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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



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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How would you rate this recipe?
  • 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!
  • 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!
  • 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!
  • kungfu_mom
    31 AUG, 2010
    We had these tonight and they were delish! They will be added to my cooking rotation.

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