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https://cooking.nytimes.com/article/dumpling-recipes-lunar-new-year-2026

This article from NYT Cooking features dumpling recipes for Lunar New Year, highlighting various dumpling styles from around the world. It includes recipes for potstickers, king dumplings, manti, and more, with accompanying videos and tips for hosting a dumpling party.

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AI Headline
Dumpling Recipes for Lunar New Year 2026
Simplified Title
NYT Cooking Shares Dumpling Recipes for Lunar New Year
AI Excerpt
This article from NYT Cooking features dumpling recipes for Lunar New Year, highlighting various dumpling styles from around the world. It includes recipes for potstickers, king dumplings, manti, and more, with accompanying videos and tips for hosting a dumpling party.
Subject Tags
Dumplings Recipes Lunar New Year Cooking Food Asian Cuisine International Cuisine
Context Type
Recipe
AI Confidence Score
1.000
Context Details
{
    "tone": "informative",
    "perspective": "neutral",
    "audience": "general",
    "credibility_indicators": [
        "expert_recipes"
    ]
}

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Overall Status
Completed
Submitted By
Donato V. Pompo
Submission Date
February 16, 2026 at 1:35 PM
Metadata
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    "original_url": "https:\/\/cooking.nytimes.com\/article\/dumpling-recipes-lunar-new-year-2026?campaign_id=9&emc=edit_nn_20260216&instance_id=171166&nl=the-morning&regi_id=122976029&segment_id=215349&user_id=b25c5730c89e0c73f75709d8f1254337",
    "parsed_content": "Whatever form they take, dumplings make you want to inhale as many as you can, one after another, stopping only to swipe through more sauce or exhale a dragon puff of steam. Eating them feels like tearing open gifts \u2014 but better. The wrapping is as amazing as what\u2019s inside, and biting through it delivers a rush of satisfaction at the taste of something new.\nFor some, dumplings symbolize fortune for the Year of the Horse ahead. For everyone, they\u2019re the best party food of any season (and make any regular meal feel like a party). Not to mention, in the late trudge of winter and amid the renewal of the Lunar New Year on Tuesday, they\u2019re what we all want.\nIn our second annual Dumpling Week, a celebration of the most sublime savory bites, we\u2019re continuing to honor dumpling traditions by embracing the creativity the form inspires, with recipes and accompanying videos. After all, they\u2019ve traveled the globe and evolved in the hands of cooks for more than 1,500 years. We\u2019re continuing that journey with these morsels.\nEach of the dumplings below was created by longtime New York Times Cooking recipe developers, built on classic foundations and tiered with seasonings and techniques adopted over years of tasting, pinching and pleating dumplings with family and friends. We\u2019ve drawn from experiences beyond our own homes and cultural traditions to stuff, seal and sauce original dumplings that reflect our embrace of tastes from around the world.\nRead on to find out more about each, and watch the how-to videos to guide you as you form the five different shapes at home. They\u2019re as fun to make as they are to eat, and there\u2019s no better time to start than now.\n______\nFeeling Inspired? Here\u2019s How to Host an Unforgettable Dumpling Party.\n______\nPork and Garlic-Chive Potstickers\nThis is Sue Li\u2019s version of a traditional pan-fried dumpling that she would buy from a stand at the base of Elephant Mountain, a popular spot in Taipei, Taiwan, after early morning hikes. The simple ground pork filling is flavorful and juicy thanks to garlic chives, a wide, flat variety with a strong garlic flavor and leeklike texture.\nRecipe: Pork and Garlic-Chive Potstickers\nWang Mandu (King Dumplings)\nA savory filling is at the center of these sweet, fluffy buns, called \u201cking,\u201d or \u201cwang\u201d in Korean, \u2014 for their size, and not any royal status. The beef, mushroom and onion within this version from Eric Kim are not traditional, but together, taste familiar, like a good burger. A quick, salty-sweet soy-sauce pickle of red onion and jalape\u00f1o is a vibrant dipping sauce.\nRecipe: Wang Mandu (King Dumplings)\nMushroom Manti With Garlic Yogurt and Tomato Sauce\nEaten in Turkey, Armenia and across Central Asia, manti are typically meat-filled dumplings, which can be boiled, steamed or baked. Hetty Lui McKinnon\u2019s vegetarian manti is inspired by the Turkish version, here filled with herby mushrooms and served with a sharp, garlicky yogurt and a spiced tomato sauce. While traditional manti are small and made with a flour, egg and olive oil dough, this recipe uses the shortcut of store-bought wonton wrappers, resulting in a more conventionally sized dumpling.\nRecipe: Mushroom Manti With Garlic Yogurt and Tomato Sauce\nCabbage, Potato and Cheese Dumplings With Dill\nKay Chun\u2019s mom\u2019s cabbage-potato soup and other similar dishes, like pierogi and knishes, inspired these dumplings. The savory filling combines creamy mashed potatoes and caramelized cabbage, seasoned with tangy sauerkraut, fragrant caraway, Parmesan and fresh dill. These dumplings are equally delicious boiled and tender or pan-fried and crisp. Leftovers can be cooked with vegetables in broth for a quick, satisfying soup.\nRecipe: Cabbage, Potato and Cheese Dumplings With Dill\nThai Basil Chicken Dumplings With Rice Paper Wrappers\nTrade between China and Thailand began centuries ago, and with it came the commingling of people, culture and cuisine. Here, in Genevieve Ko\u2019s recipe, the signature hot, sour, salty and sweet flavor profiles of Thai food take the form of super-savory dumplings with a chile-spiked dipping sauce. Formed into little round patties, these resemble a pan-fried dim sum dumpling filled with garlic chives.\nRecipe: Thai Basil Chicken Dumplings With Rice Paper Wrappers\n______\nSee and Save All Our Dumpling Week Recipes\n______\nFollow New York Times Cooking on Instagram, Facebook, YouTube, TikTok and Pinterest. Get regular updates from New York Times Cooking, with recipe suggestions, cooking tips and shopping advice.",
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    "ai_simplified_title": "NYT Cooking Shares Dumpling Recipes for Lunar New Year",
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Original Content
<html lang="en-US"><head><meta charset="UTF-8" data-next-head=""><meta name="viewport" content="width=device-width, initial-scale=1" data-next-head=""><title data-next-head="">5 New Dumpling Recipes for Lunar New Year 2026 - NYT Cooking</title><meta name="description" content="Itโ€™s Dumpling Week, our annual tribute to one of everyoneโ€™s favorite foods, with recipes to get you pinching and pleating." data-next-head=""><link rel="shortcut icon" href="/favicon.ico" data-next-head=""><link rel="canonical" href="https://cooking.nytimes.com/article/dumpling-recipes-lunar-new-year-2026" data-next-head=""><meta name="robots" content="max-image-preview:large" data-next-head=""><link rel="manifest" href="/manifest.json" data-next-head=""><meta name="apple-itunes-app" content="app-id=911422904, app-argument=nytcooking://cooking.nytimes.com" data-next-head=""><meta property="og:url" content="https://cooking.nytimes.com/article/dumpling-recipes-lunar-new-year-2026" data-next-head=""><meta property="...
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Whatever form they take, dumplings make you want to inhale as many as you can, one after another, stopping only to swipe through more sauce or exhale a dragon puff of steam. Eating them feels like tearing open gifts โ€” but better. The wrapping is as amazing as whatโ€™s inside, and biting through it delivers a rush of satisfaction at the taste of something new.
For some, dumplings symbolize fortune for the Year of the Horse ahead. For everyone, theyโ€™re the best party food of any season (and make any regular meal feel like a party). Not to mention, in the late trudge of winter and amid the renewal of the Lunar New Year on Tuesday, theyโ€™re what we all want.
In our second annual Dumpling Week, a celebration of the most sublime savory bites, weโ€™re continuing to honor dumpling traditions by embracing the creativity the form inspires, with recipes and accompanying videos. After all, theyโ€™ve traveled the globe and evolved in the hands of cooks for more than 1,500 years. Weโ€™re continuing that jour...

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