#deliciousdumplings

If you want a rich and flavorful dumpling experience, try these delicious chicken and tarragon poached yolk stuffed ravioli. The soft ravioli go great with the creamy Parmesan sauce.

Ingredients: 1 pound ground chicken. 2 tablespoons fresh tarragon leaves, chopped. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1 package of round dumpling wrappers. 4 egg yolks. Water for sealing dumplings. 1 egg, beaten for egg wash. 1 tablespoon olive oil. 4 cups chicken broth. 1/2 cup heavy cream. 1/4 cup grated Parmesan cheese.

Instructions: In a bowl, combine ground chicken, chopped tarragon, salt, and black pepper. Mix well. Lay out a dumpling wrapper and place a small amount of the chicken mixture in the center. Make a small well in the center of the chicken mixture and carefully place one egg yolk in the well. Dip your finger in water and moisten the edges of the wrapper. Fold the wrapper in half, creating a half-moon shape, and press the edges to seal the dumpling. Repeat with remaining wrappers and filling. In a large pot, bring chicken broth to a boil. Reduce heat to a simmer. Carefully add the stuffed ravioli to the simmering broth and cook for about 3-4 minutes or until they float to the surface. While the ravioli are cooking, in a separate saucepan, heat olive oil over medium heat. Add heavy cream and grated Parmesan cheese, stirring until the sauce thickens and the cheese is melted. Once the ravioli are cooked, use a slotted spoon to remove them from the broth and place them on serving plates. Pour the creamy Parmesan sauce over the ravioli and garnish with additional fresh tarragon leaves. Serve hot and enjoy!

Prep Time: 30 minutes

Cook Time: 10 minutes

These Oriental Steamer Basket Dumplings are a tasty and healthy appetiser that is suitable for any occasion. These flavorful dumplings are made with ground pork, Napa cabbage, and a flavorful blend of soy sauce, rice vinegar, sesame oil, and ginger. They're also steamed, making them a healthier option than fried dumplings.

Instructions: Combine ground pork, Napa cabbage, garlic, soy sauce, rice vinegar, sesame oil, cornstarch, ginger, and black pepper in a large mixing bowl. Combine thoroughly. Fill each dumpling wrapper with 1 tablespoon of filling. Wet the edges of the wrapper, then fold it in half and seal the edges by pressing firmly. Make a single layer of dumplings in a lightly greased steamer basket, leaving some space between them. Bring a large pot or wok full of water to a boil. Cover the pot or wok with a lid and place the steamer basket on top. Cook for 10-12 minutes, or until the dumplings are cooked through. Remove the dumplings from the steamer basket and top with green onion slices. Serve immediately.

Soft ravioli stuffed with tasty chicken, fragrant tarragon, and an egg yolk that runs in the middle, all cooked in a tasty broth.

Ingredients: 1 lb chicken breast, diced. 2 cloves garlic, minced. 1 tbsp fresh tarragon, chopped. Salt and pepper to taste. 24 wonton wrappers. 4 egg yolks. 1/4 cup grated Parmesan cheese. 2 tbsp butter. 1/4 cup chicken broth.

Instructions: In a skillet, cook diced chicken until browned and cooked through. Add minced garlic and chopped tarragon. Season with salt and pepper. Place a spoonful of the chicken mixture onto half of the wonton wrappers. Make a well in the center of each mound and carefully place an egg yolk into each well. Sprinkle Parmesan cheese over the egg yolks, then place another wonton wrapper on top of each, pressing down to seal the edges tightly. In a separate skillet, melt butter. Add chicken broth and bring to a simmer. Carefully transfer the stuffed ravioli into the skillet with the simmering broth. Cook for 3-4 minutes, until the ravioli are cooked through and the egg yolks are still runny. Serve immediately, garnished with additional chopped tarragon and Parmesan cheese.

Prep Time: 30 minutes

Cook Time: 10 minutes

A delicious stir-fry featuring the flavors of Xiao Long Bao dumplings, with ground pork and a savory sauce.

Ingredients: 1 pound ground pork. 2 tablespoons vegetable oil. 2 cloves garlic, minced. 1 tablespoon ginger, minced. 1/2 cup shiitake mushrooms, sliced. 1/2 cup Napa cabbage, thinly sliced. 1/4 cup green onions, chopped. 2 tablespoons soy sauce. 1 tablespoon oyster sauce. 1 teaspoon sesame oil. 1/2 teaspoon sugar. 1/4 teaspoon white pepper. 1/4 cup chicken broth. 1 package of Xiao Long Bao dumplings.

Instructions: Heat vegetable oil in a large skillet or wok over medium-high heat. Add minced garlic and ginger, and saut for 1-2 minutes until fragrant. Add ground pork and cook until browned and cooked through, breaking it up into small pieces with a spatula. Stir in sliced shiitake mushrooms and cook for 2-3 minutes until they begin to soften. Add Napa cabbage and green onions, and cook for another 2 minutes until they start to wilt. In a small bowl, mix together soy sauce, oyster sauce, sesame oil, sugar, and white pepper. Pour this sauce over the stir-fry and stir to combine. Pour chicken broth into the skillet and stir well. Let it simmer for 2-3 minutes to heat through and thicken the sauce slightly. In the meantime, steam the Xiao Long Bao dumplings according to the package instructions. Once the dumplings are ready, add them to the stir-fry, gently tossing to coat them in the flavorful sauce. Serve the Xiao Long Bao stir-fry hot, garnished with additional green onions if desired.

Prep Time: 20 minutes

Cook Time: 15 minutes

Soft chicken and fluffy dumplings cooked slowly in a creamy broth. This is a classic comfort food dish.

Ingredients: 1 lb boneless, skinless chicken breasts. 2 cups chicken broth. 2 cans cream of chicken soup. 1 onion, chopped. 3 carrots, sliced. 3 stalks celery, sliced. 1 cup frozen peas. 1 tsp dried thyme. Salt and pepper to taste. 1 tube refrigerated biscuit dough.

Instructions: In the slow cooker, place chicken breasts at the bottom. Add chicken broth, cream of chicken soup, onion, carrots, celery, peas, thyme, salt, and pepper. Cover and cook on low for 6 hours or high for 3 hours until chicken is cooked through. Shred the chicken and return to the slow cooker. Cut biscuit dough into small pieces and add to the slow cooker, stirring gently. Cover and cook on high for an additional 1 hour until the dumplings are cooked through.

Prep Time: 20 minutes

Cook Time: 360 minutes