Dumpling

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

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.

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.

An aromatic pork filling and finishing scoop of chile 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. 

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.