I'm celiac and I'm intolerant to virtually all the grains (also to corn/maiz). So, the question is if I can make noodle/dumpling dough without grains? Yuca and
Wikipedia says they're cooked by steaming or boiling. Searching further, I've found plenty of people saying their way is the best way. Assuming they're well-mad
Most dumpling recipes—including those discussed on this site—claim that the dumplings will be ready when they float to the surface. I have two inte
When I was younger, we had a yearly "Taste of Tacoma" in Tacoma, WA. There was a booth that had this Russian, I think, pierogi. However, I remember what I had a
I made chicken and gravy in the crock pot. Later on I decided to add dumplings., for the next night. It wasn't hot, I figured it would soak up all the juices fo
My question is for potato and carrot dumplings as follows, what sort of binder would you recommend to make it more stable for frying or boiling? I've tried eggs
A while ago, I ran into this problem of trying to figure out how to adjust a stew recipe for added dumplings - I had made a dumpling recipe (for a family dinner
not sure how to put this recipe up for others to cross-reference but it's on food.com if anyone wants to find it. the recipes name is carrot a
I have been looking up Khinkali recipes online and from my research it would seem that authentic Georgian Khinkali make use of a spice called dzira. Since it is
I made dumplings from white flour and Atora vegetable suet. The suet is in hard pellets so I'm not worried about having overworked the mixture. I made them at t
Common recipes for potsticker/wonton-style (thin wrapper) dumplings use egg as a binder for the filling, to make it easier to work with and to displace air. For
I'm half Carpatho-Russian, the love of pierogies is in my blood, but my recent gluten sensitivity has stopped me from eating them, and I really miss them as the
I have been working with rice flour to make homemade stuffed dumplings and have been able to improve my current recipe greatly except for one thing. I am stump
We just returned from a restaurant that served "dumplings" in a cheese sauce. This was an Italian restaurant. My wife didn't like them. They were the size of
I am making chicken momos at home for the first time.My question was that if I want to fry the momos do I directly put them in the fryer or steam them first and
An English-style beef stew is a great dish to prepare/freeze ahead of time, and heat when it's needed. But one of its delights is suet dumplings, which are norm
There is nothing like beef stew and dumplings, yet I am trying to eat more healthily. Is there any way to make fat free or at least low-fat suet type dumplings
My dumplings soaked up all of the broth. What can I add to my chicken and dumplings without ruining the flavor?
I am getting irregular requests for dim sum catering and would like to increase my dim sum output, but am not yet ready to invest in something like this: Dim S
We make dumplings by bun making machine. (bought from China.) We add all purpose flour, xanthan gum and water to make the dough for dumpling. We make 10 vari