Dump Week, our annual tribute to one of everyone’s favorite foods, with recipes to make it crunchy and delicious.
No matter what form they come in, dumplings make you want to inhale as many times as possible, one after another, stopping only to swipe more sauce or exhale dragon breath. Eating them feels like tearing open presents – but better. The wrapper is as amazing as what’s inside, and biting into it gives a rush of satisfaction with the taste of something new.
For some, dumplings symbolize good luck for the coming Year of the Horse. For everyone, they’re the perfect party food for any season (and make any casual meal feel like a party). Not to mention that at the end of winter and between the renewal of the Lunar New Year on Tuesday, that’s what we all want.
For our second annual dumpling week, a celebration of the most delicious bites, we continue to honor dumpling culture by embracing the art inspired by the form, and the recipes and videos that accompany it. After all, they have traveled the world and been in the hands of chefs for over 1,500 years. We continue that journey with these letters.
Each of the dumplings below was created by longtime New York Times cookbook developers, built on classic foundations and combined with spices and techniques gleaned from years of tasting, squeezing and entertaining dumplings with family and friends. We have taken from experiences beyond our homes and cultural traditions to objects, pastes and original dumplings that reflect our reception of preferences from around the world.
Read on to find out more about each one, and watch videos on how to master them as you do five different poses at home. They’re as fun to make as they are to eat, and there’s no better time to start than now.
Feeling Inspired? Here’s How To Host An Unforgettable Party.
This is Sue Li’s version of a pan-fried dumpling that she can buy from a stand at the foot of Elephant Mountain, a popular spot in Taipei, Taiwan, after a morning hike. The simple pork filling is flavorful and juicy thanks to garlic chives, a broad, flat variety with a strong garlic flavor and a leek-like texture.
How to cook: Pork and Garlic-Chive Potstickers
Credit…Matthew Young
The sweet filling is in the middle of these delicious, soft buns, called “king,” or “wang” in Korean, – for their size, not any royal shape. Beef, mushrooms and onions in this version from Eric Kim are not traditional, but together, they taste normal, like a good burger. A quick, salty-salty soy sauce pickle made with red onion and jalapeño is a powerful dipping sauce.
How to cook: Wang Zinhle (King Dumplings)
Credit…Matthew Young
Eaten in Turkey, Armenia and Central Asia, manti are usually dumplings filled with meat, which can be boiled, steamed or baked. Hetty Lui McKinnon’s vegetable manti is inspired by the Turkish version, here topped with herby mushrooms and served with a tangy, garlicky yogurt and spiced tomato sauce. While traditional manti are small and made of flour, egg and olive oil dough, this recipe uses a shortening of store-bought wonton wrappers, resulting in a more traditional dough.
How to cook: Mushroom Manti with Garlic Yogurt and Tomato Sauce
Credit…Matthew Young
Kay Chun’s mother’s cabbage-potato soup and other similar dishes, such as pierogi and dumplings, inspired these dumplings. The delicious filling includes creamy mashed potatoes and caramelized cabbage, seasoned with tangy sauerkraut, aromatic caraway, Parmesan and fresh dill. These dumplings are equally delicious boiled and soft or pan-fried and pureed. Leftovers can be cooked with vegetables in broth for a quick, satisfying soup.
How to cook: Cabbage, Potato and Cheese Dumplings with Dill
Credit…Matthew Young
Trade between China and Thailand began centuries ago, and there followed an encounter of people, culture and food. Here, in Genevieve Ko’s recipe, the signature hot, sour, salty and sweet flavor profiles of Thai food take the form of delicious dumplings with a chile dipping sauce. They are made up of small round patties, similar to a pan-fried dim sum dumpling filled with garlic chives.
How to cook: Thai Basil Chicken Dumplings in Rice Paper Wrappers
Credit…Matthew Young
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