Make Yourself a Behemoth Pile of These Easy, Tasty Dumplings

There's a reason why dumplings appear in nearly every food culture—under different names, of course—and it's because they're the perfect food.

Whether you call them gyoza, mandu, ravioli, potstickers, or pierogies, the notion of wrapping flavorful fillings in carby little pockets of dough is an idea that translates in any language. They be sweet, savory, hot, cold, spicy, or creamy; filled with meat, vegetables, fruit, herbs, cheese, or any combination thereof. Dumplings, we fucking love you.

Plus, they're easy to make. You just need some good ol' wonton wrappers, or perhaps even some fresh dough, and a bowl of tasty filling of your choosing. Pork and chives? Sure. Raspberry puree and Brie?Hell yeah.

We consulted hostess with the mostess Sue Chan for her top tips and recipes when it comes to flexing your dumpling game, which you should be doing as often as possible. Her dumpling-shaping skills are impeccable; her palate, heavenly. She will help you unlock the gauntlet of making some dope, bite-sized pillows of goodness.

Let's start with the semi-savory: You've probably had fish tacos with mango salsa, right? Right. By that same principle, the sweet, buttery flesh of shrimp pairs perfectly with the tropical fruit—especially when mixed with garlic, lime, ginger, soy sauce, and cilantro. These dumplings feel fancy, but they're ready in a snap, apricot dipping sauce and all.

And then there's the sweeter side of the dumpling coin. If you've ever enjoyed the pleasures of sesame tang yuan, you're in great luck. But for the rest of ya, here's what they are: rice flour dough filled with a paste made of black sesame or red beans, and sometimes served in a light broth. Sue's version meditates on this idea by adding crushed peanuts and a drizzle of condensed milk. They taste like eating a delicious cloud made of peanut butter and honey. In other words, they're phenomenal.

Get touched by our very own dumpling angel, Sue Chan. And when you give a person a dumpling, you feed them for five seconds; when you teach someone how to make dumplings, you truly feed them for a glorious, glorious lifetime. A lifetime that comes with dipping sauce.