Dumplings

Korean pork and kimchi dumplings (mandu)

Korean dumplings, or mandu, may be boiled, steamed, pan-fried or deep fried just like jiaozi, its Chinese ancestor, and gyoza, its Japanese sibling. When cooked and served in broth, it's called mandu-guk.

Cook time: 20

Servings: 4 people

Crispy spinach and cream cheese wontons

Blanched spinach is chopped and mixed with softened cream cheese to make the filling for these delicious fried dumplings.

Cook time: 10

Servings: 18 wontons

Chicken wonton noodle soup

Wonton wrappers are stuffed with seasoned minced chicken and vegetables, boiled and served with noodles and bone broth in this easy recipe for a one-bowl meal.

Cook time: 10

Servings: 4 people

Gyoza

Japanese dumplings adapted from the Chinese jiaozi, gyoza may be pan-fried, steamed or deep fried. If pan-fried, gyoza may be cooked with or without wings. Instructions for both versions are provided below.

Cook time: 20

Servings: 36 dumplings

Wontons in Sichuan chili oil

Boiled pork dumplings served with a fiery red chili sauce inspired by Din Tai Fung's spicy wonton.

Cook time: 30

Servings: 6 people