Dumplings

Crispy on the outside, juicy on the inside - these pork and ginger gyozas always delight.

If you're entertaining a crowd, prepare the pot stickers ahead and store, covered with a damp clean tea towel in the refrigerator and cook when required.

This wonton soup is an express version of the recipe that cuts time, not flavour.

Bite-sized mouthfuls of sweet heaven.

Plump prawn parcels, enriched with that sake butter, and balanced with that citrus-y ponzu.

These sticky and warm golden dumplings will disappear in a snap. Make double.

An elegant vegetarian dish, courtesy of the Dairy Flat Farm executive chef.

A chicken soup to cure all ills.

"The success of this classic soup, the ultimate comfort food, lies in using the freshest ingredients," says Kylie Kwong.

A vegetarian-friendly take on the Japanese dumplings

Feather-light ricotta dumplings, chilli and dark leafy vegetables – what a combination.

From the Cafe Paci chef comes a dish that pays homage to that classic Finnish combination of potatoes and fish.

Our spin on the traditional Cantonese siu mai, with sticky rice for added texture, and scallops to up the luxe factor.

Lamb dumplings spiced with cumin and coriander and cooked in a spicy sauce. What more could you want?

Strictly traditional, these are not. Delicious? You bet.

Rich, comforting and plenty warming.

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.

Australian Gourmet Traveller recipe for wonton mee.