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Questions tagged [dumplings]

53 questions
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Dumplings - What happened?

I made chicken and dumplings today and after 20 minutes I checked my dumplings and they were done but disgustingly soft. I let them cook for 10 more minutes and still soft (but I do think they were "done"). After another 25 mintues they were still…
user5974
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Should I steam or boil zongzi?

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-made and won't leak when boiled, why would I pick one method over the other?
Cascabel
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Can I make grain-free noodle/ravioli/dumpling dough?

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 potato starch are good for me, also chickpea and other legumes are fine. Any suggestions?
user2881
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Making dumplings without a snug lid

I'm making Chicken and Dumplings for dinner tonight but I had forgotten that I loaned out my usual Dutch oven, I won't be able to get it back in time. That leaves me with two choices, I can use my back up Dutch oven, but it's a bit small for the…
Jolenealaska
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What is the authentic way to cook pierogi?

I've been buying pre-packaged pierogi from Trader Joe's and local Polish delis. But I can't seem to get a straight or consistent answer on how you are supposed to cook them. Should you steam pierogi, boil them, or saute them with butter?
Shel
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Does proofing time depend on the quantity of dough?

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 providing the recipe because I will be trying and experimenting with many in the next few…
Hugo
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What type of devices, could increase dim sum output, short of a complete expensive, automatic machine?

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 Sum Maker Video What other ways are there, to increase my fire rate? I could probably save…
user1721135
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carrot and potato dumplings question

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 myself, would you recommend flour? if so what kind of flour? Potato and carrot dumpling…
Abraham Ray
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I ruined my dumplings in the crock pot

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 for cooking in the morning. Needless to say, my dumplings broke down they are stretchy and…
momma scott
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Kind of Russian pierogi

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 as being round like a baseball with at least ground beef inside. I was fairly young and…
user40168
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Types of potato for making gnocchi

I've made gnocchi with different types of potato with mixed result. Can anyone recommend a type that is particularly good for making gnocchi?
Eric Brotto
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Why add salt to dumpling dough?

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 other ingredients like onions) and boil them until ready. All the recipes I saw suggest…
DrTyrsa
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Chicken and Dumplings soaked up all the broth

My dumplings soaked up all of the broth. What can I add to my chicken and dumplings without ruining the flavor?
Terri McDonnell
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Fat free dumplings?

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 for use with stews? Foodcheats.com gives a way to make the dumplings without suet but…
Chris Rogers
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I am making momos at home and want to store them too

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 then fry it.What will be the difference in taste and texture?I also want to store them…
ubuntu_noob
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