Sentences with phrase «dumplings do»

O these home - made apple dumplings do look so mouth - watering!

Working in batches, place one layer of dumplings into the prepared steamer basket, making sure the edges of dumplings do not touch each other.

If you are not pinching out your seals, make sure that your dough sticks together well so your dumplings do not fall apart while they cook.

Dumplings don't need to stodgy and heavy.

The dumplings didn't turn out too well but the kale tasted delicious, I highly recommend it.

Not exact matches

I don't really know what inspired me to put roast vegetables in a dumpling... but I'm glad I did because they were really yummy!

Not only does making chicken and dumplings in the slow cooker make the prep work super easy.

Did anyone ever find out if you can use refridgerated pizza dough to make the dumplings?

I did see a cooking show a while back can't remember which one but the guy made dumplings like yours as rolled out and he made them to the rolled out strips and then he froze the strips.

Once this is done, set your dumpling aside in a clean, dry spot and cover with a slightly damp tea towel so the edges don't harden and crack.

Use a tablespoon to do that, the quark topping should look like little dumplings.

Gently place dumplings into the simmering chili (do not let it boil, or the dumplings will break up) cover and cook for 15 minutes.

I actually don't remember having dumplings like this much as a kid, but it still screams comfort food to me.

You don't cook the filling before folding the dumplings / potstickers.

As an East Asian who has made and observed the making of dumplings many more times than I have microwaved a bowl of mac and cheese, I will say these do not resemble «dumplings» at the very least.

2 sweet dumpling squash, top trimmed off, seeded and chopped (I used organic squash so didn't peel mine, but you can peel yours if you like)

I'm pretty much obsessed with these little pot stickers... or dumplings... or gyoza... or whatever you want to call them... As I don't even really know what to call these little bites in order to make the name «politically correct,» so to speak, obviously I'm not entirely sure these are 100 % authentic, but goshdarnit are they good.

Just don't call them «dumplings» if you will.

I've never made dumplings and this post convinced me I can do it I hope you are having an absolute blast in Mexico and soaking in lots of sun!

No I have not tried dumplings yet — my dad did once and sadly his version totally dissolved into the gravy, and I haven't figured out how to overcome that challenge yet...

When you need some comfort food, or having a busy evening planned and need a quick meal, you don't like to cook, or want a special meal for the family, this Slow Cooker Chicken with Dumplings is it.

Don't worry, dumpling month is charging on, we're just having a minor cake break so that I can eat my way through the dumplings in the freezer.

Or you can make the soup in the crockpot, and do the dumplings separately on the stove: Pour about an inch of chicken broth into a shallow pan and bring to a boil.

Remember how I told you I did something really awesome with Wednesday's dumplings?

I use cabbage for salads and leeks for dumplings so doing this was so new and different.

That's just what I did, and my dumpling stir - fry was excellent!

And if you don't feel like making the dumplings it's OK too, you could just boil some potato cubes in the soup instead.

Mark Reinfeld: Yup, and we do have recipes for Tibetan momos and samosas where you're making your own wrapping, the outside portion of the dumpling.

I love both dishes and they're both quite similar, but a hankering for dumplings just doesn't go away.

Looks like you did a splendid job replicating the apple dumpling, Shelby =)... I may very well be replicating the recipe soon, too!

I have no idea what I did differently than the other posters but my soup was fab as were the dumplings.

The only things I can think of that I didn't differently: used homemade veg broth I had in the freezer (I'm vegetarian though my husband isn't and he thought the soup was great) used mixed dried mushrooms (you can get a large amount from costco for not too much - I keep them on hand for all my dried mushroom needs) did a healthy glug of sherry (more than the recipe) into the mushrooms when they were done sauteeing added spinach at the end to the soup For the dumplings, the only thing I did that was different than what many would do is use an egg from one of my hens - other than that I made them just as other people did but mine were full of flavor and could be eaten plain.

I liked the dumplings but I did liberally season the batter with salt and pepper.

i followed the directions for the soup and after making that and tasting it didn't even bother to make the dumplings.

Also did not use 3 tablespoons of butter when frying the dumplings - would have been too much.

I found the dumplings to be a pretty tasteless and although I like mushrooms I didn't really like the super-earthy taste the porcini added.

I don't think yellow color dumplings are very appetizing.

I did grow up with dumplings being dropped by spoons full into the pot, so I was delighted to learn the southern style of making dumplings in strips.

If you don't have buttermilk on hand for the dumplings, you could thin 1/2 cup sour cream with 1/4 cup milk.

Don't mix the dry dumpling mix with the wet ingredients until you're ready to put the casserole in the oven.

The prawn dumplings however are good and like many places here, they do yum cha for eat in or takeaway.

For Potstickers: Heat a large skillet on medium, drizzle 1 teaspoon of sunflower oil (or other neutral oil) and, once hot, place a few dumplings to the skillet, making sure to space them out so they don't stick together.

I did compensate the loss of colour by giving the dumplings some spooky faces, using toasted sheets of nori.

If you don't want to cook immediately, freeze them in a single layer, and then remove from baking sheet and store frozen dumplings in ziplock bag.

When my dumplings are almost done steaming i love to add some veggies to the steamer, this way when my dumplings are done i've also got some delicious and nutritious veggies to eat them with.

Arrange the dumplings in the basket, spacing them out so they don't stick together.

Or you can use two spoons to form the dumplings so that you don't have to touch them with your hands.

I was trying to be extra gentle once they started breaking, but that didn't help; the majority of the dumplings disintegrated.

Not only does gnocchi make the soup super satisfying, but the combination of the soup with little potato pasta dumplings is delicious as heck.

The flavour was perfect, but I did have a hard time rolling the chickpea dumplings into balls, they were sticking to my hands... any suggestions?