Think of this as a good starter recipe when you’re learning how to make dumplings, and especially how to fold them. Because there are no hard or sharp ingredients (like carrots or cabbage), they’re ...

MAKE THE SAVORY, AND SOMETIMES SWEET TREAT ON THIS FARM TO FORK FRIDAY. WE’RE TALKING DUMPLING CULTURE AT THE DUMPLING HOUSE. THESE TASTY LITTLE TREATS HERE, MADE BY LINDA LU, THE OWNER OF THE ...

Joanne Chang, the James Beard Award-winning baker at the helm of Boston's Flour Bakery, is visiting TODAY Food to whip up something other than her incredible confections. Instead, the cookbook author ...

Like tamales, dumplings are best made in large batches, with friends and family nearby. Here's a version from "Good Fork Cookbook" (Harry N. Abrams, $29.95) by Sohui Kim, chef-owner of the popular ...

The first question to answer as you learn how to make chicken and dumplings is which kind of dumplings you want to make. Speaking broadly, there are two basic categories of dumplings for chicken and ...

Chef, culinary content creator and podcast host Jonathan Kung is stopping by the TODAY kitchen to share a couple of his most comforting recipes from their cookbook, "Kung Food: Chinese American ...