It’s been over six years since I mooned here over a lost dumpling love. Dumplings are kind of a fixation for me; I am unwaveringly convinced that small pockets of food wrapped elegantly in a thin dough are among the universe’s most perfect foods; portable and petite, servings easily scaled, I dare you to find a nutritious food not improved by an adorable doughy package. The vegetable dumplings that I used to get at a chain of otherwise average west side Chinese restaurants were my all-time favorite; before they changed the recipe, I regularly rerouted my day to stop there for an order, and a beer. (Sidebar: Can we talk about how delicious a cold beer in a glass is with potstickers? No, different conversation, huh? Onwards!)
Anyway, I hope you haven’t mistaken my silence since on the matter as a sign I’ve found any peace. I have not. While I still cannot resist vegetable dumplings/wontons/gyoza/potstickers on any take-out menu, hoping to find within their centers the dumplings I once knew and loved, I’ve had enough mystery vegetable mush to accept that if you want spectacular vegetable dumplings, you’ll want to make them at home.
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