Watch how the infamous giant soup dumpling is made in this fun video from Delish.com.

EASY! French Onion Soup Dumplings

Learn how to make Azerbaijani dumpling soup, dushbere, or dushbara, in which little dumplings stuffed with ground meat are simmered in simple broth.

Based on USDA, ribs are “done” when they’re 145°F internal temp, however they can always be tough. For them as much as 190 to 203 °F, the collagens and fats melt only at that temp making the meat more tender and juicy. Then they’re ready! How Lengthy Would You Prepare Pre Cooked Ribs within the […]

Don't be intimidated by making soup dumplings at home. This recipe gives you a step-by-step guide on how to do it.

Hearty Coconut Curry Soup with pre-made chicken potstickers for a fast, easy, & delicious coconut curry wonton soup recipe.

This soup is pretty much plantain stew that's been jazzed up with some bright vegetables and shaped into cute dumplings!

Like roasted salmon and famous madeleines.

All of the goodness of classic Chicken & Dumplings, but gluten-free! This recipe is full of cozy vibes and extra-delicious flavor. Made with freshly cooked carrots and celery, chicken, a creamy broth soup base, and gluten-free dumplings, this healthier version of the traditional soup is perfect for an easy dinner recipe. You'll definitely want seconds of this Gluten-Free Chicken & Dumplings recipe!

You must have nokedli with your chicken paprikas. Also make these little fluffy delights for stew or any dish with a nice thick gravy.

This slow-cooked beef shin (beef shank) stew is rich and flavorful. It is the perfect comfort food recipe served with fluffy Parmesan dumplings.

Welcome to our culinary haven, where we bring you a delightful assortment of gourmet recipes, culinary inspirations, and kitchen adventures. Our 'Delicious Dishes' category is a treasure trove of delectable delights, offering a diverse selection of recipes, from savory sensations to sweet treats. Discover the magic of cooking with our 'Culinary Creations' and embark on a journey that celebrates the art of cooking. Explore 'Flavorful Fare' from various cuisines, and master the kitchen with 'Cookbook Classics' that have stood the test of time. Whether you're a seasoned chef or a novice in the kitchen, 'Gourmet Goodies' welcomes you to savor the world of food with open arms. Join us in unraveling the secrets of 'Epicurean Eats' and 'Yummy Yields,' where every recipe is an adventure waiting to be explored. Our 'Kitchen Chronicles' take you on a delicious ride through the world of 'Foodie's Favorites,' where the magic of cooking comes to life. Get ready to tantalize your taste buds and let your inner 'Cuisine Connoisseur' shine with our 'Savory Sensations.' Enjoy a culinary experience like never before with the 'Kitchen Magic' that's just a click away. From family classics to gourmet masterpieces, there's something for everyone in our 'Tasty Treats' collection.

Make the perfect light, fluffy dumplings for your stews and casseroles with only a few ingredients.

This wonton soup-inspired rice paper dumpling soup has all of the flavors and vibes you love about wonton soup, but it's totally gluten-free!

Hot and Sour Dumpling Soup is a dish from Shaanxi Province—plump dumplings served in a spicy, sour soup seasoned with Chinese black vinegar.

This dumpling soup recipe for Siberian pelmeni soup with fresh dill and sour cream makes the Russian dumplings called pelmeni in the Siberian style. Petite pelmeni stuffed with a savoury ground beef, minced pork and soft fried onion filling are served in a buttery broth with cracked pepper, dollops of sour cream, and plenty of fresh fragrant dill.

Xiao Long Bao meets Sheng Jian Bao! This Xiao Jian Bao special is quick, easy and perfect for when you…

Enjoy this warm, hearty dish with creamy potatoes, bell pepper, and smoky chorizo. Serve with a side of crusty bread for a bowl of soul-soothing comfort.

Have you ever tried goulash? The original goulash comes from Hungary. Czech goulash is a bit milder than its Hungarian cousin, though both r...

If you need a delicious, comforting, creamy, dumpling soup, Knoephla Soup is right up your alley. This German dish is very popular in some regions of the upper midwest and when you try it, you will know why.

Liver dumplings added to broth make a wonderful authentic German soup. Delicious! Check out the 100's of other recipes here!

utes, I highly recommend trying out these pan-fried soup dumplings! Also, I know some people don't have access to a microwave, so if that's you, give this method a try!

Don't be intimidated by making soup dumplings at home. This recipe gives you a step-by-step guide on how to do it.

There is a unique satisfaction that comes from homemade dumplings -- it feels like a culinary achievement of the highest order.

Shanghai Soup Dumplings, or xiaolongbao (小笼包)—perhaps the most perfect single bite of food ever conceived by man—do not require much introduction. Paper-thin wrappers envelop perfectly seasoned pork filling and rivers of hot, flavorful soup. If you want to make more of these, you can multiply this recipe as needed!

Hand picked by local villagers in the forests of western Poland, these prized mushrooms are sorted, dried, and carefully hung with about twenty to thirty mushroom heads bound together onto a single thread. Naturally collected and supported by traditional ancient methods of harvesting and drying, these highly regarded wild organic forest grown mushrooms are found growing in natural pine forests in remote areas of Poland for only four weeks of the year, emerging and picked on early mornings throughout the forests of the Podlaskie region of Poland. Wild Polish Forst Mushrooms These dried wild forest mushrooms, or Podgrzybek Brunatny, are a distinct Boletus mushroom with a unique earthy taste and flavour. During the winter and at other times when fresh mushrooms aren't available, these dried jewels of the forest are made into soups and sauces. The flavour has been described as nutty and slightly meaty, with a smooth, creamy texture, and a distinctive aroma reminiscent of sourdough. They can be sautéed with butter, ground into pasta, used in soups and many other dishes. I received these amazing Polish dried Podgrzybek Brunatny mushrooms this past Christmas from my friend Paul In France, they're used in recipes such as cèpes à la Bordelaise, cèpe frits and cèpe aux tomates. Porcini risotto, a traditional Italian autumn dish, is another aromatic use for the dried funghi, but a dried mushroom filling is one of the quintessential flavors for stuffing Polish pierogi. The filling is also used for Uszka, better known as "little ears" because of their shape, they're the traditional dumpling served in beet soup for traditional Christmas Eve dinners. Uszka, or 'little ears' because of their shape, in clear red Borsch - a traditional Polish Christmas Eve dish Italian chef and restaurateur Antonio Carluccio has described the dried boletus as representing "the wild mushroom par excellence", and hails it as the most rewarding of all funghi in the kitchen for its taste and versatility. Carluccio, known as "the mushroom man," has been gathering, cooking, and devising recipes for mushrooms for more than sixty years. In the Complete Mushroom Book, this award-winning Italian chef brings more than 150 recipes that show off the strengths and subtleties of the many available varieties of wild forest funghi. Antonio Carluccio Carluccio's mushroom lovers opus Mushrooms contribute tremendous flavor without adding significant fat or calories. For those who want to join in the thrill of collecting their own mushrooms, Antonio Carluccio's Complete Mushroom Book includes an illustrated field guide for North America. The section provides detailed descriptions of all the major species to help distinguish between edible wild mushrooms and their poisonous, look-alike relatives. Fruity, buttery, nutty, spicy, mushrooms can offer a surprising spectrum of flavors, and can enrich your cooking with an earthy sensuality unlike anything else, whether it be the dried Polish Podgrzybek Brunatny, Italian porcini or fresh Ontario wild mushrooms — these are indeed the jewels of the forest, and the crowning glory in many cuisines across the globe. Traditional Polish Wild Mushroom Soup Serves 8-10 6 ounces dried Polish mushrooms 12 large dried shiitake mushrooms 3 cups beef stock or broth 5 medium ribs of celery, chopped 2 large onions, chopped 5 carrots, chopped 1 pound cremini mushrooms, sliced 1 cup orzo 2 tbsp unsalted butter 2 tbsp flour 1 cup sour cream 2 tbsp fresh parsley, finely chopped 2 tbsp fresh dill, finely chopped Salt and freshly ground black pepper Rinse the dried mushrooms, then place in 2 cups of cold water, and soak for at least 4 hours or overnight. In a large pot, bring stock to a simmer. Add celery, onions, and carrots. Strain the dried mushrooms, reserving the soaking liquid. Add strained soaking liquid to soup. Chop hydrated mushrooms into 1/4-inch pieces and add to soup. Then add the sliced cremini mushrooms. Cover and cook the soup until vegetables are tender, about an hour. Bring the soup to a boil, then stirring constantly, add the orzo. Reduce the heat to a gentle boil, and, stirring occasionally to prevent pasta from sticking, cook until orzo is cooked through, another 6 to 8 minutes. Meanwhile, make a roux: Melt butter in a small saucepan over medium heat. Add flour, and cook, stirring constantly until smooth, 3 to 5 minutes. Remove 1 cup broth from soup, and add the roux, whisking constantly until it's slightly thickened and free of lumps. Stir thickened liquid into soup. Add chopped parsley and dill. Finish soup with sour cream: Add 1/4 cup thickened soup to sour cream and whisk until smooth. Add sour cream to soup, whisking constantly until it is well incorporated, about 3 minutes. Season to taste with salt and pepper. Pierogi with Dried Mushrooms & Onion Makes 45-60 pierogi Dough: 2 large eggs 5 tbsp sour cream 3 tbsp vegetable oil 1 tsp salt 3/4 cup chicken broth 4 cups all-purpose flour Mushroom Filling: 4 oz dried Polish mushrooms, soaked in warm water until hydrated 2 tbsp butter 1 small onion, very finely chopped 1 tbsp fresh white breadcrumbs 1 tbsp finely chopped parsley 1 tbsp finely chopped dill 1 large beaten egg Salt and pepper Carefully lift the mushrooms from the soaking liquid so as not to disturb the grit at the bottom of the bowl. Chop mushrooms very finely and set aside. Heat butter in a large skillet. Add onion and sauté 5 minutes or until translucent. Add chopped mushrooms to onions and cook 10 minutes or until liquid has evaporated and mixture begins to sizzle. Transfer onion-mushroom mixture to a large bowl and add the breadcrumbs, parsley, dill and egg. Season to taste with salt and pepper and mix together forming a firm paste. Set aside and let cool completely. Mushroom filling will keep, refrigerated, for up to 24 hours. For the dough: In a large bowl, combine eggs, sour cream oil, salt and chicken broth until well mixed. Add flour and knead by hand or in a stand mixer until the dough is smooth. Wrap with plastic and let rest at least 10 minutes. On a floured work surface, knead the dough until smooth. Roll the dough to a 1/8" thickness using a rolling pin or pasta machine. Using a cookie cutter or drinking glass, cut out 3-inch circles. Pierogi are usually semi-circular, but they can be any shape you like. Place a spoonful of the filling onto each of the dough rounds, then fold the dough over and press the edges together to create semi-circles, sealing and crimping with your fingers or a fork. If dough is dry, moisten edges with egg wash - 1 egg beaten with 1 teaspoon water - before pressing edges together. To freeze the pierogi, arrange them raw on a parchment-lined baking sheet, making sure the ends don't touch. Place in freezer then bag them once solid. Bring a large pot of salted water to the boil. Drop the pierogi in a few at a time, and cook for 6-7 minutes or until they float to the surface. Remove from the pot using a slotted spoon and repeat with the remaining pierogi. Heat oil in a fry pan. Add the pierogi and fry for two minutes or until lightly browned and crisp. Serve with sour cream and chives or dill on the side. "Jedzcie, pijcie i popuszczajcie pasa" - that is "eat, drink and loosen your belt!" Crema di Funghi Porcini Serves 4 1 lb 2 oz field mushrooms, 1 oz dried porcini or polish mushrooms 1 medium onion, finely chopped 4 tbsp olive oil 4 cups beef stock 4 tbsp double cream Salt and pepper to taste Croutons: 2 slices white bread A nut of butter Garnish: 12 dried or fresh morels 1 tbsp chopped fresh chives If you are using fresh ceps, clean them and cut them into pieces. Cook the onion in the oil for 3-4 minutes, then add the ceps and saute them for 6-7 minutes. Add the stock, bring to the boil and simmer for 20 minutes. If you are not using fresh ceps, soak the dried mushrooms in lukewarm water for 10 minutes. Meanwhile, fry the field mushrooms together with the onion and then add the soaked porcini with their water, strained for impurities, and stock. Simmer for about half an hour. To finish either method, take the pan from the heat and blend the contents. Then return the soup to the pan, add the cream, salt and pepper and heat slowly. Remove from the heat before it boils, and serve hot. To make croutons, simply cut the bread into little cubes and fry in the butter until crisp and golden. Jamie Oliver's Pappardelle with Wild Polish Mushrooms Serves 4 Recipe courtesy of Jamie Oliver 3 ounces dried Polish mushrooms 3 tbsp olive oil 1 clove of garlic, finely chopped 2 small dried red chillies, very finely chopped salt and freshly ground black pepper juice of 1/2 lemon 1 pound pappardelle pasta a small handful of grated Parmesan cheese 1 handfully of fresh flat-leaf parsley, roughly chopped 2 ounces unsalted butter Rehydrate the mushrooms overnight in red wine. Whole caps will need slicing but often you can find dried borowiki mushrooms ready sliced prior to drying. Put the olive oil in a very hot frying pan and add the mushrooms. Let them fry fast, tossing once or twice, then add the garlic and chilli with a pinch of salt. It's very important to season mushrooms lightly, as a little really brings out the flavour. Continue to fry fast for 4-5 minutes, tossing regularly. Then turn the heat off and squeeze in the lemon juice. Toss and season to taste. Meanwhile cook the pasta in boiling salted water until al dente. Add to the mushrooms, with the Parmesan, parsley and butter. Toss gently, coating the pasta with the mushrooms. Serve, scraping out all of the last bits of mushroom from the pan, and sprinkle with a little extra parsley and Parmesan.

This quick-and-easy recipe for chicken & dumplings is the ideal comfort food, complete with the perfect homemade dumplings.

This delicious German pea soup is packed full of flavor and includes dumplings. (Erbsensuppe mit Eierschwämmchen)

Italian dumplings, or canederli, are a delicious way to use up stale bread. Learn how to make them and serve in a brown butter sauce or soup broth.

Throw away those takeout menus.

Making gluten-free dumpling wrappers is easy with this tutorial on rolling, filling, and pleating gluten-free dumplings! With just gluten-free flours and water, these pliable gluten-free dumpling wrappers can be used to make gluten-free potstickers or gyoza.

Not to be confused with the filled dumplings (think gyoza or jiaozi) that originated in Asia, these dumplings are almost scone-like in texture, and form a delicious, comforting addition to many recipes, both savoury and sweet. This versatile dumplings recipe can be used to create fluffy savoury dumplings for soups, or to make sweet dessert dumplings with a drizzle of golden syrup over the top. You can see our recipe notes below for flavour variations. Better yet, you can cook these dumplings using only 4 ingredients, making them a budget-friendly way to bolster a comfort dish. For a contemporary spin on the sweet dumpling classic, try our caramilk dumplings recipe, or these cheesy cornbread dumplings to top a chilli con carne. Additional recipe notes by Sonya Gellert - Recipes Editor and Food Writer.

中文菜谱： 荠菜猪肉盒子（杂粮版）

The dumplings in this beef soup get a boost of richness from beef bone marrow; parsley and nutmeg impart bright and warming flavors. The recipe comes from German chef Klaus Weiler.