Since I love Chinese chive dumplings, I wanted to see if I could make them myself.After making the "flower petals" by pleating the wrapper, lightly press down on the dumpling with your hand. That will make the pleats stick and eliminate the need to use water to bind the wrapper. Recipe by Bakazoku

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 ❤️ 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!

Version of Thefoodietakesflight recipe.

I remember eating gyoza dumplilngs like this at a gyoza restaurant in front of the Jiyuugaoka station, back in the days when Jiyuugaoka wasn't as fashionable as it is today.The dumplings will be crispy if you evaporate the water in the pan completely. If you have any leftover meat filling, make some shrimpless gyoza dumplings. They'll be quite delicious. Recipe by Yukirinrin

I used leftover bread crusts, which I always seem to have, to make crispy crunchy deep fried dumplings that the children love too.Season these well so that you don't need to serve them with a dipping sauce.If the frying oil is too hot they won't cook through, so be careful.They do cook through fast since they're made of ground chicken, but if you're not sure, split one open and eat it to test. For about 15 dumplings. Recipe by milktime

Cream cheese vegetable fried dumplings