#from-scratch
9 viral recipes tagged #from-scratch.
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Khinkali — Georgian Soup Dumplings
Georgia's mountain dumplings: a twist of pleated dough holding spiced minced meat and — the whole point — a mouthful of hot broth that forms as they boil. You eat them by hand, holding the topknot, biting a small window to sip the soup, then devouring the rest. The little dough knot (kუდი) is left on the plate to count how many you've eaten.
georgiandumplingsmeat -
Gyoza — Japanese Pan-Fried Dumplings
Japan's beloved dumplings: thin wrappers stuffed with juicy pork and finely chopped cabbage, garlic, ginger and nira, then cooked the yaki-gyoza way — fried crisp on the bottom, steamed soft on top, finished with a lacy golden 'wing'. Served with a punchy soy-vinegar-chilli oil dip.
japanesedumplingspork -
Croissant — Classic French Butter Croissants
The benchmark of viennoiserie: a yeasted dough laminated with sheets of cold butter, folded and rolled to create dozens of paper-thin layers that puff into a shatteringly crisp, honeycombed, deeply buttery crescent. It takes patience and cool hands across two days — but a homemade croissant is a genuine achievement.
frenchbreakfastbaking -
Tonkotsu Ramen — Rich Pork Bone Ramen
The rich, milky-white ramen of Fukuoka: pork bones boiled hard for hours until the broth turns opaque, collagen-thick and deeply savoury. Served with springy thin noodles, melting chāshū pork, a jammy marinated egg and a tare seasoning base. It's a project — but a bowl of real tonkotsu is one of the great pleasures of the noodle world.
japanesesoupnoodles -
Potato Gnocchi — Pillowy Italian Dumplings
Soft, pillowy potato dumplings from northern Italy: just floury potatoes, a little flour and egg, worked gently into a dough, rolled, cut and ridged. The secret is a light hand — too much flour or working makes them heavy. Boiled until they bob to the surface and tossed with tomato-basil sauce or sage butter, they're tender, comforting and quick to cook.
italianvegetarianfrom-scratch -
Maultaschen — Swabian Filled Pasta Pockets
Swabia's beloved 'pasta pockets': large squares of fresh pasta wrapped around a savoury filling of minced meat, spinach, soaked bread and onion. Legend says monks hid meat inside the dough to eat it discreetly during Lent — hence the nickname 'Herrgottsbscheißerle' (little God-foolers). Served floating in beef broth, or pan-fried in ribbons with egg and onions.
germanfrom-scratchcomfort-food -
Wonton Noodle Soup — Cantonese Wonton Mein
The Cantonese classic of Hong Kong's noodle shops: plump prawn-and-pork wontons and springy thin egg noodles in a clear, savoury broth, finished with a few leaves of yu choy and a drizzle of sesame oil. Delicate and comforting, it lives on three things — juicy wontons, bouncy noodles and a clean, deeply savoury broth.
chinesesoupnoodles -
Homemade Hamburger Buns
These homemade hamburger buns bake up tall and golden with a soft, feathery crumb and a lightly sweet, buttery flavor that holds a juicy patty without turning to mush. An enriched dough of milk, butter, and a whole egg gives them a tender, almost brioche-like bite, while a two-stage rise builds the structure that keeps them fluffy for days. A glossy egg wash and a scatter of sesame seeds finish them like the ones from a proper bakery.
breadamericanbaking -
Homemade Phyllo Dough
Phyllo dough is the whisper-thin Greek pastry behind baklava, spanakopita, and countless village pites, made from nothing more than flour, water, olive oil, vinegar, and salt. A splash of vinegar and a full hour of resting relax the gluten so each ball rolls and stretches to near-transparency without snapping back. Homemade sheets are a touch sturdier and more flavorful than boxed phyllo, which makes them forgiving to handle and gorgeously crisp once baked.
greekpastryfrom-scratch