Tender pork dumplings paired with aged black vinegar; fiery momos balanced with sweet carrots. In this gallery, we're calling out all of our favorite dumpling, gyoza, and potsticker recipes, with classic preparations and a few riffs, too (hello, gyoza stuffed with sweet potato and hazelnut butter). You'll be hard-pressed to decide which one to make first.
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Pork and Chive Dumplings
2017 F&W Best New Chef Peter Cho says that this is a cheater version of his favorite xiao long bao (soup dumplings). "I love when you poke the side of a soup dumpling and the rich, porky chicken stock spills out into your spoon and mixes with the black vinegar dipping sauce. For my version, I took the difficulty out of making and filling the dumplings by instead just serving them with a rich chicken stock and vinegar dipping sauce."
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Steamed Shrimp Dumplings with Chinese Chives
At the Manhattan outpost of the Michelin-starred dim sum house Tim Ho Wan, these shrimp dumplings are a top pick. Making the wrappers might take a little extra time, but it is simple to do and well worth the effort.
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Pretzel and Mustard Dumplings
Dumplings made of day-old pretzels and bound with egg are common in Germany; they're a delicious way to use up stale bread. Food & Wine editor Melanie Hansche's version, an homage to the flavors of her hometown of Garmisch-Partenkirchen in Bavaria, uses pretzel rolls, which she leaves out on the kitchen counter, uncovered, overnight.
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Pork Dumplings with Aged Black Vinegar
This version of the quintessential Shanghai dish xiao long bao is made with gyoza wrappers and a simple pork filling. The dumplings are first fried in a skillet, then water is added to the pan to steam the dumplings so they're tender, juicy, and crisp.
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Sweet Potato Gyoza with Beet Puree
Sweet potato and hazelnut butter make up the filling for these inventive and satisfying gyoza. A silky beet puree shot through with preserved lemon adds a hit of brightness.
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Pork and Crab Soup Dumplings
The secret to getting the soup inside these Chinese soup dumplings, or xiao long bao, is to set the rich stock with gelatin before folding it into the dumpling skin along with the ground meat filling.
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Mushroom Dumplings in Toasted Ginger and Garlic Broth
Make-ahead mushroom duxelles makes a rich filling for these tender, satisfying dumplings. The broth, infused with toasted ginger and garlic, gets an extra layer of rich mushroom flavor from dried white flower shiitake mushrooms, which have a bolder flavor than regular dried shiitakes.
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Hungarian Potato Dumplings
These crispy, buttery potato dumplings are encased in a delicate breading with a tender and light center. Caramelized onions, while not traditional to shlishkes, add a bit of sweetness.
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Lunar New Year Dumplings
Plump and tender dumplings symbolize longevity and wealth. As part of her Lunar New Year spread, Lucky Chow producer Danielle Chang fills hers with a fragrant and flavorful blend of garlic, ginger, scallions, and Chinese chives bound with tender ground pork.
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Momos with Red Chile Chutney
Naturally sweet carrots help balance the fiery filling of these dumplings that come together quickly thanks to store-bought dumpling wrappers. After you try your hand at filling a few, you'll be pleating like a pro in no time.
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Crispy Gluten-Free Pork Potstickers with Sesame Dipping Sauce
These excellent gluten-free dumplings are made with sweet rice flour, Napa cabbage leaves, ground pork, and tamari. Leftover filling can be made into a delicious patty.
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Pork Bakso Dumplings
An aromatic blend of ground coriander, ginger, and lemongrass pairs with umami-rich fish sauce to season these delicate pork dumplings from Gado Gado in Portland, Oregon, one of Food & Wine's Best New Restaurants in 2020.
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Khinkali (Meat-Filled Dumplings)
Khinkali are Georgian dumplings. They're one of the country's most popular foods and a favorite item at long dinner parties known as supras. "No supra is complete without a platter of steaming khinkali being served toward the end of the meal," says Carla Capalbo, author of Tasting Georgia, who shared this recipe with F&W.
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Shrimp and Pork Dumplings with Bamboo Shoots
These delicate dumpling wrappers are made with cornstarch, wheat starch, water, and shortening.
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Watercress and Tofu Dumplings
For the filling here, tofu, scallions, garlic, water chestnuts, sesame oil, and egg are mixed with sautéed watercress. If you prefer, you can use gyoza wrappers instead of making dumpling dough.
Gyoza is the Japanese version of a Chinese dumpling, specifically pan-fried potstickers. It is also crescent-shaped, and the size is usually smaller than a potsticker. However, the gyoza wrappers are thinner and more delicate than potstickers.
Dumplings in alfredo sauce: Alfredo sauce is an easy way to elevate frozen dumplings. Treat them like pasta and cook them in the simmering sauce; sliced onion, chopped garlic, or bacon are all good additions for extra flavor. If you don't have jarred sauce on hand, milk or heavy cream can be a quick fix.
Pour a little oil into the pan then add the potstickers. When the bottom part of the potstickers turns light brown, pour in cold water or slurry (explained later) then immediately cover with a lid. Uncover when the water evaporates. Cook another 30 seconds or so to crisp up.
Compared to a wonton, however, a gyoza tends to have a thicker wrap and a distinct, crescent-style shape. Also, a wonton is more likely to be served in the form of a soup, while gyoza are more frequently enjoyed all by themselves.
There are usually three types of gyoza that are found and enjoyed in Japan. That is yaki gyoza, age gyoza, and sui gyoza. The traditional method of steaming isn't so often seen in Japan unless dining in a Chinese food establishment.
Gyoza (餃子, gyōza) are dumplings filled with ground meat and vegetables and wrapped in a thin dough. Also known as pot stickers, gyoza originated in China (where they are called jiaozi), but have become a very popular dish in Japan.
The steam-fry or potsticker technique is the classic method for Japanese gyoza or Chinese guo tie. Essentially, you fry the frozen dumplings, then add water to the pan and cover them to steam through, then fry them again once the water evaporates. This double-frying creates an extra-crisp bottom crust.
Do you need to defrost frozen dumplings? No, you do not need to defrost frozen dumplings before cooking, you can take them straight from the freezer to the pan. If you wanted a faster cooking time, let the dumplings partially thaw for 10 minutes before cooking.
For crunchy, yet tender pot stickers, first pan-fry them in oil until the bottoms are golden brown. Add water to the skillet and cover — steam the pot stickers for three minutes. Uncover and allow to pan-fry again until the water has evaporated and the bottom of the pot stickers are crunchy.
Quick tip, prevent burning or sticking, make sure to add the oil first, cook the potstickers with water first, and then add on the corn starch mixture for the crispy skin. Don't have the heat up too high, and let it “steam” first before crisping it up at the bottom later.
They can be boiled, steamed or deep fried, but the name comes from a combination cooking method where they are browned by pan-frying AFTER the noodle is cooked by steaming or boiling.
Potstickers, or jiaozi, are crescent-shaped Chinese dumplings that are first pan-fried and then steamed, which results in a dumpling that is crispy on one side and soft and chewy on the other. Fillings vary but are usually a combination of minced meat and/or vegetables, plus aromatics for enhanced flavor.
How can I substitute wonton wrappers in a recipe? They are other types of thin wrappers in Asian markets that are similar, like gyoza wrappers, shumai wrappers etc. Some will be smaller, thinner, a little thicker, of a round, oval or square shape etc. but they're all in the end similar and can do in a pinch.
Gyoza is the Japanese variation on the traditional Chinese recipe of potstickers. They are usually made with thinner, more delicate wrappers, and the filling is more finely textured. The thinner skins mean that gyoza get crispier than chewy potstickers.
While the two are similar, dumplings and gyoza have distinctly different flavor, texture, and cooking techniques that set them apart. At Shogun Japanese Steakhouse, our gyoza features the unique flavors traditional to the Japanese dish. These tasty gyozas are the perfect appetizer for any meal.
Gyoza (pronounced 'gjo-zah') are Japanese dumplings in the famous Asian Dim Sum category. This popular finger food is similar to Spanish tapas and is gaining popularity in the West. Japanese dumplings are small dough parcels made from wheat flour filled mainly with succulent meat and cabbage.
Introduction: My name is Frankie Dare, I am a funny, beautiful, proud, fair, pleasant, cheerful, enthusiastic person who loves writing and wants to share my knowledge and understanding with you.
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