What are the best recipes to be made when using dumpling molds?
Maybe you just received your new set of dumpling molds and you are more than delighted to see what it can do. Because we wanted to offer you a little bit of help, we decided to write down the most delicious recipes you can obtain using the complete package of dumpling molds. They are delicious, easy to make and everyone who will try them will be delighted by the results, plus they can be cooked in many different ways (baked, boiled or fried).
Gyoza is a Japanese traditional dish that can have different fillings such as pork, chicken, cabbage or any other combination filling you might want to try.
For the filling you will need:
¾ lb ground pork
5 oz cabbage (2-3 leaves)
2 green onion/scallion (0.5 oz, 15 g)
2 shiitake mushrooms
1 clove garlic (minced)
1 knob ginger (grated)
- Gather all the ingredients. Tip: After you prepared the gyoza wrappers, make sure to cover them under a damp towel or plastic wrap so they won’t dry out.
- Cut the cabbage into small portions and do the same for the green onions and shiitake mushrooms into small pieces.
- Combine the ground meat, cabbage, green onion, and shiitake mushrooms in a large bowl, then add the minced garlic and the grated ginger.
- Add the seasonings (1 tsp sesame oil, 1 tsp soy sauce, ¼ tsp kosher salt, 1 tsp sake, and ⅛ tsp freshly ground black pepper) and mix them altogether well.
- After these steps, you will introduce in the scene the dumpling mold by placing a wrapper on the desired size of the dumpling mold. Use a teaspoon to take a small amount of filling and put it in the center of the wrapper. Dip one finger in a bowl of water and draw a circle around the outer ¼” of the wrapper with your wet finger until it’s wet all around, then fold the mold by gently pressing it and wait a few seconds to stick together.
- All you need to do now is cook them the way you want, fry them, in the stove, in the pan while adding a little water with flour in the pan and some oil, they will be delicious either way.
Pelmeni are also known as Russian dumplings and the filling is made with ground meat, onion, salt and pepper. The best meat to use for the filling is pork or a combination of beef and chicken. Russian Pelmeni can be made by hand or by using a mold, but the mold will always speed up the process of making the pelmeni.
The dough ingredients:
2/3 cups buttermilk
1 Tbsp sour cream
2 large eggs
2 cups warm water
1 1/2 tsp salt
7 cups all-purpose flour
The filling ingredients:
1 lb ground turkey
1 lb ground pork
1 medium onion, finely diced
1 Tbsp olive oil
3 garlic cloves, pressed
1/2 tsp ground pepper
3/4 tsp salt
1 tsp hot sauce, optional
- Heat 1 Tbsp oil in a medium skillet. Add onion and saute until golden and soft. Add garlic and saute another minute.
- Mix together pork, turkey, onion & garlic mix, 3/4 tsp salt, 1/2 tsp ground pepper and 1 tsp hot sauce (optional).
- Cut off the dough with the help of the selected size of dumpling mold and obtain perfect circles.
- Place the filling over the mold and add 1/2 tsp meat into each pocket space on the mold, then fold it. After that, you can also pinch and gather the corners of the folded pelmeni to form a round shape.
- You can freeze them and cook them whenever you want, or cook them right away by bringing a pot of water to boil (add 1 Tbsp salt for a large soup pot, or 1 tsp salt for a smaller 4 quart pot) and keep boiling them for 3 to 5 minutes.
Pierogi are also called “polish dumplings”, made by wrapping unleavened dough around a savoury or sweet filling and cooking in boiling water. They are often then pan-fried before serving. Typical fillings include potato, ground meat, mushrooms, or fruits and they are often served with a topping of sour cream, fried onions, or both.
For the dough:
5 cups all-purpose flour
1 teaspoon salt
1 cup water
3 large eggs
1/2 cup butter, softened
For the filling:
2 tablespoons butter
5 ounces cream cheese, softened
1/2 teaspoon salt
1/2 teaspoon pepper
4 medium potatoes, peeled and diced
2 medium onions, chopped
- In a food processor, combine flour and salt; cover and pulse to blend. Add water, eggs and butter; cover and pulse until dough forms a ball, adding an additional 1 to 2 tablespoons of water or flour if needed. Let rest, covered, 15 to 30 minutes.
- Place potatoes in a large saucepan and cover with water. Bring to a boil over high heat. Reduce heat; cover and simmer until tender, 10-15 minutes. Meanwhile, in a large skillet over medium-high heat, saute onions in butter until tender; set aside.
- Drain potatoes. Over very low heat, stir potatoes until steam has evaporated, 1-2 minutes. Press through a potato ricer or strainer into a large bowl. Stir in cream cheese, salt, pepper and onion mixture; set aside.
- Divide dough into 4 parts. On a lightly floured surface, roll 1 portion of dough then cut them with the bottom part of the dumpling mold. Place 2 teaspoons of filling in center of each circle. Moisten edges with water; fold in half and press edges to seal. Repeat with remaining dough and filling.
- Bring water to a boil over high heat; add pierogi in batches. Reduce heat to a gentle simme and cook until pierogi float to the top and are tender, 1-2 minutes. Remove with a slotted spoon. In a large skillet, saute some pierogi and onion in butter until they are lightly browned and heated through, sprinkle with parsley then repeat with remaining pierogi.