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22 votes

What is "dumpling soit"?

Yes, it is animal fat. The word is spelled "suet" and it comes from beef. I haven't been able to find a recording of the word with British accent, but this is what fits the context too. It also ...
rumtscho's user avatar
  • 139k
18 votes
Accepted

How can I make pierogi gluten-free?

The main source of gluten in pierogi (the plural is pierogi, the singular is actually pierog) is the flour in the dough. You should be able to substitute regular flour for a gluten free version (eg ...
Cameron's user avatar
  • 420
9 votes

What makes dumplings ("knödel") mushy and sticky ("patzig")?

The international dumpling clan is a quite diverse family: They come in a lot of sizes, from tiny, bite-sized gnocchi to huge, family-sized serviettenknödel and are made from a wide range of bases, ...
Stephie's user avatar
  • 60.1k
9 votes
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Why add salt to dumpling dough?

For the reason salt is most commonly used: it's a flavor enhancer. We're not used to thinking of dumpling dough as possessing a lot of flavor--especially when it's there to provide a bland contrast ...
Zakir Borodin's user avatar
6 votes

Chicken and Dumplings soaked up all the broth

Add more broth. Use either water, balanced with spices, or add from a good brand. Edit: You could always make more broth than you need and freeze the rest.
johnny's user avatar
  • 191
6 votes
Accepted

Does proofing time depend on the quantity of dough?

No. The proofing time of a dough is a function of the ratio of yeast and available water, and the temperature of the dough. Notice these are ratios. If you doubled a recipe but didn't double the ...
Sobachatina's user avatar
  • 47.6k
5 votes
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What type of devices, could increase dim sum output, short of a complete expensive, automatic machine?

Three sets of tools would help you speed up your operation, with some caveats: Circle cutters, particularly ones that allow you to cut a lot of circles together like this kind. Dumpling molds in a ...
FuzzyChef's user avatar
  • 65.3k
5 votes
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Making doughballs (dumplings) with strong brown flour and shredded suet

In the UK self-raising flour doesn't have salt in it, SR flour is just fine plain flour with baking powder in it. In the UK to make a substitution you'd use 150g plain flour plus 2 tsp baking powder ...
GdD's user avatar
  • 76.7k
4 votes

GF Wonton/Dumpling wrapper tip from pintrest (lasagna noodle + egg)

It definitely seems like you were supposed to purchase fresh Lasagna noodles, as Elenna123 said in a comment. If the noodles are hard, they're not fresh. Fresh noodles would be pliable enough for you ...
Onyz's user avatar
  • 1,234
4 votes
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How to prevent cooked noodles & dumplings from getting soggy

I would suggest removing from boiling water and draining in a colander. Then, removing to a cookie sheet so that the dumplings are in one layer, and more moisture can flash off. If you are making ...
moscafj's user avatar
  • 76.1k
4 votes
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carrot and potato dumplings question

Add 1 TBSP of water to 1 TBSP of (AP) flour and mix to form a paste. Brush the edges with a thin layer of the mixture, which was what a chef on a TV cooking show recommended.
Gigili's user avatar
  • 1,583
4 votes
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How to prevent dumplings from sticking together

You can't let the dumplings touch after you make them, just keep them spaced apart until you cook them. I'm not a fan of boiling, I prefer steaming them or frying/steaming as described by @user245427 ...
GdD's user avatar
  • 76.7k
3 votes
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Do Dumplings Mind Being in the Fridge?

It's not putting them in the fridge that is the problem, it is the fact they were cold when you put them in the stew. The effects of this would be: Longer cooking time: the 20 minute time assumes ...
GdD's user avatar
  • 76.7k
3 votes

carrot and potato dumplings question

You want to squeeze out as much of the water from the carrots and oven dry the potatoes.To make them firmer for frying you could add some panko/homemade breadcrumbs. For simmering add a small amount ...
Ken's user avatar
  • 51
3 votes

What is the authentic way to cook pierogi?

First boil them. Remove from water and brown some butter and pour the butter over the pierogi and toss in a large bowl. Later you can either fry them or warm them in the microwave.
Rusty's user avatar
  • 31
3 votes
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Chinese dumplings vegetarian style - mushrooms raw or cooked?

Is this always necessary and if not what are the pros and cons of cooked vs raw mushroom? If you don't fry the mushrooms first, they will turn out rather watery and bland. So yes, you could say it's ...
Anastasia Zendaya's user avatar
3 votes

"bags" for making potato dumplings

One option might be "nut milk bags" which are designed to filter the liquid squeezed out of nuts. It's just cheesecloth sewn into a sturdy bag shape.
user3486184's user avatar
3 votes

"bags" for making potato dumplings

One idea you could try is using empty cotton tea bags. These seem to be available easily (I just found a few on ebay when trying to search for 'Kochbeutel' in German). Check the size but large ones ...
quarague's user avatar
  • 1,257
2 votes

What is the authentic way to cook pierogi?

My grandmother, who is from Poland, simmered them in boiling salted water and then drained them. She smothered them in butter that had been browned, this was how my mother taught me. Not sure if ...
Phyllis Knapik's user avatar
2 votes

How do I cook store-bought glutinous rice dumplings?

As you can see from the picture, these are the deep-fried type of dim sum made of mochi rice with some type of filling within. I find that the best way to "reconstitute" these is to simply microwave ...
squidlydeux's user avatar
2 votes

I am making momos at home and want to store them too

The first recipe I found online says steam, then cool, then fry. What they don't say - and I think they should - is that they should be cooled without touching each other (and in fact touching as ...
Chris H's user avatar
  • 44.7k
2 votes

Stuffed Dumpling Made with Rice Flour

Use boiling hot water to gelatinize the starch in the rice. Instead of a cup of room-temperature water, use boiling water to mix with the rice flour. It will make the dough stretchable. You might ...
Backyard Chef's user avatar
2 votes
Accepted

potato and carrot dumpling,how would you make it diabetic frendly?

I referenced the recipe which has only the two ingredients, grated potatoes and carrots, and seasoning. For the potato, substitute cauliflower, cooked until very soft, mashed. Fold in the carrots and ...
Giorgio's user avatar
  • 2,755
2 votes

Vegan binder for chinese style dumpling fillings

You can use any type of starch-paste. For example, flour paste (mix water with flour to form a thin-paste-like consistency) works good and is traditional in many parts of the world. similary, ...
Ron's user avatar
  • 967
2 votes

How to prevent dumplings from sticking together

My wife and I make homemade dumplings with the store bought fresh dumpling or wonton wrappers quite often. We usually do the potsticker method to cook them. -Hot pan with oil. -Place the dumplings ...
user245427's user avatar
2 votes

Why does my dumpling /dimsum/momos turn dark brown while steaming?

Based on the color, it looks like your dumplings might be exposed to too high a heat on a surface that could actually sear them (that metal pan for example). It also looks like those dumplings might ...
alicia1123's user avatar
2 votes

Fat free dumplings?

I don't know how Asian dough or Polish dough suggested in the comments will work but I might give it a try. I have found the following online. Low-Fat Dumplings Ingredients 150g / 5½ oz ...
Chris Rogers's user avatar
2 votes

How to keep dumplings from quickly drying out

Dumpling wrappers are by nature prone to drying out. A wet towel will only work to a degree. If the filled dumplings dry out slightly, it’s not too critical (note that I wrote slightly), so ...
Stephie's user avatar
  • 60.1k
2 votes

How do I make the dough for soup dumplings?

Using boiling water, which breaks down the gluten (as is used to great effect with choux pastry, and with some fluffy steamed buns) would not be a good idea here. For xiaolongbao you want thin, ...
Sneftel's user avatar
  • 29.5k
2 votes

"bags" for making potato dumplings

I know it's not a 'cooking bag' answer, but my experience (Dutch heritage, culinary experience and training) is that most of the successful recipes for these kinds of 'dumplings' use some kind of ...
LCFoodExperts's user avatar

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