Every recipe a hand-built original — search the whole index, then open the page.
Every recipe on this site is a hand-built original — in one place you can actually search, by dish name, country, cuisine, ingredient, cooking time, dietary preference, or calories, without hopping between sites. Save favorites, build collections, scale servings, and plan your week. Every recipe, cuisine, shelf and tool opens on a page of its own — tap any result to open its page.
Nutritional data and the nutrient composition of the foods on this site have been estimated from USDA FoodData Central ingredient data and should be used for informational purposes. Medically necessitated intakes should always be validated.
16,814 of 100,000 recipes + 2,030 desserts. Every recipe on this site is a hand-built original. Desserts ride on top and never count toward the 100,000 — that total is recipes only.
Hand-formed Chinese dumplings with a gingered filling of zucchini, potato, carrot, peas and scallion, browned in a pan and finished with teriyaki sauce and chervil.
Chopped romaine, diced chicken, red cabbage, carrots, mandarin oranges, almonds, pasta and crisp wonton strips tossed in an orange, honey and sesame dressing.
Rice cooked long and slow in ten cups of chicken broth until the grains dissolve into a thick, soothing porridge, deepened with Shaoxing wine, sesame oil and dried scallop. Century egg, scallion, ginger and crisp wonton strips finish each bowl.
Rice cakes and small water dumplings simmered in fresh cream with bacon, shiitake, and peperoncino heat. Parmesan stirred in at the end deepens the creamy broth.
Granny Smith apple slices tossed in cinnamon and rolled in crescent roll dough, baked in a butter, brown sugar and vanilla sauce with club soda poured over, until golden and tender.
Frozen dumplings pan-fried until golden, then set onto a melting layer of cheddar in the same pan so the cheese cooks into one crisp, lacy sheet underneath them. A scatter of parsley and Parmesan finishes the crunchy, salty appetizer.
AmericanAppetizer15 minServes 2 to 3411 kcalVegetarianGluten-freeEgg-freeDiabetic
Pan-fried frozen dumplings over Napa cabbage, cucumber, tomatoes, purple onion and herbs, tossed in a soy, sesame and chili crisp dressing with chopped peanuts.
Scratch-made wrappers around a juicy beef, ginger and oyster sauce filling, pan-steamed and finished with a lacy flour slurry skirt that turns the bottoms shatteringly crisp.
TaiwaneseAppetizer1 hrMakes about 30 potstickers126 kcalDairy-freeEgg-freeDiabeticLow Fat / Low CholesterolRenal
Chicken breasts slow cooked in chicken broth and cream of chicken soup with peas and carrots, shredded and topped with pieces of refrigerated biscuit dough that cook into dumplings.
Chinese Steamed Spare Ribs with Black Beans is one of the best and well-known dim sum dishes. This steamed ribs dim sum recipe, is so easy to make at home!
Wontons simmered until they float, drained into a sauce of Sichuan chili flakes, garlic, five spice and sugar bloomed in hot chili oil, with soy sauce and a scallion finish.
Frozen potsticker dumplings and smashed Persian cucumbers are tossed with a peanut sauce of peanut butter, soy sauce, rice vinegar and chile crisp, and finished with cilantro and sesame seeds or peanuts.
Ground pork layered with wonton wrappers in ramekins and steamed, in the shape of a lasagna, with napa cabbage, mushrooms, ginger and oyster sauce in the filling.
Ground pork seasoned with ginger, garlic, oyster sauce, chili crisp and soy sauce is layered between water-dipped dumpling wrappers, steamed or baked in broth, and topped with more chili crisp and green onions.
Crisp-bottomed gyoza over a crunchy carrot, cucumber and red cabbage slaw in a ginger, honey and sriracha dressing, drizzled with spicy lime mayonnaise.
Main course40 minServes 2400 kcalVegetarianDairy-freeEgg-free
Pan-fried dumplings nestle into a garlicky tomato sauce with onion and mushrooms, then blanket with mozzarella and cook in the pan like a lasagna. The bottoms stay crisp under the saucy, cheesy top.
Shrimp paste seasoned with garlic, soy and Shaoxing wine, chilled, rolled into balls, coated in fine spring roll pastry strips and fried at 350°F until golden, with sweet and sour or Thai sweet chili sauce for dipping.
A clear chicken broth with carrot, leek, celery and potato, poached full of gondi — tender chicken and chickpea dumplings spiced with turmeric, cumin and cardamom.
Japanese gyoza dumplings filled with seasoned ground pork or chicken, salted cabbage, garlic chives, shiitake mushrooms and ginger, pleated by hand and cooked potsticker-style — crisp underneath, steamed on top.
Hand-rolled Japanese dumplings with a choice of pork or chicken filling or a crab and prawn filling, fried then steamed, with a soy, lime and chilli dipping sauce.