Dumplings | Saveur

Käsespätzle (Cheese Spaetzle)

SAVEUR Editors — Tue, 15 Jan 2019 19:10:30 +0000

Belle Morizio. Belle Morizio

This satisfying German pasta dish is adapted from the one served at Spatenhaus an der Oper in Munich. The trick to transforming the soft dough into delicate, tender dumplings is well-aerated eggs and and mastering the delivery of batter into the boiling water. Consider picking up an easy-to-use spätzle-maker, or use a bowl scraper and a colander or a potato ricer to extrude the batter directly into the pot.

Featured In “Learn to Make Spätzle: Germany’s Favorite Comfort Food” by Benjamin Kemper.

Yield: 4

Time: 45 minutes

1¾ cups plus 2 Tbsp. (9 oz.) all-purpose flour, divided
1½ tsp. kosher salt, divided, plus more
1 large yellow onion (7 oz.), half thinly sliced, half finely chopped
1 cup vegetable oil
3 Tbsp. unsalted butter
5 large eggs
Pinch freshly grated nutmeg
1 cup (4 oz.) grated Bavarian bergkäse cheese or Gruyère
2 Tbsp. finely chopped chives
Freshly ground black pepper

Instructions

In a small bowl, stir together 2 tablespoons of the flour and ½ teaspoon of the salt. Add the sliced half of the onion and toss to coat.
To a medium skillet over medium-high heat, add the oil. When it’s hot and shimmering, add the sliced onions (leave the excess flour behind) and fry, using tongs to stir occasionally, until crisp and golden brown, 9–10 minutes. Transfer to a paper towel-lined plate and set aside. Transfer the oil in the skillet to a heatproof bowl and cool completely before discarding. Wipe the skillet clean with paper towels and set aside.
Bring a large pot of well-salted water to a boil over high heat.
Meanwhile, return the skillet to the stove and place over medium heat. Add the butter. When it has melted and the foam begins to subside, add the chopped half of the onion and cook, stirring occasionally, until soft and translucent but not yet browned, 8–9 minutes. Remove from the heat and set aside.
In a large bowl, whisk the eggs until very frothy. Add the nutmeg and the remaining flour and salt and whisk to a uniform, thick batter. Continue whisking until bubbles slowly rise to the surface when you stop whisking, about 2 minutes more.
When the water begins to boil, place a spätzle maker or a heat-resistant colander with large holes over the pot. Pour the batter onto the spätzle maker or colander. Working quickly, use a bowl scraper or rubber spatula to force the all of the batter through the holes. Immediately stir the water gently to separate any stuck pieces. When the water returns to a boil, cook the spätzle for 2 minutes, then drain them and rinse well under cold water.
Return the large skillet with the chopped onions to the stove and place it over medium-high heat. When the onions begin to sizzle, add the spätzle and cheese. Stir until the spätzle is hot and the cheese is fully melted. Season to taste with salt, then transfer to a large bowl or four small plates. Top with the chives and reserved fried onions, sprinkle with black pepper, and serve immediately.

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Hanetsuki Gyoza (Dumplings with “Wings”)

Sylvan Mishima Brackett — Wed, 03 Apr 2024 17:43:09 +0000

Aya Mishima Brackett. Aya Mishima Brackett

This recipe is brought to you by the SAVEUR Cookbook Club, our passionate community of food-loving readers from around the globe celebrating our favorite authors and recipes. Join us as we cook through a new book every month, and share your food pics and vids on social media with the hashtags #SAVEURCookbookClub and #EatTheWorld.

Gyoza is one of chef Sylvan Mishima Brackett’s all-time favorite foods—and one of the most beloved dishes at Rintaro, his San Francisco-based izakaya. From a young age, Brackett helped his mother Toshiko make gyoza at home, starting with filling and wetting the edges of each gyoza wrapper, then eventually graduating to pleating the gyoza closed as needed.

In this recipe, a gelatin-rich stock is used to bind well-seasoned ground pork and steamed cabbage, which is then stuffed into handmade wrappers before steaming. If you have a truly nonstick skillet at your disposal, Brackett includes the option of making crispy starch-based “wings” to bind the dumplings just before serving. But the dumplings will be just as good without this dramatic presentation.

Though some chefs might claim gyoza isn’t a true Japanese dish, it is one of those foods, alongside ramen, that has been thoroughly incorporated into many beloved izakayas across the country. At Rintaro, Brackett delegates the making of the restaurant’s dumplings to his gyoza “section chief” Tomoko Tokumaru, a chef from Fukuoka who has led a team of Japanese women in perfecting Toshiko’s recipe—and turning out nearly a quarter of a million gyoza in the process.

This recipe walks through all of the steps for preparing gyoza, from making the wrappers and filling from scratch to assembling them into way more dumplings than you could eat in one sitting. Luckily these dumplings freeze very well: shape all the dumplings, then line them on a rimmed baking sheet lightly dusted with potato starch, taking care not to let them touch. Cover with plastic wrap and freeze overnight. Once frozen solid, transfer them to airtight containers or freezer storage bags. They will keep, frozen, for up to 1 month.

Adapted with permission from Rintaro: Japanese Food from an Izakaya in California by Sylvan Mishima Brackett with Jessica Battilana. Published by ‎Hardie Grant Publishing, October 2023.

Featured in “This Cookbook Will Help You Create Your Own Japanese Izakaya Experience” by Jessica Carbone.

Yield: Makes 60 gyoza

Time: 2 hours

Ingredients

For the wrappers:

4¼ cups plus 3 Tbsp. (525 g) all-purpose flour
1 Tbsp. toasted sesame oil
1 tsp. fine salt
Potato starch, for dusting

For the filling:

¾ lb. green cabbage, cored
¼ cup plus 1 Tbsp. chicken stock
1 tsp. powdered gelatin
1¾ lb. ground pork
2 Tbsp. plus ¾ tsp. soy sauce
1 Tbsp. plus 1½ tsp. sake
1 Tbsp. plus 1½ tsp. toasted sesame oil
1 Tbsp. plus 1½ tsp. sugar
1½ tsp. fine salt
5 scallions, trimmed and finely chopped
4 garlic cloves, finely chopped
One 2-inch piece fresh ginger, grated
¼ tsp. freshly ground black pepper

For cooking 12 gyoza:

2 Tbsp. vegetable oil
1½ tsp. potato starch
½ tsp. all-purpose flour

For serving:

2 Tbsp. rice vinegar
1 Tbsp. soy sauce
Chile oil

Instructions

Make the dough: In the bowl of a stand mixer fitted with a dough hook, mix together the flour, sesame oil, salt, and 1 cup of warm water on low speed until a dough forms. Continue mixing until the dough is smooth and elastic, about 5 minutes. (If the dough isn’t coming together, add more water as necessary, 1 tablespoon at a time. The dough should be hydrated but still dry to the touch.) Cover the bowl with plastic wrap and set aside to rest at room temperature for 1 hour.
Make the filling: Bring a large pot of water to a boil. Add the cabbage and cook until softened, about 4 minutes. Drain and rinse with cold water until cool enough to handle. Finely chop the cabbage, wrap it in a clean kitchen towel, and squeeze over the sink to remove as much water as possible. Set aside.
To a small bowl, add the chicken stock and sprinkle the gelatin over it. Set aside until the gelatin has dissolved and the mixture is firm and jiggly, about 15 minutes.
In a large bowl, use your hands to mix together the pork, soy sauce, sake, sesame oil, sugar, salt, and reserved chicken stock. Stir in the scallions, garlic, ginger, black pepper, and reserved cabbage. Cover with plastic wrap and refrigerate for 30 minutes.
Meanwhile, make the wrappers: Divide the reserved dough into four equal pieces. Using your hands, roll each piece into a 1-inch-thick log. Cut the logs into 15–20 coin-sized pieces (about ⅓ oz. each). Place your thumbs side by side and flatten each coin into a disk, then dust lightly with potato starch. Using a small rolling pin, roll each disk into a 3-inch round. (Alternatively, using a hand-crank pasta machine, pass each disk of dough through the rollers twice to create a 3-inch round.) Cover the dough and finished wrappers with plastic wrap to keep them from drying out between batches.
Form the gyoza: Working with one wrapper at a time, add 1 teaspoon (or up to 1 tablespoon) of filling to the center of each wrapper and spread it into a disk, leaving a ¼-inch border. Using a finger dipped in water, moisten the outer edge of the wrapper. Fold the dumpling in half like a taco (but don’t press together to seal) and hold in your dominant hand. Using the thumb and index fingers of your dominant hand, pinch the edge closest to you to seal. Then use the thumb and forefinger of your non-dominant hand to pleat one edge of the dough, enclosing the filling without squeezing any out. Continue crimping the seam until you reach the end, making about five pleats, squeezing out any excess air as you go. Set aside on a baking sheet and dust lightly with potato starch. (See headnote for gyoza storage instructions.)
Cook a batch of 12 gyoza: To a 10-inch nonstick skillet over high heat, add the oil. When the oil is hot, add 12 gyoza in a pinwheel formation. In a small bowl, whisk together the potato starch, flour, and 1 cup of water, then pour the mixture over the gyoza. Cover with a tight-fitting lid and cook until most of the water has evaporated, about 10 minutes. Turn the heat to low, remove the lid, and continue cooking until the water has completely evaporated, about 2 minutes. Using a thin silicone spatula, carefully release the gyoza and “wings” from the skillet, then cover with a serving platter and invert to serve the gyoza crispy-side up. Repeat this process with the remaining gyoza, adding more oil and flour slurry for each batch.
In a small bowl, stir together the rice vinegar and soy sauce. Serve the gyoza with the dipping sauce and the chile oil.

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Potato and Cheese Pierogi

Michał Korkosz — Mon, 01 Apr 2024 17:26:01 +0000

Michał Korkosz. Michał Korkosz

Nothing can dethrone the Polish national dish, pierogi Ruskie, but after the Russian army invaded Ukraine, many Polish restaurants renamed the dish from Ruskie (Ruthenian) to Ukraińskie (Ukrainian), even though the dish has nothing to do with Russia. The name actually refers to Red Ruthenia, a historical region on the border between Poland and Ukraine. To the traditional potato filling, I add roasted celeriac, which has an umami, almost meaty flavor. You can divide the work over several days. The dill oil can be made a week in advance, transferred to a bottle, and stored in the refrigerator. You can also roast the celeriac up to three days ahead.

Adapted from Polish’d: Modern Vegetarian Cooking from Global Poland © Michał Korkosz, 2023. Reprinted by permission of the publisher, The Experiment.

Featured in “Moving Past Pierogi: The New Face of Polish Cuisine,” by Olga Mecking.

Yield: 4

Time: 5 hours

Ingredients

For the dill oil:

1 cup packed dill sprigs (tough stems removed)
½ cup olive oil
½ tsp. fine salt

For the filling:

2 small celery roots (about 1 lb. each), scrubbed and peeled
3 Tbsp. olive oil
1 tsp. fine salt, plus more
1 lb. russet potatoes (about 2), peeled and coarsely chopped
10½ oz. smoked twaróg, or farmer cheese
½ cup (1¾ oz.) finely grated szafir, Džiugas, or parmesan cheese
1 tsp. caraway seeds, plus more for serving
Freshly ground black pepper
Sour cream, for serving

For the dough:

3½ cups (15¾ oz.) all-purpose flour, plus more for kneading
¼ cup cold-pressed canola or extra-virgin olive oil
1 tsp. fine salt

Instructions

Make the dill oil: Place a bowl of ice water next to the stove. Bring a medium pot of water to a boil. Add the dill, boil for 30 seconds, then use a spider skimmer or slotted spoon to transfer to the ice bath. Drain, pat dry with paper towels, and transfer to a blender or food processor along with the oil and salt. Blend until smooth, about 3 minutes. (If the mixture seems too thick, add a little more oil.)
Line a fine-mesh strainer with a coffee filter or a double layer of cheesecloth, then place it over a bowl. Pour in the dill mixture and set aside, stirring occasionally, until most of the liquid has drained out, 2–4 hours. (For quicker draining, drain directly through the sieve; some green flecks may remain.)
Make the filling: Position a rack in the center of the oven and preheat to 400°F. Using a sharp knife, pierce each celery root all over (about 30 holes per root), then transfer to a rimmed baking sheet. Using your hands, rub the oil and salt evenly over both roots. Bake, basting with any juices every 20 minutes or so, until deep brown and soft, about 2 hours; set aside.
Bring a generously salted pot of water to a boil. Add the potatoes and boil until tender when pierced with a fork, about 15 minutes. Drain and return the potatoes to the pot. Cut the celery root into 1-inch pieces and add to the pot with the potatoes. Mash until smooth, then stir in the twaróg, szafir, caraway seeds, and salt and black pepper to taste.
Make the dough: In a large bowl, stir together the flour and salt. Using a wooden spoon, stir in the oil and 1 cup of warm water until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 5 minutes. Invert a bowl over the dough and set aside for 15 minutes.
Divide the dough into three even pieces. Working with one piece at a time (covering the remaining pieces with a kitchen towel), roll the dough to a thickness of ⅛ inch, lifting the dough and dusting with more flour as needed to prevent sticking. Using a 2½-inch round pastry cutter or inverted glass, cut out as many rounds as possible, then gather the dough scraps into a ball. Repeat with the remaining two pieces of dough, adding the scraps as you go. (You should have about 40 rounds.)
Place 1 tablespoon of filling in the center of one dough round, leaving a ¾-inch border. Fold the top edge over the filling to form a semicircle. Using the tines of a fork or your fingers, press the border to seal tightly. (If the edges don’t adhere, brush them lightly with water and press again; if there are any gaps, the pierogi may open during cooking.) Transfer the shaped pierogi to a lightly floured kitchen towel and cover with another towel to prevent drying. Repeat until all the pierogi are filled.
Bring a large pot of salted water to a boil. Using a slotted spoon, gently lower 10–15 pierogi into the pot. Cook until they rise to the surface, 1–2 minutes, then use the spoon to transfer to a colander to drain. Repeat with the remaining pierogi.
To serve, divide the pierogi among four plates. Top with a dollop of sour cream, drizzle with the dill oil, and sprinkle with caraway seeds.

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Recreate Your Favorite Chinese Takeout Classics With These 29 Recipes

SAVEUR Editors — Wed, 18 Aug 2021 02:40:00 +0000

Photography: Linda Pugliese; Food Stylist: Mariana Velasquez; Prop Stylist: Elvis Maynard

Sure, ordering in for Chinese takeout is easy—you call into your favorite restaurant, pick out your go-to starters, stir-fries, and noodles, and then camp out in front of the TV with those little foldable cartons. But did you know that some of those Chinese takeout classics can be even quicker to make at home?

Lightning-fast stir fries like lo mein and fried rice are just a few minutes and wrist flick away. Twice-fried saucy staples like General Tso’s and Kung Pao chicken sometimes suffer from the rigors of delivery; making them in your own kitchen ensures that dinner hits the table hot out of the wok. Even dumplings, which may seem labor intensive, are more manageable than you might think; with our guide, the whole family can get in on the fun of folding and crimping their way to a delicious (and kid-friendly) meal.

So if you’re game for cooking tonight, but still have a taste for great Chinese food, break out the wok and have a go at recreating some of our favorites at home.

Congee

Photography by Paola + Murray; Food Styling by Rebecca Jurkevich; Prop Styling by Sophie Strangio

Typically eaten for breakfast in China and other parts of Asia, this comforting recipe is often mixed with meat, poultry, or seafood and gets a jolt of flavor from its garnish of scallions, chiles, and shallots. Get the recipe >

Sweet and Sour Pork

Photography by Linda Pugliese; Food Styling by Christine Albano; Prop Styling by Carla Gonzalez-Hart

This Chinese American version of the Cantonese dish is based on a recipe from The Chinese Cookbook, the groundbreaking 1972 volume by Craig Claiborne and Virginia Lee. Our version offers a sweet-and-sour sauce that is most typically used on fish, but is just as delicious on twice-fried pork. Get the recipe >

Salt and Pepper Shrimp

Photography by Paola + Murray

The heat and aromatic spice of black pepper gets center stage in this simple Cantonese classic. Get the recipe >

Peking-Style Lamb Chops

Paola + Murray

At Peking Duck House on Mott Street in New York City’s Chinatown, these sizzling lamb chops are served atop a bed of lightly steamed broccoli. Pair them with plenty of steamed white rice for sopping up their salty-sweet and aromatic sauce. Get the recipe >

Honey Pork Spare Ribs

Paola + Murray

A long marinade and a quick fry are the keys to this sweet and tangy starter. Get the recipe >

Beef Lo Mein

Paola + Murray

Mozel Watson (owner of Wines by Mozel), is a die-hard fan of the lo mein at Peking Duck House in New York City’s Chinatown. He likes to pair the dish with Ruinart champagne. The wine’s fine bubbles “act like tiny knives, cutting right through the noodles,” and each of the ingredients complement the wine’s round, creamy bright apple notes. Get the recipe >

Shanghai Red-Braised Pork with Eggs

Yuki Sugiura

Two types of soy sauce and a touch of sugar give this dish—beloved throughout China—its signature glossiness and a deep red-brown tint. Serve the tender pork belly morsels and boiled eggs with a light vegetable, like bok choy. Get the recipe >

Sichuan Twice-Cooked Pork Belly

Photography: Linda Pugliese; Food Stylist: Mariana Velasquez; Prop Stylist: Elvis Maynard

A classic Chinese dish made with boiled-then-stir-fried pork and plenty of leeks and fermented black soy beans. Boiling the pork (the first “cooked”) renders some of the fat and makes it easier to slice and crisp up later in a blazing-hot wok. Get the recipe >

Cold Sesame Noodles

Photography by Maxime Iattoni

Peanut butter, sesame paste, and chile-garlic paste combine to make a silky, savory sauce for these noodles—a Chinese-American restaurant staple. Chopped peanuts and a flurry of slivered cucumber and carrot add crunch. Get the recipe >

Boiled Pork and Chive Dumplings

Heami Lee

The go-to Chinese filling: juicy pork mixed with the fresh onion flavor of garlic chives. Try to find a fatty blend of ground pork; it will improve the filling’s flavor and juiciness. Chopped garlic chives, which have a peppery raw-garlic flavor, and fresh ginger cut through the rich meat. Make sure the dumplings are completely sealed and devoid of air bubbles to prevent any leaks during boiling. This recipe is adapted from The Dumpling Galaxy Cookbook. Get the recipe >

Pan-Fried Spicy Beef Dumplings

Heami Lee

In these delightfully rich dumplings, homemade or store-bought chile oil is balanced by freshness from scallions and ginger and sweetness from oyster sauce. To maximize the crispy surface area, stretch and arc the shape of the raw dumpling slightly. Get the recipe >

Kung Pao Chicken

Chiles, scallions, garlic, ginger, and soy sauce flavor tender chicken and peanuts in this moderately spicy dish. Get the recipe >

Steamed Mixed Shellfish Dumplings

Photography by Heami Lee

In China, this combination of shrimp, scallops, and crab is a special-occasion dumpling filling. The clean flavor and slippery texture of the shellfish are unobscured by any filler. Serve steamed dumplings directly from the bamboo steamers, since their delicate wrappers can break in transfer. Get the recipe >

Pork and Cabbage Potstickers

Farideh Sadeghin

Chinese New Year has come and gone, but that doesn’t mean you can’t keep celebrating with these easy-to-make potstickers. Get the recipe >

Stir-Fried Beef with Broccoli

Belle Morizio

This simple stir-fry is flavored with soy sauce, ginger, and rice wine. Get the recipe >

Crab Rangoon

Matt Taylor-Gross

An adaptation of the fried wonton, crab rangoon is one of the most enduringly popular appetizers at the posh Polynesian restaurant chain Trader Vic’s. Get the recipe >

General Tso’s Chicken

Jenny Huang

Apricot jam lends a touch of sweetness, acidity, and sheen in this riff on a classic General Tso’s chicken, a dish with Hunanese and Taiwanese roots which has become a Chinese American takeout favorite. Get the recipe >

Spinach and Edamame Egg Drop Soup

Farideh Sadeghin

A handful of soybeans and fresh spinach lightens up this Chinese restaurant favorite. Get the recipe >

Mapo Tofu

In this Sichuan classic, tofu and ground pork or beef are braised in a fiery red chile sauce. Get the recipe >

Shanghai Stir-Fried Rice Cakes (Chao Nian Gao)

Chewy rice cakes bring delightful texture to this spicy vegetarian stir-fry. Get the recipe >

Asian Greens with Garlic Sauce

If you can’t find choy sum, whole baby bok choy makes a fine substitute in this recipes. Get the recipe >

Scallion Pancakes (Cong You Bing)

Christopher Testani

Crisp, savory and easy to make, scallion pancakes are great for crowd-pleasing appetizers or snacks. Get the recipe >

Chao Shou (Sichuan Pork Wontons)

Tossing these tasty pork wontons (a mix of ground pork, rice wine, garlic, ginger, and soy sauce) in red chile oil adds the signature Sichuan heat. Get the recipe >

Dan Dan Mian (Sichuan Noodles with Spicy Pork Sauce)

Belle Morizio

For this beloved dish of China’s Sichuan province, a tangle of wheat noodles is topped with a spicy, pungent pork sauce. Get the recipe >

Chinese Spicy Garlic Eggplant (Yu Xiang Qie Zi)

Steaming eggplant, as opposed to deep-frying it, lightens this fragrant stir-fry adapted from a recipe in Grace Young and Alan Richardson’s The Breath of a Wok (Simon & Schuster, 2004). Get the recipe >

Hot and Sour Soup (Suan La Tang)

Mild ingredients—mushrooms, tofu—are nestled in a fiery, vinegar-laced broth. Get the recipe >

Tian Tian Chao Mian(Everyday Fried Noodles)

Photo: Belle Morizio • Food Styling: Victoria Granof • Prop Styling: Dayna Seman

Food writer Lillian Chou shared this carefully layered salty-sweet stir-fry from her friend Sun Guoying, who introduces dry and wet ingredients to the wok in a strictly prescribed order. Get the recipe >

Shanghai Soup Dumplings (Xiao Long Bao)

Photography by Kat Craddock

These are made using a collagen-rich pork stock that gels as it cools; the jelly can then be sliced and mixed with ground pork and aromatics and used as filling. Get the recipe >

Watch: How to Make Spicy Beef Dumplings

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Varenyky

Larisa Frumkin — Tue, 05 Apr 2022 21:23:56 +0000

Photography by Belle Morizio

Born during the Stalinist era in the Black Sea port of Odessa, Larisa Frumkin grew up eating her mother’s varenyky, a staple dumpling of Ukrainian and Russian cooking. However, as an outspoken critic of the repressive Soviet regime, she was exiled with her young daughter Anya von Bremzen in 1974. The two arrived in the United States with two suitcases and no chance of return. (Von Bremzen would eventually document their story in her cookbooks Please to the Table and Mastering the Art of Soviet Cooking.) Frumkin currently lives in Jackson Heights, New York and teaches how to prepare dishes like these dumplings at multinational cooking school The League of Kitchens. She recommends a traditional filling of fresh farmer’s cheese, a tangy pressed cottage cheese known as tvorog or syr in most Slavic countries. Frumkin teaches that the easiest way to roll out the dough is using a pasta sheeter, but a rolling pin also works fine. You can make sweet or savory varenykys by either adding sugar to the cheese or salt. This sweet version is traditionally served with preserved sour cherries and sour cream.

Featured in “Upstate New York’s Ukrainian Community Rallies for Ukraine—One Pierogi At A Time.”

Yield: serves 4

Time: 1 hour 30 minutes

Ingredients

For the dough:

2 cups all-purpose flour, plus more for dusting
1 tsp. kosher salt
2 large eggs, separated
1 tbsp. vegetable oil

For filling and serving:

2 cups (1 lb.) farmer’s cheese
1 large egg yolk
3 tbsp. sugar (or substitute salt to taste for a savory version)
4 tbsp. softened unsalted butter
Sour cherry preserves, sour cream, or crème fraîche, to serve

Instructions

Make the dough: To a food processor, add the flour and the salt. With the motor running, add the 2 egg yolks, one-by-one, then drizzle in the oil through the feeder tube. With the motor still running, drizzle in 8–10 tablespoons of cool water, just until the dough begins to form a ball around the blade. Lightly flour a clean work surface, then transfer the dough out onto it and knead just until smooth, about 2 minutes. Cover with a clean kitchen towel and set aside to rest for 30 minutes.
Meanwhile, make the filling: In a medium bowl, mix together the farmer’s cheese, egg yolk, and sugar. Set aside.
Lightly flour a large rimmed baking sheet and set it by your work surface.
Begin shaping the varenyky. Dust your work surface lightly with flour; divide the dough in half and shape into 2 balls. Keep one ball covered with the kitchen towel and, using a lightly floured rolling pin or a hand-crank pasta roller, roll the other ball into a thin sheet, about 1⁄16 -inch thick. Using a 3-inch round cookie cutter, punch out circles of the dough. Place a heaping teaspoon of filling in the center of each circle. Brush the edges of the circles lightly with egg white, then fold into a half moons, pressing the edges firmly together with either your fingers or with the tines of a fork to seal. Place the varenyky on the baking sheet about ½-inch apart and cover with a damp cloth. Roll out the second ball of dough, and repeat, then combine all of the leftover dough scraps to make a third batch.
Fill a large pot two thirds of the way with water and salt generously. Set over medium high heat and bring to a boil. Carefully lower half the varenyky into the pot. Boil, stirring occasionally to prevent sticking, until the dumplings rise to the surface and the dough is cooked through, 6–7 minutes. Using a slotted spoon, transfer the varenyky to a deep bowl and add the butter, tossing gently with the spoon to melt. Keep warm while you cook the remaining dumplings. Divide the varenyky among 4 deep plates, top with sour cherry preserves and sour cream, and serve warm.

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4 Comforting Chicken and Dumplings Recipes

SAVEUR Editors — Mon, 18 Mar 2019 22:44:27 +0000

In this classic Acadian comfort dish, savory—the pungent, peppery herb—adds a piney zest to the dumplings which puff when dropped into the simmering broth. Ingalls Photography

Different variations on the chicken and dumplings recipe can be found throughout Eastern Europe, Canada, and the American South. The pillow-soft dumplings can be prepared however the heart desires—rolled into balls, flattened with a rolling pin, or thrown down on the counter top—then cooked in the same broth that the chicken is boiled in. A soul-warming and savory meal, it’s no wonder the dish becomes so popular during colder months. This fall, try four new takes on the classic chicken and dumplings recipe.

Chicken and Dumplings

This Southern soul-food dish from James Beard award-winning chef Andrea Reusing of Lantern in Chapel Hill, North Carolina, highlights the flavor of heritage chicken in a thick, rich gravy. Get the recipe for Chicken and Dumplings » Jenny Huang

Russian Chicken and Dumplings Soup

Sesame oil and cilantro soup up this Russian classic with an eye on Japan. Get the recipe for Russian Chicken and Dumplings Soup »

Chicken Fricot

In this classic Acadian comfort dish, savory—the pungent, peppery herb—adds a piney zest to the dumplings which puff when dropped into the simmering broth. Get the recipe for Chicken Fricot » Ingalls Photography

Pelmeni Dumplings in Chicken Broth

Ground pork-and-garlic-filled dumplings add soul-comforting richness to a simple chicken broth in this Siberian soup. Get the recipe for Pelmeni Dumplings in Chicken Broth »

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Cheese and Herb-Stuffed Georgian Dumplings (Khinkali Qvelit)

Organic — Tue, 05 Mar 2019 17:04:00 +0000

Cheese-and Herb-Stuffed Georgian Dumplings (Khinkali Qvelit). Simon Bajada

Tangy sour cream and fresh mint and cilantro brighten the ricotta filling of these bite-size dumplings. Simon Bajada

Made of twisted knobs of dough and stuffed with either seasoned meat, fresh curds, or prepared cheeses, these boiled dumplings originated in the mountains but are now widespread across much of Georgia. Locals sometimes serve the dumplings with a side of ground black pepper for dipping.

Featured in: The Lost Cheeses of Georgia

What You Will Need

Yield: makes 25

Time: 2 hours 15 minutes

4 cups (11/4 lb.) all-purpose flour, divided, plus more for dusting
1 ¹⁄₄ tsp. kosher salt, plus more as needed
2 cups (1 lb.) ricotta, excess moisture strained and discarded
¹⁄₂ cup (4 oz.) sour cream
¹⁄₄ cup finely chopped cilantro
¹⁄₄ cup finely chopped fresh mint
3 large eggs, beaten
Freshly ground black pepper

Instructions

In a large bowl, use a wooden spoon to stir 3⅔ cups flour, the salt, and 1¼ cups of warm water until a dough begins to form.
Lightly flour a clean work surface, then turn the dough out onto it. Knead until firm and smooth, about 6 minutes, adding the remaining flour 1 tablespoon at a time as needed if the dough feels sticky. Wrap in plastic wrap and refrigerate for 40 minutes.
Meanwhile, make the filling: In a medium bowl, stir the ricotta, sour cream, cilantro, mint, eggs, and a pinch each of salt and pepper until combined. Set aside.
Retrieve the dough and form it into 25 equal balls (1 ounce each, or about the size of a ping-pong ball). Use a rolling pin to flatten one piece into a 5½-inch disk. Hold the disk in the palm of one hand and spoon 2 tablespoons of filling into the center. Fold the edges of the dough up and around the filling, pressing out any air pockets and creating pleats as you go, until sealed. Grasp the top of the dumpling where the pleats meet, and pinch and twist to seal and form a top knot. Set the dumpling on a floured work surface or a baking sheet lined with lightly floured parchment paper, then repeat with the remaining dough and filling.
Bring a large pot of salted water to a rolling boil. Working in batches of 4 or 5, hold the dumplings by their knots and carefully drop them into the pot. Stir gently, then cook until the dumplings float to the top and the dough is tender, 7–8 minutes. Use a slotted spoon or spider strainer to remove the dumplings to a large serving platter as they finish cooking. Serve hot, sprinkled with more black pepper if desired.

The post Cheese and Herb-Stuffed Georgian Dumplings (Khinkali Qvelit) appeared first on Saveur.

Meat-Filled Khinkali Dumplings

Carla Capalbo — Mon, 18 Mar 2019 22:36:22 +0000

Spiced khinkali, or pork and beef dumplings, from Tasting Georgia. Kat Craddock

Khinkali are Georgian soup dumplings. In the high Caucasus mountains of Kazbegi, the khinkali are usually stuffed with lightly spiced meat.

This filling can be made of ground beef, pork, or a mixture of both. Make sure there is some fat in the filling; if the meat is very lean, add an extra 2 tablespoons of butter or oil to the mixture. Meat khinkali are supposed to be juicy and your aim is to trap some of the rich broth inside the dumplings.

(Adapted from Tasting Georgia; A Food and Wine Journey in the Caucasus by Carla Capalbo)

What You Will Need

Ingredients

For the Dough:

2 cups (9 oz.) all-purpose flour, plus more for dusting
1 egg, at room temperature
1 tsp. kosher salt
Olive or canola oil for greasing

For the Filling:

3 ¹⁄₂ oz. ground beef
3 ¹⁄₂ oz. ground pork
¹⁄₂ cup beef or pork stock
¹⁄₃ cup (1½ oz.) white onion, finely chopped
2 tbsp. fresh cilantro, finely chopped
2 tbsp. unsalted butter, melted and cooled to room temperature
1 garlic clove, minced
¹⁄₄ tsp. medium-hot fresh chili, such as Fresno, finely chopped
¹⁄₄ tsp. dried kondari (summer savory) or thyme
¹⁄₄ tsp. coriander seeds, crushed in a mortar and pestle
¹⁄₄ tsp. caraway seeds, crushed in a mortar and pestle
¹⁄₈ tsp. ground cumin
Kosher salt and freshly ground black pepper
2 Bay Leaves

Instructions

First, make the dough: In the bowl of a food processor, combine the flour, egg, salt, and ½ cup water. Pulse until the mixture forms a ball of dough, then turn it out onto a lightly floured surface and knead until the dough is smooth and elastic, 4-5 minutes. Lightly oil a large bowl, transfer the dough to the bowl and cover with plastic wrap while you prepare the filling.
In a medium bowl, combine the ground beef and pork, stock, onion cilantro, butter, garlic, chili, kondari or thyme, coriander, caraway, cumin, and ½ teaspoon kosher salt. Use a fork or your hands to mix the filling until thoroughly combined, then set aside.
Divide the dough roughly into thirds and keep ⅔ of the dough covered while you roll out the first piece. Sprinkle a your work surface lightly with flour then use a rolling pin to roll one piece of dough out to a thickness of about ¼-inch inch. Use a thin glass or circular cookie cutter 2½ inches in diameter to punch out as many circles as possible. Peel off the scraps of excess dough, make it into a ball, and add it to the remaining dough. Roll each circle out into a large, thin circle of about 4 inches in diameter. Place a packed tablespoon of filling into the center of one circle and begin pleating the edges together, gathering the dough at the top like a cloth pouch to trap the filling in the centre. When you have pleated all the way around, pinch the top knot together firmly and give it a little twist to make sure the khinkali is well sealed. Set the finished khinkali on a lightly floured baking sheet or platter. Continue making dumplings with the remaining dough and filling.
Bring a large pot of salted water with two bay leaves in it to a rolling boil. Lower the khinkali into the water and stir gently with a wooden spoon to make sure they don’t stick to the bottom of the pan. Boil until the dumplings float and the dough is tender, about 9 minutes. Drain and serve immediately, sprinkled with freshly ground black pepper.

The post Meat-Filled Khinkali Dumplings appeared first on Saveur.

Chinese Sticky Rice Dumplings (Zongzi)

Mei Zeng — Mon, 18 Mar 2019 22:26:01 +0000

The leaf-wrapped sticky rice dumplings zongzi (in Mandarin) or joong (Cantonese) are a snack enjoyed year-round in China, though they are especially popular in the spring. The long bamboo leaves are filled with either sweet or savory ingredients, and often made and enjoyed by families in the weeks leading up to the Dragon Boat Festival, which falls on the fifth day in the fifth month of the lunar calendar. We learned how to make these with Chinese home cook Mei Zeng, who's perfected her zongzi recipe after years of practice. Get the recipe for Chinese Sticky Rice Dumplings (Zongzi) ». Matt Taylor-Gross

Yield: makes 25-30

Time: 24 hours

About 100 dried bamboo leaves
¹⁄₃ cup dried shiitake mushrooms
1 cup black-eyed peas
¹⁄₂ cup raw whole shelled peanuts
4 cups sticky (glutinous) rice
1 tbsp. oyster sauce
Kosher salt
¹⁄₂ cup soy sauce, divided
¹⁄₂ cup shaoxing rice wine, divided
2 tsp. grated fresh ginger, divided
2 cloves garlic, minced, divided
2 star anise, divided
³⁄₄ lb. boneless pork shoulder, cut into 1/2-inch by 2-inch strips
³⁄₄ lb. fresh pork belly, cut into 1/2-inch by 2-inch strips
¹⁄₂ lb. dry Chinese sausage, cut into 1/2-inch cubes

Instructions

Two days before you plan to make the zongzi, soak the leaves: In a very large pot or clean bucket combine the bamboo leaves with enough cold water to cover. Place a large plate on top of the leaves to submerge.
The day before you plan to make the zongzi, in a medium bowl, add the mushrooms, then pour in enough hot water to cover. Put a small plate on top of mushrooms to submerge; let rest until softened, 40-50 minutes. Drain the mushrooms, reserving 1 teaspoon of the soaking liquid. Remove and discard any stems, and thinly slice the caps. In a small bowl, combine the sliced mushrooms, oyster sauce, and reserved soaking liquid.
At least 4 hours before you plan to cook the zongzi, bring a large pot of salted water to a boil. Divide the soy sauce, shaoxing wine, garlic, ginger, and star anise equally between two medium bowls.
Add the pork shoulder to the boiling water and let cook 5 minutes. Using a slotted spoon , transfer the meat from the hot water to one of the bowls of marinade and toss to coat. Repeat the process with the pork belly pieces, adding them to the second bowl. Cover the bowls with plastic wrap and refrigerate at least 4 hours or overnight.
In a small bowl, add the black-eyed peas and enough cold water to cover; let soak about 40 minutes.
In a separate small bowl, add the peanuts and enough cold water to cover; let soak 15 minutes.
In a medium bowl, add the rice and enough cold water to cover; let soak 10 minutes.
Drain the beans, peanuts, and rice well, then return them all to the medium bowl, stirring to thoroughly combine.
Assemble the dumplings: Hold a bamboo leaf horizontally, then stack another on top overlapping all but 1 ½ inches of the leaves (the stems should be facing the same way). Holding the leaves together as one piece, place a hand behind the leaves and pinch and pleat them once at the bottom center. While pinching, wrap the ends of the leaves towards you, crossing the ends over each other and shaping the pinched part into a point (the leaves should look like a wide-mouthed cone, with the stem and pointy tip ends flaring out to the sides). Holding the cone in one hand, pack about ⅓ cup of the rice mixture neatly into the bottom. Add 1 or 2 pieces of the mushrooms, and 1 piece each of pork shoulder, pork belly, and Chinese sausage, then cover the fillings with another small scoop of the rice mixture. Pack the stuffing down lightly so that it is level with the front of the cone, then, still holding the cone upright with one hand, use the other hand to pick up a third leaf. Gently tuck one end of the third leaf into the fold of the back pleat, then wrap the remaining end of the leaf around the front of the cone so that the widest center part of the leaf is closest to you and comes up about 2 inches above the filling. Hold the cone in two hands and cover the filling by folding one side of the front part of the cone down across the filling, followed by the other side (the leaves should now form a vertical tube-like opening at the top). Tap the tube gently with one hand to settle the filling down into it, then fold the open ends down over the filling to make a tight, pyramid-shaped dumpling. Wrap a long piece of kitchen twine tightly around the dumpling multiple times in both directions to seal it tightly, then tie a knot to secure. Repeat the process with the remaining leaves and fillings. (Dumplings can be prepared in advance and frozen.)
In a large pressure cooker, combine as many dumplings as will fit without tightly packing them and enough water to come up ⅔ of the way. Cover the pressure cooker, open the safety valve, and lock the lid. Heat over medium-high heat until steam starts to come out of the nozzle. Place the safety valve on the nozzle, reduce heat to low, and simmer for 1 hour. Turn off the heat and let the pressure cooker rest without opening for another 30 minutes. If the dumplings did not all fit in the first round of cooking, finish cooking them in batches. Let the dumplings cool slightly or completely and serve from their leaves (the leaves are not edible).

Zongzi Matt Taylor-Gross

The post Chinese Sticky Rice Dumplings (Zongzi) appeared first on Saveur.

Around the World in Our Best Dumpling Recipes

SAVEUR Editors — Fri, 08 Feb 2019 18:32:10 +0000

Matt Taylor-Gross

Though they come in all shapes and sizes, dumplings are a near-universal culinary constant: almost every culture has one. So naturally, dumpling recipes are incredibly versatile, coming with a wide array of fillings, wrappers, shapes, and sizes. Chinese dumplings may be the best known: we’re a fan of both the steamed dumpling recipes as well as the fried. But there are plenty more to explore, whether it’s the empanadas of Argentina or even Italy’s ravioli (we’re using a loose definition here, folks). From Europe to Asia and beyond, we’ve rounded up our favorite dumpling recipes from all over the world.

Boiled Pork and Chive Dumplings

Heami Lee

Steamed Mixed Shellfish Dumplings

Pan-Fried Spicy Beef Dumplings

Turkish Yogurt and Brown Butter Tomato Sauce

Yogurt and tomato combine to create this delicious, creamy sauce with hints of peppery zest. This sauce is a main component to manti, a Turkish spiced lamb dumpling dish. Get the recipe for Turkish Yogurt and Brown Butter Tomato Sauce »

German Pretzel Dumplings

German pretzel dumplings

Roasted Squash and Pork Dumplings

Maultaschensuppe (Dumplings in Broth)

Dumplings filled with minced pork, beef, veal, and bacon steal garnish this specialty soup of Swabia in southern Germany. Get the recipe for Maultaschensuppe (Dumplings in Broth) »

Pear and Cheese Ravioli (Cacio e Pere)

Nothing says love like homemade pasta. Lidia Bastianich’s recipe mixes tender, sweet Bartlett pears with sharp pecorino and creamy mascarpone to make a rich filling for ravioli.

Pork and Kimchi Potstickers

Some zesty kimchi can bring your typical dumplings to the next level and enhance the pork filling’s savoriness. Get the recipe for Pork and Kimchi Potstickers »

Russian Chicken and Dumplings Soup

Sesame oil and cilantro soup up this Russian classic with an eye on Japan. Get the recipe for Russian Chicken and Dumplings Soup »

Spinach and Potato Dumplings with Cold Tomato Sauce

A chilled tomato sauce with sundried tomatoes makes a pleasant contrast to these hot potato and spinach dumplings, which chef Josita Hartanto of Berlin’s Lucky Leek binds together with firm tofu and durum wheat semolina. Dry the potatoes and spinach thoroughly so the dumplings will hold their shape. Get the recipe for Spinach and Potato Dumplings with Cold Tomato Sauce »

Pork and Cabbage Potstickers

Chinese New Year has come and gone, but that doesn’t mean you can’t keep celebrating with these easy-to-make potstickers. Get the recipe for Pork and Cabbage Potstickers »

Turkey Momos with Tomato-Cilantro Sauce

These steamed, meat-filled Nepalese dumplings come from Binita Pradhan, the entrepreneur behind Bini’s Kitchen in San Francisco, CA. Get the recipe for Turkey Momos with Tomato-Cilantro Sauce »

Cheese and Mint Stuffed Dumplings (Khinkali Qvelit)

These Georgian dumplings are traditionally made with a spiced meat filling; this cheese and herb version, once meant for religious fasting days, is now enjoyed year-round. Get the recipe for Cheese and Mint Stuffed Dumplings (Khinkali Qvelit) »

Kreplach Soup

Little pyramids of chicken-stuffed dumplings in broth are a solid Jewish holiday dish. Get the recipe for Kreplach Soup »

Sichuan Pork Wontons (Chao Shou)

Simple pork dumplings doused in a spicy, mouth-numbing chile oil. Get the recipe for Sichuan Pork Wontons (Chao Shou) »

Shanghai Soup Dumplings (Xiao Long Bao)

A collagen-rich pork stock is the key to making soup dumplings. It’s solid when cold, letting you wrap it in dough. Once steamed, it liquifies into a soup. Get the recipe for Shanghai Soup Dumplings (Xiao Long Bao) »

Braised Venison Shoulder with Mushroom Pierogi

A hearty warm venison stew with homestyle mushroom pierogis are all you need to stay warm in the fall. Get the recipe for Braised Venison Shoulder with Mushroom Pierogi »

Steamed Pork Belly Manti

Browned butter brings an extra layer of flavor to these otherwise traditional Central Asian dumplings, but the cherry on top comes in the form of fried shallots. Get the recipe for Steamed Pork Belly Manti »

Pelmeni Dumplings in Chicken Broth

Ground pork-and-garlic-filled dumplings add soul-comforting richness to a simple chicken broth in this Siberian soup. Get the recipe for Pelmeni Dumplings in Chicken Broth »

Butternut Squash Ravioli with Oregano-Hazelnut Pesto

Basil and oregano add herbal brightness to butternut squash, browned butter, and hazelnuts in a sweet-savory pasta dish. Get the recipe for Butternut Squash Ravioli with Oregano-Hazelnut Pesto »

Beef Broth with Liver Dumplings and Saffron

This dish is known in Slovenia as “Sunday soup,” a reference to the long simmering time it takes to extract flavor from beef bones for the broth. Get the recipe for Beef Broth with Liver Dumplings and Saffron »

Beef Broth with Tortellini and Parmesan (Brodo)

Cheese tortellini dot a rich umami broth well-worth a lengthy cooking time. Get the recipe for Beef Broth with Tortellini and Parmesan (Brodo) »

Crab Rangoon

An adaptation of the fried wonton, crab rangoon is one of the most enduringly popular appetizers at the posh Polynesian restaurant chain Trader Vic’s. Get the recipe for Crab Rangoon »

Markklosschensuppe (Beef Marrow Dumpling Soup)

These German bread dumplings spiced with nutmeg are served in beef-marrow enriched broth for a warming winter soup. Get the recipe for Markklosschensuppe (Beef Marrow Dumpling Soup) »

Strozzapreti

Soft dumplings of Corsican fresh cheese and wild herbs highlight the natural culinary products of this beautiful Mediterranean island. Get the recipe for Strozzapreti »

Samosas

This popular Indian fried pocket of spiced potatoes, onion, and peas pairs perfectly with sweet and hot tamarind chutney. Get the recipe for Samosas »

Shrimp and Pea Shoot Dumplings (Har Gow)

With a delicate, translucent skin and plump form, these little dumplings resemble goldfish. Get the recipe for Shrimp and Pea Shoot Dumplings (Har Gow) »

Gnocchi al Pesto

Pillowy gnocchi in a deliciously simple pesto sauce is light enough for a first course to a homemade Italian dinner. Get the recipe for Gnocchi al Pesto »

Maple Syrup Dumplings

These dumplings from Quebec are a delightful dessert treat, especially once drenched in butter and maple syrup. Get the recipe for Maple Syrup Dumplings »

Malfatti (Ricotta and Swiss Chard Dumplings)

Chef Anna Klinger of Al Di La in Brooklyn, New York, flavors these dumplings with nutmeg. For the best results, drain the ricotta overnight and squeeze all the moisture out of the Swiss chard. Get the recipe for Malfatti (Ricotta and Swiss Chard Dumplings) »

Gnocchi alla Romana

These Roman-style gnocchi are made with semolina, not potato or ricotta, and they’re baked into squares for a more substantial take on doughy dumplings. Get the recipe for Gnocchi alla Romana »

Shui Jiao (Pork and Chive Dumplings)

The classic Chinese pork and chive dumpling. Get the recipe for Shui Jiao (Pork and Chive Dumplings) »

Plantain Gnocchi with Short Rib Ragù

Ripe plantains and yucca stand in for potatoes in this version of gnocchi from the Dominican Republic, which is served with short rib ragù. A long, slow braise with red wine, cayenne, and paprika results in tender, fall-off-the-bone morsels of meat; bolstered with cream, the rich sauce is then ladled over the slightly sweet, fluffy dumplings. Get the recipe for Plantain Gnocchi with Short Rib Ragù »

Shrimp Ravioli with Spinach and Ginger

Store-bought wonton wrappers are perfect for making ravioli. We based this recipe on one in Cooking with Daniel Boulud (Random House, 1993). Get the recipe for Shrimp Ravioli with Spinach and Ginger »

Gnocchi with Brown Butter and Sage

A regional dish from the Italian province of Parma, these plump spinach gnocchi are excellent sprinkled with Parmesan cheese. Get the recipe for Gnocchi with Brown Butter and Sage »

Agnolotti (Veal and Escarole Ravioli)

Escarole, veal, and Parmesan make a rich filling for ravioli; serving them in veal or chicken broth turns them into a comforting soup. Get the recipe for Agnolotti (Veal and Escarole Ravioli) »

Veal Stew with Potato Dumplings

An ideal stew for a snowy winter’s night, the combination of tender veal and dense potato dumplings make a warm evening at home that much more homey. Get the recipe for Veal Stew with Potato Dumplings »

Chicken Soup with Semolina Dumplings

In this recipe from Transylvania, sliced root vegetables and textured semolina dumplings are moistened in a chicken broth spiced with paprika and caraway. Get the recipe for Chicken Soup with Semolina Dumplings »

Yuanxiao (Walnut- and Almond-Filled Sweet Rice Dumplings)

Filled with a sweet, chewy mixture of walnuts and almonds, yuanxiao are a traditional dish for Lunar New Year, but we love them year-round. Get the recipe for Yuanxiao (Walnut- and Almond-Filled Sweet Rice Dumplings) »

Spinach Spätzli with Brown Butter, Crispy Speck, and Pangrattato

Near Italy’s border with Austria, the food takes on a distinctly Teutonic bent with spätzli, a close Italian cousin of German spätzle. Get the recipe for Spinach Spätzli with Brown Butter, Crispy Speck, and Pangrattato »

Chicken Shui Jiao (Boiled Chicken Dumplings)

Shiitake mushroom and chicken make a moist and succulent filling for these Chinese dumplings. Get the recipe for Chicken Shui Jiao (Boiled Chicken Dumplings) »

Bread Crumb Dumplings and Bean Stew with Parsley-Speck Pesto

In Emilia-Romagna, chef Carla Rebecchi taught Jenn Louis to make this borlotti bean stew with shell-like gnocchi called pisarei. A fresh herb sauce laced with speck tops it off. Get the recipe for Bread Crumb Dumplings and Bean Stew with Parsley-Speck Pesto »

Crystal Palace’s Hunan Dumplings with Peanut Sauce

The now-shuttered Crystal Palace of Montreal used to serve these beef dumplings as an homage to the Quebecois favorite, peanut butter dumplings. Get the recipe for Crystal Palace’s Hunan Dumplings with Peanut Sauce »

Har Gao (Shrimp Dumplings)

These delicious Malaysian dumplings stuffed with minced shrimp, scallions, water chestnuts, and bamboo shoots are easy to make with store-bought gyoza (potsticker) wrappers. Get the recipe for Har Gao (Shrimp Dumplings) »

Halusky (Boiled Potato Dumplings)

The deeply satisfying combination of potatoes, bacon, caramelized onion, and sour cream featured in this rustic old-country recipe came to Pennsylvania’s Pocono Mountains via Eastern Europe. Get the recipe for Halusky (Boiled Potato Dumplings) »

Semmelknodel (Bavarian Bread Dumplings)

Dense, savory bread dumplings are simply seasoned with onion, parsley, and nutmeg in this classic recipe from Bavaria. Get the recipe for Semmelknodel (Bavarian Bread Dumplings) »

The post Around the World in Our Best Dumpling Recipes appeared first on Saveur.

What to Cook This Weekend: The Joy of Dumplings

Andrew Richdale — Mon, 18 Mar 2019 22:23:44 +0000

Pork and Kimchi Potstickers. Cynthia Gee

A few weeks ago, I had a long day (has anyone else had some of those lately?) and wanted something stupidly satisfying that wasn’t just some form of carbs and cheese—a winning combo that I’d indulged in too much that week. I thought back to my first night ever in Tokyo a few years back.

Every time I felt the crush of transpacific jetlag, which is akin to coming down from drugs, I was lifted up again by the newness of the city: the profusion of neon, the sidewalk punk rockers screaming into microphones, the way large crowds seemed to gracefully move with order. There were enough of these novel thrills to carry me well into the morning. At least three dinners sustained me, none more memorable than a simple pile of six gyoza, from a yakitori in Harajuku, that let out an audible crunch! upon first bite.

I must’ve had over 100 crispy gyoza during my week there (and the following year, when I returned for an eating binge over Thanksgiving) but, for some reason, I’d never thought to make them at home.

You could assemble the dumpling dough from scratch, using the recipes below, but as we’ve already established, I had had a long day and was tapped. Instead, I did as some gyoza shops in Tokyo do and bought a big bag of frozen ones—filled with lemongrass and veggies—from the store.

Instead of just plopping them onto a skillet, I steam-fried them, which takes maybe 10 minutes longer and tastes at least 10 times better: you do one 2-3 minute round in a bit of oil until the bottoms are golden brown, pour water directly into the pan until the dumplings are half submerged and cover for eight minutes, then one more quick round of frying with the lid off.

Did they taste as glorious as the ones I’d inhaled at 4AM that night? Of course not! I’m not even sure that is possible, since I’ll never have the seasoning of a virgin romp in Tokyo again. But they may have brought out a smile just as wide.

Pork and Kimchi Potstickers

Some zesty kimchi can bring your typical dumplings to the next level and enhance the pork filling’s savoriness. Get the recipe for Pork and Kimchi Potstickers »

The post What to Cook This Weekend: The Joy of Dumplings appeared first on Saveur.