Cover the dough and let it rest at room temperature for 10 minutes. Roll out the dough into a log, and divide into 15g ...

Reduce to a simmer and after six minutes, add the dumplings. Cover the pan with a lid and continue to simmer for 6-7 minutes, or until the potato is tender. Add the reserved lamb and the chickpeas ...

Lesley Rish once had three Dumpling Darling restaurants in Des Moines, Iowa City and Cedar Rapids. She returns with a pop-up ...

A true denizen of northern China might scoff at commercial wrappers for dumplings, but really they are so much easier, even for a small batch like this (and before you ask, yes, I can roll my own ...

So I made this simple but flavour packed lamb stew, that is topped with rosemary dumplings. Now you don;t have to use lamb breast for my lamb stew, you can use any leftover lamb you might have.

Add the lamb and the allspice ... Once the sauce begins to simmer, drop in the dumplings and cook for 10-15 minutes until done. 7. While the yoghurt is cooking, heat the oil in a pan and fry ...

A good old-fashioned brown casserole is hard to beat. The dumplings are made from a soft savoury scone mixture; when they are cooked on top of your casserole they absorb its flavours to make a ...

The beauty of this stew is that it benefits from being made ahead – just finish if off by making the dumplings the next day. 1. Preheat the oven to 160°C (140°C fan). 2. Season the lamb and ...

Stratis Morfogen: I sent you the pastrami dumplings and the lamb gyro dumplings, two dumplings that you would not see as your typical, traditional dumplings. Lisa: What challenges do you think ...