You know how I keep telling you to save your veg scraps in the freezer? Here’s what to do with them! Everything from root vegetable peelings, to odds and ends you couldn’t grate without losing a fingertip (ie. carrot and parsnip nubs), celery bases, fennel stalks, leeks tops, onion and garlic skins, ginger stubs, denuded corn cobs (as well as husks and silks!) tomato tops and mushroom stems, parsley and dill stalks, combined with a couple of bay leaves and a teaspoon of peppercorns. If you don’t have a scrap bag pre-prepared, or you’re in a hurry, use a stock base, or add an extra brown onion, a couple of celery stalks, and a few mushrooms and you’re cooking on all cylinders. You’ll find further instructions for building stocks from scratch if you search my name and ‘stocks’ online. If you’ve got chicken soup handy in the fridge/freezer, feel free to use this instead. The dumplings are a lot like matza balls – just using leavened bread. You can use whatever savoury bread you’ve got – even matza, if you’re that way inclined. It’s basically 40g of bread to 1 egg. If you’ve got leftover dumplings, freeze them flat on a tray and reheat for 10-15 minutes in broth or water next time you’re in the mood for this delicious, restorative soup.
WHAT'S NEW September 22, 2023 Vegan Chinese Tomato & "Egg" Stir-Fry Stir-fries with tomatoes and eggs were a staple at home growing up. Not only were they incredibly easy to prepare... GET THE RECIPE September
Another year has come and it is almost time for Chinese Lunar New Year again. In China, one of the most popular dishes around this time of the year is dumplings. Family and friends would get together and prepare and eat dumplings together. In this recipe, the dumplings are filled with only vegetable
We weten niet of er een troostrijker gerecht bestaat dan de Poolse pierogi. Deze dumplings, meestal gevuld met aardappel en kaas, smaken naar liefde in een zacht deeg...
Momos: An easy to follow, step by step recipe by Lobsang, a Tibetan cook, for both beef and veggie momos, a favorite and authentic Tibetan dish.
A gingery vegetarian dumpling filled with crunchy cabbage and sweet carrots to celebrate Chinese New Year. A perfect side or snack.
Crispy Bottom Veggie Buns – Get the full recipe here.
Potstickers are basically dumplings that are pan fried to create a crispy crust. I then poured some water to cook them in steam, to create a crisp yet chewy exterior for that really satisfying bite. They're filled with a mix of tofu and vegetables then enjoyed with some homemade dipping sauce.
Low-Carb Cabbage Dumplings skip the flour wrapper and opts for a crisp-tender cabbage wrapper: all of the same flavors you love in an Asian-style dumpling cradled in a bite of veggie!
One of my favourite ways to enjoy dumplings is by either steaming or boiling these and finishing it off with what I like to call the best dumpling sauce - with the perfect balance of savoury, heat, bit of sweetness and acidity. Let’s not forget the aromatics that really take it up a notch!
You must try this amazing dumpling sauce if you love dumplings and want to take them up a notch. It’s simple yet bursting with delicious flavors that perfectly balance sweet, salty, and spicy notes
Frozen dumplings don't get enough credit. Not only are they simply delicious, but they're also lifesavers come dinner time and you're caught in a pinch. Here's how to use frozen dumplings in this easy salad recipe.
These homemade asparagus and tofu gyoza aren't just vegetarian, they're also vegan friendly. The best thing about these little dumplings of joy is they freeze perfectly so you can always have a stash on hand.
We are VERY excited to share our khinkali recipe. They were at the top of our list of things we wanted to learn to cook when we started this blog. Read on to learn how to make khinkali, how to eat khinkali, and even more about these delicious Georgian dumplings.
This easy beef and vegetable stew topped with fluffy thyme dumplings is great to make for cold, January evenings, served with a good bottle of red wine, and perhaps some Mustard Mashed Potatoes to soak up all those delicious juices.
Homemade dumpling wrappers packed with a tofu and veggie filling! These vegetable dumplings are pan-fried to get that really nice golden brown crust before being cooked with a little water to steam and evenly cook the wrappers.
Wontons filled with plant-based meat or a homemade tofu filling boiled before being soaked in in a deliciously fragrant chili broth.
Have you ever made homemade dumplings? I will say it is quite the task but is very rewarding. You actually don’t need a lot of ingredients, just a lot of patience and strong hands. The great thing is you can make a bunch and freeze them! RECIPE VIDEO If you don’t feel like making the...Read More
Easy homemade vegetarian dumplings (potstickers) with caramelized mushrooms, ginger, and sesame-crusted wrappers. Each dumpling is pan-fried until crispy on the bottom, then served alongside a sweet and spicy chili ginger sesame sauce.
Just what the name implies - these are German-style potato dumplings, as found everywhere in the South of Germany, Austria and Bohemia. These are traditionally served with any roast with gravy, but most well-known as an accompaniment for a hearty Sauerbraten and red cabbage. Like polenta, second-day leftovers are a treat when sliced into slabs and fried in butter.
These German potato dumplings are a comforting alternative to mashed potatoes.
Vegan Korean Veggie Tofu Mandu/dumplings - Delicious vegan-friendly mandu (dumplings/gyoza/potstickers) recipe everyone in the family will love! Perfect appetizer for any meals or parties!
Silesian Dumplings in Carrot Broth (Kluski Slaskie). Discover our recipe rated 3.7/5 by 3 members.
For the coldest wintry evenings, tuck into a rich beef stew with fluffy dumplings to warm you right down to your toes.
A popular Thai street food, these garlic chive dumplings are chewy in the middle and crispy on the outside, and the chives just melt in your mouth. Easy to make, and can be done ahead of time as well!
