Dumplings

在德国，由日间椒盐脆饼和鸡蛋结合的饺子很常见。它们是用完陈旧面包的美味方式，非常适合与 Roasted Goose Legs, soaking up gravy on the plate. Food & Wine editor Melanie Hansche's version, an homage to the flavors of her hometown of Garmisch-Partenkirchen in Bavaria, uses pretzel rolls, which she leaves out on the kitchen counter, uncovered, overnight. If you can't source pretzel rolls, any plain bread rolls will do. You can make the dumplings the day before and refrigerate overnight before simmering them to serve. It's not traditional to make them with mustard, but Hansche likes to add some to hers: "It's a such a lovely bedfellow with pretzels!" she says. These dumplings can be made 1 day ahead; just cover and chill until you are ready to cook them.

An aromatic blend of ground coriander, ginger, and lemongrass pairs with umami-rich fish sauce to season these delicate pork dumplings. "The first thing I think about when I dream of my visits to Indonesia are kaki lima, the multicolored carts selling noodles, snacks, and very often bakso (Indonesian meatballs)," says chef Tom Pisha-Duffly of Gado Gado in Portland, Oregon, one ofFood & Wine's Best New Restaurants in 2020。“在手推车上涂上的大声标志几乎没有掩盖堆积的弹性肉丸和细腻的堆堆的面条，等待淹没在蒸的芳香汤中。这种盘粉在较小的包装中融合了这种感觉面条，但仍然向弹性，时髦的肉丸及其湿滑的丰富汤致敬。”

Make-ahead蘑菇duxellesmakes a rich filling for these tender, satisfying dumplings. The broth, infused with toasted ginger and garlic, gets an extra layer of rich mushroom flavor from dried white flower shiitake mushrooms, which have a bolder flavor than regular dried shiitakes, which are a fine substitute.

symbo丰满和温柔的饺子lize longevity and wealth. As part of her Lunar New Year spread,Lucky Chowproducer Danielle Chang fills hers with a fragrant and flavorful blend of garlic, ginger, scallions, and Chinese chives bound with tender ground pork. Store-bought wonton wrappers may be substituted for freshly made dough. Gently steaming the dumplings in bamboo baskets lined with cabbage leaves helps them keep their pleated shape without tearing and renders the filling juicy and the wrappers supple. For an extra dash of color and heat, drizzle them with with hot chile oil and sprinkle them with with pungent Chinese chives before serving them with dipping sauce.

"Pot stickers, known as牛济在中国，是一种在亚洲各地通常食用的一种肉或蔬菜饺子。”食谱作者Kei Lum Chan说。“虽然可以将饺子煮沸，蒸或炸，但流行的方法是在少量油中炸饺子，加一点水，然后盖上锅盖并煮熟。一旦水蒸发，饺子就是锅在一侧炸成酥脆的外部质地。”This recipe originally appeared in 中国：食谱 由Kei Lum和Diora Fong Chan作者。

馄饨 - 中国饺子 - 可能不是最容易制作的，但最终结果值得付出努力。在这里，我们最喜欢的馄饨食谱从羊肉狼龙和鲑鱼和莳萝到胡桃式雪橇。