I enjoy making spaetzel and gnocchi and have become quite good at it, but I always run into the same problem. After boiling the dumplings, I put the cooked dum
One recipe, for example, specifies the dough should be left to rise for 4 hours. If I make halt the amount of dough, will the proofing time change? I'm not pro
Last night, I assembled a few (around 2 dozen) dumplings from simple wrappers made from just flour and boiling water. I kept the wrappers under a wet towel beca
Khinkali are boiled meat dumplings from the Georgian cuisine. They're formed putting about a spoonful of ground pork+beef meat with water and spices in the cent
I bought gluten-free lasagna noodles, but I'm at a loss for how they want me to fold them. They are hard pasta noodles. Do I whisk a whole egg up to brush them?
I often cook Russian dumplings - pelmeni, but it relates to any similar kind of dumplings. Basically, you wrap small balls of ground meat (mixed with spices and
I tried cooking dumplings for the first time a while back. Now I am trying for the second time. Last time I made them, I used fresh pasta wonton wrappers. I se
In Scotland (and other parts of the British Isles) when making "mince and tatties" (cooked ground beef accompanied with boiled potatoes) it's not uncommon to co
I am watching a Gordon Ramsey youtube video, he is cooking dumplings. At approximately the 6:04 mark of the video Gordon mentions "Next the dumpling essentail,
My wife and I have been doing a little catering and want to make our chicken and dumplings but we are not for sure how to keep the dumplings from soaking up all
I recently started making Chinese steamed dumplings (Jiaozi) with cabbage and beef mince. In this version I simply mix together all the ingredients for the fill