Dumpling Dough

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Dumpling dough

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How To Make Dumpling Dough

Ingredients • 320 grams all-purpose flour, • 175 grams very warm water (anywhere between 110ºF to 130ºF) Instructions • Pour all the flour and water into a mixing bowl. Mix until all the water is absorbed and shaggy pieces of dough start to form. • Then, use your hands to gather the dough together. As you do this, dig into the dough with your fingers in a claw-like motion. This helps to distribute the moisture inside the dough. • Take the dough out of the bowl and knead it on a surface for 2 to 3 minutes. The dough is slightly tacky, but not sticky. You shouldn’t need to flour the surface. If you find the dough is sticky, dust the surface with a little bit of flour and knead the flour into the dough. • After several minutes of kneading, you should get a pretty smooth ball of

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Juicy, tender, and packed with savory goodness, these homemade chicken and cabbage dumplings are a comforting favorite you’ll want to make again and again. Filled with a mix of ground chicken, Napa cabbage, garlic, and ginger, they’re perfect for pan-frying, steaming, or boiling. Serve with a simple soy dipping sauce for a cozy dinner, weekend project, or freezer-friendly meal prep. Love dumplings from scratch? Save this easy homemade recipe to try soon!

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Homemade and absolutely delicious!! Whether you’re gluten-intolerant or you just fancy gluten-free dumplings, this recipe is SO easy and delicious. The dough is easy to work, easy to pleat, and even easier to eat 😏 by @myriadrecipes

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It’s time for #RecipeRequestswithSaloni ☺️ & @meals_and_maps asked for Xiao Long Bao/ Soup Dumplings . Let’s go! 🍜🥟🌶️ Welcome to Episode 11 of #RecipeRequestswithSaloni where you ask for a recipe & I make it ✨ don’t forget to drop your requests in the comment section ✨ and stay tuned every weekend! Here’s how you can make flavour BOMB Xiao Long Bao/ Soup Dumplings at home ☺️ Ingredients: For the Dough : Maida - 1 Cup Cornstarch - 2 Tbsps Salt - 1/4th Tsp Boiling Water - 1/3rd to 1/2 Cup For the Stock Jelly : Chicken Stock Cubes - 2 Nos Water - 2 Cups Agar Agar - 1 Tsp Ginger - 3 to 4 Slices Scallion - 2 Stalks Garlic - 4 Cloves For the Chicken Filling : Ground Chicken - 500g Grated Ginger - 1 Inch Garlic - 5 Cloves Green Onion - 1/4th Cup Soy Sauce - 1 Tb

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30min · 1 serving RECIPE: • -75g flour • -a pinch of salt • -40ml water • First stir, then knead, set aside while making the filling. • -1/4 zucchini, shred and squeeze out excess water • -100g smoked tofu, shredded • -2 Tsp soy sauce • -1 Tsp hoisin sauce • -1 Tsp sriracha • Mix everything. • Divide the dough in 9 to 10 pieces. • Roll them out and add some filling. • Fold to seal. • Place on a plate and place it in a pan with some water. • Steam for 5mins. • Sauce: • -1 Tbsp Gochujang • -1 Tbsp peanut butter • -2 Tsp soy sauce • -2 Tap maple syrup • -2 Tsp vinegar • -water to thin • Mix and serve over the dumplings.

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Kimchi mandu brings together bold flavors with a spicy, tangy kick and a savory finish. These Korean dumplings are generously filled with a mix of pork, tofu, and plenty of kimchi, then wrapped in delicate dough and steamed until tender and juicy. Bigger and more flavorful than your average dumpling, kimchi mandu are a must-try for anyone craving something hearty and delicious.

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