Food
Cassie Yeung’s Dumpling Lasagna
Dumpling lasagna, but make it Cassie 🥟 @cassyeungmoney brings the viral trend to life using the dumpling recipe that she’s known for. Come back later to get her hot tip for the perfect dumpling dough! #FNHotList
Get the recipe 👇
Dumpling Lasagna
Level: Intermediate
Total: 2 hr 15 min
Active: 1 hr 10 min
Yield: 6 individual lasagnas
Ingredients
Wrappers:
2 cups all-purpose flour, plus more for dusting
1/2 teaspoon kosher salt
Filling:
1/2 small head napa cabbage (about 1 pound), very finely chopped
3 tablespoons plus 1/2 teaspoon kosher salt
1 pound fatty ground pork
1/4 cup finely chopped stemmed fresh shiitake mushrooms (about 2)
1 scallion, green top only, finely chopped, plus more for serving
1/4 cup finely chopped fresh cilantro
One 1-inch knob of ginger, peeled and grated
3 large garlic cloves, grated
2 tablespoons light soy sauce
1 tablespoon rice vinegar
1 tablespoon oyster sauce
1 tablespoon cornstarch
1 teaspoon chicken bouillon powder
1 teaspoon ground white pepper
1 teaspoon sugar
1 teaspoon toasted sesame oil
Chile crisp and black vinegar, for serving
Special equipment:
Six 8-ounce ramekins
For the wrappers: In a large bowl, whisk together the flour and salt until well incorporated. Pour in 1/2 cup hot water, then use a pair of chopsticks or a wooden spoon to mix the dough until it is shaggy (meaning there’s no more loose flour or water, but it still looks like the dough needs a little more kneading). Switch to your hands and knead the dough in the bowl until it’s smooth and just slightly tacky, about 10 minutes. If the dough is at all sticky, dust it lightly with more flour and knead it in. Repeat just until the dough no longer sticks. If the dough is dry, sprinkle on a few drops of water and knead in. Repeat until the dough is just slightly tacky. Transfer to a clean work surface and continue to knead until the dough is smooth and bounces back when you poke it with your finger, about 10 minutes more. Cover the dough with plastic wrap or a tea towel and rest at room temperature for at least 30 minutes and up to 1 hour.
Split the dough into 4 equal portions, working with 1 piece at a time and keeping the rest covered with plastic wrap or a tea towel so they don’t dry out. Roll the piece into a long, even rope about 3/4 inch thick and split the rope into 8 equal portions (the dough shouldn’t be sticking but lightly flour your surface if it is). Press down 1 piece with the palm of your hand to flatten. Then, use the rolling pin to roll it out as thin as possible; it should be 3 inches wide. As you finish the piece, lightly dust it with flour so it doesn’t stick and stack it under a tea towel to prevent it from drying out. Repeat the process with all the remaining dough. Use the wrappers to prepare dumplings immediately, or dust the tops with more flour, then stack and store in a resealable bag and freeze for up to 6 months. To thaw, transfer to the fridge 24 hours before using (they will separate when they thaw).
For the filling: Put the cabbage in a large bowl, massage well with 3 tablespoons of the salt and set aside, allowing it to release excess moisture. After the cabbage has shrunk down, 5 to 10 minutes later, rinse off all of the salt, drain and squeeze out all of the water.
In a separate large bowl, mix together the cabbage, ground pork, mushrooms, scallion and cilantro. Add the ginger, garlic, soy sauce, rice vinegar, oyster sauce, cornstarch, chicken bouillon powder, white pepper, sugar, sesame oil and the remaining 1/2 teaspoon salt and stir to combine with a spoon or chopsticks, being sure not to overmix; stop stirring just when everything is evenly combined or else it’ll be tough.
To build the lasagna: To each of six 8-ounce ramekins, add 2 tablespoons of the filling, followed by 1 wrapper. Repeat 2 more times, then top with 1 tablespoon of the filling and 1 more wrapper (for a total of 7 tablespoons of filling and 4 wrappers for each ramekin; you will have about 8 dumpling wrappers left for another use). Add 2 tablespoons of water to each. Place the ramekins in a large shallow Dutch oven and add enough water to go halfway up the sides of the ramekins. Bring to a boil over high heat. Lower to a simmer, cover and cook for 15 to 20 minutes, until the pork is fully cooked through.
Serve garnished with chile crisp, black vinegar and scallions.
Recipes adapted with permission from BAD B*TCH IN THE KITCH: Craveable Asian Recipes to Ditch the Takeout by Cassie Yeung © 2025.
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Guy Fieri heads to Austin, Texas for a lineup of local heavy-hitters. He digs into a towering pastrami sandwich, savory fideo, a curry chicken burger, a massive rib sandwich, a juicy buffalo burger, jambalaya-stuffed red peppers, a classic chicken fried steak and more!
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Guy Fieri takes a cross-country road trip to visit some of America’s classic “greasy spoon” restaurants — diners, drive-ins and dives — that have been doing it right for decades. Catch a new episode of #DDD every Friday at 9|8c!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
0:00 – Intro
0:05 – Pastrami Sandwich
2:31 – Fideo
4:41 – Curry Chicken Burger
6:12 – The McDowell Rib Sandwich
8:17 – Buffalo Burger
9:22 – Jambalaya-Stuffed Red Peppers
10:17 – Chicken Fried Steak
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Magnolia Cafe – https://www.magnoliacafeaustin.com
The Green Mesquite BBQ – https://www.greenmesquiteatx.com
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Top #DDD Videos in Austin with Guy Fieri 🤠 | Diners, Drive-Ins and Dives | Food Network
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Food
300+ 5-Star Reviews 🌟 Ina Garten’s Short Ribs Fall Off the Bone! | Barefoot Contessa | Food Network
Indulge in Ina Garten’s Wine-Braised Beef Short Ribs, slow-cooked until tender in red wine, vegetables and herbs. This rich and flavorful dish is perfect for special dinners or a cozy weekend meal.
#InaGarten #BarefootContessa #FoodNetwork #ShortRibs
Get the recipe ▶ https://foodtv.com/3Tp6I4G
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Scott’s Short Ribs
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 1 hr 10 min
Prep: 20 min
Cook: 50 min
Yield: 6 servings
Ingredients
6 beef short ribs, trimmed of fat
Kosher salt and freshly ground black pepper
1/4 cup good olive oil
1 1/2 cups chopped onion (2 onions)
4 cups large-diced celery (6 large stalks)
2 carrots, peeled and large-diced
1 small fennel, fronds, stems, and core removed, large-diced
1 leek, cleaned and large-diced, white part only
3 garlic cloves, finely chopped
1 (750-ml) bottle burgundy or other dry red wine
Fresh rosemary sprigs
Fresh thyme sprigs
6 cups beef stock
1 tablespoon brown sugar
Directions
Preheat the oven to 400 degrees F. Place the short ribs on a sheet pan, sprinkle with salt and pepper, and roast for 15 minutes. Remove from the oven. Reduce the oven temperature to 300 degrees F.
Meanwhile, heat the olive oil in a large Dutch oven and add the onion, celery, carrots, fennel, and leek and cook over medium-low heat for 20 minutes, stirring occasionally. Add the garlic and cook for another 2 minutes. Pour the wine over the vegetables, bring to a boil, and cook over high heat until the liquid is reduced by half, about 10 minutes. Add 1 tablespoon salt and 1 teaspoon pepper. Tie the rosemary and thyme together with kitchen twine and add to the pot.
Place the roasted ribs on top of the vegetables in the Dutch oven and add the beef stock and brown sugar. Bring to a simmer over high heat. Cover the Dutch oven and bake for 2 hours or until the meat is very tender.
Carefully remove the short ribs from the pot and set aside. Discard the herbs and skim the excess fat. Cook the vegetables and sauce over medium heat for 20 minutes, until reduced. Put the ribs back into the pot and heat through. Serve with the vegetables and sauce.
Reprinted from Barefoot Contessa Family Style, Copyright 2002 by Ina Garten, Clarkson Potter/Publisher. All rights reserved.
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Ina Garten’s Short Ribs | Barefoot Contessa | Food Network
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Food
The Art of Korean Hot Pot 🍲 How to Make Bulgogi Mushroom Jeongol w/ Esther Choi | Cooking with Choi
Some dishes are better shared 🫶 @choibites shows how to build Bulgogi Mushroom Jeongol (불고기 버섯 전골) — a comforting, communal Korean hot pot — from scratch, complete with beef bulgogi, glass noodles, napa cabbage, kabocha squash, wild mushrooms and bok choy. (Esther’s bok choy story at 5:09 is too good 😝) The real magic happens at the kitchen table, where the portable burner is brought to the center and the broth bubbles away all in one pot! ✨
Get the recipe:
► Bulgogi Mushroom Jeongol: https://foodtv.com/4uAVNVG
00:00 – Intro
00:19 – Esther Goes to the Market
01:09 – Marinating the Bulgogi
03:11 – Prepping the Veggies and Broth
07:10 – Straining the Broth
08:05 – Assembling the Hot Pot
09:10 – Making the Sauce
10:34 – Putting It All Together
11:36 – Eating Time!
Welcome to Esther’s house! 🏡 Join Chef Esther Choi in her Upstate New York kitchen, where she breaks down her most-loved Korean and Korean-American recipes. From the deep, fermented flavors of traditional staples to the comforting dishes inspired by her grandmother’s cooking, Esther is bringing professional-grade flavor to your home kitchen. This is Cooking with Choi!
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Chris Santos, Alex Guarnaschelli and Aaron Sanchez unite rock candy and lemon rolls in the dessert round. Chris runs into trouble with his cake over a simple pantry blunder.
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No longer simply watching from the sidelines, Chopped judges are taking over the kitchen, and trying their hands at the same basket ingredients that have sent home chef competitors.
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After Hours: Rock Stars | Chopped After Hours | Food Network
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Ina Garten’s Vanilla Cream Cheese Pound Cake is rich, moist and deeply infused with real vanilla for a simple but showstopping dessert. Perfectly tender with a creamy texture, it’s the kind of classic bake that feels both comforting and elegant in every slice.
#inagarten #BarefootContessa #FoodNetwork #PoundCake
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Get the recipe ▶ https://foodtv.com/4nGMuRq
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Vanilla Cream Cheese Pound Cake
Recipe courtesy of Ina Garten
Level: Easy
Total: 2 hr 10 min (includes cooling time)
Active: 30 min
Yield: 2 loaves
Ingredients
Baking spray with flour, such as Baker’s Joy
3 tablespoons demerara or turbinado sugar, such as Sugar in the Raw
3/4 pound (3 sticks) unsalted butter, at room temperature
8 ounces cream cheese, at room temperature
2 1/2 cups granulated sugar
6 extra-large eggs, at room temperature
1 tablespoon pure vanilla extract
Seeds scraped from 1 vanilla bean
3 cups sifted cake flour (measured after sifting)
1 teaspoon kosher salt
Directions
Preheat the oven to 325 degrees. Spray two 8 1/2 x 4 1/2 x 2 1/2-inch metal loaf pans with the baking spray and sprinkle the insides of the pans with the demerara sugar, tilting the pans to cover evenly.
Place the butter, cream cheese, and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 2 1/2 to 3 minutes, until light and creamy. Scrape down the bowl with a rubber spatula to be sure it’s well mixed. With the mixer on low, add the eggs, one at a time, mixing well and scraping down the bowl before adding the next egg. Mix in the vanilla extract and vanilla seeds.
Combine the cake flour and salt in a medium bowl. With the mixer on low, slowly add the flour mixture to the butter mixture, scraping down the bowl and beater with a rubber spatula. Mix the batter with the spatula to be sure it’s well mixed. Divide the batter evenly between the two loaf pans, smooth the tops, and bake in the center of the oven for 60 to 70 minutes, until a toothpick inserted into the center of each cake comes out clean.
Allow the cakes to cool in the pans for 30 minutes, then carefully turn them out and cool completely on a baking rack.
Cook’s Note:
Serving suggestions: Allow a pint of vanilla ice cream to melt and pour 2 tablespoons on the bottom of each dessert plate, tilting the plates so the center is covered. Place a slice of pound cake on top of the melted ice cream and sprinkle the slice with a line of fresh raspberries. Or? Place a slice of pound cake on a dessert plate, drizzle with Honey Vanilla Crème Fraîche (see below) and garnish with a sprig of mint.
Reprinted from Cooking for Jeffrey, Copyright 2016 by Ina Garten, Clarkson Potter/Publisher. All rights reserved.
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Ina Garten’s Showstopping Vanilla Cream Cheese Pound Cake | Barefoot Contessa | Food Network
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