World Recipes

Thin-skinned dumplings filled with pork and hot soup.

Delicate steamed dumplings filled with pork and rich, hot soup sealed inside — Shanghai's greatest contribution to dumpling-kind.

Fluffy steamed buns filled with sweet BBQ pork.

Translucent shrimp dumplings — the benchmark of dim sum quality.

Pan-fried pork dumplings — crispy bottom, steamed top.

Translucent pleated dumplings filled with whole shrimp, bamboo shoots, and sesame oil.

Boiled or pan-fried pork and cabbage dumplings — China's most beloved food.

Crescent-shaped boiled or pan-fried dumplings with a juicy pork and Chinese chive filling.

Pleated soup dumplings filled with spiced beef and pork, holding a pocket of savory broth inside.

Tiny dumplings filled with spiced lamb, boiled and served with garlic yogurt and red pepper butter.

Pork wontons drenched in spicy, numbing chili oil sauce.

Open-topped steamed dumplings filled with pork, shrimp, and shiitake mushrooms, topped with fish roe.

Open-topped pork and shrimp dumplings with fish roe.

Banana leaf-wrapped bundles of grated green banana and root vegetable masa filled with seasoned pork.

Small Russian meat dumplings filled with a mix of pork, beef, and onion, boiled and served with sour cream and butter.

Polish dumplings stuffed with potato and cheese, sauerkraut, or meat, boiled then pan-fried in butter with onions.

Masa dough filled with meats or cheese, wrapped in corn husks and steamed until fluffy and tender.

Fresh corn tamales with cheese and basil wrapped in corn husks, a pre-Columbian dish still popular in the Andes.