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.
Har Gow (Dim Sum Shrimp Dumplings) is a Chinese dim sum built around shrimp. It takes 80 min in total and serves 6. It pairs well with garlic bread and rice.
Bite-size dumplings come out of the air fryer crisp, then get rolled through warm honey butter with a fleck of parsley. The coating is sweet, salty and glossy in equal measure.
Boiled dumplings served in their cooking water with a hot-oil sauce of garlic, green onion, chili flakes and sesame seeds, sharpened with black vinegar and soy sauce.
A pressure-cooked chicken stew with celery, carrots and green beans, using packaged potato gnocchi as the dumplings and finished with parsley and cider vinegar.
1 hr 10 minServes 4 to 6710 kcalGluten-freeEgg-freeDiabetic
Pork and garlic chive gyoza with salted cabbage folded into the filling, pleated into wrappers and cooked potsticker style — fried, steamed under a lid, then fried again as the water evaporates. Soy sauce, rice wine vinegar and chili oil are mixed at the table for dipping.
A must-order dim sum dish, jiān duī (煎堆), also known as má qiú (麻球) or sesame balls, are fried spheres of mochi-like dough that are often filled with a sweet paste. They’re crunchy on the outside and soft and gooey on the inside, with the characteristic “QQ” chewy texture of a dough made with glutinous rice flour. These are the perfect project for celebrating the Lunar New Year; because they expand in size without the help of yeast or leaveners, they symbolize luck and prosperity. In this recipe, a roux-like paste (similar to tangzhong) helps produce an elastic dough that won’t burst during fr
Spiced lamb mince is wrapped in fresh flour and semolina pasta, deep-fried until crisp, dipped in a reduced date and lamb jus and plated over garlic yoghurt with buttered pine nuts.
MiscellaneousDivide the risen ball of dough into 10 equal portions for large dumplings, or 12-14 portions for smaller dumplings.143 kcalVegetarianVeganDairy-freeEgg-freeDiabeticLow Fat / Low Cholesterol
A smoked fish stew in the style of a chowder meets a fish pie, with butternut squash, rutabaga and potatoes simmered in white wine, tomatoes and vegetable broth. Parmesan and dill dumplings are steamed on top of the stew under a lid.
Main course1 hr6–8 servings283 kcalEgg-freeLow Fat / Low CholesterolRenal
Lean beef mince simmered with onion, celery, carrots, tomatoes and red wine, topped with parsley suet dumplings that steam under a lid until risen and cooked through.
A mushroom stroganoff built on rehydrated shiitakes and fresh mushrooms, loosened with mirin, soy, and fish sauce and finished with sour cream, served over wonton noodles.
Dumplings made without folding, by laying each wrapper over a mound of seasoned pork filling like a blanket, then steaming and crisping the bottoms in a pan.
Ground chicken dumpling filling scooped straight into a hot skillet and capped with wonton wrappers, steamed in the pan and served with a soy, rice vinegar and sriracha dipping sauce.
Minced shrimp balls seared in a skillet, wrapped in softened rice paper in the pan and steamed until the bottoms crisp, with a tamari and rice vinegar dipping sauce.
Two-tone dumplings — white dough wrapped in spinach-green dough — filled with bok choy, shiitake mushrooms, soy curls or tofu, carrot and scallions, pan-fried and steamed in the pan.
Rice cakes, dumplings, and shiitake mushrooms simmered in broth and finished with a generous spoon of perilla seed powder and perilla oil. Thread chili tops the bowl with a thread of color.
Ground pork dumplings filled with Chinese chives, garlic, ginger, soy sauce and shaoxing wine, pleated into crescents and either pan-fried and steamed or steamed plain.
Fifty dumplings filled with ground pork, chopped chives, ginger and oyster sauce, sealed by hand and boiled until they float, with black vinegar and chili oil for dipping.
Juicy pork and kimchi dumplings with crisp, lacy bottoms from a steam-fry finish, plus a black vinegar and soy dipping sauce spiked with gochugaru. Fifty dumplings sounds like a lot until they hit the table.
Makes about 502 kcalDairy-freeEgg-freeDiabeticLow-SodiumLow Fat / Low CholesterolRenal