"Whatever form they take, dumplings make you want to inhale as many as you can, one after another, stopping only to swipe through more sauce or exhale a dragon puff of steam. Eating them feels like tearing open gifts but better. The wrapping is as amazing as what's inside, and biting through it delivers a rush of satisfaction at the taste of something new."
"After all, they've traveled the globe and evolved in the hands of cooks for more than 1,500 years. We're continuing that journey with these morsels. Each of the dumplings below was created by longtime New York Times Cooking recipe developers, built on classic foundations"
Dumpling Week spotlights dumplings with recipes and videos that teach pinching, pleating and five different shapes. Dumplings combine delicate wrappers and flavorful fillings to create a sensory rush when bitten into. They function as perfect party food, add joy to everyday meals, and carry symbolic meaning for the Lunar New Year. The dumpling form has traveled and evolved across cultures for more than 1,500 years. Recipe developers adapted classic foundations with seasoned techniques honed by years of tasting and folding. The collection reflects diverse culinary influences and invites home cooks to try traditional and inventive variations.
Read at cooking.nytimes.com
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