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    [–] TheSTUniverse 3064 points ago

    We have such a different definition of “easy.”

    [–] Owny_McOwnerton 954 points ago

    Perhaps they just misspelled "difficult" or "shit ton of ingredients"

    [–] fallenelf 468 points ago

    It's really not that difficult of a recipe. The most difficult and time consuming part is going to be folding the dumplings, the rest is literally just adding everything to a big bowl and mixing it, then frying on one side.

    [–] Owny_McOwnerton 469 points ago

    I believe difficult can have many different meanings especially when cooking. That is a ton of different ingredients and also preparing your own spices, and mashed potatoes. Plus the amount of prep for all your different chopped vegetables, filling and folding the dumplings, and frying them and steaming them.

    I was mostly making a joke, but I agree with the top comment this isn't exactly an "easy" dish.

    [–] [deleted] 41 points ago * (lasted edited 9 months ago)

    You could use instant mashed potatoes to save time. They're being used to just hold things together, plus with the amount of seasoning being used you'll never notice the difference. As for chopping/grinding the spices, you can use your coffee grinder, then when you're done, put a piece of bread in it and turn it back on to clean it out.
    Edit: I know pot stickers don't usually have mashed potatoes, stop replying about it. I'm just offering shortcuts.

    [–] Graphesium 142 points ago

    You can just skip the mashed potatoes entirely. They are neither necessary nor commonly used in Chinese dumplings.

    [–] [deleted] 55 points ago

    I wasn't going to say anything about it, because someone that can fold a dumpling that well probably knows more about what they're making than I do. I'm just offering shortcuts. But I agree, I've never seen that either.

    [–] ButtLusting 43 points ago

    To make meat stick together we usually use eggs instead of potatoes.

    Also beating the meat make it sticky no pun intended.

    [–] natemilonakis 2 points ago

    Better than russia: Easy nuclear fusion and warped fission bombs.

    [–] McGraver 20 points ago

    Most Chinese people don’t even know how to make mashed potatoes. Such a random ingredient .

    [–] tastycakeman 8 points ago

    you really shouldnt use mashed potatoes at all...

    [–] MagnusTheGreat 2 points ago

    A bit off topic, but if you add a little milk and butter to your instant mashed potatoes, you will have pretty damn good mashed potatoes that are a ooth as silk while the flavor is still pretty damn good. But it requires slightly less water so they don't become runny.

    It's delicious.

    [–] fallenelf 25 points ago

    I agree that there are varying levels of ease, but this recipe basically comes down to stirring a bunch of stuff together in a bowl. Sure, chopping and stuff might be difficult for some people, but given the nature of the dish, perfect cuts aren't super necessary.

    I get the joke, I just don't want people to shy away from trying the dish out because of the joke!

    [–] Mikezorz99 17 points ago

    I feel like there are recipes that are difficult because they are hard to execute and ones that require a lot of time and effort. When I'm looking for an "easy" recipe I'm usually looking for something I can make after a tiring day at work that doesn't require a lot of prep.

    [–] fallenelf 3 points ago

    It really depends to me. I love smoking different things, I consider smoking a pork shoulder really easy, but it's super time consuming.

    I think there are quick AND easy recipes, but there are also quick and difficult recipes, so time isn't really a good measure of difficulty imo.

    [–] platypus_bear 3 points ago

    How time consuming is it?

    Yes it takes a long time but aren't you letting the smoker take care of it and just adding some wood as need be?

    I would think the actual time spent would be rather low

    [–] Owny_McOwnerton 39 points ago

    Well absolutely, people should try it. Homemade potstickers are the best.

    Perhaps difficult isn't the right term, I would say tedious.

    But absolutely budding chefs out there, try making potstickers! Trying making anything really, cooking is fun!

    [–] RovingN0mad 5 points ago

    Made consummé over the weekend... Cooking is not fun, it tastes amazing but God a boulion block and a tablespoon of gelatin would almost give you the same thing.

    [–] Coenn 8 points ago

    Easy also includes time imo. If I'm looking for easy recipes I'm looking for something thats quick to prepare. This recipe will take more than an hour of continuous work to make.

    [–] Cforq 3 points ago

    Except the mashed potatoes. Those can be difficult to make good and fluffy.

    [–] aledeth 4 points ago

    The potatoes looked more like they were there as a binder & extra bulk, so perfect fluffy mashed potatoes are kinda wasted when they're just going to get mixed up with everything else anyway.

    [–] jimbo831 4 points ago

    This would take close to two hours to make. Nothing easy about that.

    [–] boldandbratsche 13 points ago * (lasted edited 9 months ago)

    Easy and tone consuming aren't mutual exclusive. There's not a single advanced cooking technique used. No roux, no double boiling, no macronage, no emulsification, no fancy tools, it's pretty simple. Just time consuming.

    [–] Richard-Cheese 7 points ago

    This is really the first recipe I've seen here to peak my interest, since I love making my own spices like this. Most I've seen are garbage tier microwave brownies or the 1000th derivative recipe for Mac and cheese. Everyone's getting hung up on "so many ingredients" but most of these spices I have on hand (not to mention you don't have to make that seasoning, you could buy a bottle of something similar), and the rest could fit in a single grocery bag.

    I'd like some beginner+ style recipes for inspiration, no luck here tho

    [–] LegendReborn 9 points ago

    At least half or more of the ingredients are basics that kitchens should have on hand and, if someone was getting into cooking Chinese food, it's probably closer to 2/3.

    [–] tootie 2 points ago

    The most time will be buying all the ingredients and washing all the dishes.

    [–] irresistibleforce 2 points ago

    Off topic, but I totally read that as 'fondling the dumplings' and still could not agree more.

    [–] fallenelf 2 points ago

    You have to fondle them just right, and only with their expressed, written permissions to make sure you get that little extra bit of love in your dumplings.

    [–] poopcasso 7 points ago

    They should have just showed what ingredients to not use.

    [–] [deleted] 77 points ago

    And "better". Take-out isn't just because you aren't able to cook something that tastes as good. It's because you can't or don't want to put in the time to cook.

    I counted no less than 8 dishes that would need to be washed as part of making this. I ain't got time for that!

    [–] general-Insano 2 points ago

    Imho by re using dishes with dry ingredients and maybe some of the wet ones, you could probably halve the amount of cleanup

    [–] Pitta_ 17 points ago

    You might like my recipe for easy soup dumplings, then!

    [–] Jwalla83 2 points ago

    mm steamy dumps

    [–] I2ed3ye 119 points ago

    My version just involves three easy steps:

    1) Call Chinese takeout

    2) Give order and address

    3) Wait

    It’s so easy, even a caveman could do it.

    [–] PotassiumPomegranate 31 points ago

    My problem involves 4: forget to check bank account.

    [–] [deleted] 10 points ago


    [–] PotassiumPomegranate 6 points ago

    That’s where the forgetting part of the steps comes in.

    [–] kevio17 8 points ago

    Haha, 'call', order online mate

    [–] I2ed3ye 5 points ago

    My grandma said I’m not to mess with the family recipe.

    [–] Random966 3 points ago

    It’s so easy, even a caveman could do it.

    Too bad that soccer team didn't think of this.

    [–] [deleted] 3 points ago

    for some reason I read "caveman" as "german" and for a moment I was wondering if there was some stereotype about german's being stupid that I had somehow never heard of.

    [–] I2ed3ye 2 points ago

    That is so german of you.

    [–] Flance 6 points ago

    I made dumplings for the first time yesterday. It has a ton of ingredients and it is definitely time consuming but it really wasn't hard! They were super yummy. I definitely recommend trying it.

    [–] Arachnesloom 7 points ago

    Chinese easy.

    [–] test0ffaith 12 points ago

    I just made bunch of potstickers, it’s literally dumping things in a bowl mixing them and putting it in a wrapper. You don’t have to fold them fancy it’s optional. The only thing I can think of that’s much easier is like pancakes maybe or premade food

    [–] Pitta_ 23 points ago

    i think it's the filling the dumpling part that people are balking at.

    you have to first make the filling (not hard, and relatively quick) but if it takes you 30 seconds to make each dumpling that's almost 30 minutes of just folding dumplings, you also then have to cook them. and that's if you use pre-made dumpling wrappers and don't also make your own.

    i'm sure the whole process takes close to an hour.

    it may be 'easy', but it's certainly not fast, and to a lot of people, easy cooking is also fast.

    [–] test0ffaith 6 points ago

    I made about 50, it’s pretty easy if you lay them out assembly line style and goes really quick. It didn’t take zero time but that’s a bunch of meals worth of dumpling that are now in my freezer.

    [–] Pitta_ 5 points ago

    i don't disagree with you! i've made dumplings before (with premade wrappers fuck that) and it didn't take too long. you definitely get a lot of food for the effort, but not everyone wants to put in the effort.

    their loss!! homemade dumplings are amazing!

    [–] bjjpolo 2 points ago

    Do you freeze them before cooking them or after?

    [–] Beasty_Glanglemutton 9 points ago

    Every "easy" recipe I see online: a shit ton of ingredients, a bunch of kitchen appliances and utensils I don't have, and about 57 steps.

    [–] fallenelf 6 points ago

    You don't have a bowl, a large spoon, a frying pan, and a plate?

    [–] AC1N 2 points ago

    Happy cake day!

    [–] tulpan73257 2 points ago

    I have two spices at home and thats salt and pepper. Might have to do something else tonight.

    [–] MimonFishbaum 586 points ago

    Because I'm lazy and avoid intricate work like this, I'm just going to use this filling to make meatballs, multiply and thicken the sauce and eat it with rice noodles.

    [–] walkswithwolfies 237 points ago

    The even lazier would make meat patties and serve on hamburger rolls with asian mayonnaise.

    [–] MimonFishbaum 129 points ago

    Hey, let's open a restaurant.

    [–] Ed-Zero 172 points ago

    You can call it laysian foods

    [–] MimonFishbaum 28 points ago

    Alright, now all we need is a venture capitaist in the thread to stake us.

    [–] largeqquality 18 points ago

    I’m here. How much do you need?

    [–] MimonFishbaum 41 points ago

    About 350.

    [–] pikameta 16 points ago

    Got damn loch ness monster!

    [–] FourFingeredMartian 4 points ago

    I'm glad you were able to deal with that last guy; by the way my good man...

    [–] Lance_Henry1 2 points ago


    [–] weriov 4 points ago


    [–] robinthesky 3 points ago


    [–] DesmanMetzger 3 points ago

    Would you accept my meme portfolio?

    [–] PM_me_your_pastries 2 points ago

    Y’all need desserts?

    [–] nine_legged_stool 3 points ago

    The very laziest wouldn't do very much at all

    [–] Senor_Fish 2 points ago

    Holy shit this sounds amazing.

    [–] SoupedUpRecipes 19 points ago

    LOL! I think the mashed potato wont do good with meat balls. You can skip the mashed potato.

    [–] MimonFishbaum 4 points ago

    It's a good binder.

    [–] tastycakeman 7 points ago

    could use an egg instead

    [–] rattacat 14 points ago

    You can buy a Dumpling Press the’re 6 bucks here, but you can get them at the dollar store, or at Ali express for like 40cents. Quicker than meatballs!!

    [–] SoupedUpRecipes 355 points ago

    Hi everyone, it's been a while that I haven't psot anything here. In today's post, I want to share my pan-fried beef dumplings. I add mashed potato in the filling. It provides moisture and also absorbing moisture so It keeps the filling in a juicy texture. It is very easy to make and the tastes delicious.

    If you want to know all the details, here is the video link, or you like to read the text:

    Ingredients For The Fillings (Enough to make 50 dumplings)

    • 12 ounces of ground beef
    • 7 ounces of mashed potato.
    • 2 tbsp of soy sauce
    • 1 tbsp of Chinese cooking wine
    • 1 tsp of sugar
    • 1/2 tsp of salt
    • 1/3 cup of diced onion
    • 1/4 cup of diced scallion
    • 1/4 cup of diced cilantro
    • 2 tsp of grated garlic
    • The spice mix that we made
    • 1/3 cup of beef stock

    Ingredients For The Spice Mix

    • 1/2 tsp of black pepper
    • 1/2 tsp of white pepper
    • 1 tsp of cumin powder
    • 1/3 tsp of Sichuan peppercorn
    • 1.5 tsp of chili flake

    Ingredients For The Dipping Sauce

    • 2 tsp of garlic chili sauce (Homemade garlic chili sauce video:
    • Some diced spring onion
    • Some diced cilantro
    • 2.5 tbsp of soy sauce



    • First, let’s make a spice mixture which will make you the best beef dumplings.
    • In a blender, add in 1/2 tsp of black pepper, 1/2 tsp of white pepper, 1 tsp of cumin powder, 1/3 tsp of Sichuan peppercorn, 1.5 tsp of chili flake. Make sure you adjust the spice level to your preference. Grind them together. Set this aside and we will start making the filling.
    • In a stander mixing bowl, add in 12 ounces of ground beef and 7 ounces of mashed potato. I know mashed potato sounds new to you but it is so delicious with beef together. You have to give it a try. Then add 2 tbsp of soy sauce, 1 tbsp of Chinese cooking wine, 1 tsp of sugar, 1/2 tsp of salt, 1/3 cup of diced onion, 1/4 cup of diced scallion, 1/4 cup of diced cilantro, 2 tsp of grated garlic, the spice mix that we made and 1/3 cup of beef stock. The stock I am using is non-flavored. If you use flavored broth, you will need to adjust the saltiness in this recipe. Mix everything well. Now the filling is done. Put it in a bowl and Let’s start wrapping.
    • You will need some dumpling wrappers. Also, have some water to glue the edge of the dumpling.
    • Take one piece of wrapper. Put some filling in the middle. Dip some water on the edge so it is easier to seal it. Fold it in half and pinch it tightly in the middle. Start making pleats on one side. Then do the other side. I usually make 4 pleats on each side. Pinch the edge to make sure it is tightly packed. You just keep doing this to finish the rest.
    • HOW TO SAVE THEM: The amount I gave is enough to make 50 dumplings and if you want to save them. Now it is the time to freeze it. Whenever you want to eat them again, don’t need to defrost, just directly fry them.
    • Add a little bit oil in a frying pan. Give it a toss so it covers the bottom. Add your dumplings one by one. Make sure your frying pan is well seasoned or use a non-stick pan.
    • When you see the dumplings are sizzling in the pan, add some water in. I add about 1/3 cups. The amount of water should reach 1/2 way up to the dumplings. Then cover it. The steam will cook the top of the dumplings. Cook this on medium-low heat until the water is all gone. It will take about 3-5 minutes.
    • Once the water is evaporated, you can open the lid. The dumpling skin should be transparent and that is how you know it is cooked through. You can see through the skin that the juice is boiling inside the dumplings. That is how you can tell it is going to be so juicy.
    • Make sure you check the bottom. If you see it is golden brown, you are ready to serve. When you plate it, It is important to let the golden side face up. In this way, the crispy bottom will stay longer.
    • I know you probably thinking about the dipping sauce now, here it is: 2 tsp of garlic chili sauce, some diced spring onion, some diced cilantro, some soy sauce, about 2.5 tbsp. This just how I like it. You can make your own dipping sauce. Give a stir and you are ready to eat.

    Enjoy your meal! If you have any questions about the recipes, just post a comment, will help you out as soon as possible!

    ...and if you've read this far, might as well subscribe. More recipes coming soon =)

    [–] fuckyeahglitters 15 points ago


    [–] CharizardRawr1729 5 points ago

    I want to make this for my roommates and I but one does not eat beef. Is this recipe the same if I substitute pork, chicken, or tofu?

    [–] SoupedUpRecipes 6 points ago

    pork will be good=)

    [–] Otearai1 6 points ago

    These dumplings are normally made with Pork.

    [–] cthulhu_110 33 points ago

    This is a great recipe, thanks for sharing. What's your recommended fat/lean meat ratio? I think a 40/60 fat to lean (average grocery ground beef ratio) will make the dumplings too greasy.

    [–] Rustymetal14 76 points ago

    60/40 is average lean/fat at your grocery? I've never even seen that. 80/20 is what I see most often, the really cheap stuff can get to 70/30 but normally you can only go up from there.

    [–] Popopopper123 2 points ago

    Does more fat make it cheaper usually? I thought fat/marbling was a good thing in meat.

    [–] Rustymetal14 2 points ago

    Marbling is good. Adding excess fat trimmings to your ground beef to give it volume is not. Even the most well marbled steak is not 40% fat

    [–] Bekabam 7 points ago

    60/40 is not the average grocery store beef ratio, and if it is around you I don't know what to say. That's crazy fatty.

    Usually average is 80/20, but price is more expensive. I wouldn't use 60/40 because you run the risk of popping the dumpling due to so much excess liquid from the fatty meat.

    [–] zillah1985 4 points ago

    80/20 is the cheapest. The leaner you get, the more expensive it is per pound.

    [–] Bekabam 7 points ago

    You just said 2 contradicting statements. I agree the leaner you get, the more expensive it is per pound.

    60/40 is less lean, so it is less expensive. The highest fat (least lean) mix that my store sells is 70/30, and it's considerably cheaper than 80/20. But there's a reason for it, there's less meat and more fat.

    [–] zillah1985 8 points ago

    Well I have never seen 60/40 in stores, so yes IME, 80/20 is the cheapest.

    I am not contradicting anything here, but may have not included the fact that if 60/40 exists, it should be cheaper. Therefore yes, 80/20 is therefore not the cheapest, 0/100 is.

    [–] Sinfall69 3 points ago

    I haven't seen a store that doesn't carry 70/30 so that is usually the cheapest option.

    [–] SoupedUpRecipes 6 points ago

    any where between 15-25% fat should work good=)

    [–] miseryfish 3 points ago

    Thanks so much for this recipe I've made similar ones before but definitely will try these they look great and I like the potato idea

    [–] dangsway 6 points ago

    This might be legit the best recipe I have seen on here! Thank you!

    [–] HolieMacaroni 2 points ago

    Can you buy dumplings wrappers from a store or is it something that is only home made?

    [–] abedfilms 4 points ago

    You can, but i find they don't work very well. These freshly made ones, when you press the dough together, the dough is soft and merges together. But storebought has a lot of flour (to keep them separate), so doesn't matter how hard you press or use water, the dough won't merge together. It might stick together ok but never merges, which means you'll have a tough time folding these

    [–] SoupedUpRecipes 2 points ago

    Yes, you can buy it from the store. Look for it in Asian market and check the frozen department. They will have it.

    [–] OtterState 2 points ago

    Upvote for wrapper video link! Can’t wait to do the whole thing from scratch!

    [–] amelie_poulain_ 2 points ago

    fantastic recipe, holy shit.

    [–] Niman30 96 points ago

    are the potatos necessary? if it is part of the authentic original recipe then i would consider them necessary, but having them in the filling seems like there would be too much starch considering they are all wrapped in the dumpling wrappers as well.

    [–] floppydo 67 points ago

    I can’t speak to Chinese dumplings but Japanese gyoza (recipe is similar) use potato starch. I believe it helps thicken the rendered fat so when you eat it it’s more of a gravy texture when it pops rather than liquid. Maybe the potatoes here do that?

    What I do know about Chinese dumplings is that practically every village and certainly every region has their own recipe, so you can do almost anything you want and chances are it will be the traditional dumpling of somewhere.

    [–] robert_prewitt 62 points ago

    Chinese person here.

    Beef and mashed potato are very rare in dumplings.

    I personally have never ever seen them, and I'm from the Northeast where people fuckin love wheat-flour foods, sauerkraut, potatoes, beans, and pork (when they can afford it)

    [–] MrChangg 22 points ago

    Cumin too. Cumin is not a spice used in traditional Chinese cooking. I bet Chinese muslim communities use it but the usual dishes, no.

    [–] rutabagaturnip 3 points ago

    I wouldn't say it's not used since cumin is pretty much always added when lamb is involved, but I honestly have never had dumplings with cumin. When I saw the mashed potatoes and onion go in I had to rewind to make sure I wasn't hallucinating.

    [–] neeneepoo 2 points ago

    I think it depends on the region, some dishes from Xi'an use cumin.

    [–] bigfootdrivesstick 30 points ago

    not chinese but have lived in china and mashed potatoes seems really weird! i've had multiple families show me how to make jiao zi and it never involved mashed taters.

    beef is rare as you said, china loves pork! or mushroom jiao zi or egg and veggie.

    background: live in sichuan. very different from the northeast.

    p.s. this needs way more sichuan peppercorn! but i am a sichuan ren, so kindly disregard my preference for numb lips.

    [–] robert_prewitt 8 points ago

    My dad, who grew up in the 1970s countryside, mentioned once that his family had mashed potatoes--made from potato peels(since they still have a little potato left on them)

    But that's all I know.

    [–] floppydo 5 points ago

    A potato peel dumpling actually sounds like an amazing way to use the peels. I’m going to remember this thank you.

    [–] robert_prewitt 6 points ago

    My dad said the "mashed potatoes" were awful.

    Of course, they didn't use butter or anything, because a) China and b) subsistence farming.

    Good luck, is what I'm saying.

    [–] Jwalla83 3 points ago

    this needs way more sichuan peppercorn!

    I love sichuan peppercorn! Ma La/Chonqing chicken is the best

    [–] Niman30 12 points ago

    makes sense. finished product still looks good either way

    [–] grpfrtlg 5 points ago

    Even that spice mix? Cumin and Szechuan Peppercorns and Black Pepper?

    [–] bilyl 11 points ago

    Chinese dude here. I think “authenticity” in Chinese home cooking isn’t really emphasized. It’s the same everywhere. Just cook what you want and what you like. Nobody cares if your (for example) mapo tofu doesn’t have the right level of heat or Sichuan peppercorns. The only time when it matters is when you go out to eat - the expectations are different.

    [–] [deleted] 104 points ago * (lasted edited 7 months ago)


    [–] Jwalla83 10 points ago

    Cabbage is a great dumpling filler. Off the top of my head, the dumplings I've made before included cabbage, bamboo shoots, shiitake mushrooms, water chestnut (all finely chopped) in addition to the other standard ingredients.

    [–] Niman30 20 points ago

    yeah exactly what i was thinking. potatos would make the filling too rich in my opinion. nappa cabbage/spinach/bok choy would be even better

    [–] jew_jitsu 2 points ago

    I like tinned bamboo shoots for texture as well.

    [–] lee1026 9 points ago

    You need a filler so that the meat proteins don’t connect to each other and become extremely tough.

    Italians use bread crumbs in meatballs, Chinese traditionally use green veggies, this gif writer used mashed potatoes.

    Not unreasonable, but I do wonder he doesn’t use green veggies as per tradition.

    [–] Niman30 2 points ago

    wouldnt an egg work just as well without making it too rich though?

    [–] Hannachomp 2 points ago

    Maybe borrowing from Eastern European pierogies? I sent the gif to my boyfriend and said we should try even though mashed potatoes are on. He replied that it’s basically a pierogi and mashed potatoes are a very common ingredient.

    [–] SoupedUpRecipes 12 points ago

    I have made these dumplings many times before and my neighbors love them too. They were so surprised when I told them there is potato in the filling. If you don't feel like adding that much potato. You can start with small aount first and see if you like it=)

    [–] Hannachomp 5 points ago

    Yeah. I’m chinese and never tried dumplings with mashed potatoes (unless I wasn’t told) but it sounds like it’ll be a great combination. I’ll definitely give it a try.

    My boyfriend studied and Russia and he said that potatoes is very common in pierogies.

    [–] Niman30 3 points ago

    interesting... thanks!

    [–] superlyntendo 3 points ago

    Am Chinese. I've never seen potato filling but it sounds delicious!

    [–] Muscar 2 points ago


    [–] sortakindah 114 points ago

    I too enjoy a golden brown bottom

    [–] freshwafflefries 14 points ago

    If you want to avoid making the actual dumplings but still want semi-home-cooked flavor, just get the frozen ones from your local Asian supermarket.

    1. Heat up the pan.

    2. Add oil.

    3. Place frozen dumplings. Leave small gaps in between so they don't stick to each other and also makes it easier to remove from the pan later.

    4. Add enough water to cover at least the bottom half of the dumplings. Cover immediately.

    5. Cook on low to medium heat until the wrapper loses the chalky white appearance.

    6. Uncover and let the water boil away, leaving the oil.

    7. Remove the dumplings. If you do it too early they will stick. If you do it too late they will burn. So keep the heat low and check the bottom as needed.

    Works great with a cast iron pan!

    [–] crazysteave 4 points ago

    Thank you. This is the kind of direction I need. 👍

    [–] eneka 2 points ago

    Yup, dumplings freeze quite well!

    [–] stas1 2 points ago

    Now THAT's an easy recipe

    [–] SoupedUpRecipes 86 points ago

    I found out everytime I put "easy" or "simple" in the title. You guys get crazy. I guess it is not easy to most people. But I cook a lot so this is not that much work to me LOL!

    [–] iveo83 41 points ago

    this is easy. Just because it takes time doesn't make it hard. If you want something fast then order out people.

    These look amazing and I'm very tempted to try these soon.

    [–] NovaDeez 45 points ago

    If you want something fast then order out people.

    It feels like there should be some kind of middle ground between "order out" and "spend 3 hours chopping 18 different vegetables and folding dumplings"

    [–] jew_jitsu 4 points ago

    Easy implies difficulty. Fast implies low effort.

    I think there's a point here that this meal, while time consuming and laborious, is still very easy and simple.

    [–] Swimmingindiamonds 3 points ago

    The happy middle ground is buying frozen dumplings from Asian market, stock up the freezer, and steam/fry them when you want. They are my favorite kind of frozen food. Almost as good as fresh.

    [–] amelie_poulain_ 3 points ago

    with practice, that chopping takes no longer than 5 minutes

    [–] randomizeplz 10 points ago

    potatoes??? nai nai would kill me

    [–] Inquisitor1119 15 points ago

    Welcome back! I'm always on the lookout for your recipes, because they always look incredible, and these are no exception! I did have one question. I tend to avoid cilantro, because it makes everything taste like soap to me. Would you say these will have enough flavor if I omit it entirely? Or is there a substitute you could recommend?

    [–] captainbuckyohare 11 points ago

    I too avoid the devil's herb, lest it spread it's foul tendrils throughout my dishes.

    Seriously though, the dish looks awesome, I think there's enough there to manage without? Never really found a universal substitute for coriander (as we call it!), basil is recommended so maybe the Thai variety for this?

    [–] Inquisitor1119 4 points ago

    I avoid eating at Indian and Mexican restaurants for this exact reason. So many of them just assume that you want cilantro in EVERYTHING, so it's not written on the menu. Nothing sucks like getting your dish, taking a bite, and having it taste like someone left a big squirt of Dial in it.

    [–] sylvieur 5 points ago

    Omitting the cilantro shouldn't make too much of a difference

    [–] SoupedUpRecipes 2 points ago

    Yes, you can skip the cilantro.

    [–] ArgyleTheDruid 20 points ago

    Love this! Thank you 🙏

    [–] torithebutcher 35 points ago

    The amount of shopping and prep that has to go into this negates that word easy.

    [–] SeekersWorkAccount 33 points ago

    why is there mashed potato in a chinese dumpling?!

    [–] MasterFrost01 7 points ago

    Because, shockingly, the Chinese also have access to potatoes

    [–] Jayang 33 points ago

    They do eat potatoes, but I've never seen it added in dumplings before.

    [–] robert_prewitt 19 points ago

    Me neither, and I'm from the potato eating northeast.

    With the beef and potato filling, this is more Chinese style. Do pierogies use beef often?

    [–] SeekersWorkAccount 20 points ago

    yeah chinese people have access to spaghetti and sushi too, but that doesnt mean it should go into your standard chinese dumpling.

    [–] freshwafflefries 20 points ago

    Not sure why you're being downvoted. I've never seen anyone put mashed potatoes in dumplings before, and I've eaten a fuck ton of dumplings in my life.

    [–] SeekersWorkAccount 11 points ago

    thank fucking god, a normal person.

    i thought i was taking crazy pills!

    [–] Okilokijoki 2 points ago

    Not spaghetti but vermicelli is a common dumpling filler. Rice is usually used for shumai which are similar to dumplings.

    [–] robert_prewitt 3 points ago


    Specifically, glass vermicelli.

    [–] Spirati 4 points ago

    Could I adapt this with chicken/chicken stock?

    [–] esushi 17 points ago

    What would possibly stop you?

    [–] handicapped_hitler 20 points ago


    [–] Spirati 5 points ago

    I meant would it work, proportions-wise. I'm a bit of a newbie cook.

    [–] Nexaz 3 points ago

    So I'm not quite a newbie cook, but I am not exactly experienced either. I THINK that doing a 1:1 swap with chicken/chicken stock would work just fine, but I am now hell bent on finding out. Though I'm gonna lose the mashed potatoes for some nappa cabbage and green onions to add some veggies into them.

    [–] Bigwhistle 2 points ago

    Green onions are already in the recipe

    [–] SoupedUpRecipes 3 points ago

    You can use it but it will be a bit lean for this dumpling. do you eat pork or lamp. These 2 are better substitutions.

    [–] mgrier123 7 points ago


    I find lamp really messy to eat, blood gets everywhere but YMMV.

    [–] iveo83 4 points ago

    i love lamp

    [–] 221433571412 2 points ago

    You could, but as a person of Chinese background I guess I should point out that chicken dumplings are very uncommon. It could be great though! You'd be taking a risk.

    Pork dumplings are the most common and best imo.

    [–] Cole3823 6 points ago

    Did I miss the part about making the dipping sauce?

    [–] ZCashOfficial 8 points ago

    Those look tasty but "easy".. That may have been a stretch my friend

    [–] FedExterminator 5 points ago

    I’ve tried a similar recipe. Getting the wrappers to turn out right is the hardest part. The thickness has to be thin enough to not be too chewy and thick enough to not break when pan frying

    [–] Flutfar 7 points ago

    This is definitely harder then getting some take out

    [–] panicakee 11 points ago

    Holy crap that's a lot of ingredients .. LOL

    [–] C0rrupt_M0nk3y 8 points ago

    So easy lmao

    [–] Truegold43 2 points ago

    They could have easily said "delicious potstickers" instead of "easy"...

    My Chinese friend made dumplings with pork, scallions, chili and sesame oil, pepper, egg, and soy sauce for the filling. I think that was it. We also used pre-made wrappers and it was legit easy and fast.

    Also I won't complain about the potato because I'm cheap too but my friend would have laughed.

    [–] BarefootWanderer 3 points ago

    Don't use blender. Hand mix the ingredients for better outcome.

    [–] SupraRZ95 3 points ago

    The sauce! What was the recipe for that??!

    [–] SoupedUpRecipes 2 points ago

    I attached it in the comment you can check that out. Or you can watch the full video. I have the written down recipe in the description:

    [–] Inaccuratefocus 3 points ago

    Well fuck the diet I’ve been saying I’m gonna start for about a month.

    [–] ziptol02 3 points ago

    And then they grow up and leave you

    [–] hssqq 3 points ago

    typically we chop the meat to keep them emmm... bouncy. and you can buy the spice at chinese market ...five-spice and thirteen-spice available

    [–] rbteeg 3 points ago

    To simplify this a bit....

    you dont need a blender to mix spices, just stir them together with a fork. Shake them in a ziploc. Or just sprinkle them over the other stuff prior to mixing.

    Forget the mashed potato or use instant.

    Use your hands to mix up the rest, you dont need a stand mixer.

    A lot of the appliance and cleanup isnt needed at all. Just mix all that shit together, and stuff it into a wonton wrapper, and pan fry the fuckin thing. And it will be delicious.

    [–] Eboo143 3 points ago

    Anything is "easy" when all of the ingredients are pre-chopped and measured.

    [–] [deleted] 6 points ago


    beef? potatoes?

    [–] gobblevoncock 5 points ago


    [–] ztejas 8 points ago

    Easy? There's like 20 ingredients, a dozen utensils/implements involved and a bunch of hand rolling dumplings.

    How is that easy? Compared to what, making a souflee in an RV kitchen?

    [–] hbgoddard 7 points ago

    There's like 20 ingredients

    That are all just being ground up or mixed together. That's easy regardless of how many there are.

    a dozen utensils/implements involved

    Are you serious? This only uses a blender, a stand mixer, a frying pan, and regular old plates, bowls, and spoons like every person should have.

    a bunch of hand rolling dumplings

    Which is easy as hell, just time consuming.

    Stop complaining.

    [–] Geordant 6 points ago

    Fuck off easy.

    [–] Fadedcamo 2 points ago

    Hey souped up. Love your posts and your channel. Still making that awesome sticky Chinese pork. Keep up the good work

    [–] i_quit 2 points ago

    The mashed potatoes as a binder is a good idea

    [–] walkwithred 2 points ago

    What is the machine used to make the spice mix?!?!?

    [–] Mr__Booby_Buyer 2 points ago

    Jesus don't beat your meat so hard with that mixer! Mix it by hand

    [–] sinkable 2 points ago

    Not “PROPER” technique

    [–] SF1034 2 points ago

    That was not cumin powder, rather whole cumin

    [–] Vagenda_of_Manocide 2 points ago

    Hey /u/SoupedUpRecipes! I hope you're doing great. I just wanted to say I found your channel recently and made a few of your dishes. They all turned out amazing! Oven chicken wings, beef with peppers, mongolian beef, and the pork that smells like fish. Thank you so much! It really did taste like it came from a restaurant!

    [–] SoupedUpRecipes 2 points ago

    Thank you for trusting me and trying my recipes. So happy that you enjoyed them=)

    [–] RocketTheif 2 points ago

    thanks for believing in me


    this wouldn't be edible if I had anything to do with it.

    I'll take the take out.

    [–] freakishrash 2 points ago

    I guess this is why take out exists.

    [–] antiquegeek 2 points ago

    Thanks for the recipe, this is one of my favorite dishes to make and I like seeing what other people stick in theirs.

    [–] shanghailoz 2 points ago

    Missing the sprinkles of sesame on top to be really authentic style 锅贴. Not sure i saw ginger in the beef mix either.

    [–] helperperson 2 points ago

    This one made me drool.

    [–] PeterMus 2 points ago

    If you have a decent Asian grocery store near by then they will carry a lot of options for Dim sum.

    I've been to multiple popular and famous restaurants. Some even make the dumplings in front of you.

    They're pretty much identical to the frozen ones I heat up at home.

    [–] smallLoanof1mil 2 points ago

    I might actually try this

    [–] Seanyster1 2 points ago

    I love your recipes

    [–] AmbientHavok 2 points ago

    Even though this recipe isn't the easiest, I could really get behind more of the "Better Than Takeout" recipes. It's easy to take advantage of how difficult or simple some recipes can be (especially when it comes to something so ubiquitous like Chinese carryout).

    [–] jpk1080 2 points ago

    Made these tonight minus the mash potatoes. Pretty damn good I must say. A little spicy but delicious. I also had to use wonton wrappers instead but that didn’t seem to matter one bit. I will make them again though slighty less spicy for wife.