The perfect student dinner dish, only an inexpensive carbon steel wok needed and an electric hot plate.This was originally a dish from the city of Vienna. After restaurant kitchens close there at night, they used to mix leftover bread or Matzo crackers with perishable leftover meats like chicken livers, added onions and made dumplings for soup to serve the next day. At night, students could get a bowl of liver dumpling soup at the kitchen back door for 25 cents.#GoldenApron23

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.

I made samosas using gyoza dumpling skins.Add a generous amount of salt to season the ingredients well. Have a taste, and adjust the amount of salt. Recipe by Komatsuta

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 :)

I so much like flour dumpling and my family too so I always use to put it in the list of my weekly cooked plan.

I say it serves four but I usually eat two helpings by myself :hungry I topped my beef and sweet potato stew with these and they were so light and fluffy

I thought that this particular type of dumplimgs were available nationwide, but a friend from another region didn't know about them, so I made them for her and wrote down the recipe while I was at it too.Storebought dumplings tend to be heavy with a lot of dough, and are often very sweet, so I reduced the dough, increased the potatoes and cut down on the sweetness.By sprinkling the sweet potato with sugar to bring out their moisture, the potatoes will become soft and flaky!Apparently "ogre dumplings (oni-manjuu)" were so named because of their rough texture, which reminded people of the bumpy sticks that oni (ogres from Japanese folklore) carried. Serve them in a hearty pile to enhance their rough bumpy appearance.Don't leave the sweet potatoes in the sugar in step 1 for too long, or the potatoes will lose their flavor. For 6 large + 3 small dumplings. Recipe by noeruchi

my son and husband have been very sick so I made this and it cheered them up n help their throats

#tiffinboxideasLeftover Khichdi Muthia / Steamed Dumpling is a very healthy, delicious, easy dish made from the leftover khichdi. Flour and spices are added to leftover khichdi and binded together to make logs. The logs are then steamed and cooked. A tempering of mustard seeds, sesame seeds and curry leaves is made and the muthia are tossed into it and served hot. You can enjoy the muthia with tea or chunda for breakfast, light dinner, brunch, evening snack or pack them for the lunchbox.https://pepkitchen.com/recipe/leftover-khichdi-muthia-steamed-dumpling/

We Indonesians eat rice all the time. Breakfast, lunch, dinner... sometimes when we are hungry, our "snacks" can be considered full meals by other people. But sometimes we don't feel like eating rice. And I made this instead. My kids still eat this with rice, though!

First off, this was crazy delicious. I was kind of winging it as I was going, keeping track of all that i was putting in there. So while the order of the directions may not be the most logical, it was as it happened and worked out quite well. The final batch was huge, maybe 7-8 cups worth of filling. I ended up making about 75 dumplings, and I still have at least 2 cups left over.First i had tried making my own skins, which was too much work, too much time, and too difficult to get it right, so I bought some skins from the tofu section of the grocery store, and they were perfect. Wrapping dumplings is something you can do while watching TV, the girlfriend and I made an evening of it. I have steamed most of the dumplings, but I also made a batch of pot stickers which came out fantastic.Because I have so much stuffing left over, I plan on making larger cabbage wraps that I'll also steam. I've got the head of Napa in the freezer now to make it more pliable.These things are just so good! Savory, sweet, slightly meaty. I wish I had chopped the tempeh more finely, just to make stuffing them more easily. It's the most solid ingredient in the batch. The sauce I made was quite successful too, so I'll add that recipe soon.

My mom is Vietnamese, but when she married my Korean dad, she learned to make all the dishes he loved, and this is one of them. This is her recipe for Mandoo (pronounced MAHNdoo), and it's the one we use for our New Year's morning mandoo making tradition.This recipe makes about 200 pieces, but you can halve it (or double it... or triple it - this year we made a CRAZY amount of them). One hundred mandoo will actually go quicker than you might think!You'll want to take the meat out a good 30 to 45 minutes before mixing the filling to avoid chilling your hands too much while mixing, which really does need to be mixed with the hands to get everything thoroughly and evenly incorporated. I don't recommend using a food processor because this will result in too fine a paste and an overly dense pressed sausage texture once cooked.This process goes considerably more efficiently if there are people dedicated separately to folding and cooking.If you have at least one person to fold and one person to cook, you should decide in advance whether you want to steam and/or deep fry your mandoo and begin warming the appropriate cooking vessel/medium as soon as the folding begins.I'm usually the cook, and my mom and kids do the folding. Mom usually makes ten for every two of everyone else's.