Dumpling Wrapper

Every time I pass by a dumpling shop and hear the sizzling sound of flour water being poured into a hot pan, I imagine a row of dumplings wrapped in a golden, lacy, crispy skirt. Then, I can't help but walk into the shop and devour a plate of dumplings. Dumpling wrappers are larger than those for regular dumplings, and if you can't buy them, you'll need to start by making the wrappers from scratch. Once done, you'll enjoy the crispy, fragrant, and juicy dumplings filled with pork, crunchy cabbage, green onion, and sesame oil. Even if the kitchen feels like a furnace in the summer, it's worth the effort!

This was my FAVORITE dinner from my mom as a kid, so it's very kid-friendly. In fact, I'd say it's more kid than adult friendly because it is a simple dish without a lot of robust flavor. As with my chicken noodle soup, use any chicken you have. If you're buying chicken specifically for this, buy dark bone-in skin-on. I used a leftover carcass tonight. The dumplings are the star of the show here, so the choice of chicken or amount of chicken is irrelevant. This is freezable. Freeze the soup and dumplings separately. This makes a TON, so you can easily reduce it if you don't have a large family.

Homemade dumpling wrappers become smooth and chewy when boiled, and they are truly delicious. The key is to roll out the dough nicely. Recipe background: I tried making these because I don't like store-bought wrappers with additives, and they turned out to be delicious and addictive.

I had extra wrappers after making dumplings.If you bake for them for 10 minutes, instead of 9 minutes, the pies will burn. Recipe by Satokou

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!

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.

This dumpling is delicious!!...but must try a clootie one some day :-)

Gyoza is all time favorite dish of many Japanese people's.You can make it with Gyoza skin that you can find at supermarket, but you might have a hard time to find it at supermarket sometimes. That is why I decided to make this recipe.You can make the Gyoza skin from scratch, and you can make it even colorful!

I wanted to make it at home for when I only needed 10 of them. You can make as many as you want by adjusting the recipe amount (add or subtract "10 g of Bread flour + 10 g of cake flour + 1 tablespoon of boiling water").I used a small rolling pin that is specifically made for rolling out Gyoza skin (I think they have it at 100 yen stores). Please be aware that if you lay the finished skins on top of each other, they'll stick if left untouched. The skin does not have to be a perfect round shape (you won't notice after wrapping it). You don't need to use water with the homemade skins when filling the Gyoza. Recipe by Setsubunhijiki

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

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!!!

I came up with this recipe for my family with wheat allergies.The dough for the wrappers will be a bit sticky, so be liberal with dusting your workspace.The wrappers tear easily since they're made with rice flour. While wrapping, take care not to stretch the dough.You can also knead the dough in a bread machine. Recipe by Tatatatakachin!

This is a quick and easy, but delicious, chicken and dumplings dish that I enjoy whipping up when I don't have time to make a "long version". This still looks like a lot of ingredients, but I promise it comes together in under 45 minutes.The dumplings are fluffy and biscuit like instead of dense and chewy because I don't like the texture of dense dumplings.

This stew is perfect for a light lunch or dinner

If you love apple pie you will definitely love these.

Loved by one and all this famous misti/sweet from bengal should be a must try for everyone

Varenyky is a traditional Ukranian dish which is similar to Chinese dumplings. What makes this special is the way it is cooked and prepared. Unlike the Chinese counterpart, we decided to stuff it with an amazing mashed potato filling with some secret ingredients which we will reveal as we go on with the recipe. You will love this simple and healthy way of enjoying a meatless meal. Cheers!

Craving for Chicken Dumplings? Here you go with a recipe of Chicken dumplings.Follow this recipe to make a delicious dumpling meal.

I'd definitely recommend you purchase your dumplings and other ingredients from an Asian market in your area. You can easily find them all there.

My kids like dumpling for snacks. If we went to Chinese Restaurant, they were ordering gyoza. Then I tried to make it at home. And they like it so much :)

It’s a new way to bake apple pies!

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 love traditional Japanese sweets but I don't like that anko is always so sweet.I wanted to make not-so-sweet daifuku dumplings, so I referred to recipes in magazines, and adapted them to use ingredients I had on hand.The mochi dough will be very hot, so be careful with it. It won't harden when it cools, but it will be harder to wrap around the bean paste, so I think it's better to work quickly with it.It's much easier to wrap the dumplings if you don't put in too much bean paste!Put as many black beans as you like, but I used about 8 per dumpling.I recommend using small beans.If the dough sticks, be brave and use a ton of katakuriko. For 9 small dumplings. Recipe by yuhpon

I referred to wagashi cookbooks, and adapted the recipes to my taste.If you prefer the dough to be soft, try increasing the water to 180 ml - it should still come out well.You can decrease the sugar, of course. Please adjust the amount to your taste.The dough is fine at room temperature, so the suama will be tender the next day too. Recipe by Pantabetai

Flower dumplings made with ground chicken wrapped in spring cabbage! No need for dumpling wrappers or a steamer.The origin of this recipe: I made it because I bought spring cabbage.

Because I so much like flour dumpling (Dan wake) that's why ideas keep coming.

Thank you for taking a look at my recipe.I love juicy pork shumai dumplings as well as sweet shrimp shumai dumplings, but in the pursuit of making something that was as healthy as possible, I wanted to make tofu shumai dumplings too.These are low in calories, have no added oil and are good for you.It's important to drain the tofu well to start.I made them bigger than the usual shumai dumplings.I used wonton wrappers this time, but if you use shumai wrappers instead, you will need to 25 to 30.These are "hana-shumai" (flower shaped shumai - the shredded wrappers look like petals) so they're easy to form. Recipe by Mimosa

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.