Our 17 Best Dumpling, Gyoza, and Potsticker Recipes

F&W Best New Chef 2017 Peter Cho, of Han Oak in Portland, Oregon, says that this is a cheater version of his favorite xiao long bao (soup dumplings). “I love when you poke the side of a soup dumpling and the rich, porky chicken stock spills out into your spoon and mixes with the black vinegar dipping sauce. For my version, I took the difficulty out of making and filling the dumplings by instead just serving them with a rich chicken stock–and–vinegar dipping sauce.”

These excellent gluten-free dumplings are made with sweet rice flour, Napa cabbage leaves, ground pork and tamari. Leftover filling can be made into a delicious patty.

You can use gyoza wrappers instead of making dumpling dough.

This superdelicious mash-up of cuisines packs a flavorful Greek gyro-inspired lamb filling into dumplings, before they're steamed and served with tzatziki.

Be sure to chop the filling for these vegetarian dumplings with a knife; they become too wet and pasty in a food processor. We liked the dumplings boiled in water, but they're also delicious cooked in a steamer.

These wrinkly dumplings are filled with pork, shiitake mushrooms, bok choy, scallions and ginger.

These nicely spicy dumplings are a wonderful way to eat spinach, which is rich in vitamin C, beta-carotene, magnesium, riboflavin, folate and vitamins B6 and K.

These delicate dumpling wrappers are made with cornstarch, wheat starch, water and shortening.

These fresh, light corn-and-shrimp dumplings from Kay Chun are a cinch to make.

The secret to getting the soup inside these Chinese soup dumplings, or xiao long bao, is to set the rich stock with gelatin before folding it into the dumpling skin along with the ground meat filling.

The quintessential Shanghai dish, xiaolongbao are delicate dumplings steamed in bamboo baskets. This version is made with gyoza wrappers and a simple pork filling. The dumplings are first fried in a skillet, then water is added to the pan to steam the dumplings so they're tender, juicy and crisp.

These dumplings are crafted with a lace-like pinch around the edges, characteristic to Russian-style dumplings called vareniki. The spelt dough is a breeze to make and very manageable, with no eggs involved. The green, tender filling includes seasonal spring-ingredients like asparagus, peas and basil.

Naturally sweet carrots help balance the fiery filling of these dumplings that come together quickly thanks to store-bought dumpling wrappers. After you try your hand at filling a few, you’ll be pleating like a pro in no time.

At Onsen in San Francisco, chef George Meza bathes plump, silky mushroom dumplings and slightly bitter bok choy in a clear, mineral-rich dashi broth for this elegant, warming soup. A final drizzle of tamari and hot chile oil adds savory depth and heat, and a sprinkling of dill makes for a light, refreshing finish.

At the Manhattan outpost of the Michelin-starred dim sum house Tim Ho Wan, these shrimp dumplings are a top pick. Making the wrappers might take a little extra time, but it is simple to do and well worth the effort.

Khinkali are Georgian dumplings. They’re one of the country’s most popular foods and a favorite item at long dinner parties known as supras. “No supra is complete without a platter of steaming khinkali being served toward the end of the meal,” says Carla Capalbo, author of Tasting Georgia, who shared this recipe with F&W.

Sweet potato and hazelnut butter make up the filling for these inventive and satisfying gyoza. A silky beet puree shot through with preserved lemon adds a hit of brightness.