Dumplings
14 recipes
Eiernockerl: Viennese Egg Dumplings Tossed in Butter
Eiernockerl are Vienna's buttered flour dumplings bound with soft egg. Learn the right dough, how to press it without a special tool, and when to stop the egg.
Erdäpfelknödel: Austrian Potato Dumplings with Semolina
Erdäpfelknödel, Austria's potato dumplings, made with floury potatoes, flour and semolina. Learn the ricer method, the gentle simmer and which swaps work.
Kaspressknödel: Tyrolean Pan-Fried Cheese and Bread Dumplings
Kaspressknödel are flat Tyrolean cheese dumplings fried in butter. Learn the dry-bread dough, the golden-brown cue and which hard cheeses to buy abroad.
Potstickers (Guotie, 鍋貼): Pork and Napa Cabbage with a Crisp Base
How to make potstickers (guotie, 鍋貼) with pork, napa cabbage and scallion in yellow egg wrappers. Seal only the top edge, steam under a lid, check the center with a thermometer, then crisp the base and flip onto a plate. Includes troubleshooting and allergen notes.
Khuushuur: Mongolian Half-Moon Fried Beef Pockets
How to make khuushuur, Mongolian half-moon pockets of plain flour-and-water dough filled with ground beef, onion, black pepper and salt, then fried. Follows the beef recipe Dr. Odgerel Batsaikhan shared with WPSU World Kitchen, step by step from filling to shaping to frying, with a separate food-thermometer check for the ground-beef filling.
Gyoza (餃子): Japanese Pan-Fried Pork and Cabbage Dumplings
How to make Japanese yaki-gyoza with a pork, green cabbage and shiitake filling: salting and squeezing the cabbage, kneading the filling, pleating store-bought wrappers, then browning, steaming and crisping in one pan. Includes per-batch and per-serving amounts, a soy and rice vinegar dipping sauce, storage, troubleshooting and the separate center-temperature safety target.
Conch and Dumplings: Sint Maarten Stewed Conch with Flour Dumplings
How to make conch and dumplings, a local dish of Sint Maarten: tenderized conch cooked in a caramel, tomato and herb gravy, with small flattened flour dumplings simmered in at the end. Covers preparing conch, shaping the dumplings, caramelizing without burning, judging doneness, substitutions, and the dish's place in the island's lolo and home cooking.
Dal Fara: Whole-Wheat Parcels with Coarse Chana Dal Filling, Boiled or Spice-Fried
How to make Dal Fara (Farra) with a whole-wheat atta dough and a coarsely ground chana dal filling, folded into half-moons and boiled, then served as-is or tossed in mustard seeds, hing and Kashmiri chilli. Covers the 2-hour soak, the single 20-minute rest, the covered and partly covered boil, the optional 2-minute fry, and how this one version relates to the rice-dough and steamed fara described elsewhere.
Chuchvara: Small Lamb Dumplings Cooked in Tomato-Vegetable Sauce
How to make chuchvara as Tatyana Semina presents it on Povar.ru: hand-chopped boneless lamb with onion, ground coriander and cumin, folded into small triangular dumplings and cooked directly in a sauce of onion, carrot and tomato. Covers the dough, filling, sauce, shaping, serving with fresh herbs, and the points the original recipe leaves open.
Khinkali Recipe: Georgian Soup Dumplings Bursting with Broth
Khinkali are Georgian soup dumplings with meat and broth. This recipe shows the dough, why water goes in the filling, pleating, boiling and how to eat them.
Pierogi Ruskie: Polish Dumplings Filled with Potato and Cheese
A recipe for pierogi ruskie, the Polish classic filled with potato and cottage cheese. Covers handling hot-water dough, the moisture in the filling, boiling without splitting the seams, regional fillings and the Christmas table, ingredients that get you close to the original elsewhere, and freezing and reheating, with clear landmarks for first-timers.
Cepelinai: Lithuania's Giant Potato Dumplings with Meat and Sour Cream Sauce
Cepelinai are Lithuania's national dish: giant airship-shaped dumplings of raw and boiled potato around meat. Covers dough, shaping and the sour cream sauce.
Fricot: Acadian Chicken and Dumpling Pot
Recreate fricot, the home cooking of Acadia in eastern Canada, with bone-in chicken, potatoes and fluffy dumplings. Covers a substitute for savory, quiet simmering, steaming time for the dumplings, cooking chicken to 74°C, storage, and what to buy and what to skip, alongside the table it comes from.
Ashak: Afghan Leek and Chive Dumplings with Garlic Yogurt and Tomato-Meat Sauce
Ashak are Afghan dumplings of leeks and scallions with garlic yogurt and meat sauce. Covers gandana substitutes, torn wrappers and a meatless version.