EditorialThe chef Tony Tung stretches a raw dumpling into shape at her restaurant Good to Eat Dumplings in Emeryville, Calif., Aug. 5, 2022. (Mark Davis/The New York Times)
EditorialTaiwanese-style boiled dumplings from Chunyen Huang, a line cook at an upscale restaurant who prepares and sells dishes from his home that he sells through the WoodSpoon and Shef apps, in New York, Feb. 1, 2022. (An Rong Xu/The New York Times)
EditorialThe generously filled rice dumplings from Pearl River Deli, made by the chef’s mother, Xiao Wen, in the Chinatown neighborhood of Los Angeles on June 11, 2021. (Rozette Rago/The New York Times)