r/Dumplings

Nepalese style dumplings Momo at Rose view tandoori - Feltham

Over the years I have tried several pork and chive potstickers recipes but there was always something missing. The ones from the frozen section were very bland. Then I went back to NYC to my favorite dumpling store and the dumplings tasted off. They didn’t taste as good and were super expensive. My sister said that maybe it’s my medication effecting my tastebuds again. But I bought a bottle of their sauce from the store and it was super vinegary.

My sister found out the other day after the dumpling store won an award that the original restaurant shut down and moved deeper into Chinatown and another person bought the restaurant and changed the formula but kept the decor, signs, and menu.

I remembered that in the past I saw a giant tub of MSG behind the counter so I combined some recipes and added Knorr chicken bouillon. I realized those two ingredients I didn’t use in the past. I followed a tip where they said after mixing the filling to take a tiny piece and microwave it for a few seconds until it’s finished cooking and taste it, that will be how your dumpling will taste.

After microwaving the morsel I put it in my mouth and the first thing that popped out was “What the fuck?!” It tasted better than the restaurant’s during their heyday. I was stoked! The issue was I had wonton wrappers instead of circular dumpling wrappers. I failed horribly making some in the past so I tried my best to make them in a traditional way, but that failed so I went for triangles.

They tasted amazing pan fried AND in my food steamer ($24 on Amazon, has worked for several years.) Overall I’m very satisfied and will definitely make this a deep freezer staple. I will also work on the dumpling wrappers for the next batch.

If you want to try the recipe here it is:

🥟 What The Fuck Umami Pork & Chive Potstickers

Yields: 90+ potstickers
Prep: 15 minutes for filling, 2-3 hours for creating wraps and filling wrappers |
Cook: 6-8 min/batch

For the Filling:

·1 1/2lbs ground pork

1-1.5oz Chives (3 packages at Walmart)

1 bunch of green onions (scallions)

2 tbsp grated fresh ginger

1.5-2tsp of Badia minced garlic in water or 3 cloves
of grated fresh garlic

2.5 tbsp hoisin sauce

·2.5 tbsp oyster sauce

2.5 tbsp Shaoxing wine

1.3 tbsp light soy sauce

2.5 tsp toasted sesame oil

· ½ tsp MSG (optional but recommended)

· ¼ tsp white pepper

· 3 tbsp cold water and 1 tsp of Knorr chicken bouillon powder (can use 3 tbsp of chicken broth instead)

· 1 tsp cornstarch (for binding instead of eggs like other recipes)

For Assembly & Cooking:

· 2 package dumpling or wonton wrappers

· Small bowl of water (for sealing)

· 1 tbsp sesame oil, for frying

For the Dipping Sauce:

2-3 tbsp rice vinegar

1 tbsp soy sauce

2 tbsp hoisin sauce (extra touch)

½ tsp sesame oil

1/2 tsp Chili oil or garlic slices (optional)

1 tbsp oyster sauce

1/2 tbsp cane sugar

Dash of msg

📝 Instructions

1. Make the Filling

Clean greens with fruit and veggie wash. (Optional)

Chop up chives and place into bowl

Chop up green onions and place into bowl

Grate 2 tbsp of ginger and place into large bowl

Add minced garlic to the bowl and stir mixture

Break apart pack of pork into the bowl on top of the vegetable mixture.

Add hoisin sauce, shaoxing wine, soy sauce, sesame oil, oyster sauce, ground white pepper, and MSG to bowl.

Take small bowl and mix 1 tsp of Knorr chicken bouillon powder with 3.5 tbsp of water. Stir until dissolved.

Add 1 tsp of cornstarch to small bowl that contains chicken broth mixture and stir until dissolved.

Pour cornstarch/broth mixture into large bowl and stir contents until fully incorporated

Take a small piece of the pork mixture, place onto a dish and microwave for at least 10-15 seconds until that tiny morsel is cooked.

Once piece is removed from microwave and cooled down taste it. If you like the taste then place some Saran Wrap over the bowl and refrigerate for at least one hour. If you are not satisfied with the taste then season to taste.

2. Fill & Fold

Place a wrapper in your palm. Moisten the edges with water.

Add 1/2 tbsp of filling in the center (don't overstuff).

Fold into a half-moon, pinch the center, then pleat
5–6 times along the edge, pressing firmly to seal.
Place on a parchment-lined baking sheet.

3. A. Pan-Fry (For the Crisp)

· Heat 1 tbsp oil in a non-stick skillet over medium-high heat.

· Arrange potstickers flat-side down in a single layer (don't crowd).

· Fry for 2 minutes until golden-brown and crisp.

· Carefully pour in ⅓ cup water mixed with 1 tsp cornstarch and immediately cover with a lid, and reduce heat to medium. Steam for 6–7 minutes until water is mostly gone.

· Uncover, increase heat to medium-high, and fry for 1 more minute to re-crisp the bottoms.

B. Steam (Alternative to frying)

Fill base with water to max line.

Line tray with either perforated parchment paper, lettuce leaves, or cabbage leaves

Place potstickers on leaves and then cover with lid.

Steam frozen potstickers between 12-15 minutes.

Serve with homemade dumpling sauce.

4. Serve

Mix the dipping sauce ingredients, adjust seasoning to taste if needed.

Serve alongside hot potstickers.

This is completely homemade, recipes from Pinterest and elsewhere. In the country I'm living there are no frozen dumpling dough to buy from anywhere so I have to make it myself. The filling is absolutely delicious (it's chicken dumplings) but I can't fold them right!!! No matter how many I fold, I can't shape them... Need your tips and help because I LOVE DUMPLINGS SO MUCH

Haven’t made this in about 20 years!! So much easier in a crockpot!!

my dad makes these with fish and garlic chives, all from scratch, and then freezes them for me to eat on busy work weeks like this past one 🥹🫶

i don’t think any other dumpling wrappers i’ve ever had can compare, but i was also raised on these~

I had lunch at a small restaurant right next to the Chungcheongnam-do History Museum in Gongju: kongguksu, bibim-guksu, and handmade dumplings.
The kongguksu—cold noodles in a rich soy-milk broth—was seasoned with roasted sesame salt, which made it a little nuttier than the versions I usually have.
The bibim-guksu looked harmless, but it had a surprisingly spicy kick.

The handmade dumplings were the most memorable part.
They all came out in different shapes, to the point where I briefly wondered if that was intentional.
Apparently, the owner makes every dumpling herself, and it showed—in the best way.
They had that comforting, homemade flavor that perfect-looking dumplings sometimes lack.

The yeolmu kimchi(열무김치), made with young radish greens, was also excellent alongside the noodles.

Tip for visitors
Look for the “Good Price Business” (착한가격업소) sign when choosing a casual local meal in Korea. It is a useful clue for restaurants known for reasonable prices, and this place proved that affordable does not have to mean ordinary.

Rose view Dumplings -MOMO

It's my first time making dumplings with steam only and I don't know if it good . This actually my fourth attempt at making dumplings but the three before were pan fried only .

This was the prettiest one by far. Took about a dozen before I finally figured it out. 😅😅 we won’t talk about what those ones looked like.

I used just one cookbooks recipe but with ground beef instead of pork.

Nepalese style veg Momo

My mom and I went out for lunch yesterday.