Pork Dumplings


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By Ellen Schrecker

Published 1976

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Flavor: Mild and Gingery — Meal: Almost in Advance, Boiled — Meal: One-Dish

Americans know these delicious little meat-filled pastries by so many different titles that we hesitated before giving this recipe an English name. “Peking ravioli,” “wraplings,” and “crescents” are but a few of the terms restaurateurs and cookbook authors use for these ubiquitous dumplings. Jiaoz in Chinese means, quite literally, a “three-cornered, meat filled dumpling,” but even in China a jiaoz