11 of the Tastiest Dumpling Recipes and Asian Appetizers

Often known as porcupine balls, these dumplings aren’t common on dim sum carts, but their intense flavor and easy preparation made them a hit in our test kitchen. Prep and Cook Time: 40 minutes, plus 2 hours of soaking time for rice.

Chinese black (Chinkiang) vinegar and Sriracha hot sauce may be used to season each bowl to taste.  If you can’t find the Kikkoman Memmi noodle soup base, substitute 2 tablespoons soy sauce, 2 teaspoons Chinese black (Chinkiang) or rice vinegar, 1 teaspoon sugar, and 1/2 teaspoon Asian fish sauce.

Duck breasts vary in size. Buy by weight, and you’ll have the right amount. If they’re quite large, increase the baking time slightly. Moo shu pancakes are, essentially, very thin pancakes made of flour, water, and sesame oil that make the perfect casing for these wraps.

Mu shu pork is said to have its origins in northern China. In this version, we eliminate the pork and add wild mushrooms. Wood-ear mushrooms are a more traditional ingredient but are optional. Look for mu shu pancakes at Asian markets. Feel free to substitute 6-inch flour tortillas.

Using green garlic instead of the classic green onions makes these savory flatbreads especially aromatic. They’re traditionally served as part of a dim sum spread; we also like them as appetizers or to eat with a saucy stir-fry.

Instead of the traditional ground pork, these potstickers are stuffed with finely chopped mushrooms, giving them a rich, earthy flavor. You can find dried maitake and wood ear mushrooms in most Asian markets. Make sure to use gyoza wrappers, which are round, instead of square like won ton wrappers.

If you’re lucky enough to be in Los Angeles this time of year, head to Din Tai Fung to pick up as many orders of soup dumplings as possible. Dubbed the best in L.A. for years now, they have multiple locations across the city available for pick-up.

This recipe makes one large dumpling per diner. Which tastes just as good as many smaller ones, but it’s faster to make and serves a more dramatic look.

Shu mai typically have flattened pleats, but you can also leave them unflattened if you want a star shape. These ones come together in under an hour and are bursting with flavor.

Packed with fresh crab, these indulgent appetizers are a step up from the rangoons (deep-fried dumplings) often sold at Chinese restaurants. They can be made ahead and frozen, then cooked when guests arrive. Set out several dipping sauces, as everyone seems to have a favorite.

Don’t eat pork? Try a filling made up of ground turkey and mushrooms. These are super easy to freeze and throw into some broth for an easy dumpling soup mid-winter.