Many of you e-mailed asking for my pot sticker recipe after reading about it in last Wednesday's column. I didn't include it because I didn't want to run it without any supporting notes -- since I've ...

My mouth waters as I drop the ruffly little purses of delicate, meat-filled dough into the frying pan for a pot sticker taste-test. I blend soy sauce, fresh ginger and rice vinegar into a dipping ...

There’s nothing quite as beautiful as a warm, plump dumpling. Whether they’re the grab-and-go variety from a mom-and-pop dim sum shop loaded into a takeaway clamshell to be lugged home and devoured, ...

“I hate dumplings,” said no one, ever. Pierogies, ravioli, wontons – we all love plump and tender dough pockets stuffed with juicy, flavorful fillings. Which is why when my freezer suddenly went on ...

For the dough: Place the flour in a mixing bowl. Add the water and, using a rubber spatula or wooden spoon, stir the water and flour together. Continue to stir gently until a ball of dough starts to ...

Q. I would like to make some samosas, but have only Chinese dumpling/pot sticker dough in the freezer. Can I use those as the wrapper? — S.A., West Palm Beach A. Pot sticker dough has no shortening at ...

The mysterious machinations of the Chinese restaurant kitchen often seem more impenetrable than the shell of a gingko nut. Most of us, try as we might -- and despite a meticulous adherence to ...

Here’s the secret to creating a variety of the most scrumptious cross-cultural appetizers and dishes: Asian wrappers. Won ton, “sue gow,” “su my” and egg roll skins, along with rice paper, are ...