Ruth Reichl's new book, "My Kitchen Year: 136 Recipes That Saved My Life," is both a cookbook — the first she's written solo in 44 years — and a memoir, which shouldn't surprise anyone. Not ...

Craving Pork Dumplings? You can make them from scratch at home! This easy recipe uses simple, flavorful ingredients. Mix the filling, wrap the dumplings, pan-fry them until golden and crispy, and ...

Add the minced pork to the chopped mushrooms. Finely mince the ginger. Peel the water chestnuts then rinse them thoroughly before cutting them into small dice.

To panfry dumplings: Preheat a nonstick skillet over medium heat for about 1 minute. Add enough vegetable oil to generously coat the entire surface of the pan and create a slight pool of oil ...

You can find ground pork with a higher fat content at many Asian markets, or ask your butcher to grind fat into regular ground pork (you want about 20% fat). Or substitute regular ground pork.

You'll need about 50-75 square wrappers for this recipe, depending on how generously you fill them. If you don't want to serve all the wonton at once, put them, uncooked, on a foil-lined metal ...

Fry the dumplings, in two batches, flat-side down for about 2 minutes until a golden crust forms on the bottom. Add 100ml cold water and immediately cover with a lid (or a heavy plate).

Kosher salt. 12 ounces ground pork. ½ pound peeled, deveined shrimp, coarsely chopped (optional) 3 medium green onions, thinly sliced. 3 large cloves garlic, peeled, minced ...

More-pungent garlic chives, which are flat as opposed to hollow-stemmed, are what you want to properly stuff a Chinese pork dumpling.

Being obsessed with the dumpling as much as we were, we wanted to learn how to do it ourselves with a simple basic pork dumpling recipe that was shared on a recent trip to China.

These stuffed recipes are infused with flavors from Asia, Central America, and beyond. Tell hunger to stuff it! These recipes for dumplings show how to steam, sear, soup-ify, air-fry, and bake ...

More-pungent garlic chives, which are flat as opposed to hollow-stemmed, are what you want to properly stuff a Chinese pork dumpling.