'dumplings' on Serious Eats

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

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

Mile End's Knishes

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

Sunday Brunch: Maple Syrup Dumplings

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 

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

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

Sunday Supper: Brined Pork Roast with Red Cabbage and Semmelknödel

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

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

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