When we think of dumplings, we tend to picture the stuffed wontons you’d get at a Chinese restaurant. In reality, a dumpling refers to anything from empanadas to pot stickers to ravioli—these are all made with dough and filled with something. If you’re looking for something Asian-inspired, try making easy chicken and lemongrass dumplings. The filling is a mix of chicken, cabbage and herbs, and lemongrass and fresh ginger give these dumplings a light, fresh flavor. For something different, try dumplings for dessert. We love to wrap whole apples, doused in cinnamon and sugar, in flaky puff pastry and bake for around twenty minutes. It’s a five-ingredient apple pie solution for any time of year! Get these recipes and more from F&W’s guide to dumplings.

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Pot Stickers

"Pot stickers, known as jiaozi in China, are a kind of meat or vegetable-filled dumpling commonly eaten across Asia,” says cookbook author Kei Lum Chan. "While the dumplings can be boiled, steamed or fried, the popular method is to fry the dumplings in a little oil, add a bit of water, and then cover to steam and cook the filling. Once the water has evaporated, the dumplings are pan fried on one side for a crispy outside texture."This recipe originally appeared in CHINA: THE COOKBOOK by Kei Lum and Diora Fong Chan.


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Make restaurant-worthy wontons at home.

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Wrinkly pork dumplings paired with a chile-sesame sauce; fiery momos balanced with sweet carrots. In this gallery, we’re calling out all of our favorite dumpling, gyoza, and potsticker recipes, with classic preparations and a few riffs, too (hello, Lamb Gyro Dumplings with Tzatziki). You’ll be hard-pressed to decide which one to make first.

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