Easy Non-Greasy Soup Dumplings 📒 Steamed Dumpling 📒 Soup Dumpling 📒 Xiao Long Bao 📒

There are two types of dough for soup dumplings: cold water dough and fermented dough. This time, I used cold water dough. To achieve a juicy filling, I made pork skin jelly! It's important to let the dough relax properly for easy rolling, and the thickness of the dough is crucial. Roll and fill the dumplings immediately, as thin dough dries out quickly, so be sure to cover it after rolling. Feel free to visit my Facebook page: https://m.facebook.com/Womanritaskitchen/

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

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

I wanted to eat tons of super juicy Chinese dumplings.Since the skins will absorb the meat's juices, they taste best when eaten right after steaming.If you want to make them even juicier, increase the amount of soup. Recipe by Misuke

When living abroad, I often miss Taiwanese street food. With limited ingredients, you can still recreate the nostalgic taste of Taiwan!

Eating too many pork soup dumplings can get a bit heavy, so adding some chives to balance the flavor is a great idea. These dumplings have thin skins and are full of broth, making them incredibly tempting!Tips:1. After kneading the dough, cover it with a damp towel and let it rise for about 1.5 hours. The dough will become soft and easy to roll into thin wrappers.2. Brush a layer of oil before steaming to make the dumplings more glossy and moist.3. Do not steam the dumplings with chives for too long, or the chives will change color, affecting the texture and appearance!For more "Simple Cooking in a Leisure Kitchen" recipes, please visit this URL: http://vvloveme2.blogspot.com.au/

Craving rice, soup, and soup dumplings but don't want to spend too much time preparing? Just grab some refrigerated white rice and frozen soup dumplings from the freezer, and pair them with a rich Sichuan-style hot and sour soup. In just 10 minutes, you can satisfy your family's needs. Each bite delivers a delicious taste to your palate. The 'Wanchai Ferry Pork Soup Dumplings' have a thin, chewy skin, with the filling and soup perfectly sealed inside. Paired with the hot and sour soup, the flavor is even richer and more delicious.

Eating just soup dumplings can feel a bit plain, so why not try steaming them with instant noodles? When you take a bite of the soup dumpling and noodles together, the dumpling's broth bursts in your mouth, perfectly complementing the steamed noodles for an incredibly delicious combination! Simple ingredients can create a luxurious snack, making your table fare more delicious and stylish.

By using dumpling wrappers instead of traditional Xiao Long Bao wrappers, you can enjoy Xiao Long Bao anytime, anywhere! Remember to add some scallion and ginger water for a taste similar to Din Tai Fung's Xiao Long Bao!Video tutorial: https://youtu.be/o806jtdKKl0

I used leftover halibut skin and chicken bone skin from making sashimi to make a broth, which I then chilled into a gelatin to create juicy Xiao Long Bao. Using a pressure cooker to steam them makes the dough more elastic and less likely to break compared to regular steaming. The hot, juicy filling is delicious, with no oil or meat, making it a perfect late-night snack.

I added my own twist to user "enokichi"'s xiaolongbao recipe. I also added chicken soup jelly for a juicier dumpling.Gelatin is used for the juicy chicken soup jelly. I recommend these steamed pork buns, too:. Recipe by Kuminchan

This Xiao Long Bao is a comforting dish for kids, especially effective in stimulating their appetite when they are not feeling hungry.TipsFor detailed instructions and photos, please refer to Lorina's Swedish Housewife Noteshttp://lorina.pixnet.net/blog/post/37583552

Make this internationally renowned Taiwanese delicacy at home~Knead a batch of dough to feed the whole family.Enjoy freshly made, steamed, and eaten Juicy Xiao Long Bao without breaking the bank.Eat to your heart's content, one bite after another! (｡◕‿◕)ﾉﾟMore ideas in Mia's Kitchen Labhttps://www.facebook.com/MiaKitchenLabTipsFor the best results, Xiao Long Bao should be wrapped, steamed, and eaten immediately. If you must prepare them in advance, you'll need a quick-freeze setup! For short waits, apply a little oil underneath to prevent sticking.This dough does not rise. If you have leftovers, seal and refrigerate for short-term storage.Mia uses finely ground pork with a fat-to-lean ratio of 3:7, which has some fat but not too much. Adjust as you see fit.Different flours may require slightly different amounts of water. Knead until smooth and non-sticky.Mia's Kitchen Lab https://www.facebook.com/MiaKitchenLabAfterthoughtsThe pictures show how much we enjoyed eating them~ ^_^

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.

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

Great for the cold 🥶 weather we are having ! 😋

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

I've made meat buns, pan-fried buns, and meat pies before. My mother-in-law gave me a bag of ground pork. After some thought, I decided to try making juicy Xiao Long Bao.These bite-sized meat buns, with their fresh and juicy filling, make this Xiao Long Bao special despite the simple ingredients.Let's take it step by step...Tips and TricksOriginal recipe link:http://marieli518.pixnet.net/blog/post/30700162

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

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 really wanted dumplings. Unfortunately I had no wonton wrappers, so I experimented with ways to make the spring roll wrappers I had work. I really enjoyed the result!

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

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!

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."

I have a vegetarian daughter. In this challenging environment, I like to give her as much natural and wholesome food as possible to build a strong immune system. Many store-bought egg pancakes have additives, but I love this natural and pure egg pancake mix.