Lazy Dumplings Recipes

Steps:

• Combine flour, salt, and water in a bowl. Mix with a wooden spoon until dough comes together in a sticky ball. Sprinkle in more flour and knead by hand, adding more flour as needed, until soft and supple. Wrap in plastic and let rest at room temperature for 1 hour.
• Combine ground pork, garlic, ginger, green onions, and chives in bowl. Season with salt, pepper, gochugaru, soy sauce, and sesame oil. Mix together using two forks just until combined. Cover with plastic wrap and refrigerate until ready to use.
• Mix vinegar, soy sauce, and gochugaru into the chicken broth and set aside.
• Divide dough into 4 pieces. Roll one piece into a rope about the thickness of your thumb. Using a rolling pin, flatten into a long, thin band about 3 inches wide, flouring only as needed. Dust the top with flour and flip over. Dip your fingers in some water and lightly brush the surface until slightly sticky.
• Use moistened fingers to line about 1/4 of the pork filling across the dough. Fold dough over the whole length, pressing it down over the meat. Trim off excess dough if desired. Dust a little more flour on top and roll over so seam side is on the bottom. Divide into 16 pieces using the edge of your hand, then a bench scraper to cut. Repeat with remaining dough and filling.
• Heat oil in a pan over high heat. Cook dumplings in batches, seam-side up, until golden brown, 1 to 2 minutes per side. Pour in a portion of the broth and bring to a boil. Cover and continue to boil until pork is no longer pink, about 3 minutes. Pour dumplings with broth into serving bowls.

Steps:

• In chicken soup that is boiling, drop 1 whole container of refrigerator biscuits, one by one into soup. (Cook whole or chop into desired size.
• After dropping in soup, let boil under done ,about 10 minutes.

Steps:

• In a large bowl, combine cottage cheese and eggs. Stir in the flour, salt and 1 tablespoon butter. , In a Dutch oven, bring 3 qts. of water to a boil. Reduce heat. Drop batter by tablespoonfuls into simmering water, stirring gently to prevent sticking; cook pierogi in batches for 4-6 minutes or until slightly firm. Remove with a slotted spoon to paper towels to drain; cool slightly. , In a large skillet, saute onion and pierogi in remaining butter until lightly browned. Serve with sour cream.

Steps:

• In a medium bowl mash the cheese with a fork. Stir in the eggs, 1/2 teaspoon of the salt, and the flour, all at once.
• Turn the dough out onto a floured board and divide it into 4 pieces. Roll each piece out into a rectangle 12 inches long and 2 inches wide. Cut each piece on the diagonal into about 10 pieces.
• Bring 10 quarts of water to a boil and add the remaining teaspoon salt. Reduce the water to a lightly rolling simmer and add 1/3 of the dumplings to the pot. Simmer, uncovered, until they float to the top.
• Remove them with slotted spoon and drain. Continue until all dumplings are cooked.
• Serve with a garnish of buttered toasted bread crumbs.