Simple flour dumpling

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

I wanted to introduce a really good recipe from the G-Veggie Macrobiotic School in Kamata, Tokyo. For 6 servings. Recipe by G-veggie Kako

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.

In Taichung, 'Yuan Jin Xiao Liu Dumplings' offers a plate of 10 dumplings for 95 NT. The dumplings are golden and crispy on the outside, with a juicy and flavorful filling. The dough is chewy, and the bottom is not hard. However, waiting in line for this delicacy is a luxury for office workers, so I wanted to figure out how to make this delicious dish at home.

I wanted to make a different type of dumpling than my usual one for moon viewing.Add the amount of water little by little, depending on how much you need. If the dough is firm, I recommend adding more water.Be sure to continue stirring while making the syrup. If you don't it may form lumps.If too much time passes after boiling them, they may become stiff, so microwave before serving. Recipe by Koutarochan

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 :)

My favourite street food from my hometown, i can eat 10pcs at one sitting! Normally we eat steamed. Dip with soy sauce with crushed chilli and vinegar, yummy!

Fresh, warm, and offering simple yet great taste, dumplings are definitely on my favourite dish list.Keeping the herbs as minimum as possible, this recipe would bring the best taste of steamed meat to your dumplings. Simple and satisfying!

This is my great grandmothers recipe but using canned biscuits

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.

the fried dumplings

so easy. and really good.

Every country has a certain type of dumpling. From stuffed to flat ones. Dominicans enjoy this "poor mans" dish regularly. It is comforting and cheap to make. And since I am vegan these are also vegan friendly #vegan #essycooking

I just made this and it is delish

This recipe came from a family member in the “70’s”. My family loves these as a side dish to a meal. I also use these for chicken and dumplings. Leave out the butter and chip them directly into your chicken mixture. The picture is from my chicken and dumplings

After being duped by stores and stall venders telling its vegetarian dumplings only to find out once I got home that it has meat in it.I decided to make my own.

Made for my mom when she was craving dumplings.

Traditional Dutch Dumpling soup, passed down for generations

I experimented a lot before getting to this version of chicken dumplings. By using tofu instead of eggs they become very light and fluffy. I left out sake since the dumplings can sometimes contain too much alcoholic depending on the temperature they are cooked at, and instead of using pepper I used ginger to for added flavor.I recommend using a mixture of 100 g of ground white or breast chicken meat and 100 g of dark or thigh meat. Combine the dumpling mixture very very well. For 15 pieces. Recipe by Kichiri-monja

Kozhukkattai is made by using different methods. This is a plain version with no filling inside. It's very easy to make. It can be a snack or breakfast. It's mostly made in Southern side of India. One thing you've to be careful about is, adding the water to make the dough, so that, the dough is not too loose or not too hard, just soft. You can add more or less grated coconut according to your wish.

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

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

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

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

I make this sauce for dumplings, edamame, shishito peppers, cucumbers... just about anything! Mostly dumplings though.

This is a dough for Dumplings /Egg Noodles it makes about 3 pounds. It can be frozen.

I once tried a Korean dish where chives were finely chopped and mixed with a Korean sauce as a part of the dipping sauce. It was quite interesting, almost like a simple kimchi, and it paired well with the rich Korean BBQ, cutting through the greasiness. This time, I decided to chop up some chives and mix them with my favorite dipping sauce to pair with quick pan-fried dumplings. It turned out to be really delicious.