Master Class: How To Make Delectable Dumplings At Home
Four foodies share their favorite recipes, from Polish pierogies to Korean mandu!
Eastern European Meat & Cabbage Pierogies
This is the Geisler family pierogi recipe. The dough used is different than a traditional pierogi dough, resulting in a lighter and more ravioli-like dumpling.
Chinese Chicken Dumplings
This recipe is made using the fry-steam-fry method, which results in beautifully cooked dumplings with a bit of crispy lattice on the bottom.
Traditionally, manti are made very small, though you can make larger versions — they’re just as delicious and will take less time to pull together.
Korean Kimchi Mandu
Mandu are usually made with strong-tasting kimchi. If you want your store-bought kimchi to ferment more, Jisun suggests leaving it out of the refrigerator for a day or two before making.
Try this recipe for Potato Dumplings from the cookbook Taste & Technique: Recipes To Elevate Your Home Cooking by Naomi Pomeroy with Jamie Feldmar. This is a sensitive recipe, so it’s important to use a kitchen scale to measure out 24 ounces (1 1⁄2 pounds) of riced potatoes. If you use too…
Sweet Hot Dumplings Recipe
An easy Chinese-inspired appetizer.