer more liquid in your soup, you can add water until you get to your desired amount.

I found a recipient online and changed it up to make it the way I like it and it turned out amazing! Hope you enjoy.

My mother taught me this recipe, but I used shiitake mushrooms instead of shrimp so that vegetarians could eat it too, and I also omitted the egg white in the original recipe.The key is to put just a little bit of grated ginger (including the juice), but if you use too much it will be too strong so watch out (you can use grated ginger from a tube). After you have grated most of the lotus root, chop up the last little bit left and add it too. Coat the Step 7 dumplings in katakuriko, deep fry them and serve them with a thickened ankake sauce for a delicious variation.. Recipe by Saishokubeginnernano

#全球烹飪 #2024全球烹飪  只吃灌湯小籠包會覺得很單調,那不妨試試連泡麵一起蒸著吃.夾起灌湯小籠包和泡麵一起入口,咬下的瞬間,灌湯小籠包的醬汁在嘴裡噴發,和蒸過的泡麵互搭,兩者更是美味無比!簡單食材也能料理出輕奢點心,讓餐桌料理更美味更有格調~~#玉米罐頭

My boyfriend told me his favorite food growing up was chicken and dumpling soup. Whipped it up with inspiration from other recipes I found online.

鮮肉小籠包食多會膩，加點韭菜來中和滿嘴絞肉倒是不錯，皮薄多湯汁的小籠包，極之誘人！訣竅提示1. 粉糰搓好後再蓋上濕毛巾，待發酵約1.5小時，發酵後的粉糰會變得鬆軟及可輕易壓成薄麵皮。2. 蒸前先掃上一層油，令小籠包身蒸出來更油潤亮澤。3. 加入韭菜的小籠包不可蒸太久，否則韭菜變色影響口感及賣相！更多「閒人廚房簡易烹調」食譜，請瀏覽這網址：http://vvloveme2.blogspot.com.au/

My mother used to make this soup for me. She used to put some frozen bamboo shoots in this.If the dashi has reduced too much at Step 4, add some water or more dashi. Please adjust the amount of miso to your taste. For 4 servings. Recipe by Koutarochan

I made this for a friend when she came over for an overnight visit.Roll out the skins so that they are a little thicker in the middle and thinner along the edges to prevent tearing when making the dumplings! For 10 dumplings. Recipe by monemaruku

人在國外總是會特別想念台灣的小吃。利用有限的食材仍能做出懷念的台灣味喔！  

#金廚獎

The gyoza dumplings I ate at a restaurant didn't have Chinese chives, but we have to have them in ours at our house!!You don't have to add the grilled and minced chicken. The gyoza dumplings without it are just as good. However, using the grilled chicken will definitely add more texture and a better fragrance!! Please give it a try! For 4 servings. Recipe by Tankotankichi

As the old adage goes: "If the good Lord made anything better - he kept it for himself." Spicy, salty, sour, tangy and sweet! What an authentic Asian delight for you, your family and guests tonight! There may seem like there's a lot of ingredients in this but, you won't regret making this dish!

I ate this a lot when I was a child. It's a great way to have kabocha squash.Adjust the amount of katakuriko depending on how watery the kabocha squash is. If you like a very thick texture, I recommend adding a lot of it. This is a very filling kenchin soup, so think of it as a side dish. For 2 servings. Recipe by Yo-tan

This is a dish that I have had in different dishes from Chinese & Thai restaurants....I have taken aspects of the different dishes & combined them to make a unique dish that represents both countries.

#Cookpad廚藝賞2019 茶樂芬很喜歡以最簡單的方式來進行，覺得這也很適合懶人方法（懶人不動手吧？！🤔）這次湯包用打水方式來做，湯汁留住了重點是不油膩，喜歡的話，可以試試看唷！！另外會給必流湯汁有點膩的版本(請自行拌入)。✏️簡易版的其實只要水打得夠，湯汁不是問題，不用加肉凍都可以輕易流出湯汁。✏️買豬絞肉記得請老闆再絞過一次，此為較細的絞肉。✏️沒有蒸籠布可用烤培紙插洞或是用高麗菜墊底。✏️熱騰騰的小心燙口喔！！！

For my family: These are the ingredients I use to just wing it!! Sorry...I am not a huge help with measurements. Note: I usually add more water which is why I am constantly adjusting the seasonings!

This soup is so good, it should be federally regulated. Then again, regulations tend to make good things bad, so let's just keep this soup a secret.

小籠包有分冷水麵和發酵麵糰，這次漢子用了冷水麵，為了多汁的效果，特別有做了豬皮凍！冷水麵皮要好桿真的需要適當的讓麵皮鬆弛，而且皮的厚薄真的很重要，且現桿現包，因為薄皮放了一下子就容易乾，所以桿好ㄧ定要蓋起來喔～也歡迎到女漢子的臉書專頁逛逛喔～https://m.facebook.com/Womanritaskitchen/

I wanted to eat xiaolongbao (soup dumplings) after seeing them on TV but wasn't really sure how to make the skins and didn't even have a steamer. So I used a frying pan and gyoza skins instead.- The soup will not melt easily when you mix it with the half-frozen ground pork.- Keep the soup and the filling in the refrigerator until just before using them.- You can also wrap the dumplings like gyoza if they're difficult to wrap. Recipe by Wagomu

就想吃

家裡陳老夫婦有塊田～伊呀伊呀呦～這陣子是南瓜地獄，老家田裏種的南瓜(金瓜），開始盛產了，得想想辦法快速消耗南瓜這次沒提前去皮，蒸起來有去除皮也花時間，就直接給它去了～反正皮營養價值高

As a crazy busy Chef and Culinary Instructor, you know I'm obviously all about the, "deliciously easy." After all, who ever said super easy and pre-fabed food can't be absolutely nom nom nommy!? The stuck up. That's who!Anyway, at 1:00 a.m., last night my ravenous wife woke and decided she had a terrible craving for a spicy, steamy, Asian Hot & Sour Soup. Preferably Thai based. Hence the use of coconut, lime, Thai Basil, Thai Chilies and fresh mint. [all optional ingredients] With of course, her favorite thick, meaty, steamed juicy dumplings.She also politely [rolling eyes] requested it all with the quickness. So, I decided to incorporate both for her temperamental, demamding midnight tummy. Since her wish is my eternal command, I obliged. Tho I'll easily admit, I do love making that sweet little baby girl smile. No matter what time of night it is!Anywho, if you have these basic Asian ingredients at the ready, this dish can be made with lightening speed. My total prep time was less than 5 minutes. Three minutes actually. My total simmer time was less than 5 minutes as well. [thank God cause my girl was beyond hungry. in fact, she was what i'd actually call, "hangry"] Sheeze! I'm surprised she didn't bite me.In the end, she adored her tummy soothing, spicy dumpling soup and fell right back into deep slumber. So all in all, know I'm a happy spouse and Chef! Albit a bit sleepy. 😴 Oh well, happy wife - happy life, right?!I hope it pleases you and yours as well! With that, remember - "Always marry a Chef. Looks fade. Hunger doesn't."

As students in Vienna, Austria, we would go to the local restaurant after closing time, where they served a delicious leftover liver dumpling soup that is a meal in itself. Strong, rich broth, flavorful meatball dumplings that dont have a liver flavor at all. The secret is using fresh full milk in the recipe.