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With a bit of practice, most home cooks will find jiaozi fairly easy (and fun!) to make, especially if you get an assembly line going and opt for pre-made wrappers.

Whether they're boiled, steamed or pan-fried, it's just so easy to eat five, six or even a dozen of the plump and juicy dough bundles stuffed with ground meat and/or vegetables.

The New Yorker staff on their favorite cookbooks, including Mark Bittman’s “How to Cook Everything” and Nigella Lawson’s “How to Be a Domestic Goddess,” among others.

Going vegan doesn’t have to mean restriction. For me, I became more connected to my community, family, and the animals around me.

This week on Inside Julia’s Kitchen, Todd Schulkin welcomes food writer and chef Hannah Che. They discuss Chinese cooking (Julia’s favorite cuisine after French), Hannah’s IACP Julia Child First Book Award–winning The Vegan Chinese Kitchen: Recipes and Modern Stories from a Thousand-Year-Old Tradition, and how she is using the accompanying grant. Plus, as always Hannah shares a Julia Moment.