Wrapping up a dumpling at home is easy if you buy commercially prepared dumpling or wonton skins. Look for them, made from wheat flour, in the produce section’s refrigerated case or, possibly, frozen ...

1. Sprinkle a rimmed baking sheet and your work surface with flour. Have on hand a small bowl of water. 2. Place thawed spinach in a colander. Take a handful of spinach and squeeze the liquid from the ...

Scott Gold includes a few recipes in his book, "The Shameless Carnivore: A Manifesto for Meat Lovers." For New Orleans readers, he especially recommended the Tibetan yak momos, dumplings made with ...

Cooks love the idea of encasing any number of fillings in a wide assortment of edible wrappers. Plump pot stickers, spicy samosas, and tender bao (stuffed buns) are staples of dim sum restaurants, ...

Anita Lo folds a filling of citrusy shrimp into store-bought gyoza wrappers for these simple, flavorful steamed dumplings. These shrimp dumplings come from chef and cookbook author Anita Lo, who folds ...

Assembling potstickers may feel intimidating at first, but these tips will make the experience easier (and more successful). Keep the dough moist. The drier the dumpling skins get, the tougher they'll ...

Exploring the many shapes in dumpling-making is one way of filling quarantine time in the kitchen. Thomas Davidson, from “This is a Book About Dumplings,” Page Street Publishing Co. How to make ...