These are the pot stickers popular in Shanghai and many other southern Chinese cities. Panfried until crisp on the bottom and then cooked through by steaming, they have a delicious combination of crunch and chew in the dough and a springy, flavorful center. They are best served hot out of the pan (but beware of their tongue-burning juices!). Gyoza is the Japanese version of this type of dumpling and mandoo the Korean version. They may be filled with pork or have a vegetarian stuffing; usually, their skin is somewhat thinner. You can buy gyoza or mandoo skins at the market or just roll the Chinese skins a little thinner yourself. Dumplings may be filled and dusted with flour and refrigerated, covered, for a couple of hours or frozen for a few days. But they’re really best when cooked right after being filled. Leeks are usually full of sand. The easiest way to clean them in this recipe is to chop them, rinse in a strainer, and shake dry.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Turn humble onions into this thrifty yet luxe pasta dinner.
There’s a reason they say, “easy as pie,” you know?
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.