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Mix fried bread, milk, egg, flour, herbs, salt, and pepper. Form into balls, simmer in water or soup for 10 minutes.
Mix bread, butter, milk, egg yolks, parsley, bacon, and seasonings. Fold in egg whites, simmer in broth, poach, slice, and fry.
Mix potatoes, meat, egg, flour, semolina, salt, and pepper. Form balls, poach in salted water for 25 minutes. Serve immediately.
Mix flour, baking powder, salt, and sugar. Add liquid, fold in herbs and onion. Drop spoonfuls into simmering broth, cook 10 minutes.
Sauté beef, onion, sesame seeds, garlic, and mushrooms. Mix with remaining ingredients, cool. Fill dough discs, seal, and poach in broth for 3-4 minutes.
Mix flour, salt, pepper, suet, horseradish, and onion. Add water for stiff dough, form balls, simmer in broth 15 minutes.
Mix flour, salt, pepper, suet, and parsley. Add water for a stiff dough, form balls, simmer in broth for 15 minutes.
A fragrant Thai-inspired chicken soup featuring handmade dumplings, coconut milk, lime, and rice noodles for a comforting yet spicy meal.
A rich beef stew with parsnip, butternut squash, and fluffy dumplings baked in the oven until golden and tender.
Fragrant vegetarian dumplings filled with stir-fried morning glory, mushrooms, and sprouts, then steamed and shallow-fried until golden-brown and crispy.
Flavorful Cantonese-style steamed dumplings filled with a savory mixture of minced scallops, pork, garlic, coriander, sesame oil, and soy sauce.
Handmade prawn and spring onion dumplings steamed in wonton wrappers for a classic Dim Sum experience.
Handmade dumpling dough filled with seasoned minced pork and Chinese leaves, pan-fried and steamed until golden and tender.
Slow-boiled bacon collar stewed with root vegetables and fluffy suet dumplings for a hearty, traditional meal.
Succulent braised lamb served with light spinach and ricotta dumplings and fresh spring vegetables in a savory lamb stock sauce.
Six duck sausage and Wensleydale cheese balls wrapped in savoy cabbage, steamed and served with a spicy sesame sauce.
Authentic Polish dumplings with two fillings: mushroom-sauerkraut and cottage cheese-potato, boiled until tender and served with soured cream.
Boiled plantains are mashed, stuffed with a spiced raisin filling, fried until crisp, and served in a creamy yoghurt sauce.
Sophisticated Japanese-style prawn dumplings filled with ginger and garlic, pan-fried until crisp, then steamed and served with dipping sauce.
Vegetable casserole featuring puy lentils and pan-fried smoked ricotta dumplings made with mashed potato and flour.
Authentic Japanese dumplings featuring handmade skins with choice of pork, chicken, or seafood fillings, served with a zesty dipping sauce.
Authentic Eastern European dumplings filled with a savory mushroom and sauerkraut mixture, topped with buttery onion breadcrumbs and chives.
A warming winter soup featuring tender oxtail and fluffy parsley dumplings, cooked in a rich wine and beef stock base.
Delicious seafood dumplings made with prawns, crab, ginger, and orange peel, steamed to perfection and served with soy sauce.
Handmade dough filled with prawns, eggs, and chives, then boiled using traditional water-tempering methods for a soft, savory result.