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Here, 30 dumpling recipes to whip up for the Year of the Dragon (or any weeknight dinner), from traditional pork potstickers to shrimp shumai to unexpected sausage-and-egg breakfast dumplings.
Dumpling is a broad class of dishes that consist of pieces of dough (made from a variety of starch sources) wrapped around a filling, or of dough with no filling. [1] [2] The dough can be based on bread, flour or potatoes, and may be filled with meat, fish, cheese, vegetables, fruits or sweets. Dumplings may be prepared using a variety of ...
Boiled dumplings are made by mixing flour, fat, and baking powder with milk or water to form a dough, which may be either rolled out and cut into bite-size pieces, or simply dropped by spoonfuls into the simmering liquid of a savoury soup or stew, or, for dessert dumplings, onto simmering sweetened fruit.
Chicken and dumplings is a Southern United States dish that consists of a chicken boiled in water, with the resulting chicken broth being used to cook dumplings by boiling. [1] A dumpling—in this context—is a biscuit dough, which is a mixture of flour, shortening, and liquid (water, milk, buttermilk, [2] or chicken stock).
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Repeat with remaining wrappers and filling to create 16 dumplings. Bring 1 ½ cups water to a boil in the bottom of a 12" skillet. Place dumplings into a 12" three-tiered bamboo steamer lined with parchment paper that has been poked with holes, and place steamer over water. Cover and steam until dumplings are cooked through, about 4 minutes.
In a medium sauce pot add the maple syrup and the brown sugar, bring up to a simmer. Cut each raw biscuit into fourths and roll each section into a ball.
The simplest dough for kalduny is made of flour mixed with tepid water, eggs, and some salt. [3] In some recipes the dough for kalduny is mixed with onion juice, not water. [ 4 ] Kalduny dough should be soft but elastic, easy to stretch and to seal into a pocket around a dollop of filling.