Every culture worth its salt has a dumpling.
At least, they do in the way we loosely define the word — a pocket of dough stuffed with a sweet or savory filling.
In New York City, where ethnic neighborhoods are the spices that season this gloriously multicultural city, dumplings come in an astounding variety of forms: they can be stuffed with meat, veggies, cheese and even noodles; they can be wrapped in dough made with wheat or corn flour, and shaped into half-moons, purses and pyramids; they can be pan-fried, deep-fried, boiled and steamed.
But every single kind — from the Chinese xiaolongbao to the Mexican tamale to the Jewish knish — offers comfort in each bite. (And, needless to say, a cheap, carb-tastic option for snacking.)
We plan to travel across the city in search of some of the tastiest dumplings from all corners of the world, but we’re starting our epic quest in Brooklyn. Here are our delicious (at least we think so) picks for the trendsetting borough :