Perfect Chinese Dumplings at Home

By Andrew Zimmern Posted February 19, 2013
Boiled Chinese Dumplings

Photo © Stephanie Meyer.

Ring in the Year of the Snake with these superb dumplings. The recipe is much easier than you’d think and they can be made in advance, frozen on baking sheets and then bagged. Frozen dumplings take a little longer to boil but the quality is still strong. I have to say, there is something magical about the addition of the minced boiled cabbage—it’s what makes these dumplings light and highly addictive. And you will use this dumpling sauce for the rest of your life, I promise. SEE RECIPE »

See More of Andrew Zimmern’s Kitchen Adventures


The Dish
Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
The Wine List Weekly pairing plus best bottles to buy.
F&W Daily One sensational dish served fresh every day.

You May Also Like
powered by ZergNet