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 ...

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.

A jiaozi master makes a duck-shaped dumpling A jiaozi is made by wrapping a piece of dough around a filling, usually minced meat such as pork, lamb, beef, chicken, duck or goose. Seafood or ...

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 ...

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 ...

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 ...

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 ...