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04/01/2007
This recipe is an adaptation of one in The Key to Chinese Cooking by Irene Kuo.
Issue #101
01/02/2008
The trick to soup dumplings, seemingly miraculous shots of savory, meaty broth encased in steamed dough, is both simple and clever. They're made using a collagen-rich pork stock that gels as it cools; the jelly can then be sliced and mixed with ground pork and aromatics and used as filling. The soup reliquefies as the dumplings steam, ready to be slurped out upon serving. —Margo True, from "Secret Soup" (April 2004)
Issue #74
01/21/2009
Shaped like ancient gold Chinese coins, dumplings came to symbolize wealth, and families ate them to ensure prosperity.
Issue #56
10/18/2000
Meant to be eaten cold, this Sichuan dish, like much of the cooking of that northern province, is quite spicy.
Issue #43
02/06/2013
This menu for Chinese New Year brings together the diverse flavors and textures of Chinese cuisine.
Does Not Apply
11/23/2008
Crisp, sweet fuji apples in the dumpling filling lend a surprising contrast to the savory meat.
Does Not Apply
Source: Nibbledish
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