real estate adviser: Dumplings From Around the World

When I think of dumplings, I immediately think of my New York City childhood, heading to my family's favorite Chinatown spot across the street from the Manhattan Bridge for dim sum. There, I'd watch steaming carts float by the table, my mother confidently pointing her finger to our chosen dishes, giving polite waves to the others. Eating dim sum always felt like the savory version of "a kid in a candy store".

Back then, my favorites were dumplings like siu mai (pork and shrimp) and har gow (shrimp). I also loved char siu bao (BBQ pork buns) and a fried shrimp ball surrounding a shelled blue crab claw (I can't seem to find this one anymore).

These days, I'll have any and every Asian dumpling—Japanese gyoza, Chinese jiaozi, Korean mandoo— and all the other li'l dumplin's throughout the world. One of my favorite dishes to make and eat is chicken and dumplings. (I replace water with milk, add some cornmeal for texture, and fresh rosemary for flavor to the dumpling mix.) Filled or formed, in soups and stews, as main courses or desserts, the dumpling is a true food workhorse.

I will travel for dumplings, like to the NYC institution, Veselka, just to get their borscht and pierogies. I also love the mouthfeel of spaetzle, yes, a dumpling, and Polish pelmeni, like meat-filled ravioli…oh pasta!

And how could I forget my Italian family? Give it up for gnocchi, the formed potato dumpling cousin from Northern Italy. Ravioli and tortellini? Filled dumplings!

Now, the only thing better than eating dumplings is to eat dumplings with others. So let me invite you to our dumpling party. There is no RSVP required. There's nothing but good things inside.

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