My mouth waters as I drop the ruffly little purses of delicate, meat-filled dough into the frying pan for a pot sticker taste-test. I blend soy sauce, fresh ginger and rice vinegar into a dipping ...

Many of you e-mailed asking for my pot sticker recipe after reading about it in last Wednesday's column. I didn't include it because I didn't want to run it without any supporting notes -- since I've ...

“I hate dumplings,” said no one, ever. Pierogies, ravioli, wontons — we all love plump and tender dough pockets stuffed with juicy, flavorful fillings. Which is why when my freezer suddenly went on ...

The mysterious machinations of the Chinese restaurant kitchen often seem more impenetrable than the shell of a gingko nut. Most of us, try as we might -- and despite a meticulous adherence to ...

Natalie Portman has been vegan since she was 30. The Star Wars alum has created an Instagram Live series called “Natalie’s Table,” during which she hosts guest chefs who teach her delicious vegan ...

Q. I would like to make some samosas, but have only Chinese dumpling/pot sticker dough in the freezer. Can I use those as the wrapper? — S.A., West Palm Beach A. Pot sticker dough has no shortening at ...

Homemade dumplings are the physical embodiment of the love Asian moms have for their kids, says Michelle Tam, recipe developer behind the wildly-popular Nom Nom Paleo blog, meal-planning app and ...

Prepare dumpling filling, but omit prawns and increase pork to 375 g (12 oz). Put flour into a large bowl and pour in boiling water, stirring with handle of wooden spoon or chopsticks. When cool ...