I made this with leftover ingredients and wrote about it in my COOKPAD diary, then made it into a recipe.A friend told me that the filling tastes better with grated ginger and sesame oil. If you add sake to the pan and cover to steam the dumplings after browning them, they'll be plump and delicious. For 30 buns. Recipe by Hoshipan

I was inspired by the Chinese chive buns that I had at a restaurant. I sort of made it up, and the results were delicious. See"Ultra-easy Gyoza Dumpling Skins" for instructions on making the skins.These dumplings are packed with filling. The skins will stretch a lot and you'll wonder "what if it won't hold the filling?" but they will. The dumplings will puff up when they are steam-fried so leave some space in between them. Finally, be very careful not to poke a hole in the dumplings when you turn them over (or the juice will escape!) Recipe by Setsubunhijiki

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-

"Hydrangea-shaped" deep-fried shrimp cream croquettes, a specialty of Nagasaki Shippoku cuisine, use bread coating, but these are simple shrimp dumplings. A remodeled version of "hatoshi" (deep fried sandwiched shrimp paste)--a relative of Thai or Vietnamese shrimp toast. Treat your dad to these, since Father's Day falls in the midst of hydrangea blossom season.If the bread doesn't stick well, coat the dumplings in egg whites before coating them in the bread cubes. For 20 dumplings (about 4 servings). Recipe by Asamato

I have made these shumai for my family for the past 20+ years.You don't need to place the shrimp on the top for decoration.Step 2 If you don't have a steaming basket, place on cabbage leaves or parchment paper. Recipe by Yuuyuu0221

I ❤️ dumplings 🥟 so much. I literally grew up with dumplings 🥟 My Mom made lots of different kinds of dumplings when I was a kid. Now my daughter also ❤️ dumplings as much. This is one of the kinds that I like the most. Will try to share some others next time 😊😋Please follow my Instagram @jenscookingdiary (Indonesian recipes) and @jenscookdineandtravel (English recipes) if you like my recipes 🙏🏻😊😘

If you love dumplings as much as I do, you’ve got to try these egg and chives ones! They’re super simple, packed with flavor, and budget-friendly. Plus, you can make a big batch and freeze them for later—perfect for those days when you want something homemade without all the prep. Just boil them straight from the freezer, and you’re good to go! Enjoy!

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

A Taiwanese friend taught me this recipe! These dumplings are so cute, you can see through the skin and actually see the filling.You'll be amazed at how beautiful they will turn out to be!Hints:The dumpling skins will dry out easily, so be sure to cover with a damp kitchen towel while working with the dough.To evenly spread out the dough, press down the dough with a spatula or with a lid of a large can. Recipe by etsuko0914

Dumplings for Friday night

This is a recipe my mother taught me.You can use ground pork mixed in a bowl too. Or, try adding scallops or canned crab. If you line the steamer with Chinese cabbage leaves and put the shumai dumplings on top, the cabbage can be eaten with the dumplings.Leftover shumai skins can be deep fried, and either sprinkled with salt to be eaten as a crunchy snack, or sprinkled on top of shrimp in chili sauce or shrimp in mayonnaise. For about 30 shumai dumplings. Recipe by Wolf wan