inthekitchen
shrimply the best
Har gow, better known as shrimp dumplings have been gracing Cantonese dim sum carts since the 19th century, when a teahouse owner in Guangzhou first folded fresh shrimp into translucent wrappers. Made from wheat starch and lard, the dough becomes chewy yet delicate when steamed— just sturdy enough to survive a pair of chopsticks. Inside: shrimp, sometimes whole, sometimes minced, with bamboo shoots for crunch. Pleated into works of edible art, har gow are a dim sum must-have— and a one-bite lesson in balance and texture.
husk and you shall receive
Tamales may spark debate among purists— are they truly dumplings?— but they’ re too beloved to leave off the list. Made from corn flour dough( masa) and wrapped in corn husks or banana leaves, tamales are steamed until fluffy and can be filled with anything from spiced pulled pork to beans, cheese, or even sweet fillings like raisins or dulce de leche. In Mexico and across Latin America, tamales aren’ t just food— they’ re tradition. In many households, making tamales is a family affair, with generations gathering to fold, stuff, and wrap. Don’ t hesitate when you spot them on the menu of Mercadito Latino— they’ re worth the chase.
dough not forget
Hailing from the mountainous regions of Georgia, and found locally at Saperavi, khinkali are big, juicy dumplings twisted into a distinctive topknot and packed with spiced meat— often beef, pork, lamb, or a mix. Regional varieties add mushrooms, cheese, and plenty of fresh herbs. The filling is raw when wrapped, which allows the meat juices to turn into a rich broth inside. Tradition dictates you eat them by hand, gripping the twisted top( which is never eaten) and leaving behind a little pile of“ stems” as proof of your appetite. With one bite, you’ ll understand why khinkali are considered a national treasure.
26 ciao! / oct / nov / two thousand twenty-five