Dumplings

no you use a normal chicken

ive been trying to figure this out, but from my research online, the calorie range of a single piece of meat filled steamed dumpling ranges from 20-45 calories, depending on its size. hope this helps!

Lithuania, Russia, Ukraine, Poland

These are cornmeal dumplings that you put in very hot oil, so they get crispy on the outside.

Knoedel

1934

because they can be made using rice flour which is the main food grown in china as the steep mountains meen that farming is difficult therefore

shelves are cut in the rock for the farming of rice.

Sorry, but according to the guide, no such recipe exists.

Sometimes I use unsweetened applesauce in place of shortening in recipes. You will have to experiment on which recipes are suitable to use a substitution because there are so many types of cake and cookie recipes. You may also need to experiment with the amount of applesauce needed to replace the amount of shortening in the recipe. Applesauce will help keep your product moist like shortening but it won't prevent sticking to the pan or cookie sheet, and it does cut the calories.

1 tablespoon cooking oil = 120 approx. calories

1 tablespoon olive oil = 120 approx. calories

1 tablespoon solid vegetable shortening = 112 approx. calories

1 tablespoon butter = 100 approx. calories

1 tablespoon unsweetened applesauce = 6.5 approx. calories

Calories are listed as approximate due to small fluctuations from brand to brand. To calculate the calories for the recipe measurements of these ingredients, multiply the number of calories in one tablespoon by the number of tablespoons in your recipe:

1/8 cup = 2 tablespoons

1/4 cup = 4 tablespoons

1/3 cup = 5 tablespoons

1/2 cup = 8 tablespoons

2/3 cup = 10 tablespoons

3/4 cup = 12 tablespoons

1 cup = 16 tablespoons

Replacing 1/4 cup of oil (480 calories) for 1/4 cup unsweetened applesauce (26 calories) saves 454 calories. Well worth finding the right recipe and the right amount of substitution.

Yiddish is a language, a variety of German for the most part, commonly spoken by Ashkenazi Jews in Central and Eastern Europe and Russia.

because it is a tradition and its yummy

It was invented during the last year of China's Han Dynasty by a Chinese doctor name "Chang Zhong Jin". Original intend is to add in some anti-cold medication inside the wrapping and he passed the cooked dumplings out to the poor and sick in that region. Ironically, everyone was well after eating the dumpling thus it became a popular dish to eat. Chinese like to eat dumpling during Chinese New Year's eve when family members gather around to wait for the count down. It's another way to celebrate Chinese New Year. In the past, some Chinese even wrap a "lucky" coin inside the dumpling, whoever had the "lucky" dumpling with the coin inside is suppose to be the "LUCKY" person as the new year unfolds.

depends on the dumpling, right now im eating a veggie dumpling i got right out of the freezer and it tastes yummy.

If you are deep-frying or boiling dumplings the dumplings will rise to the surface when done. If you are pan frying it, then you will need to cook it for 3-5 minutes on each side. (Note: If you are cooking it in a pan you will need to add water, so the dumplings don't burn too quickly.)

WEDDING DUMPLINGS 1 loaf old bread, cubed

4 tbsp. butter

1/4 tsp. nutmeg

5 eggs, beaten

1/2 tsp. salt

A little warm milk Use 3 day old bread. Remove crusts. Make small cubes. Dry out on cookie sheet in air for several hours. Too dry makes it hard to work with. Melt butter and dribble over bread. Work butter in and break bread into small pieces. Then add the beaten eggs with the salt and nutmeg added. Keep working with the bread until every bit is soaked with the eggs and the bread is in fine pieces. Then add enough milk to make the bread stay together so you can form dumplings. Shape all the dumplings and set them on a cookie sheet. Then fry them in hot lard until brown. Cool. Boil at least 1/2 hour or more in water with a little salt added. Serve. One loaf makes about 10 dumplings. You may freeze them after they are browned.

This is not true. Autin fancy's Stacey meaning he like's her as a friend. so ignore the paper and also the magazines because they are just friends.

.

She is creole.

because it is nice and easier to get.

potsticker

There are many possible reasons for this.

1. You may not be using the right type of mixture for sealing the dumplings.

2. The dumpling wrappers may be too old, and may not be sticking together properly.

3. You might be using too little egg (or other liquids) to seal the dumplings.

4. You may be overstuffing your dumplings.

5. If you are boiling the dumplings, the broth may be boiling too rapidly.

6. You may be using the wrong type of fold when sealing the dumplings.

7. You may be pressing too lightly or too hard when trying to seal your dumplings.

8. The dumpling wrappers may be too thin or too brittle.

9. The dumpling wrappers might be of the wrong consistency, or have not had enough time to set. The internal contents of the dumpling may be causing the dumpling wrapper to lose consistency.

125 lbs

William Bell