We're gonna keep dumpling all day long. Whatever that means.
—stuffing tasty fillings into some sort of starchy wrapper appears to be a basic human need, though Asia is arguably home to the greatest variety and devotion. If you've never tried making your own dumplings, rest assured that it's easier than you might think: Some recipes do require homemade dough, but others work just fine with store-bought wrappers.
. In this case, the liquid derives not from gelled and melted broth, but from the water that's released by the cabbage and the fat rendered from the pork in their flavorful filling. They end up more like small buns, and less soupy—though no less tasty—than xiao long bao.Kimchi, the peppery Korean fermented cabbage that's usually treated as a condiment, makes a great addition to dumplings—say, as a spicy replacement for the cabbage in a typical pork and cabbage version.
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