Dumpling

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

Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.

These versatile vegetarian wontons are great deep-fried, poached or steamed—enjoyed them with lots of sauce and a side of blanched greens.

In these chicken dumplings, sweet apple and savory chicken come together, and pickled fennel is the lightly acidic bridge.

Gyoza—crispy, tender Japanese dumplings—can shine in your home kitchen. They’re versatile and fun to make—fill them with ground chicken or pork, then pleat.

A blend of tofu, bok choy, and shiitake mushrooms make for light and delicious dumplings.

These chicken and mushroom spring rolls are spiced with the sweet and salty flavors of kecap manis, the syrupy soy sauce for which Indonesia is famous.

One great thing about dumplings is that you can use practically anything in the filling—and you can pan-fry them, or boil them, or deep-fry them.

Packed with greens, these boiled dumplings easily go vegetarian by switching out the ground pork for crumbled tofu.

These pan-fried dumplings are among the best selling items at Nom Wah Tea Parlor in New York City. The chicken gives the dumplings body, while the cabbage gives them volume.

The slightly sweet but mostly textural wrapper of the rice roll is the canvas for the sweetness of the shrimp.

Want showstopping presentation? Make homemade dumpling wrappers to stuff with a filling of spinach, hearty tofu, vermicelli, and fruity Sichuan peppercorns.

Eggs provide all the protein and fat that a dumpling demands. 

This dumpling combines lamb with delicate green summer squash, which brings a surprising freshness to the filling.