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Making your own dumplings may sound scary, but these are really quite easy and are done in 30 minutes.

Source: Everyday Food, May 2010
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

Make ahead: Before pan-frying, place boiled, drained dumplings in 1 layer on a baking sheet lined with parchment. Drizzle with oil. Keep at room temperature, about 1 hour.

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22
  • LHMinMN
    13 DEC, 2013
    All I can say is I love these, they were such a treat to make and eat. I served them with the pork milanese with arugula salad recipe, the three together are so perfect. The combination of the bitter greens alongside these creamy, lemony delights is just lovely!
    Reply
  • MSN08
    5 JAN, 2011
    This is one of my favorite dishes! They are so easy and yummy. So simple you can even make them on a week night (I did). They get crunchy and we put pesto on them. You can use a little less butter than the recipe recommends. Enjoy!
    Reply
  • kelleymaddox
    20 DEC, 2010
    I have made these twice, and they are wonderful. I used Parmesan, because that is what I had, and I added a little sage when I pan-fried them. The lemon zest really makes this dish. It is a recipe that has gone in my box!
    Reply
  • kungfu_mom
    31 AUG, 2010
    We had these tonight and they were delish! They will be added to my cooking rotation.
    Reply

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