A simple flour and water dough makes up the delicate pouch enveloping your filling of choice. Whether served pan fried or boiled, these dumplings don’t disappoint.
By Dianna Muscari
These may not be the famous Soup Dumplings from Joe’s Shanghai, but they are definitely worth making. Though these dumplings can be labor-intensive — with the dough and the filling and the rolling and the stuffing — I found a way to streamline the process and have scrumptious dumplings from dough to dish in less than two hours. Plus, these cuties can be frozen and saved for an easy meal on a lazy day.
Dianna Muscari blogs about her cooking and antics on The Kitchen Prep. A self-taught cook and baker, Dianna shares with her readers the messes and successes she encounters in the kitchen. Along with her recipes - which range from healthy to hearty to downright decadent - Dianna shares anecdotes about life, marriage, travel, and living in Florida. Her conversational writing style draws you into her kitchen for a meal and a laugh as she navigates through life one recipe at a time.