There many dumplings worth seeking out in Flushing, but only one that I get every time I visit. It doesn't matter what else I've come for—breakfast, tea shopping, a 12-course meal somewhere else—these dumplings are non-negotiable.
'Dumplings' on Serious Eats
Roots drummer Questlove has lent his signature fried chicken and punctuation mark of choice to Hybird, one of the newest food stalls in Chelsea Market. But dumplings, cupcakes, and slushies come along for the ride as well, in flavors like carrot cake-red curry and truffled egg. Could this WTF-ery be any good? We tried it all to find out.
Things that are good: [x] Ramps [x] Bacon [x] Dumplings [x] Ramp dumplings [x] Bacon dumplings [x] Ramps and bacon. There is only one logical conclusion to this series of statements.
Ramps and bacon go exceptionally well together. Here they go hand in hand inside a crisp Chinese-style dumpling.
This yellow mole in this recipe from Pati's Mexican Table only takes an hour or so, and almost all the ingredients can be found your average grocery store.
Drive down Ogden Avenue from Westmont to Downers Grove and find standout dumpling houses, including ones in the International Mall as well as Katy's Dumpling House and the suburban outpost of Lao Sze Chuan.
I just got back from Taiwan where I think I ate at Ding Tai Fung three or four times. Their guo tie are amazing and they have this crispy film along the bottom that connects them, any idea how they do that?
Manhattan's Chinatown has its share of dumplings: potstickers aplenty, Shanghainese xiao long bao, some wontons here and there. But if you want real dumpling diversity, and an overall upgrade in quality, you have to hop the 7 train to Flushing. Here are the essentials to get the most out of your dumpling crawl.
This East Broadway noodle shop does a broth-free bowl of noodles well worth ordering, along with some of my favorite dumplings in Chinatown.
Lauryn Chun's Pan-fried Kimchi Dumplings from The Kimchi Cookbook are loaded with bright and crunchy kimchi, tofu, beef, and sesame oil. These dumplings are worth every minute spent filling and crimping.
Preparing homemade dumplings can often seem like a daunting task, and when the filling is a simple mixture of ground beef or potatoes, the one-note result makes the project seem less worthwhile. Not so with Lauryn Chun's Pan-fried Kimchi Dumplings from The Kimchi Cookbook. Loaded with bright, crunchy kimchi; tofu, beef, and sesame oil, these dumplings are worth every minute spent filling and crimping.
Pad Thai Too fed me more than any other Waterville kitchen during college—maybe even more than the dining hall. Everybody had their go-to dish, be it the drunken noodles, the excellent curries, or the namesake (and really well-executed) pad Thai, but the order that appeared on almost every table was the fried dumplings.
Well at the risk (OK, near certainty) of pissing off half of the readers here, I will offer the version that I've been making for the last few years and will be raising my own children to believe is the One True Chicken N' Dumpling recipe.
Classic chicken 'n' dumplings-style stew made with leftover turkey (or chicken), with light, fluffy, biscuit-based dumplings.
I love Asian dumplings of all types, but after having more than my fair share of the fried type, I'm looking to go less oily (and more healthy) in trying some steamed and boiled dumplings in the Seattle area. Here are my 10 favorites.
Pork and chives dumpling filling, a tinge sweet and gingery.
"WHAT THE HECK I HAVE EATEN SO MANY DUMPLINGS" was what Robyn said to me when I asked her to look through her photo collection to help round out this gallery of dumplings from around the world. If I think back on my own life, I end up saying the same thing in my mind. There's something extraordinarily satisfying about biting into a perfect dumpling—the tug of dough, the burst of steam, the first hit of stuffing. We present the Serious Eats Guide To Dumplings Around The World!
More than just a fun-to-say word, knishes are emblematic of Jewish deli snacks. Their hearty nature and portable shape make for an easy, if heavy, snack on the go. The version at the Mile End Deli is a different shape than most: rolled into a log instead of shaped into a dumpling, transforming the knish into light(-er) fare.
Susan Feniger's Ukrainian dumpling recipe takes what could be a heavy appetizer and brightens it up with summer vegetables. Instead of overloading the dumplings with meat or starch, she brings zucchini and spinach together with earthy potatoes and tangy feta cheese.
Feniger's recipe for Ukrainian dumplings takes what could be a heavy appetizer and brightens it up with summer vegetables. Instead of overloading the dumplings with meat or starch, she brings zucchini and spinach together with earthy potatoes and tangy feta cheese.