Just in time for Lunar New Year, Cooking writers share the dumplings they love most, with recipes and videos for how to make them.
Listen to this article · 6:30 min Learn more
- Share full article
- 7474
All the good feelings rush in with dumplings: excitement at the wisps of steam that rise from them; happiness at first bite through the dough; a thrill at hitting the filling, as it somehow always surprises even when you know what’s inside.
And there are so many — a whole world of dough plump with filling, delightful any day but especially on Lunar New Year, which falls on Wednesday. For some, they symbolize wealth and prosperity for the year ahead. But even if you’re not eating them in hopes of fortune, you’ll be rewarded with their riches: their undeniable deliciousness and the way they bring people together.
The five dumplings below, from recipe developers who’ve been creating dishes for New York Times Cooking for years, cover a range of tastes, but all started with loved ones gathered around a bowl of filling, floury fingers folding dumplings, gossiping, teasing, rambling. It’s not even close to a comprehensive list, but each recipe is meaningful to its maker, who will show you how to make them through daily video drops as part of New York Times Cooking’s Dumpling Week.
Read on for the recipes and for tips to hosting an unforgettable dumpling party. While making dumplings from scratch can be a meditative solo project, shaping and eating them with a group is its own kind of bliss.
Thank you for your patience while we verify access.