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

Rose dumplings

Think gyoza shaped like roses. Round wonton wrappers are filled, stacked and rolled to form dumplings shaped like roses. Cooking is a combination of frying and steaming.

Cook time: 15

Servings: 8 dumplings

Molo soup

An adaptation of Chinese wonton soup, molo soup (also known as pancit Molo) hails from the Molo district of Iloilo City in Central Philippines, home to Chinese migrants before Spanish colonization.

Cook time: 15

Servings: 4 people

Taro puffs (wu gok)

A beloved dim sum dish, the outside is crisp but the taro is soft and creamy beneath the crust. And, inside, a generous amount of well-seasoned moist meat.

Cook time: 40

Servings: 10 taro puffs