Dumplings

Don't underestimate that dressing – it's a smoky, sweet, sour, spicy and salty hit that works wonder with the dumplings.

The Shanghai dumpling goes luxe. We've stuffed ours with picked crabmeat, but the traditional, slurpable stock still remains.

One for the pan-fried dumpling fans.

These little parcels may be simple to make, but the flavour packs a punch.

Firm favourites in the dumpling world, these dainty parcels are child’s play to make.

A soul-reviving soup.

Brigitte Hafner recipe for rhubarb dumplings.

Australian Gourmet Traveller recipe for pork and cabbage pot-stickers.