Before you even start making your dumplings, first think about how you want to cook them. There are three basic ways: steaming, boiling, and steam-frying. There is also deep-frying or serving with a ...

Cooks love the idea of encasing any number of fillings in a wide assortment of edible wrappers. Plump pot stickers, spicy samosas, and tender bao (stuffed buns) are staples of dim sum restaurants, ...

In The Seventh Daughter: My Culinary Journey from Beijing to San Francisco (Ten Speed Press, $35), Cecilia Chang lovingly chronicles the elaborate preparations leading up to a Lunar New Year's ...

When I need a light but satisfying meal, I pan-fry potstickers. These dumplings (also called gyoza) cook in under 10 minutes to golden brown perfection; plus, pork and cabbage is my favorite meat and ...

For the filling: Toss cabbage with salt in a colander and set over a bowl to drain for 20 minutes. Squeeze out any excess moisture and transfer cabbage to a medium bowl. Add remaining filling ...

In a small saucepan over medium heat, bring balsamic vinegar and fish sauce to a simmer. Cook, stirring occasionally, until thickened and reduced by half, about 15 minutes (glaze should coat the back ...

"I hate dumplings," said no one, ever. Pierogies, ravioli, wontons — we all love plump and tender dough pockets stuffed with juicy, flavorful fillings. Which is why when my freezer suddenly went on ...