Recipes for "dumplings"

In a medium bowl, stir together the flour and confectioners' sugar. Make a well in the center. Combine the melted butter, egg and milk; pour into the well. Use a knife to stir until just combined. Set the dumpling mixture aside.

In a large saucepan, over medium-high heat, mix together the water, golden syrup, brown sugar and lemon juice until well blended. Add the remaining 1/4 cup of butter, and bring the mixture to a boil. Once the mixture is boiling, carefully drop heaping tablespoons of the dumpling mix into the sauce. Reduce heat to low, cover and cook for 10 minutes, or until the dumplings have risen and cooked through. Ladle syrup over the dumplings occasionally while cooking.

Mix together beef, cabbage, carrot, and onion in a large bowl. Stir in egg, soy sauce, oil, sugar, and salt.

Place 1 heaping teaspoon filling in the center of a wonton wrapper. Moisten wonton edges with a few drops water. Fold dumpling in half and pinch the edges together to seal. Create a ripple pattern along the sealed edge by pinching and gently pushing together small segments. Repeat to make remaining dumplings.

Bring a large pot of water to a boil. Add dumplings and cook until they float to the surface, about 5 minutes. Drain.

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.

Heat sugar, butter, cinnamon, and vanilla in a saucepan over medium heat until sugar dissolves, about 5 minutes. Remove from heat; set aside.

Divide crescent roll dough into 16 triangles. Roll 1 apple quarter with 1 dough triangle; arrange in the prepared pan. Pour butter mixture over wrapped apples; pour soda on top.

Bake in the preheated oven until golden brown, 40 to 45 minutes.

Gather all ingredients.

Stir condensed soup, chicken broth, and shredded chicken together in a large saucepan over medium-high heat until it begins to simmer.

Cut each biscuit into quarters, and gently stir into the simmering soup.

Reduce heat to medium-low, cover, and simmer until biscuits are no longer doughy in the center, 10 to 15 minutes.

Serve and enjoy!

In a large pot over medium heat, simmer chicken in 6 cups water until no longer pink. Remove chicken, cool and shred.

Return shredded chicken to pot and stir in butter, salt and pepper. Cook until chicken reaches desired tenderness, 15 to 60 minutes.

In a bowl, stir together baking mix and milk until smooth. In a separate bowl, stir together flour and 1/2 cup cold water until smooth. Stir flour mixture into soup; bring soup to a rolling boil.

Drop baking mix mixture by tablespoonfuls into the boiling water, neatly around the chicken. Reduce heat to a simmer and cook, uncovered, 10 minutes. Then cover and cook 10 minutes more. (Sneak a spatula under the dumplings to prevent chicken from sticking to the bottom of the pot.) Serve hot.

In a heavy pot with a lid place the chicken, onion, lemon, salt, pepper, water, bay leaf and thyme. Simmer all over low heat until tender, about 1 hour.

Let chicken cool slightly in pot, then remove and take the meat off of the bones. Discard the bones and skin and skim excess fat off the broth if desired. Discard the onion, lemon and bay leaf. If desired, wash out pot well. Return broth and chicken pieces to the pot. Simmer over low heat while making the dumplings.

To Make Dumplings: In a medium mixing bowl, cut shortening into the flour and salt. Stir in 1/4 cup water (more if needed) to form a soft dough. Roll out dough on a floured surface, with a rolling pin, until very thin. Cut into 1 inch wide strips using a pizza cutter or knife. Tear off 1 inch long pieces from these strips and drop into simmering broth and chicken meat. Simmer for 10 minutes with the lid off, then 10 minutes more with the lid on. Serve immediately.

Melt the butter in a skillet. Cook the onion and cabbage in the butter over medium-high heat until the cabbage is translucent.

Bring a small pot of water to a boil. Mix the flour and water together into a dough. Drop the dough by small spoonfuls into the boiling water and cook until firm; drain. Add the dumplings to the cabbage mixture. Season with salt to serve.

Gather all ingredients.

Make sauerkraut filling: Melt butter in a skillet over medium heat. Cook and stir onion in hot butter until translucent, about 5 minutes. Add sauerkraut and cook, stirring occasionally, for 5 more minutes. Season with salt and pepper, then remove to a plate to cool.

Make potato filling: Melt butter in the same skillet over medium heat. Cook and stir onion in hot butter until translucent, about 5 minutes. Stir in mashed potatoes, salt, and white pepper. Remove from heat.

Make dough: Beat together sour cream and eggs in a large bowl until smooth. Sift flour, baking powder, and salt into a separate bowl; stir into sour cream mixture until dough comes together.

Knead dough on a lightly floured surface until firm and smooth.

Divide dough in half, then roll out one half to 1/8-inch thickness. Cut into 3-inch rounds using a biscuit cutter. Place a small spoonful of potato filling into the center of each round.

Moisten edges with water, fold over, and press with a fork to seal. Roll and fill remaining dough half with sauerkraut filling.

Bring a large pot of lightly salted water to a boil. Add pierogies in batches to boiling water and cook until they float to the top, 3 to 5 minutes. Remove with a slotted spoon.

Enjoy!

Whisk water, poultry seasoning, salt, and black pepper together in a bowl; add chicken to the bowl and turn to coat.

Pour 1/2 of the chicken broth into a slow cooker; add chicken and poultry seasoning mixture. Layer onion, carrots, and celery, respectively, over chicken. Dot butter over vegetables; pour both condensed soups and remaining broth over vegetables, then sprinkle rosemary on top.

Cook on High for 3 ½ to 4 ½ hours. Remove chicken from slow cooker and shred with two forks; return chicken to slow cooker. Add biscuit dough pieces to the chicken mixture. Cook on High for 1 ½ hours.

In a large pot over high heat, combine chicken with enough water to cover; bring to a boil. Boil until chicken is no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Drain some water, reserving 3 cups in the pot. Remove chicken, allow it to cool slightly, then pull it apart into bite-sized pieces and return to the pot.

Add condensed soup, season with salt and pepper, and set the heat to medium. Pull biscuit dough into pieces, and add it to the pot. Simmer until dough is cooked through, 7 to 8 minutes.

Place chicken, onion, and celery in a large pot; fill the pot with water. Season with poultry seasoning, whole allspice, basil, 1/2 teaspoon salt, 1 teaspoon pepper, and seasoning salt; bring to a boil. Reduce heat, and simmer for approximately 2 hours, or until chicken is cooked.

Remove chicken from broth and set chicken aside to cool; strain broth to remove seasonings and any bone. Return broth to the pan, stir in cream of chicken soup and continue simmering.

In a medium bowl, stir together eggs, olive oil, 1 tablespoon salt, and 1 teaspoon pepper with 2 cups water. Gradually add flour, and stir to form a thick dough.

Using a large spoon and knife, scoop a spoonful of dough and cut small pieces into broth. Repeat with remaining dough. Stir, cover, and simmer for about 15 minutes.

Meanwhile, skin and debone chicken; cut meat into small pieces, add to broth and heat through.

Combine flour, baking powder, salt, baking soda, thyme, parsley, and oregano in a bowl. Cut in butter until mixture resembles coarse crumbs. Gradually add milk, using just enough to form a thick batter.

Drop by rounded tablespoons into simmering soup or stew, cover, and cook for 15 minutes.

Add the chicken stock to a medium pot and bring it up to a gentle simmer.

In a large (8-quart or larger) thick-bottomed pot, heat the butter or olive oil over medium-high heat. Pat dry the chicken pieces and sprinkle with salt.

Working in batches, brown the chicken pieces, placing the pieces skin-side down first; this will render out fat you will use to build the stew later.

Once the chicken pieces are browned on all sides, remove them from the large pot, and turn off the heat. Remove and discard the skin from the chicken pieces and put the chicken pieces into the pot of simmering stock.

Poach the chicken in the stock until cooked through, about 20 minutes or so.

Remove the chicken pieces and set on a tray to cool for a few minutes. When the chicken pieces are cool to touch, pull the meat off the bones and cut into 2-inch chunks. Set aside.

Return the heat on the large pot to medium-high. When the pot is hot, add the onion, celery, carrot and thyme and sauté until soft, but not browned, about 4 to 5 minutes.

Add the flour and stir well. The flour will absorb the fat in the pot and will stick a little to the bottom. Reduce the heat to medium-low and stir the flour vegetable mixture constantly for 2 to 3 minutes. Do not let it burn.

Get a ladle ready and have the pot of simmering chicken stock nearby. Add the sherry to the flour vegetable mixture. It will sputter and seize up.

Add a ladle of hot chicken stock and stir well. It will be goopy. Add another ladle, then another, stirring all the while, until the broth comes together.

Add the rest of the chicken stock and the reserved chicken meat. Increase the heat and bring to a simmer, then reduce the heat to maintain a gentle simmer while you make the dumplings.

Whisk together flour, baking powder, and salt in a medium bowl. Add (optional) chopped fresh herbs. Add melted butter and milk to the dry ingredients.

Gently mix with a wooden spoon until mixture just comes together. (Note: do not over-mix or your dumplings will turn out too dense.)

Drop dumpling batter into the simmering stew by heaping teaspoonfuls, over the surface of the stew. (Note that the dumplings will easily double in size as they cook.) Cover and simmer until dumplings are cooked through, about 15 minutes.

Once you have covered the pan, do not uncover and peek while the dumplings are cooking! In order for the dumplings to be light and fluffy, they must steam, not boil. Uncovering the pan releases the steam.

If after 15 minutes the dumplings are still not cooked through (use a toothpick or skewer to test), then cover pan again and cook for another 5 to 10 minutes.

Gently stir in peas, parsley, and cream, if using. Add salt and pepper to taste. Ladle portions of meat, sauce, vegetables, and dumplings into soup plates and serve. Note that the stew will continue to thicken the longer it sits.

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In a medium Dutch oven, melt the butter over medium-high heat. Add the carrots and celery and cook, stirring occasionally, until softened, about 5 minutes.

Add the chicken broth, condensed soup, onion powder, and garlic powder to the pot and stir to combine. Stir in the shredded chicken. Cover the pot and bring the mixture to a simmer, about 15 minutes.

Once the soup base has come to a simmer, in a medium bowl, stir together the baking mix and milk. The mixture will look a bit wet and that’s just fine!

Uncover the pot and reduce the heat to medium. Scoop the dumpling batter into ping pong ball-sized portions (about 1 1/2 tablespoons) and drop them directly into the soup in a single layer. When the dumpling batter has been portioned into the pot, cover the pot and cook undisturbed until the dumplings are cooked through, about 10 minutes.

Uncover the pot and check the dumplings for doneness by poking them with a spoon or spatula; they should feel firm with no wet batter visible in the center. If the dumplings are still wet, re-cover the pot and continue cooking for a few minutes until they’re done.

Serve the finished soup with two or three dumplings in each bowl, garnishing with chopped parsley if desired.

Leftovers can be stored for up to 3 days in an airtight container in the fridge. The dumplings will get mushier after 3 days but are still delicious when reheated.

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Whisk together the flour, baking powder, and salt in a medium bowl.

Add melted butter to the dry ingredients, using your fingers to distribute it throughout the flour until it has a crumbly texture.

Add the milk. If you are using all-purpose flour, another tablespoon or two of milk may be required to make the dough sticky, rather than dry and shaggy. Gently mix with a wooden spoon, until the mixture just comes together. It should form a lumpy, thick batter. Do not over-mix, or your dumplings will turn out too dense. Set aside.

Heat the oil in the pressure cooker on its sauté setting for 1 minute. Add the onion, celery, carrots, salt, and pepper and sauté for 3 minutes, until the onions are beginning to soften around the edges.

Add the chicken and thyme and sauté for 2 more minutes, until the pieces of chicken are mostly opaque on the outside (they don’t have to be cooked through). Stir in the chicken broth, using a spoon to thoroughly nudge any browned bits off of the bottom of the pot.

Using a small cookie scoop or two spoons, drop heaping tablespoon-sized dollops of the dumpling batter into the pot in a single layer. (The batter will have thickened while it sat, becoming more of a scoop-able dough.)

Secure the lid in its sealed position. Cancel the sauté program, then select the pressure cooker’s manual program for 8 minutes at high pressure.

(The pot will take about 10 minutes to come up to pressure before the cooking program begins.)

When the cooking program ends, let the pressure release naturally for 10 minutes, then move the pressure release valve to its venting position to release any remaining steam.

Open the pot and gently stir in the peas, parsley, and cream (if using), taking care not to break up the dumplings. Taste for seasoning, adding more salt and/or pepper if needed. Ladle into bowls and serve right away.

Add the butter to an 8-inch square pan, a 9-inch round pan, or an equivalent glass or ceramic baking dish. Place in the preheating oven until the butter melts, 3 to 4 minutes.

Remove from the oven and carefully tilt the pan so the bottom and halfway up the sides are greased. Add the brown sugar and stir until it is melty. It’s OK if the mixture looks separated and grainy.

If desired, peel the peaches. Slice into 1-inch thick slices. Depending on the size of your peaches, you will likely get 6 to 8 slices per peach.

Unfold the puff pastry and cut it into 9 equal squares/rectangles. Grab a square and press it with your fingers to make it into a more even square shape, if needed. Wet a pastry brush or your finger with water and paint the outside 1/2 inch of the square. Place two slices of peach in the center, then fold over each corner so they meet and make a square parcel. Press the edges of the pastry together to seal.

Add the dumpling to the pan, spooning sauce over the top. The sealed edge goes upward. Repeat with the remaining dumplings, spacing them evenly in the pan. If you have leftover peach slices, dice and scatter them in between the dumplings.

Simply Recipes / Photo by Andrew Bui / Food Styling by Tiffany Schleigh

Simply Recipes / Photo by Andrew Bui / Food Styling by Tiffany Schleigh

Pour the nectar or juice into the corners of the pan, avoiding the tops of the dumplings. The liquid should reach about halfway up the dumplings, so only use as much as you need.

Bake until the tops of the pastry are browned and the sauce is bubbling and thickened, 40 to 50 minutes. The dumplings will likely open to reveal the peach slices inside, and that’s okay!

Let cool for 5 to 10 minutes before serving warm, topped with any extra sauce.

Store leftovers in an airtight container at room temperature for up to a day, or in the fridge for up to 3 days. Reheat gently in the oven or microwave.

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Add 3 quarts of water to a large pot on the stove over high heat. When the water boils, add 1 tablespoon of kosher salt, then turn down the heat to low until you’re ready to boil the kreplach.

Coco Morante / Simply Recipes

Add the chicken broth, carrots, and celery to a 4-quart soup pot on the stove over medium heat. When it comes to a simmer, reduce heat to low and cover the pot. Let the vegetables simmer, covered, for about 5 minutes, or until they’re tender and cooked through. Turn off the heat. The broth should be plenty hot when ready to serve, but feel free to place over low heat to warm once serving, if needed.

Coco Morante / Simply Recipes

In a medium skillet over medium heat, heat the olive oil. Add the onions and salt. Sauté, stirring often, until the onions are caramelized but not charred, about 15 minutes. Transfer them to a large mixing bowl and let cool for about 5 minutes, until they’re no longer piping hot.

Coco Morante / Simply Recipes

Coco Morante / Simply Recipes

Add the ground beef and black pepper to the onions in the bowl, then use your hands to mix until well combined.

Coco Morante / Simply Recipes

Place a few dumpling wrappers on a work surface, with a cup of water nearby. Keep the rest of the wrappers covered so that they don’t dry out.

Dip your finger in the water, then run it along two sides of each wonton wrapper—this will help the dumplings seal properly, so that they do not come apart when cooked.

Working quickly so that the water doesn’t dry up, add a heaping teaspoon of filling to each wonton wrapper, then fold them over into a triangle shape, pressing out any air pockets, then pressing down the edges to seal.

Repeat with the remaining wrappers and filling, until you’ve used up all the filling. If you run out of room on your work surface as you’re folding the kreplach, transfer them to a sheet pan as you go, separating each layer of kreplach with a sheet of plastic wrap or wax paper.

Coco Morante / Simply Recipes

Return the pot of salted water to high heat until it comes up to a boil. Once boiling, turn it down to medium heat. Working in batches of a dozen kreplach at a time, add the kreplach to the pot.

Simmer for 3 to 5 minutes, until the kreplach are mostly floating and you can see the dough starting to shrink up and wrinkle around the filling. Cut one open to make sure it's done in the middle. When they’re done boiling, use a slotted spoon to transfer them to the pot of chicken broth and vegetables.

Repeat with the rest of the kreplach. Monitor the heat, making sure the water doesn’t boil too rapidly, so that the kreplach don’t break apart.

Coco Morante / Simply Recipes

Using a slotted spoon, transfer the kreplach to serving bowls, then ladle the chicken broth and vegetables over them. Garnish with fresh herbs and serve right away.

Coco Morante / Simply Recipes

Heat olive oil in a large sauté pan on medium high heat. Add the onions, sprinkle with sugar, and cook, stirring often, until the onions are browned and caramelized, about 20 minutes.

If the onions at any point look like they are drying out in the pan, lower the heat.

Add the minced garlic and ground toasted caraway seeds and cook a minute more.

Sprinkle with the sweet and spicy paprikas and toss to coat. Stir in the marjoram, thyme, and bay leaf. Cook for another minute, until fragrant.

Scrape up any browned bits from the bottom of the pan.

and sprinkle with salt and pepper. Bring the whole mixture to a boil on high heat, then lower the heat to low to maintain a simmer.

Cover and cook until the beef is falling apart tender, about 1 1/2 hours, stirring occasionally. Add more salt and pepper to taste.

To prepare the dumplings, whisk together the cake flour, baking powder and salt. Combine with the milk and melted butter, mixing lightly.

After the stew has cooked until tender in step 4, drop the dumpling batter by (heaping) teaspoonfuls into the simmering stew. Cover and cook for 15 minutes.

Once you have covered the pan, do not uncover while the dumplings are cooking! In order for them to be light and fluffy, they must steam. If you uncover the pan, the steam will escape and the dumplings will boil instead.

After 15 minutes, test the dumplings with a toothpick. If the toothpick comes out clean, the dumplings are done.

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Gather the ingredients.

Start the soup: Place chicken pieces in a large pot; add chicken stock, onions, celery, and salt. Bring to a boil over medium-low heat, then simmer, partially covered, until chicken is tender, about 15 to 20 minutes.

Meanwhile, make the dumplings: Beat egg and milk together in a large mixing bowl. Mix in 1 cup flour, baking powder, and salt.

Grate cold butter into the wet flour mixture; stir in parsley.

Dollop 6 large spoonfuls of dumpling mixture onto the top of the simmering chicken. Cover the pot and steam dumplings until fluffy, 10 minutes more.

Remove dumplings and chicken pieces to a large dish; shred chicken and discard bones. Cover and set aside, keeping warm.

For the gravy: Strain stock left in the pot, pressing the vegetables to release more flavor; return stock to the pot.

Whisk water with remaining 1/2 cup flour until smooth; stir into the strained stock. Season with pepper and bring to a boil, stirring constantly, to thicken.

Stir in chicken and top with dumplings.

Serve with parsley and enjoy!

Combine pork, ginger, garlic, green onion, soy sauce, sesame oil, egg and cabbage in a large bowl. Stir until well mixed.

Place 1 heaping teaspoon of pork filling in the center of each wonton wrapper. Moisten edges with water and fold over to form a triangle. Press edges firmly to seal. Keep filled dumplings covered with a damp towel to prevent drying out until ready to cook.

Arrange dumplings in a covered bamboo or metal steamer lined with parchment, making sure they're not touching to prevent them from sticking together; steam over simmering water until pork is cooked through, about 15 minutes.

Serve hot and enjoy!

To make the dipping sauce: Combine soy sauce, rice vinegar, chives, sesame seeds, and chile-garlic sauce in a small bowl. Set aside.

To make the dumplings: Mix pork, garlic, egg, chives, soy sauce, sesame oil, and ginger in a large bowl until thoroughly combined.

Place a dumpling wrapper on a lightly floured work surface and spoon about 1 tablespoon of filling in the middle.

Wet the edge with a little water and crimp together forming small pleats to seal the dumpling. Repeat to form remaining dumplings.

Heat 1 to 2 tablespoons vegetable oil in a large skillet over medium-high heat. Place 8 to 10 dumplings in the pan and cook until browned, about 2 minutes per side.

Pour in 1 cup of water; cover and cook until dumplings are tender and pork is cooked through, about 5 minutes.

Repeat to cook remaining dumplings, adding more oil and water for each batch.

Serve dumplings with dipping sauce.

Stir together biscuit mix and milk in a medium bowl until dough comes together; set aside.

Pour cans of chicken broth into a saucepan along with chicken; bring to a boil.

Take a handful of biscuit dough and flatten it in your hand. Tear off 1- to 2-inch pieces and drop them into boiling broth. Make sure they are fully immersed, at least for a moment. Repeat this step with remaining biscuit dough, then carefully stir soup, so dumplings are covered by broth.

Cover and simmer, stirring occasionally, over medium heat until dumplings are cooked through, about 10 minutes.

Stir flour and salt together in a medium bowl. Whisk milk and egg together in a separate bowl. Add milk-egg mixture to flour and mix until it forms a dough.

Knead on a lightly floured surface until smooth. Roll out to desired thickness for dumplings or roll thinner for noodles. Cut into strips, squares, or any shape you like. Let dry while you prepare broth or soup.

Drop dumplings into boiling broth, and cook until tender. Timing will depend on the thickness of dumplings and how dry they are.

Pour olive oil into a multi-functional pressure cooker (such as an Instant Pot) and select the Sauté function. Cook and stir onion, carrot, celery, and bay leaf until vegetables are soft and onion has turned translucent, about 5 minutes.

Add chicken broth, thighs, breasts, salt, thyme, marjoram, and black pepper. Close and lock the lid. Select high pressure according to manufacturer's instructions; set the timer for 9 minutes. Allow 10 to 15 minutes for pressure to build.

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Carefully use tongs to remove chicken pieces to a large bowl to cool slightly; discard bay leaf.

While chicken is cooling, mash butter with flour in a small bowl to make a smooth paste; set aside.

Make dumplings: Combine flour, baking powder, and salt in a medium bowl. Cut in cold butter with 2 knives or a pastry blender until mixture resembles the texture of cornmeal. Stir in parsley and set aside.

Shred cooled chicken and return to the pot. Taste broth and season with salt and pepper if needed. Add peas and green beans. Stir in flour-butter paste until incorporated. Select Sauté function and bring broth to a boil.

Pour buttermilk into dumpling mixture and stir until combined. Drop dough by heaping spoonfuls over the top of stew.

Close the lid, leaving the steam vent open. Select Slow Cooker function and simmer on Low, covered, until a skewer inserted into the center of a dumpling comes out clean, 10 to 12 minutes.

Place chicken in a Dutch oven. Add water, carrot, celery, onion, 3 sprigs of thyme, and bay leaf. Bring to a boil, cover, reduce heat to low, and simmer for 1 hour. Remove chicken from dutch oven and transfer to a bowl; set aside to cool.

Increase heat and bring the stock to a simmer. Skim off any chicken fat that appears on top of the stock and reserve in a bowl. Combine 2 to 3 tablespoons of the reserved fat with flour in a small bowl; stir to make a paste, adding more flour if needed. Add the chicken fat and flour mixture to the stock. Reduce heat and simmer for 15 minutes.

Remove chicken meat from the carcass and add to the stock. Season with salt, black pepper, and cayenne pepper to taste. Continue simmering for 10 to 15 minutes.

Whisk creme fraiche, milk, 2 teaspoons of thyme leaves, and eggs together in a large bowl. Stir in self-rising flour until almost entirely incorporated; do not overmix.

Scoop large dollops of dumpling mixture on top of the chicken stock. Increase heat slightly to medium-high. Cover and simmer until dumplings appear light and fluffy, and a toothpick inserted into the center comes out clean, 10 to 15 minutes. Serve garnish with thyme sprigs.

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

Cut each apple into 8 equal wedges; set aside.

Separate crescent roll dough into triangles. Roll each apple wedge in crescent roll dough starting at the smallest end. Pinch to seal and place in the prepared baking dish.

Melt butter in a small saucepan over low heat. Stir sugar and cinnamon into melted butter until combined. Pour over apple dumplings, followed by soda.

Bake in the preheated oven until golden brown, 35 to 45 minutes.

To make the filling: Place shrimp in a food processor, and process until shrimp are finely ground; transfer into a large bowl and set aside. Working in batches, process ground beef until fine, add to ground shrimp. Add ginger, shallot, green onions, napa cabbage, soy sauce, sesame oil, salt, white pepper, and white sugar to shrimp and beef mixture; mix thoroughly until well combined.

To fill the potstickers: Place a wrapper on the work surface and add a scant teaspoon of filling in the center. With a wet finger, dampen the edges of the wrapper. Fold dough into a half-moon shape, enclosing the filling, and press and seal to remove extra air and tightly seal the edges together. It's nice to fold several small pleats in the top half of the wrapper for a traditional look before you seal in the filling. Refrigerate the filled wrappers on a parchment-lined baking sheet while you finish filling and sealing the potstickers.

Heat oil in a large nonstick skillet with a lid over medium heat. Place potstickers into hot oil, flat-side down, without crowding, and let fry until the bottoms are golden brown, 1 to 2 minutes. Turn dumplings over, and pour water over them. Cover the pan with a lid and let dumplings steam until water has nearly evaporated and dumplings have begun to fry in oil again, 5 to 7 minutes. Uncover the skillet, and let potstickers cook until all the water is evaporated and the wrapper has shrunk down tightly onto the filling, another 2 to 3 minutes.

Combine chicken broth, chicken, onion, carrots, celery, bay leaf, salt, and pepper in a large pot; bring to a boil. Reduce the heat, cover, and simmer until chicken is no longer pink in the center and the vegetables are tender, 20 to 25 minutes.

Mix baking mix and milk together in a bowl until a sticky dough forms. Drop golf ball-sized pieces of dough into the soup. Cover the pot and cook until dumplings are cooked through, about 10 more minutes.

Whisk flour, baking powder, and salt together in a bowl. Cut in shortening with a pastry blender until mixture resembles coarse crumbs. Stir in milk until a stiff dough forms.

Roll dough on a lightly floured surface to a thickness of about 1/8 inch. Cut into 1-inch squares, diamonds, or strips.

Bring chicken broth to a boil in a saucepan. Carefully add dumplings and reduce the heat to a simmer. Cover tightly and cook until tender, 8 to 10 minutes.

In a large bowl, sift flour, baking soda and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half and shape into balls. Wrap in plastic and refrigerate for 2 hours or overnight.

Remove the skin from the breast, thigh and back of the chicken, but leave it on the legs and wings. Season chicken with seasoning salt, and place in a large stock pot. Pour in water. Add onion, celery and margarine. Bring to a boil, then reduce heat to simmer. Cook for about 1 1/2 hours, until chicken falls off the bone.

On a lightly floured surface, roll one ball of dough to about 1/8 inch thick. Cut into 2 inch squares. Drop into simmering broth, and let cook for about 2 minutes. Stir gently to prevent sticking; add more water if needed. Season broth while dumplings are cooking with salt, pepper and poultry seasoning. Simmer for about 15 minutes, or until dumplings are cooked through.

Cover chicken with salted water in a large stockpot or Dutch oven; simmer until cooked through and tender, remove chicken from pot and remove meat from bones. Keep chicken warm while making the dumplings.

To make the dumplings: Sift about 2 cups of flour and 1 teaspoon baking powder into a large mixing bowl. Make a well in the flour mixture; pour in 1 cup of hot chicken broth, mixing first with a fork, then with your fingers. Add the egg and mix well again.

Knead the dough for a few seconds on a floured board. Separate the dough into 4 or 5 parts and roll as thin as possible. Cut into 1 1/2 or 2 inch wide pieces. Break these into 2 inch long strips. Drop into boiling chicken broth and simmer for 10 to 15 minutes. Serve with previously prepared chicken.

Place all ingredients in the Instant Pot except the peas. Throw some fresh herbs in there if you have them – sage, thyme, etc. If not, don’t sweat! This is shortcut cooking. Just turn on the Instant Pot and cook on high pressure for 7-10 minutes.

After about 10 minutes of resting, use the “quick release” to let out the steam. Gently break apart any pieces of biscuits that got stuck together with two forks.

Pull out the chicken and shred it or chop it up. Add it back in with the peas. Taste, season, and serve!

1. Preheat the oven to 425° F. On a baking sheet, toss together the butternut squash, olive oil, and curry powder. Bake for 25-30 minutes, or until tender.

2. Add the squash, green onions, honey, and a pinch of pepper to a bowl. Mash together with a fork.

3. To assemble, spoon 1 tablespoon of filling onto each wrapper. Brush water around the edges of the wrapper. Fold the edges of the wrapper up and around the filling and pinch in the center to seal. Repeat with the remaining wrappers.

4. Place the sesame seeds in a shallow bowl. Brush the bottoms of the dumplings with water and then dredge them in the sesame seeds.

5. To make the broth. Melt together the butter and shallots in a large skillet over medium-high heat. Cook until softened, about 5 minutes. Add the wine, cooking until the wine cooks into the shallots, another 5 to 10 minutes, or until the shallots have caramelized. Add ginger and garlic and cook 1 minute. Add the broth, soy sauce, and cinnamon. Simmer over low heat.

6. Heat a few tablespoons of oil in a large skillet set over medium heat. Add the dumplings and cook until the bottoms are golden brown, 2-3 minutes. Carefully pour 1/4 cup of water into the skillet. Immediately cover. Turn the heat to medium-low and let the dumplings steam for 4-5 minutes. Remove the dumplings from the skillet to a plate.

7. Arrange the dumplings in shallow bowls. Ladle the steaming broth over top. Top with chili crisp sauce and green onions. Enjoy!

1. In a medium bowl, combine the raw chicken, spinach, garlic, soy sauce, and a pinch of black pepper.

2. To assemble, spoon 1 tablespoon of filling onto each wrapper. Brush water around the edges of the wrapper. Fold the edges of the wrapper up and around the filling and pinch in the center to seal. Repeat with the remaining wrappers. Place the sesame seeds in a shallow bowl. Brush the bottoms of the dumplings with water and then dredge them in the sesame seeds. *vegetarian mushroom filling in the notes.

3. To make the broth. Melt together 2 tablespoons butter and the onions in a large skillet over medium-high heat. Cook, stirring occasionally until softened, about 10 minutes. At this point, you'll want to slowly add the wine, 1/4 cup at a time, until the wine cooks into the onions. Continue to cook another 10 minutes until you've used all wine and the onions are deeply caramelized. Add 1 tablespoon butter, and season with chili flakes and pepper. Add the broth, soy sauce, bay leaf, and star anise. Simmer over low heat, 10 minutes.

4. Meanwhile, heat a few tablespoons of oil in a large skillet set over medium heat. Add the dumplings and cook until the bottoms are golden brown, about 2-3 minutes. Carefully pour 1/4 cup of water into the skillet, it will splatter, so stand back. Immediately cover with a tight-fitting lid. Turn the heat to medium-low and let the dumplings steam for 5-6 minutes. Remove the dumplings from the skillet to a plate.

5. Arrange the dumplings in shallow bowls. Ladle the steaming broth and onions over top. Top with green onions. Enjoy!

1. Heat the olive oil In a large pot over medium heat. Add the shallots and cook another 3-5 minutes. Add the garlic, celery, carrots, thyme, and 1 tablespoon of the sage. Season with salt and pepper. Cook another 5 minutes.

2. Pour in the wine and broth, add the bay leaf, and bring to a boil over high heat. Stir in the chicken and 1/2 cup cream/milk.

3. To make the dumplings. In a medium bowl, whisk together the flour, baking powder, sage, and a pinch each of salt and pepper. Add 1 cup milk and cheese and mix until just combined.

4. Bring the soup to a boil over medium-high heat. Drop a heaping tablespoon of the dough into the soup, adding about 6 dumplings to the soup at a time. Cover, and cook for about 8-10 minutes, until the dumplings are cooked through and puffy.

5. Divide the soup and dumplings between bowls and serve topped with pepper. Enjoy!

1. To make the Squash Dumplings: Preheat the oven to 425° F. On a baking sheet, toss together the squash, olive oil, ginger, cinnamon, cayenne, and honey. Bake for 25-30 minutes, or until tender.

2. Peel the squash skin away from the acorn squash and add the squash to a bowl. Add the soy sauce to the squash and mash together.

3. To make the Chicken Dumplings: combine all ingredients in a bowl.

4. To assemble the Dumplings: spoon 2 teaspoons of filling onto each wrapper. Brush water around the edges of the wrapper. Fold the edges of the wrapper up and around the filling and pinch to seal. Repeat with the remaining filling.

5. To make the chili oil. In a medium skillet, combine the sesame oil, garlic, shallot, and bay leaf. Cook over medium heat until the garlic turns golden. Remove from the heat and stir in the chili flakes. Season with salt.

6. Bring a large pot of salted water to a boil. Boil the dumplings until they float, 3-4 minutes. Toss the warm dumplings in the chili oil. Serve topped with green onions and sesame seeds.

1. Heat the olive oil and butter together in a large soup pot over medium heat. When the oil shimmers, add the onion and cook 3-5 minutes. Add the carrots and thyme. Season with salt and pepper. Cook another 5 minutes.

3. Pour in the broth. Add the broccoli, bay leaves, nutmeg, and cayenne, and bring to a boil over high heat. Cover and cook for 10-15 minutes or until the broccoli is tender.

4. Meanwhile, make the dumplings. In a medium bowl, whisk together the flour, baking powder, and a pinch each of salt and pepper. Add the buttermilk, parmesan cheese, and sage, mixing until just combined.

5. Remove the bay leaves from the soup. Transfer 3/4 of the soup to a blender and blend until the broccoli is finely chopped. Return the soup to the pot and bring the soup to a boil over medium-high heat. Drop a heaping tablespoon of the dough into the soup, adding about 6 dumplings to the soup at a time. Cover, and cook for about 8-10 minutes, until the dumplings are cooked through and puffy.

6. Carefully move the dumplings aside, or if easier, remove dumpling from the soup, and stir in the milk and cheddar cheese, cooking until melted. Season to taste with salt and pepper.

7. Ladle the soup and dumplings into bowls and serve topped with pepper. Enjoy!

1. Heat the sesame oil in a large skillet over medium-high heat. When the oil shimmers, add the shallots and cook until fragrant and lightly caramelized, 2 minutes. Add the mushrooms, ginger, and garlic, and cook, stirring occasionally until the mushrooms have cooked down, about 5 minutes. Add the soy sauce and large pinch of pepper. Stir in the greens. Cook another 2-3 minutes, until the mushrooms are caramelized. Remove from the heat and let cool.

2. To assemble, spoon 1 tablespoon of filling onto each wrapper. Brush water around the edges of the wrapper. Fold the edges of the wrapper up around the filling and pinch in the center to seal. Repeat with the remaining wrappers.

3. Place the sesame seeds in a shallow bowl. Brush the bottoms of the dumplings with water and then dredge them in the sesame seeds.

4. Heat a few tablespoons of oil in a large skillet set over medium heat. When the oil shimmers, add the dumplings and cook until the bottoms are light golden brown, about 2-3 minutes. Carefully pour 1/4 cup of water into the skillet, it will splatter, so stand back. Immediately cover with a tight-fitting lid. Turn heat to medium-low and let the dumplings steam for 5-6 minutes. Serve warm with sauce (see below) and green onions.

5. To make the sauce, combine all ingredients in a medium bowl. Serve alongside the dumplings.

1. Heat the olive oil in a large soup pot over medium heat. When the oil shimmers, add the shallots and cook another 3-5 minutes. Add the celery, carrots, and thyme. Season with salt and pepper. Cook another 5 minutes.

2. Pour in the chicken broth and wine, and bring to a boil over high heat. Cover and cook for 10 minutes.

3. Meanwhile, make the dumplings. In a medium bowl, mix together the mashed potatoes, the flour, baking powder, sage, egg, and a pinch each of salt and pepper until just combined. If the dough feels sticky, add 2-4 tbs additional flour.

4. Bring the soup to a boil over medium-high heat. Drop a heaping tablespoon of the dumpling dough into the soup, adding about 6 dumplings to the soup at a time. Cover, and cook for about 8-10 minutes, until the dumplings are cooked through and puffy. Some of the dumplings may break off into the soup and melt a bit, this is OK and makes the soup creamy.

5. Carefully move the dumplings aside and slide the shredded turkey into the soup. Season to taste with salt and pepper.

6. Divide the soup and dumplings between bowls and serve topped with cheese and pepper. Enjoy!

1. Season the chicken all over with salt and pepper.

2. Heat the olive oil In a large soup pot over medium heat. When the oil shimmers, add the chicken and sear until golden brown on both sides, about 5 minutes per side. Toss in the shallots and cook another 3-5 minutes. Add the celery, carrots, and thyme. Season with salt and pepper. Cook another 5 minutes.

Add the celery, carrots, and thyme. Season with salt and pepper. Cook another 5 minutes.

3. Pour in the chicken broth and bring to a boil over high heat. Cover and cook for 15-20 minutes or until the chicken is cooked through.

4. Meanwhile, make the dumplings. In a medium bowl, whisk together the flour, baking powder, sage, and a pinch each of salt and pepper. Add the buttermilk and cheese and mix until just combined.

5. Remove the chicken from the soup and shred using 2 forks, discard the bones and skin. Set aside.

6. Bring the soup to a boil over medium-high heat. Drop a heaping tablespoon of the dough into the soup, adding about 6 dumplings to the soup at a time. Cover, and cook for about 8-10  minutes, until the dumplings are cooked through and puffy.

7. Carefully move the dumplings aside and slide the shredded chicken into the soup. Season to taste with salt and pepper.

7. Carefully move the dumplings aside and slide the shredded chicken into the soup. Season to taste with salt and pepper.

8. Divide the soup and dumplings between bowls and serve topped with pepper. Enjoy!

8. Divide the soup and dumplings between bowls and serve topped with pepper. Enjoy!