Sentences with phrase «until dumpling»

Drop teaspoonfuls of batter into water; cook until dumpling are cooked through and doubled in size, about 5 minutes.

Cook approximately 20 minutes or until dumplings are cooked through.

Reduce the heat to low, cover, and cook until the dumplings have doubled in size, 15 to 18 minutes.

Return the stew to the oven and cook uncovered for a further 20 mins until the dumplings are beginning to turn golden.

Cover and cook on HIGH 30 to 35 minutes or until dumplings have doubled in size.

Cover and simmer for 10 minutes or until dumplings are cooked through.

Repeat until all dumplings are cooked.

Form into baseball - sized dumplings and drop into boiling water, simmering for 20 minutes or until the dumplings float to the top.

Continue to boil until dumplings rise to the top.

Let simmer on low heat and stir occasionally until the dumplings are ready.

Cook until the dumplings have puffed up and firm to the touch, about 15 to 20 minutes.

Return the pot to center rack of the oven and broil, uncovered until dumplings are golden brown, about 5 minutes.

Drop the dough pieces into the pot, cover, and allow to cook for another 12 - 15 minutes, or until the dumplings are cooked through.

Simmer gently until dumplings have doubled in size and toothpick inserted into center comes out clean, 13 to 16 minutes.

Cook in a pot of boiling salted water for about 10 minutes or until the dumplings rise to the top.

Cook for 15 - 20 minutes, or until the dumplings are no longer doughy.

Cook about 1 minute, or until the dumplings float to the top.

Repeat until all dumplings are cooked.

Tilt your lid so it will vent and cook on high for about 40 minutes (until the dumplings are cooked through).

Not exact matches

Carefully fold up all 4 corners and all seams and pinch together, place the dumpling on a baking sheet and repeat with remaining squares until you have used both sheets of puff pastry and all (or most of) the filling.

Make the shrimp filling for the dumplings by pureeing the shrimp in a food processor until it makes a smooth paste.

Once all the little guys are made, I heat a large non-stick pan with a touch of olive oil, and brown the dumplings in batches until they're golden and crispy on both sides.

Add dumplings, brown on both sides until crispy and golden.

Let the dumplings poach for 10 to 15 minutes until they are firm and puffy.

Then retest a couple more until they're perfect, intact little dumplings holding together nicely in a gentle boil.

Add the dumplings and cook until the bottoms begin to brown.

Steam the dumplings until the water has evaporated and they are warmed through.

Cook dumplings until lightly browned, about 10 minutes.

When the broth comes back to a boil drop in the dumplings and stir gently occasionally until the potatoes are tender.

If frozen dumplings acquire cracks in wrapper, defrost slightly until a moistened finger can smooth crack back together.

Place the dumplings in the pan, cover, and let them steam in the boiling water for 2 to 3 minutes or until the wrappers become translucent.

To make dumplings: Mix baking mix and milk until a soft dough forms.

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

Repeat until all the dumplings are cooked.

Transfer the skillet back to the oven and bake until cornmeal dumplings are golden brown and cooked through, about 8 - 10 minutes.

Add dumplings in an even layer and cook until golden brown and crispy on the bottom, about 1 minute.

Once all of the dumplings have been formed, transfer to refrigerator until ready to use.

Repeat until all the dumplings are filled.

Working in batches, pan-fry the dumplings by placing them bottom - side down and frying until golden brown, 1 to 2 minutes.

Steam the dumplings until the fish is cooked through and the dumpling wrappers are translucent, 5 to 7 minutes.

Place dumplings in the pan and fry for a couple minutes, until lightly golden.

Add hot water 3/4 of the way up the dumpling and cover for 7 - 8 minutes or until the water is almost evaporated out of the pan.

Add 1/2 cup water, tilting skillet to distribute, then cover tightly with lid and cook until liquid has evaporated and bottoms of dumplings are crisp and golden, 7 to 10 minutes.

I never had much luck with dumplings until I found this recipe.

Do this until all of the dough has been formed into dumplings.

Revenge is a dish best served with dumplings The giant shadow cast by this film is a tribute to the unbeatable movie - fu of its director, Park Chan - wook: It's not until the 40 - minute mark that the audience even remembers to breathe.

Cook the dumplings in the boiling water until they are plump and rise to the surface, about 8 minutes.

Cover the dumplings and refrigerate until ready to cook.

Directions To make the dumplings 1 Mix the flour and water in the bowl of a stand mixer fitted with a paddle attachment until the dough is smooth, elastic, and not sticky.