The idea came to cookbook author Tara O'Brady the night one of her sons asked for dumplings for dinner. It was a busy weeknight and "the idea of stuffing and steaming a battalion of dumplings for ...

Dumplings are as fun to make as they are to eat, which is a good thing for those of us not satisfied with the usual six or eight pieces served at restaurants and takeout joints. Making dumplings at ...

Pork bound with Napa cabbage, flecked with mushrooms and seasoned with garlic and ginger is a classic dumpling filling. The meat should not be too lean nor ground too fine. Steaming makes the ...

When it comes to Chinese comfort food, nothing beats a really good bowl of hand-pulled noodles or a steaming, silky bowl of mapo tofu. Yet our love affair with Chinese food often centers around ...

A few years ago, I was living in LA and taking regular trips to the San Gabriel Valley, home to hundreds of restaurants serving regional Chinese food (among other cuisines). With friends in tow, I’d ...

Wrapping up a dumpling at home is easy if you buy commercially prepared dumpling or wonton skins. Look for them, made from wheat flour, in the produce section’s refrigerated case or, possibly, frozen ...