EditorialA late dinner of gyudon (sliced beef), gyoza (pork dumplings), kimchi and seaweed salad from a 7-Eleven, in Tokyo on July 31, 2021. (Andrew Keh/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)
EditorialOne-pot braised chard with gnocchi, peas and leeks in New York on April 21, 2021. Food Stylist: Rebecca Jurkevich. (Linda Xiao/The New York Times)
EditorialOne-pot braised chard with gnocchi, peas and leeks in New York on April 21, 2021. Food Stylist: Rebecca Jurkevich. (Linda Xiao/The New York Times)
EditorialChile crisp, a spicy-crunchy condiment originally from China’s Guizhou Province, seasons the tofu-and-vegetable filling in the dumplings and the accompanying dipping sauce, in New York on Jan. 22, 2021. (Christopher Simpson/The New York Times)
EditorialSoup joumou, which is traditionally made with squash, beef, pasta and assorted vegetables, in New York on Dec. 17, 2020. Food Stylist: Simon Andrews. (Christopher Simpson/The New York Times)
EditorialFort Dumplings. James Wallace Black; American, 1825-1896. Date: 1859-1874. Dimensions: 5.7 x 9 cm (image); 6.1 x 10 cm (card). Albumen print. Origin: United States.
EditorialFort Dumplings. James Wallace Black; American, 1825-1896. Date: 1859-1874. Dimensions: 5.7 x 9 cm (image); 6.1 x 10 cm (card). Albumen print. Origin: United States.
EditorialFort Dumplings. James Wallace Black; American, 1825-1896. Date: 1859-1874. Dimensions: 5.7 x 9 cm (image); 6.1 x 10 cm (card). Albumen print. Origin: United States.