Questions tagged [dumplings]
53 questions
13
votes
3 answers
Why do dumplings float when they are ready?
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 interrelated questions:
Does this rule ever fail? For example, might there be certain recipes or…
ESultanik
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Why are my dumplings made of evil?
I made a fairly simple chicken-and-dumpling stew recipe; however, after one bite of dumpling, I have the most wretched aftertaste. The soup is fine; however, the dumplings taste totally nasty, kind of bitter and repulsive and a little like vomit (My…
Yamikuronue
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12
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18 answers
How can I replicate authentic German potato dumplings?
I lived in Southern Germany (Bavaria) for 5 years and while over there, my family fell in love with potato dumplings. I’m talking about the ones that are the size of a baseball. Here is a picture I found by searching for “Hofbrau potato dumplings”…
mikebmassey
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11
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5 answers
Fluffy matzo balls
It's that time of year. The seasons are changing and I've got myself a cold, for which there is no better culinary cure than matzo ball soup.
I can make a pretty mean chicken stock, but my matzo balls leave something to be desired. The Manischewitz…
Ray
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11
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1 answer
What is "dumpling soit"?
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, soit". It looks to be a off white substance about the size of rice kernels, almost…
KDecker
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6 answers
Why is gnocchi a dumpling and not a noodle?
I've recently been told that gnocchi is technically a dumpling, not a noodle. What about it causes gnocchi to fall under the dumpling category?
fbrereto
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4 answers
Is Spaetzle a pasta or a dumpling?
Is it a pasta or a dumpling and what is the difference?
To me, a pasta is smooth and shaped and doesn't have any "filling" (but can have ingredients added to color or flavor it before it is shaped) and a dumpling is either a dough of some sort…
terry
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How can I make pierogi gluten-free?
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 they taste great and give you a lot of energy (the potatoes really help).
So can someone…
leeand00
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3 answers
Vegan binder for chinese style dumpling fillings
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 comparison, if you make a filling with no binder, it will be hard to place without…
rackandboneman
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6
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1 answer
Making Dumpling Conserve Better
When I make Chinese or Japanese style dumplings I often make too many and then store some for the next day
When I reheat them, they always go a bit strange and seem to taste worse then when they were fresh
Are there ways to store or re-heat the old…
Willbill
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Can I make gyoza with raw meat?
I know it's traditional to make gyoza filling with raw vegetables, but is it also made with raw meat, or should it be cooked first? With other types of dumplings I usually cook the meat before adding it to the dough. This time I'm not sure.. will…
mdegges
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1 answer
What’s the sulfur in dumplings for?
When making Thuringian potato dumplings, an integral part in the process is the so-called “Schwefeln”:
Sulfur that comes on threads is burnt inside the closed pot of potatoes.
Native Thuringians, if asked what the sulfur was for, will reply that…
Philipp Gesang
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5
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1 answer
Why does my dumpling /dimsum/momos turn dark brown while steaming?
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 varieties of dumpling and filling varies as per the variety. After making the dumplings, we…
Reshma
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6 answers
What is special about pierogi dough?
I wanted to make home-made pierogis. Is there a special dough that needs to be used? I wanted the pierogis to be fairly thick - what type of dough would work best?
AttilaNYC
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2 answers
Should I freeze gyoza before or after cooking?
I'm about to make a big batch of gyoza and I don't want to eat them all now. I was thinking about freezing them and I want to know which is best from a food-safety and a quality perspective.
If I freeze them after cooking, is the crispy side going…
victoriah
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