There are different styles of tamales throughout Latin America, but their essential components—masa, a filling, and a wrapper—are the same. Wrapped in corn husks and served with a smoky chile…
The filling for these pierogi—a mixture of mashed potato, onion, and farmer cheese (a mild, white, dry-curd cottage cheese found in many supermarkets)—comes from eastern Poland, near the former United…
These meatless pierogi are a Christmas tradition but they're delicious on any cold night; they can be served either boiled or fried.
These classic Polish pierogi get a little tang from sour cream and texture from shredded cabbage in the filling. You can simply boil them and serve with melted butter, but…
Meat-filled pierogi make a satisfying supper served with a tossed salad. You can simply boil them and serve with melted butter, but these are especially good if you sauté them after…
These fried, triangular turnovers, so popular at Indian restaurants, make great finger food for parties. Serve with Cilantro Dip and Sweet & Sour Dipping Sauce.
Traditionally, chicken and dumplings is like a thick, creamy chicken soup with a layer of doughy dumplings that steam right on top while the soup simmers. Some make the dumplings…
Chinese delis sell roasted ducks with glossy, crisp skin and succulent meat, which in these dumplings gets paired with meaty dried shiitakes and crunchy water chestnuts. Half a roast chicken, especially the…
One of the easiest dumpling fillings to prepare, this version is a favorite with vegetarians and children. Web extra: Watch Thy Tran’s step-by-step demonstration of how to make the dumplings.
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