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Entries tagged with 'Dumplings'

Bacon and Ramp Dumplings

Serious Eats J. Kenji López-Alt 6 comments

Ramps and bacon go exceptionally well together. Here they go hand in hand inside a crisp Chinese-style dumpling. More

Yellow Mole with Masa Dumplings (Mole Amarillito con Chochoyotes) from 'Pati's Mexican Table'

Serious Eats Kate Williams 1 comment

This yellow mole in this recipe from Pati's Mexican Table only takes an hour or so, and almost all the ingredients can be found your average grocery store. More

Pan-fried Kimchi Dumplings (Mandu) from 'The Kimchi Cookbook'

Serious Eats Kate Williams 3 comments

Preparing homemade dumplings can often seem like a daunting task, and when the filling is a simple mixture of ground beef or potatoes, the one-note result makes the project seem less worthwhile. Not so with Lauryn Chun's Pan-fried Kimchi Dumplings from The Kimchi Cookbook. Loaded with bright, crunchy kimchi; tofu, beef, and sesame oil, these dumplings are worth every minute spent filling and crimping. More

Turkey or Chicken 'n' Dumplings

Serious Eats J. Kenji López-Alt 7 comments

Classic chicken 'n' dumplings-style stew made with leftover turkey (or chicken), with light, fluffy, biscuit-based dumplings. More

Pork and Chives Dumpling Filling

Serious Eats Chichi Wang 3 comments

Pork and chives dumpling filling, a tinge sweet and gingery. More

Mile End's Knishes

Serious Eats Kate Williams Post a comment

More than just a fun-to-say word, knishes are emblematic of Jewish deli snacks. Their hearty nature and portable shape make for an easy, if heavy, snack on the go. The version at the Mile End Deli is a different shape than most: rolled into a log instead of shaped into a dumpling, transforming the knish into light(-er) fare. More

Susan Feniger's Ukrainian Spinach Dumplings

Serious Eats Kate Williams Post a comment

Feniger's recipe for Ukrainian dumplings takes what could be a heavy appetizer and brightens it up with summer vegetables. Instead of overloading the dumplings with meat or starch, she brings zucchini and spinach together with earthy potatoes and tangy feta cheese. More

Sunday Brunch: Maple Syrup Dumplings

Serious Eats Sydney Oland 2 comments

These sweet dumplings blur the line between brunch and dessert, but some mornings call for a bit of sugar, or maple syrup. Instead of using syrup as a garnish it becomes the central player in this warm, sweet breakfast. These dumplings come out plump and coated in reduced syrup, and although the rye whiskey is optional it adds an agreeable boozy element to this dish. More

Cook the Book: Turkey with Spicy Black Beans in Tofu Dumplings 

Serious Eats Caroline Russock 3 comments

Turkey with Spicy Black Beans in Tofu Dumplings is Anita Lo's adaptation of two favorite Chinese dishes, mapo tofu and steamed dumplings. By stuffing little rounds (or squares) of tofu with ground turkey mixed with scallions, fermented black beans, and doban djan, a Sichuan chile sauce, and steaming them, she's created little self contained packages filled with all of the salty, spicy flavors that make mapo tofu so irresistible. More

Sunday Supper: Pierogies

Serious Eats Sydney Oland 20 comments

Like many of the world's great comfort foods, pierogies take bit of time and effort to prepare, but as with most things, the extra effort pays off. The flavors of this dish are simple, but like most of the foods that come out of grandmothers' kitchens the sum is more than its parts. More

Beyond Curry: Potato, Egg and Chutney Pattice

Serious Eats Denise D'silva Sankhe 5 comments

The potato gets a good workout in Indian cuisine. Our kitchens will always have a steady supply of them. It's part of the grocery list: milk, bread, and a kilo of potatoes. There are tons of dishes we make out of the humble spud; this is one of my favorite potato sides. More

Glutinous Rice Balls (Tang Yuan)

Serious Eats Chichi Wang 1 comment

Chicken Paprikash with Dumplings

Serious Eats Caroline Russock Post a comment

[Photograph: Robyn Lee] Most food trucks' menus lean towards handheld foods that can be eaten on the go—sandwiches, burgers, hot dogs, tacos and the like, but others, like Portland's Tabor, are more concerned with doling out delicious, authentic fare, unconcerned... More

Ramp and Pork Dumpling Filling

Serious Eats J. Kenji López-Alt Post a comment

Note: for instructions on how to stuff dumpling skins, check out the recipe here.... More

Soup Dumplings (Xiao Long Bao)

Serious Eats J. Kenji López-Alt 29 comments

Pork and Cabbage Dumplings with Homemade Wrappers

Serious Eats J. Kenji López-Alt 13 comments

This recipes is part of Chinese Restaurant Appetizer Week... More

Sunday Supper: Brined Pork Roast with Red Cabbage and Semmelknödel

Serious Eats Sydney Oland 2 comments

A simple pork roast combined with wilted cabbage and a soft semmelknödel is a favorite family meal for many of us who grew up with Eastern European family. Semmelknödel are a simple bread dumpling, boiled in salted water and served alongside pork and cabbage. These dumplings may seem like a lot of work, but rest assured: when they are sliced and fried in butter then topped with a fried egg the following morning, you'll be happy you invested the time. More

Sunday Supper: Lamb Stew with Poppy Seed Dumplings

Serious Eats Sydney Oland 4 comments

This simple lamb stew is topped with large dumplings that can easily soak up all the meaty juices. Depending on your preference for the consistency of this stew, you could easily add another cup of stock and punch up the seasoning with more salt and pepper. A handful of frozen peas mixed in to the stew just before the dumplings are added can add some nice color as well as flavor. More

Dumplings with Sichuan Peppercorns and Spicy Tomato Sauce

Serious Eats Chichi Wang 3 comments

Adapted from Asian Dumplings by Andrea Ngyuen... More

Kimchi Dumplings

Serious Eats Chichi Wang 3 comments
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