Dumplings are as fun to make as they are to eat, which is a good thing for those of us not satisfied with the usual six or eight pieces served at restaurants and takeout joints. Making dumplings at ...

Add Yahoo as a preferred source to see more of our stories on Google. Keep the dough moist. The drier the dumpling skins get, the tougher they'll be to manipulate. Help them stay pliable and prevent ...

Before I learned to scramble an egg or boil dried pasta, I was pleating dumplings under the watchful eye of my mother. In many Asian homes, making dumplings is a ritual, a meditation, and often a ...

A few years ago, I was living in LA and taking regular trips to the San Gabriel Valley, home to hundreds of restaurants serving regional Chinese food (among other cuisines). With friends in tow, I’d ...

Anita Lo folds a filling of citrusy shrimp into store-bought gyoza wrappers for these simple, flavorful steamed dumplings. These shrimp dumplings come from chef and cookbook author Anita Lo, who folds ...

There are dumplings… and then there are my mom's dumplings. The kind that make you close your eyes after the first bite — juicy, fragrant, and impossibly satisfying. Growing up, I used to think her ...

Wrapping up a dumpling at home is easy if you buy commercially prepared dumpling or wonton skins. Look for them, made from wheat flour, in the produce section’s refrigerated case or, possibly, frozen ...