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Dumplings 만두

There are certain things that I try not to get when I dine out at an Asian restaurant.  Usually, it’s edamame or dumplings.  Both are so easy to make at home and much cheaper if you do.  I like to make an insane amount of these dumplings and prepare some while freezing the others for a rainy day.  They make great impromptu appetizers for pop-up guests or an easy and delicious soup when you feel like something homemade but don’t want to spend a lot of time in the kitchen.


5.0 from 3 reviews
Dumplings 만두 {2 Ways}
Prep time
Cook time
Total time
Serves: 20-30 Dumplings
  • 1 lb room temperature meat
  • 1 tb soy sauce
  • ½ tb sesame oil
  • ¼ c of the following, shredded: carrots, cabbage, tofu, zucchini, etc
  • 2 cloves minced garlic
  • ¼ ts minced ginger
  • 2 chopped green onions
  • 1 room temperature egg
  • Dumpling wrappers/gyoza skins
  1. In a large bowl, combine everything except the wrappers.
  2. Mix just to combine {don't over work}.
  3. Dip each wrapper in water/egg wash and in the center, nestle in about ½ tb of filling. Press to seal.
  4. To pan fry, heat your pan with oil and lay the dumplings flat. Take care not to overcrowd the pan. Flip when golden. Tip in a few teaspoons of water and clamp on a lid to steam through {about 3-5 minutes}
  5. For the dumpling soup, combine 6 c cold, filtered water with ½ onion, 2-3 garlic cloves, 2" piece of kelp, and 3-4 cleaned, dried anchovies for 20 minutes.
  6. Strain the stock and add 1 minced garlic and 1 ts fish sauce.
  7. Add some dumplings. They are ready when they float to the top.
  8. Add in 1 beaten egg. Allow it to set for a second then move around to create a "flurry."
  9. Garnish with green onions and serve hot with kimchi.


Your Squishy Monster ^.~

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