Dumpling

Short-cut favorites like boxed stock, frozen dumplings, and bagged spinach join forces in a twist on comforting egg drop soup that’s a breeze to make.

Golden lentil dumplings dunked in creamy yogurt and topped with chaat masala.

These stuffed buns start with a sour cream dough, then put frozen veggies toward the hearty filling.

These stuffed buns are everything frozen pizza pockets dream of being.

Use this recipe for plain steamed buns, or bao for sandwiching char siu or spicy tofu, or swab them with sweet red bean paste for dessert.

For a lighter take on traditional pork belly bao sliders, fill yours with char siu tofu slices, which get coated in savory-sweet-spicy char siu seasonings.

An aromatic pork filling and finishing scoop of chili crisp make this homey wonton soup as flavorful as it is comforting.

Transform store-bought dumplings into a restaurant-worthy meal using wilted greens, creamy garlicky yogurt, and plenty of chile butter.

These little parcels have a juicy pork and kimchi filling, crispy bottoms, and the words “weekend cooking project” written all over them.

Making fresh dumpling wrappers isn't hard when you have Hetty McKinnon to guide you. (But we won't tell if you use store-bought.)

If the words crispy dumpling skirt don't send you running to your stove, we don't know what will. Instead of steaming these dumplings in water, we simmer them in a vinegary cornstarch and flour slurry that creates a lacy, crunchy golden crust as the water evaporates and the dumplings brown. The vinegar adds tang, but also creates the lightest and crispiest skirt, a pro move we borrowed from Dumpling Galaxy in Flushing, Queens. 

You’ve never met a dumpling filling that’s as fluffy and moist as this one.

During Chinese New Year, eating (and making) dumplings symbolizes unity, togetherness, and harmony.

Once you get the hang of it, forming these dumplings is easy, but it may take a little practice at first.

To make this vegetarian, omit bacon and add 4 Tbsp. olive oil for browning mushrooms. 

These are ideally made with ground shortrib, but using chuck will give you an equally savory filling.

These sweet pierogies help balance out the savory fillings from Kielbasa, Sauerkrat, and Potato Pierogies, Beef, Onion, and Cheddar Pierogies, and Bacon, Mushroom, and Spinach Pierogies, making them perfect for any pierogi party.

A hearty thanks to Pamela Lau, the talented home cook (and mom of our former staff photographer, Alex Lau!) who generously shared her proportions for the dough, soup, and filling to help us create this recipe.

This ricotta gnudi recipe is delicious with pomodoro sauce, or try them with brown butter and sage. Think of them as cheesy dumplings.

Ever tried pumpkin seed oil? This spaetzle recipe is the perfect place to start—it's nutty and sweet all at the same time.