Marion’s Kitchen dumpling recipes | Marion's Kitchen

Crispy Rice Paper Dumplings

Marion Grasby — Wed, 06 Mar 2024 02:46:11 +0000

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Make it the most delicious Lunar New Year yet

Marion Grasby — Mon, 05 Feb 2024 17:11:50 +0000

Make it the most delicious Lunar New Year yet

The dishes to encourage prosperity, health, wealth and happiness this Lunar New Year.

With feasting a big part of the lunar new year celebrations, you’re going to want some seriously delicious Asian recipes up your sleeve. I love how many ingredients and dishes have symbolic meanings, with specific foods eaten to bring luck, wealth and prosperity. Here are some of my recipes for how to celebrate the year of the rabbit…

Lunar New Year recipes

Ring in the Year of the Rabbit at home with these much-loved dishes.

Spring rolls

Spring rolls are packed with cultural meaning. Not only is the golden colour of those deep-fried wrappers meant to represent the colour of gold, but the shape of the rolls represent gold bars themselves! If you’re wanting to encourage wealth this Lunar New Year, you’ll want to rustle up a batch.

Mini Prawn Spring Rolls

Juicy, crunchy and so good dipped into a chilli sauce. Get ready to roll, people!

San Choy Bow Spring Rolls

The combo of your favourite san choy bow filling in crisp-fried spring roll wrappers? Worth celebrating.

Hoisin Duck Spring Rolls

Using ready-cooked roast duck and frozen spring roll wrappers to make these quick and easy party pleasers. Serve with a dipping sauce such as sweet chilli sauce or sweet and sour chilli coriander sauce, or eat them on their own.

Longevity noodles

For Lunar New Year, it’s all about loooooong noodles, or longevity noodles. They are meant to represent a long life and are typically served fried or boiled, together with lots of meat and vegetables. I might not have recipes for longevity noodles as such, but I DO have some pretty epic noodle recipes regardless. Give these a whirl… and ALWAYS serve them uncut!

Spicy Prawn Chow Mein

This stir-fried noodle dish might look deceptively simple, but with a few tips and tricks up your sleeve, it really gets elevated to new heights. Prawns (which represent laughter and happiness, since the Cantonese word for prawns sounds like ‘ha’), bouncy noodles and a delicate hum of spice make this dish a delicious Chinese New Year recipe.

Spicy Sichuan Pepper Chicken Noodles

Sichuan peppercorns are the star of the show when it comes to this easy weeknight stir-fry. They bring high citrusy notes and an almost numbing sensation, but it has to be tried to be believed. Cook this one up and you won’t regret it!

Spicy Pork Hand Pulled Noodles

Now you guys know how much I love noodles, and this one is an absolute favourite. Ready in under 30 minutes, this spicy pork dish pairs perfectly with my homemade hand-pulled noodles, and equally as well with pasta or udon noodles if that’s what you have to hand.

Fish

Fish symbolises prosperity, abundance and luxury, and is a very traditional Lunar New Year food in many countries. It’s most often served whole: the head and tail represent a good beginning for the new year, and a good ending to the last.

Crispy Fish with Sweet & Sour Sauce

If you’re looking for a showstopper dish, this whole fried fish will do you proud – and it’s not as scary as it looks! Boasting crispy skin, tender flesh and a tangy sweet and sour sauce, it will earn you serious kudos in the kitchen. I like to use a white fish, like snapper or seabass.

Barbecued Fish

Time to put an Aussie spin on your Lunar New Year recipes! Grilling a whole fish on your barbecue might seem intimidating, but I’m here to show you it’s actually really straightforward – and really impressive, too!

Sichuan Spicy Fish

OK, so it’s not a WHOLE fish… but the flavour is totally amazing! This is one fish dish that makes you sit up and take note. It’s spicy, tingly and absolutely full of gusto. Definitely one for fans of heat.

Dumplings

Dumplings represent money, especially if they’re purse-shaped. Try these delicious recipes for to mark Lunar New Year.

Northern Chinese Beef Dumplings

It’s no secret I’m a huge dumpling fan, and these beefy parcels of heaven are a pure flavour sensation. I love the hum of the Sichuan pepper in the background, and with a chilli oil kick on top? Epic! If you have time, try making homemade dumpling wrappers – they really do make all the difference come folding time.

Prawn & Chive Potstickers

The perfect ratio of chewy wrapper, crispy base and a sweet prawn, water chestnut and garlic chive filling.

Prawn Dumplings in Red Oil

Sometimes the simple things are the best… like these prawn dumplings, which are classic, elegant and oh-so epic! Speaking of epic, the spicy red oil I’ve paired them with is unbelievably good.

Whole chicken

Having a whole chicken for your Lunar New Year banquet symbolises reunion of the family and togetherness. So try these chicken recipes and get celebrating!

Roast Chicken & Treasure Rice Stuffing

This awesome stuffing can be used for chicken or turkey and is gluten-free. The ‘treasures’ in the stuffing include lap cheong sausage and dried shiitake mushrooms for delicious umami flavour.

Salt & Pepper Roast Chicken

Get a 10/10 roast chicken – I’m talking golden, crispy skin and soft, succulent meat – EVERY TIME with my totally foolproof technique. Thank me later!

Soy Sauce Roast Chicken

Super-simple ingredients take the humble roast chicken to new heights. An absolute standout for your next family sitdown.

More recipes to try

Chicken • Chinese cuisine • Duck & Turkey • Dumplings • Fish • Holiday season • Noodles • Prawns • Seafood

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Wrap and roll: how to fold dumplings like a pro

Marion Grasby — Tue, 31 Oct 2023 05:08:10 +0000

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Rice Cooker BBQ Pork Buns

Marion Grasby — Wed, 23 Aug 2023 06:59:46 +0000

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The best dumpling recipes to send your appetite into overdrive

Marion Grasby — Thu, 03 Aug 2023 17:34:50 +0000

The best dumpling recipes to send your appetite into overdrive

Did somebody say dumpling?

I’m a HUGE sucker for dumplings. Gyoza, dumplings, wontons, potstickers… what’s not to love about a bite-sized parcel of pure joy? One of the best things is the versatility. You have free reign to fill your little vessels with whatever your heart desires, whether that’s something meaty and juicy, or plant-based and virtuous. With that in mind, these dumpling recipes will have you filling, folding, steaming and frying your goodies like a professional in no time.

Fill ‘em with your fave combos, whip up your own out-of-this-world dumpling sauce (hello, chinkiang vinegar) and get ready for melt-in-your-mouth morsels of utter deliciousness.

Prawn & Chive Potstickers

The perfect ratio of chewy wrapper, crispy base and that sweet prawn, water chestnut and garlic chive filling. Why not go all out and make your own dumpling wrappers, then make a day of crafting these delights with your family or friends.

Har Gow (Prawn Dumplings)

I’m calling it – har gow (aka Chinese prawn dumplings) are the Mount Everest of the DIY dumpling world: they’re quite possibly the trickiest dumplings to make from scratch at home. Many have tried, many have failed (yep, including me). Well, strap yourselves in – I’ve finally reached the har gow peak after 10 YEARS of attempts and nailed those pesky wrappers. New dim sum level unlocked.

Spicy Sichuan Wontons

The secret to these epic dumplings is all in the light and silky filling: pork, spring onion and ginger moistened with chicken stock and egg make the magic happen. Wontons can be prepped ahead and frozen or refrigerated, then cooked from frozen for when that dumpling craving hits.

Chicken Satay Dumplings

When dumplings meet chicken satay, magic happens. These pretty-as-a-picture beauties are parcels of pure joy – everything about them makes me happy, from the shape to the flavourful filling.

Northern Chinese Cumin Lamb Dumplings

Spiced lamb dumplings with chilli oil for dipping… does it get any better? And these ones are just so easy to make. It takes hardly any time at all to whip up the filling, fold and cook. Perfect for when you’re in dire need of a dumpling fix, quicksmart.

Thai Prawn & Pork Dumplings

You might know these as siu mai, but in Thailand these pork and prawn dumplings are called kanom jeeb. Fold wonton wrappers around the pork and prawn paste and cook in a steamer for a classic street food treat. These are the perfect finger food for your next party or get together.

Spicy Beef & Cheese Gyoza

Flavourful beef and oozy mozzarella… in a dumpling? One million times, yes. The golden chewy bottoms and melting cheese are taken to new heights with a spicy dipping sauce, too. Cheesy. Beefy. Spicy. Divine.

Spicy Prawn Wontons

Plump, juicy dumplings with the perfect bouncy filling, smothered in a spicy red oil… a plate of pure heaven.

Thai Prawn Dumplings

Now here’s a treat you’re going to want to get in on. Here, the gorgeously smooth prawn filling is offset perfectly with the traditional Thai condiments of garlic oil and nahm jim. Spicy, salty, steamed – they’re all the things, my friend.

Spicy Thai Basil & Chilli Dumplings

These dumplings taste like a Japanese gyoza and a spicy Thai stir-fry had a love child. You’ll enjoy the crackle of the crisp cornflour lace as you pop the caramelised dumpling into your mouth for a delicious pork, basil and chilli flavour bomb. A must-try.

Smoky Sriracha Chicken Dumplings

If you love dumplings as much as I do, then you’ll adore these smoky, spicy, chicken-y parcels of homemade goodness. And also… can we have a minute of appreciation for that beautiful triangle fold? You want to ensure your meat doesn’t dry out, so definitely stick with chicken thighs for the best result. Glorious!

Pork & Lemongrass Dumplings

These dumplings are a pure celebration of Vietnamese flavours and are so incredibly fragrant. You’ll have loads leftover too, so pop them in your freezer to whip out whenever you need a quick dumpling fix and cook them straight from frozen.

Prawn Dumplings in Red Oil

Sometimes the simple things are the best… like these prawn dumplings, which are classic, elegant and oh-so epic. Speaking of epic, the spicy red oil I’ve paired them with is unbelievably good. These will become a fast favourite.

Spicy Korean Pork Dumplings

If you’ve been around for a while, you’ll know I love all things spicy and all things dumpling. So it’ll come as no surprise that these spicy pork dumplings are my not-so-secret obsession.

Lamb & Ginger Dumplings

Lamb flavoured with garlic, spring onion and soy sauce, all nestled up snugly in a little dumpling wrapper: in other words, a flavour sensation. Make them ahead of time and store in the fridge or freezer, then steam, boil or fry. Top with a spicy soy sauce and you’re ready to dive in.

Crab & Pork Dumplings

Is there anything better than juicy, bouncy, steamed dumplings? This celebration of pork and crab is absolutely delicious, and my simple tips and tricks will help you achieve the perfect filling texture.

Pork & Chive Dumplings

Juicy, plump pork dumplings with lashings of spicy chilli oil… it doesn’t get much better than this. It might be a labour of love but if you want to make folding extra easy, make your own dumpling wrappers. A bit of a longer process but totally worth it – promise!

Crispy Pork Gyoza

How to make gyoza dumplings EVEN better? The answer is all in the crunch. Level up your gyoza with this crispy latticework bottom that’s pure, supersonic crispy joyousness.

Pho Soup Dumplings

How to make soup dumplings, aka xiao long bao, even better? Add some knockout pho broth! Totally tasty, totally worth the effort.

Gyoza with Spicy Peanut Sauce

All together now: oh my gyoza! These dumplings are plump, juicy and packed full of epicness. And that spicy, nutty sauce truly is the secret to their success.

Northern Chinese Beef Dumplings

It’s no secret I’m a huge dumpling fan, and these beefy parcels of heaven are a pure flavour sensation. There’s a Sichuan hum in the background, and combined with that chilli oil kick on top? Absolutely epic.

Marion's Best Dim Sim

Dim sim is really popular here in Australia: it’s a Chinese-inspired dumpling made with meat and vegetables, and looks very similar to siu mai. Now you can make the very best dim sims from scratch. Get set for zero regrets.

Thai Green Curry Pork Wontons

These are my go-to dumplings for a fancy (or not-so fancy) dinner party at mine. These silky pork dumplings are infused with Thai Green Curry Paste and look like they’ve been plated in a restaurant. In reality, they’re super simple to make and the flavour is so bomb you’ll still be hearing the applause weeks later.

Thai Shrimp Gyoza

These gorgeous gyozas feature sweet, delicate shrimp as the star attraction, made even more epic with a blend of traditional Thai flavours. It wouldn’t be a proper dumpling fix without a spicy dipping sauce, and this one is a total knockout.

Cheesy Fried Dumplings

What’s better than dumplings? Dumplings dunked in cheesy breadcrumbs and fried, that’s what. These moreish, crunchy parcels are full of savoury umami goodness, and the chilli adds the perfect spicy finish.

Classic Yum Cha Siu Mai

Pork and prawn siu mai (or shumai) dumplings are a classic part of a yum cha or dim sum menu, and for good reason… they’re delicious. The great thing about them as well is that they don’t require any fancy folding technique, so they come together fairly quickly. Make sure you vigorously mix the filling to get the characteristic ‘bouncy’ texture’, plus keep some of the prawns roughly chopped so you get little pops of texture throughout.

Brie Cheese Dumplings

I’m going to end my round-up of the best dumplings recipes with this curveball – it might not be what you’re expecting, but *exhale* trust me on this one. This quick and simple idea for deep-fried brie cheese dumplings will turn you into the talk of the town – it’s the perfect party food, appetiser or share plate to enjoy with loved ones. And don’t forget the candied chilli for the perfect sweet-n-spicy pop!

Love dumplings? Try these recipes next.

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Chinese cuisine • Dumplings • Family favourites • Party food • Wontons

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Har Gow (Prawn Dumplings)

Marion Grasby — Mon, 17 Apr 2023 10:02:21 +0000

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Brie Cheese Dumplings

Marion Grasby — Wed, 01 Feb 2023 05:21:55 +0000

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Bacon-fried Dumplings & Kimchi Noodles

Marion Grasby — Wed, 26 Oct 2022 07:51:57 +0000

Bacon-fried Dumplings & Kimchi Noodles

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Bacon-fried Dumplings & Kimchi Noodles

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Place a large pot of water over high heat. You’ll use this to cook your noodles later.

Place bacon in a cold frying pan. Then place over medium-high heat and wait for the bacon fat to render and for the bacon pieces to become crisp. Then remove the bacon pieces and set them aside for later. Keep the bacon fat in the pan.

Place the pan back over a medium-high heat and place your dumplings to the hot fat. Cook for 2-3 minutes or until the dumpling bottoms are golden brown. Carefully pour in enough water to come halfway up the sides of the dumplings and cover the pan with a lid. Allow to steam for 4-5 minutes or until cooked through.

In the meantime, your water should be boiling, so cook your noodles until just tender (check them just before the packet says they should be done). Over-cooking your noodles will make them harder to stir-fry!

When the dumplings are cooked through, add kimchi and stir until sizzling. Then add the cooked noodles straight into the pan, along with the crispy bacon, spring onions, garlic, ginger, soy sauces, sugar and vinegar. Toss until well combined. Remove from heat and toss through the sesame oil. Serve warm.

What is kimchi?

Kimchi is a staple of Korean cuisine. A popular condiment and side recipe in Korean cooking, it’s basically salted and fermented vegetables, most often made with cabbage. It’s the Asian version of sauerkraut!

Want more kimchi recipes?

• Kimchi Chicken Kyev

• Spicy Korean Pork Dumplings

• Kimchi Fried Rice

• Crispy Egg, Bacon & Kimchi Noodles

• Spicy Kimchi Pork Noodles

• Korean Kimchi Mac ‘n’ Cheese

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30-minute meals • Bacon • Dinner • Dumplings • How-to • Lunch • Make ahead meals • Noodle Bowls • Noodles • Pasta • Pork

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Easy yum cha (aka dim sum)… with a rice cooker

Marion Grasby — Thu, 20 Oct 2022 06:49:55 +0000

Easy yum cha (aka dim sum)… with a rice cooker

And we’re making all these yum cha recipes in a rice cooker.

If you’ve never experienced the delicious-ness that is yum cha (aka dim sum), this is your sign! It’s a totally awesome and utterly unique restaurant dining experience. Yum cha cuisine is one of those things that’s designed to be eaten surrounded by family and friends. Think lots of little dishes like dumplings, meats, steamed buns and desserts all on the table ready to be shared and enjoyed. It’s a similar vibe to an Asian tapas, I guess! Regardless of how you want to describe it, it’s one of my favourite ways to eat out with loved ones. It got me thinking though… How can I get the same experience at home, but even easier? It was time to step into Marion’s Test Kitchen and figure out how to make yum cha recipes – just simpler. Enter the humble rice cooker…

Classic Yum Cha Siu Mai

Pork and prawn siu mai (or shumai) dumplings are a classic part of almost every yum cha or dim sum menu, and for good reason… they’re delicious! Even better, they don’t require any fancy folding technique, so they come together super quickly. Make sure you vigorously mix the filling to get the characteristic ‘bouncy’ siu mai texture, plus keep some of the prawns roughly chopped so you get little bursts of textured prawn-y goodness throughout.

Yum Cha Black Bean Pork Ribs

For me, black bean pork ribs are a much-loved part of a yum cha or dim sum menu. Here, I’ve given them a softer, more tender texture than the typical Asian version by slow-cooking them, and I think they’re all the better for it. This set-and-forget rice cooker recipe is perfect served as part of a larger banquet if you want to impress your guests without spending all day in the kitchen!

Spring Onion Steamed Buns

Every yum cha banquet needs a steamed bun of some description. These spring onion ones have a savoury and fragrant filling, making them delicious in their own right, but even better dipped into sauces or used for mopping up flavours. Fresh and fluffy, they’re made in a rice cooker using the steam function, but you could absolutely cook them the traditional way instead if needed.

Rice-cooker Cheat's Chicken Congee

I love ordering chicken congee as part of a yum cha lunch – it’s a comforting and classic addition to the table. This version though is a total cheat’s version, as we’re reducing the cook time and all the stirring considerably (it’s all thanks to my unconventional ingredient choice!). Grab your rice cooker and rustle up this speedy porridge – there’ll be zero regrets. Serve as a delicious and filling breakfast or as part of your next homemade dim sum banquet.

Rice Cooker Mango Pancakes

Light and fluffy crepes, filled with whipped cream and tropical mango… what a dessert recipe! So simple, yet so delicate and divine. You could totally make these pancakes on the stovetop in a frying pan, but I like the way the rice cooker function gives them a gorgeously even colour all over and a gentle cook without all the work.

These recipes were made using the Panasonic 10-cup Rice & Multi Cooker (SR-CN188WST).

We have collaborated with Panasonic to produce this content and may get compensation from content or collect a share of sales from links, if you decide to shop from them. This helps support our content creation. I only partner with companies and products that I’d happily recommend to my audience.

Tags:

Appetisers • Buns • Chinese cuisine • Comfort food • Desserts • Dinner • Dumplings • Eat with your hands • Family favourites • How-to • Leftovers • Lunch • Make ahead meals • Meat-free

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Spring Onion Steamed Buns

Marion Grasby — Wed, 05 Oct 2022 03:42:16 +0000

Spring Onion Steamed Buns

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Spring Onion Steamed Buns

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Place flour, milk powder, baking powder, sugar and yeast in a large bowl. In a separate bowl, mix the vegetable oil and water. Make a well in the dry ingredients and pour in the liquids. Stir with a spoon and then use your hands to knead until the dough comes together. Empty out onto a work surface and knead for 5 minutes or until smooth, adding extra flour a tablespoon at a time if the dough sticks to the palm of your hand. Return the dough to the mixing bowl, cover and rest in a warm place for 90 minutes or until doubled in size.

In the meantime, mix the spring onion, ginger and salt in a small bowl.

Lightly oil your work surface, then transfer the risen dough on top so it doesn’t stick. ‘Punch down’ the dough by kneading it for 5 to 10 minutes. The aim here is to remove as many air bubbles as possible. Use a rolling pin to roll the dough out to 1cm (about ⅜”) thick. Use an 8cm (around 3”) diameter pastry cutter (or a plastic cup of the same diameter) to cut out rounds.

Using the spring onion mixture, place a heaped teaspoon in the centre of each round, fold up each of the sides to meet in the centre, then twist to close the seam. Roll the ball in the palm of your hands to smooth it out. Place onto a tray lined with paper towel. Repeat with remaining dough and filling.

Steam buns (either in a Panasonic 10-cup Rice & Multi Cooker SR-CN188WST or in a bamboo steamer over boiling water) for 10-12 minutes. Serve while warm.

Notes:

– This dish was made using the Panasonic 10-cup Rice & Multi Cooker SR-CN188WST

– To learn more about the Panasonic Kitchen range, click here.

Tags:

Appetisers • Buns • Chinese cuisine • Dinner Party • Dumplings • Eat with your hands • Holiday season • How-to • Lunch • Make ahead meals • Meat-free • Restaurant classics • Rice-cooker

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Classic Yum Cha Siu Mai

Marion Grasby — Wed, 05 Oct 2022 03:06:35 +0000

Classic Yum Cha Siu Mai

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Classic Yum Cha Siu Mai

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Take three-quarters of your prawns and use a sharp knife to finely mince them (alternatively, you could pulse them in a food processor to form a rough paste). Roughly chop the remaining prawns.

In a large bowl, place the prawns, pork, garlic, soy sauce, white pepper, sesame oil, sugar, salt, egg, corn flour and spring onion. Mix vigorously until well combined and the mixture is firm-ish and sticky.

If your wonton wrappers are square, use an 8cm (just over 3”) pastry cutter to cut them into rounds. Place a wrapper in the palm of your hand. Add 2 tsp of the filling to the centre then squeeze and ‘squish’ the wrapper around the filling. Pat down the filling on the top. Place a few squares of carrot in the centre of the filling at the top. Place onto a tray lined with baking paper. Repeat until the filling and wrappers are used up.

Place the dumplings (in batches) into a steamer basket and steam either in Panasonic 10-cup Rice & Multi Cooker SR-CN188WST for or over a pot of boiling water for 8-10 minutes or until cooked through.

For the dumpling dipping sauce, mix all the ingredients in a bowl.

Serve the siu mai with the dipping sauce.

Notes:

– This recipe was made in the Panasonic 10-cup Rice & Multi Cooker SR-CN188WST

– To learn more about the Panasonic Kitchen range, click here.

– Once you’ve filled the siu mai dumplings, you can place these on a tray, cover with cling film and freeze them until you’re ready to cook.

Tags:

30-minute meals • Buns • Chinese cuisine • Comfort food • Condiments & Sauces • Dinner • Dinner Party • Dumplings • Family favourites • Holiday season • How-to • Kid-friendly • Lunch • Make ahead meals • Pork • Prawns • Restaurant classics • Rice-cooker • Seafood • Weekend meals • Wontons

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Catherine

2024-01-16

Super easy, delicious and authentic

My first time making dumplings and this recipe was so easy to follow and the dumplings themselves held together beautifully , had a great texture and tasted delicious.

Agnès

2023-06-14

Excellent !

Beautiful, whether it was the dish or the sauce, everything was delicious.

The textures are perfect, the flavors balanced, a delight.

I rediscovered the taste of siu mai tasted in Malaysia. An authentic culinary journey, to do, to redo.

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Easy Prawn & Dumpling Laksa

Marion Grasby — Tue, 16 Aug 2022 03:23:01 +0000

Easy Prawn & Dumpling Laksa

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Easy Prawn & Dumpling Laksa

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Bring a large pot of water to the boil.

In the meantime, heat the oil in a separate wok or saucepan over medium-high heat. Add the curry paste and curry powder and cook, stirring, for half a minute or until fragrant. Add the laksa leaves and stir through, if using. Next, add in the coconut milk, chicken stock, sugar and fish sauce. Bring to a simmer and cook for 5 minutes to allow the flavours to make friends.

Cook your noodles in the boiling water according to packet instructions, or until just tender. Use tongs to drain and transfer the noodles to 4 serving bowls.

Add the prawns to the laksa broth and cook for around 3 minutes or so until cooked.

Once you’ve scooped out your noodles, add the dumplings to the same noodle cooking water and cook for 4-5 minutes or until cooked through. Use a slotted spoon to drain and divide among the serving bowls. Blanch the bok choy in the same boiling water for 30 seconds and add those to the serving bowl too.

Taste the laksa soup, adding extra fish sauce and sugar to season if needed. Ladle your laksa over the noodles and top with egg halves, bean shoots, and laksa leaves, if using.

Tags:

15-minute meals • 30-minute meals • Comfort food • Curry Pastes • Dinner • Dinner Party • Easy weeknight dinners • How-to • Lunch • Make ahead meals • Malaysian cuisine • Noodle Bowls • Noodles • Prawns • Seafood • Thai Red Curry Paste

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Nolette

2024-04-22

Quick and Easy

The quickest, easiest and best Laksa I’ve ever made! Doubled the recipe for my family of 5 adults. My husband said it was better than an “un-named” Chinese restaurant and the portions were a lot more generous . The kids loved it. Made with Prawns and pork and chive Dumplings, a huge hit in our house. Thank you so much! I’ll definitely make it again.

2023-11-27

Wow

I’ve been craving a soupy, spices, egg, meat, noodles, veges, overflow of tasty something for so long.

This ticks all the boxes and more just WOW!

When I made it we couldn’t stop eating it. Ran out of prawns and dumplings. But I couldn’t chuck out the soup. So I added chicken bites to it the next morning and the broth was still as amazing! My older son wanted to try the next day so I had to whip up another batch. He loved it. We can’t get enough. And so easy to whip up after a long day. Used frozen dumplings on the 2nd batch and it’s still perfect. Recommend to all levels of cooks. You will love it. Thank you for this recipe yumm

Joanna

2023-05-16

Super easy and tastes great

This was so easy to make. Delicious even minus the prawns! I loved that you gave your followers permission to use frozen store bought dumplings – so good!

Marion’s Kitchen dumpling recipes | Marion's Kitchen

Crispy Rice Paper Dumplings

Make it the most delicious Lunar New Year yet

Make it the most delicious Lunar New Year yet

The dishes to encourage prosperity, health, wealth and happiness this Lunar New Year.

Lunar New Year recipes

Spring rolls

Longevity noodles

Fish

Dumplings

Whole chicken

More recipes to try

Tags:

Chicken • Chinese cuisine • Duck & Turkey • Dumplings • Fish • Holiday season • Noodles • Prawns • Seafood

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