HOMEMADE DUMPLINGS RECIPE BY TASTY
Dumplings are intimidating (well, they can be). But they also are, in fact, delicious. No matter what you stuff them with, the concept of pillowy, soft dough encasing a luscious, super flavorful filling is enough to warm you up from inside to out. Well, with our homemade dumpling recipe, we're bringing that warm, fuzzy feeling right to your very own kitchen table.
Provided by Pierce Abernathy
Categories Sides
Yield 24 dumplings
Number Of Ingredients 18
Steps:
- In a large bowl, combine the flour, 1 teaspoon of salt, and the warm water and mix until well-combined.
- Roll out dough on a floured surface and knead until smooth.
- Divide the dough into 4 equal parts.
- Roll out 1 piece of dough into a thin log and divide into 6 or 8 pieces, depending on the size of dumplings you want. Repeat with the remaining dough portions.
- Lightly flour the dough pieces and roll out 1 piece into a thin circle roughly 4-inches (10 cm) in diameter.
- Keep the dumpling wrappers separated with a small piece of parchment paper and repeat with the remaining dough.
- Combine the cabbage, green onions, garlic, ginger, soy sauce, and sesame oil in a medium bowl and mix until well-incorporated.
- For the pork filling, combine the ground pork with the remaining teaspoon of salt, the pepper and 1 cup (125g) of the cabbage mixture and stir until well-incorporated.
- For the veggie filling, combine the mushrooms and carrot and microwave for 3 minutes, until soft. Add 1 cup (125g) of the cabbage mixture and stir until well-incorporated.
- For the shrimp filling, combine the shrimp with 1 cup (125g) of the cabbage mixture and stir until well-incorporated.
- To assemble the dumplings, add roughly 1 heaping tablespoon of filling to the center of a dumpling wrapper. With your finger, lightly coat half of the outside of the wrapper with water. Fold the moistened half of the wrapper over the filling and, using your fingers, pleat the edges to seal. Repeat with the remaining fillings and wrappers.
- Heat the oil over medium high in a large skillet and add a few dumplings, cooking them in batches. Once the bottoms of the dumplings start to brown, add a splash of water and cover with a lid. Steam for about 5 minutes, or until the dumplings are cooked and the water has evaporated. Transfer the cooked dumplings to a paper towel-lined plate to remove any excess moisture or grease.
- In a small bowl, combine the soy sauce, rice vinegar, sesame oil, and pepper flakes and stir to combine. Serve the dumplings immediately with the dipping sauce.
- Enjoy!
Nutrition Facts : Calories 150 calories, Carbohydrate 21 grams, Fat 3 grams, Fiber 1 gram, Protein 7 grams, Sugar 1 gram
ROSE DUMPLINGS RECIPE BY TASTY
Here's what you need: shrimp, ground pork, sake, salt, soy sauce, grated ginger, garlic, Chinese chives, sugar, dumpling wrappers or gyoza skins, water, sesame oil, rice vinegar, soy sauce, chili oil
Provided by Saki Yamada
Categories Appetizers
Yield 8 dumplings
Number Of Ingredients 15
Steps:
- In a large bowl, combine the chopped shrimp, ground pork, sake, salt, soy sauce, ginger, garlic, sugar, and Chinese chives and mix until thoroughly combined.
- Using your finger, rub the right edge of a dumpling wrapper with water. lay another dumpling wrapper over the edge so that it slightly overlaps, sealing tightly. Repeat with 2 more wrappers.
- Scoop a spoonful of filling onto the middle of each dumpling wrapper. Wet the edges of the wrappers and fold each wrapper over from top to bottom, ensuring that the edges are still overlapped, sealing tightly. Gently roll the dumplings from one end to the other, starting from the left side, creating a flower shape. Repeat with the remaining dumpling wrappers and fillings to create 8 rose dumplings in total.
- Heat 1 tablespoon of sesame oil in a medium pan over medium-high heat. Add the dumplings to the pan and cook for 2 minutes, until the bottoms begin to brown. Add a splash of water to the pan and cover with the lid. Steam for 10 minutes. Remove the lid and drizzle with the remaining tablespoon of sesame oil. Cook on low heat for 3 minutes.
- Make the sauce: In a small bowl, combine the rice vinegar, soy sauce, and chili oil.
- Remove the dumplings from the pan and serve with the sauce on the side.
- Enjoy!
Nutrition Facts : Calories 123 calories, Carbohydrate 4 grams, Fat 9 grams, Fiber 0 grams, Protein 5 grams, Sugar 1 gram
GYOZA DUMPLINGS RECIPE BY TASTY
Here's what you need: minced pork, sake, salt, sugar, garlic, ginger, soy sauce, sesame oil, potato starch, cabbage, chinese chive, gyoza skin, water, potato starch, sesame oil, soy sauce, vinegar, chili oil, gyoza sauce
Provided by Spencer Kombol
Categories Sides
Yield 30 dumplings
Number Of Ingredients 19
Steps:
- Put pork, sake, salt, and sugar in a bowl. Mix until meat is sticky.
- Combine garlic, ginger, soy sauce, sesame oil, potato starch, cabbage, and chive. Mix them very well in a bowl.
- Scoop a spoonful of filling onto the middle of the gyoza skin.
- Apply water for skin edge with your finger. Fold in half and pinch pleats into the edges, then wrap up.
- Heat sesame oil in the pan and lay gyoza in single layer. Keep on medium heat for 2 minutes.
- When gyoza turns brown, pour in slurry and put the lid on. Steam for 3 minutes.
- Take off the lid, put more sesame oil and cook over low heat.
- Cover a pan with a plate, turn over a pan.
- Enjoy!
Nutrition Facts : Calories 93 calories, Carbohydrate 1 gram, Fat 9 grams, Fiber 0 grams, Protein 1 gram, Sugar 0 grams
RIE'S GYOZA RECIPE BY TASTY
Here's what you need: ground pork, cabbage, nira chives, shiitake mushroom, garlic, ginger, soy sauce, sesame oil, sake, salt, black pepper, gyoza wrappers, sesame oil, water, flour, dipping sauce, soy sauce, rice vinegar, sesame oil, mirin
Provided by Rie McClenny
Categories Sides
Yield 80 gyozas
Number Of Ingredients 20
Steps:
- In a large bowl, combine the ground pork, cabbage, nira chives, shiitake, garlic, ginger, soy sauce, sesame oil, sake, salt, and black pepper. Mix well with your hands.
- Place a teaspoon of filling in the middle of a dumpling wrapper. Using your finger, lightly wet the half of the outer rim with water. Fold the wrapper in half. Using your fingertips, make pleats to seal the dumpling. Repeat with the remaining wrappers and filling.
- In a large nonstick frying pan, heat the sesame oil over medium heat. Add the 20-22 dumplings in a circle. Fry for 1-3 minutes.
- Combine the flour and the water in a small bowl or measuring cup. Pour into the pan and cover. Steam the dumplings until the water is mostly evapolated, 7-8 minutes. Remove the lid and continue cooking until the water is completely evaporated.
- Place a plate on top of gyoza. Flip the pan upside down while pressing the plate to invert the dumplings. Cook the remaining dumplings.
- Serve with dipping sauce.
- Enjoy!
Nutrition Facts : Calories 319 calories, Carbohydrate 62 grams, Fat 2 grams, Fiber 2 grams, Protein 10 grams, Sugar 0 grams
20-MINUTE CRISPY PORK DUMPLINGS RECIPE BY TASTY
If you're looking for a quintessential crispy dumpling recipe this is it! This is how to make flavorful and easy dumplings in under 20 minutes. First they're pan fried to create the iconic crispy bottom and then water is added to finish cooking them with steam. Yum!
Provided by Katie Aubin
Categories Lunch
Time 20m
Yield 24 dumplings
Number Of Ingredients 23
Steps:
- In a medium bowl, combine the cabbage, ground pork, ginger, scallions, low-sodium soy sauce, dark soy sauce, sesame oil, Shaoxing wine, cornstarch, egg, and salt. Mix well to combine.
- Lightly dust a baking sheet with flour.
- Scoop 1 heaping tablespoon of filling onto the center of a dumpling wrapper. Dip your finger in water and brush over the edges of the wrapper, then fold the wrapper over the filling to meet in the center. Fold the outside edges inward and pleat to seal. Place on the floured baking sheet and repeat with the remaining filling and wrappers.
- Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add half of the dumplings to the pan and cook until the bottoms are brown, about 5 minutes. Add 3 tablespoons of water to the pan. Cover and steam for about 5 minutes, or until the water has evaporated. Remove the dumplings from the pan and repeat with the remaining dumplings.
- Meanwhile, make the dipping sauce: In a small bowl, stir together the chile oil, low-sodium soy sauce, black vinegar, sesame oil, brown sugar, and ginger.
- Transfer the dumplings to a serving plate, flipping some bottom-side up. Garnish with scallions and sesame seeds. Serve immediately with the dipping sauce alongside.
- Enjoy!
Nutrition Facts : Calories 336 calories, Carbohydrate 61 grams, Fat 3 grams, Fiber 2 grams, Protein 11 grams, Sugar 0 grams
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ROSE DUMPLINGS - KIRBIE'S CRAVINGS
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Cuisine ChineseTotal Time 1 hr 8 minsCategory Main Dishes
- Combine all the dumpling filling ingredients into a large bowl and stir until everything is evenly mixed and well combined.
- Open a packet of dumpling wrappers and put a stack near you. Place a small bowl filled with water next to it. Place your bowl of filling within arm's reach.
- For step by step photos of how to fold the dumplings, please refer back to the post. Place four dumpling wrappers in front of you, letting them overlap 3/4 of an inch. Add 1 tsp of filling into the center of each wrapper. Dip one of your fingers into the bowl of water and then run it along the edges of the wrappers so that you moisten the entire outer edges. The water will act as a glue when you seal.
- Fold the wrapper closed into a half-moon shape, while maintaining the overlap. Seal the half-moon shape and make sure the seal is tight by running your fingers and applying pressure several times around the edges.
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