Roll a piece of dough into a small ball, and then use a floured rolling pin to roll it out into a round shape, roughly 10 cm/ 4 inches in diameter. Add about ½ cup water to the pan and immediately cover. Allow to steam in the pan until all the water has cooked off, about 7 minutes. For this recipe, I used Reames frozen dumplings, because that’s what I can readily find in my local supermarkets. Some people can’t find Reames dumplings, but they can find Mary B’s frozen dumplings. Feel free to use whatever kind you can find in your grocery store. As with the Thuringia-style dumplings, you do want to use a starchy potato variety. That way you won’t have to add as much refined potato starch to the dumpling batter.

Place the dumplings about 1-inch apart, giving them some room to expand. Once boiling, place the dumplings in, cover, and steam on medium to medium high heat for 8-10 minutes. Add a special finishing touch to any casserole or stew with these delicious Dumplings. Made just the way you'd do it, with flour and vegetable suet and lightly seasoned, they'll give your meal a hearty and homely feel.. Real good food made properly in just 12 minutes. Suitable for Vegetarians. Aunt Bessie's. Due to the hot water, it is best to use an electric stand mixer with a dough hook for this task, but a bowl, wooden spoon and good upper-body strength also works. However, once you mix the ingredients together, you will have to wait for the dough to cool down sufficiently before you can handle it. These simple tweaks mean you can enjoy the ultimate comfort food, but it’s the perfect recipe because it doesn’t require a ton of preparation! Jiaozi can be eaten any time of day, any time of year, as an appetizer, side dish, or main dish. They are the ultimate versatile food item.Roll each piece of dough into a ball, and roll out the dough into a round shape measuring about 10 cm/ 4 inches in diameter. Uncover and continue cooking until the pan is completely dry and the bottoms of the dumplings are crispy. You will need a 1:1-mixture of all-purpose flour and starch to bind the dough. Cooked potatoes are wet. The flour and starch mixture will soak up the excess moisture and give them a firmer texture. But don’t overdo it with the starch unless you want industrial-style rubber gum dumplings. How to cook your potato dumplings However, many people have asked me if you can use frozen dumplings in that recipe, as a way to cut down on prep time. I also recommend using a pasta roller attachment with an electric stand-mixer to roll out the dumpling wrappers.

Steamed dumplings are not only one of the healthier ways to go, they’re delicious! The outer wrapper stays firm and a little chewy. This is also one of the better ways to cook dumplings if you really want the flavor of the filling to shine through.

How to Store Chicken and Dumpling Soup

Our Original Dumpling Recipe (the first one we ever posted, still our go-to; can be customized to your own tastes!) These suet dumplings are made just the way you'd do it, with flour and vegetable suet and a touch of seasoning. Our veggie dumplings will be the lightest and doughiest you will ever taste!