Zhengxuan Huang scoops a mixture of raw pork and chives into a soft dumpling wrapper. She pats it down with the back of a spoon, then squeezes the wrapper's edges around the mixture. She places it ...

Dumplings resemble the ingots that once were China’s currency, so eating them brings hope of an auspicious and fortunate year. Some cooks even stuff a lump of sugar in a dumpling to ensure sweetness, ...

My older son adores the pea-shoot-and-mountain-yam dumplings. His little brother prefers the jiaozi stuffed with minced pork and fennel fronds. My husband cannot resist the ...

This article was originally on a blog post platform and may be missing photos, graphics or links. See About archive blog posts. On Saturday, amid the cacophony of firecrackers and other pyro-noise, ...

Shanghai is renowned for its soup dumplings, the kind that spill a delicate, ethereal liquid from parcels with gossamer-thin walls. Those found in the streets of Beijing are different. In Beijing, ...

The Chinese version of Bolognese, called Zhajiangmian in Mandarin, explains Dumpling Daughter owner Nadia Liu Spellman, is a ground pork meat sauce. This home version is made with a lot of onion, a ...

For more than 10 years, Beijing Restaurant has blessed San Francisco’s Excelsior neighborhood with its dough-based Northern Chinese cuisine — with hand-made noodles, meat-stuffed pancakes, and a ...