Just fancied some traditional food from my Country of origin

Taiwanese cabbage is crisp and sweet—delicious whether stir-fried, in hot pot, or as a dumpling filling. Making dumplings with fresh, simple ingredients is a beloved way for Taiwanese families to show love to each other, one dumpling at a time.Check out my Facebook page:https://m.facebook.com/Womanritaskitchen/

Making dumplings at home is fun and delicious! You can make a big batch at once, so you’ll have them ready to enjoy anytime during the week. All the ingredients can be picked up at your local market, and with just an afternoon of work, you’ll have plenty of dumplings to eat whenever you want.

Video recipe link: https://youtu.be/Qsa3YUHHG2cToday we're making crispy pan-fried dumplings (guotie). I bought 1.3 lbs (600 grams) of ground pork with a 70/30 lean-to-fat ratio, which makes about 50 dumplings—just right for a family meal.

A national dish of Slovakia! Halusky are like soft gnocchi, somewhat similar to German Spaetzle noodles. It's mixed with a slightly tangy, yet creamy Slovakian sheep cheese called Bryndza and topped with fried bacon. Bryndza can be hard to find outside of Slovakia, but you could try substituting another soft cheese like feta, cottage, goat cheese, etc. The flavor will be totally different but it's close as you can get without Bryndza. When I visited Slovakia, my friend introduced me to this dish. I had the chance to eat it with fresh brynza goat cheese in Spisské! I got this recipe from a Slovakian cookbook and translated it with some help.

Strictly speaking, guotie and potstickers are a bit different, mainly in how they're wrapped and their shape. Guotie are made by folding the dumpling wrapper and pinching it closed, leaving small gaps at both ends, and shaping it into a long, flat form. Potstickers are wrapped into a fully sealed, plump, round shape. The shape of guotie makes it easier to press against the pan for frying, resulting in a crispy, delicious bottom—hence the name "guotie" (which means "pot sticker").Some people also distinguish them by cooking method: guotie are pan-fried and then steamed with a flour-water mixture, while potstickers are cooked with a mix of oil and water. However, these methods are now often mixed, so this distinction isn't always accurate.Tips:If you make a lot, you can freeze the extras and fry them later—they'll taste just as good.Personal note:Homemade guotie are light and not greasy, with hearty filling and a simple method. They're a great choice for hot summer days when you don't feel like eating rice.

My pan-fried dumplings aren’t perfect, but making them myself gives me peace of mind! They’re packed with filling, made completely by hand, and the wrappers are chewy and delicious. Although it takes some time, you don’t need to wait for the dough to rise—just knead it once. Shaping each dumpling by hand is a fun way to enjoy cooking in the kitchen!

This is a hearty, filling, and delicious soup that was originally developed by German-Americans in the Midwest. This is a great way to warm up on wintry or blustery days. The dumplings in this soup are dense and chewy, not delicate or pillowy. I love them! 😋Please note that I borrowed heavily from Molly Yeh’s recipe from the Food Network.

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

Because I picked a lot of alpine leek and brought them home.The crispy "wings" can be made by turning on the heat after adding all the ingredients in the skillet.Precooked gyoza dumplings can be stored in the freezer. Recipe by Mamipo-

I love regular mochi, but I thought I could get an even chewier texture with taro root potatoes. As expected, they turned out great! They're also delicious coated in kinako powder.Be careful not burn yourself when peeling off the skins! When forming the mixture into patties, if it's too sticky, dampen your hands lightly in water. Cooking them in a liberal amount of oil will give them a nice golden color and will enhance the taste, too! Recipe by Mhimawari

I try using various gyoza fillings. This one was delicious.You can add other things to the filling.The filling is flavored with the sweetness of onion and the bacon.If you want it more highly seasoned, add a little salt and pepper. Recipe by Kaede black