EditorialTetelas de Frijol Negro (black bean masa dumplings) in New York, April 14, 2023. Food styled by Mariana Velásquez. Props styled by Paige Hicks. (Armando Rafael/The New York Times)
EditorialHilib sambuus (fried beef dumplings) with basbaas cagaar (green hot sauce) in New York, March 16, 2023. Food styled by Simon Andrews. (David Malosh/The New York Times)
EditorialDumpling noodle soup in New York, Feb. 28, 2023. Food styled by Hadas Smirnoff. Props styled by Megan Hedgepeth. (Linda Xiao/The New York Times)
EditorialSichuan-style fried fish, at bottom, shares a table with Tibetan soup, noodles and dumplings at Nha Sang in Queens, Nov. 2, 2022. (Adam Friedlander/The New York Times)
EditorialThe beef dumplings for sheesh barak are baked and served over minted yogurt at Nabila’s in New York, Aug. 31, 2022. (Rachel Vanni/The New York Times)
EditorialPocket dumplings floating in a vinegar-spiked broth served at Good to Eat Dumplings in Emeryville, Calif., Aug. 5, 2022. (Mark Davis/The New York Times)
EditorialBeef mantu, the dumplings that give The Mantu its name, at the restaurant in Richmond, Va., March 29, 2022. (Jennifer Chase/The New York Times)
EditorialAn elderly Palestinian woman, Maryam Salaha, 56, prepares to sell her own home-made Qatayef, traditional Arabic dumplings, during the Muslim holy fasting month of Ramadan, in Deir al-Balah in the center of Gaza strip, Deir al-Balah, Gaza Strip, Palestinian
EditorialSchoolteachers who work at School Number 5 in Vinnytsia, Ukraine, prepare dumplings to feed solders, volunteers and fellow Ukrainians displaced by the war on Tuesday, March 1, 2022. (Brendan Hoffman/The New York Times)
EditorialSchoolteachers who work at School Number 5 in Vinnytsia, Ukraine, prepare dumplings to feed solders, volunteers and fellow Ukrainians displaced by the war on Tuesday, March 1, 2022. (Brendan Hoffman/The New York Times)
EditorialFort Dumplings. James Wallace Black; American, 1825-1896. Date: 1859-1874. Dimensions: 5.7 x 9 cm (image); 6.1 x 10 cm (card). Albumen print. Origin: United States.
EditorialOne-pot braised chard with gnocchi, peas and leeks in New York on April 21, 2021. Food Stylist: Rebecca Jurkevich. (Linda Xiao/The New York Times)
EditorialOne-pot braised chard with gnocchi, peas and leeks in New York on April 21, 2021. Food Stylist: Rebecca Jurkevich. (Linda Xiao/The New York Times)