This article celebrates the eagerly anticipated annual "Dumpling Week," an event dedicated to the universally adored culinary creation: the dumpling. This year's celebration showcases five unique and globally inspired dumpling recipes, each meticulously crafted by esteemed New York Times Cooking developers. From savory pan-fried potstickers to hearty Korean king dumplings, and from delicate vegetarian manti to comforting cabbage and potato variations, alongside zesty Thai basil chicken dumplings, this collection offers a journey through diverse flavors and traditions. The emphasis is on the joy of creating these delightful parcels, encouraging home cooks to embrace the art of pinching, pleating, and savoring these miniature masterpieces, perfect for any occasion, especially during the renewal of the Lunar New Year.

Global Flavors Take Center Stage in the Latest Dumpling Week Extravaganza

Published on February 16, 2026, the latest edition of Dumpling Week, orchestrated by senior editor Genevieve Ko and expertly photographed by Rachel Vanni with styling by Sue Li and Megan Hedgpeth, presents an exciting array of dumpling recipes that traverse the culinary landscape. These dishes are not merely food; they are an experience, offering a burst of flavor with every bite, akin to unwrapping a delightful present. This year's selection pays homage to a tradition spanning over 1,500 years, highlighting the continuous evolution and global adoption of dumplings.

Among the highlights are Sue Li's Pork and Garlic-Chive Potstickers, reminiscent of the street food found near Taipei's Elephant Mountain. These feature a simple yet robust pork filling enriched with the potent flavor of garlic chives. Eric Kim contributes his interpretation of Wang Mandu (King Dumplings), massive Korean buns filled with an unconventional but deliciously familiar blend of beef, mushroom, and onion, served with a vibrant pickled onion and jalapeño dipping sauce. For vegetarians, Hetty Lui McKinnon offers Mushroom Manti With Garlic Yogurt and Tomato Sauce, a Turkish-inspired dish that cleverly uses store-bought wonton wrappers for ease, filled with herby mushrooms and complemented by a sharp garlic yogurt and spiced tomato sauce. Kay Chun’s Cabbage, Potato and Cheese Dumplings With Dill draw inspiration from Eastern European comfort food like pierogi, combining creamy mashed potatoes, caramelized cabbage, sauerkraut, Parmesan, and dill for a rich, satisfying bite. Finally, Genevieve Ko's own Thai Basil Chicken Dumplings With Rice Paper Wrappers reflect the intricate blend of Chinese and Thai culinary influences, presenting savory chicken patties bursting with the signature hot, sour, salty, and sweet notes of Thai cuisine, accompanied by a spicy chile dipping sauce.

This annual event truly inspires, reminding us that food, especially something as humble yet versatile as a dumpling, can be a powerful connector of cultures and a source of immense joy. The diverse range of recipes encourages culinary exploration and celebrates the creativity that home cooks bring to the kitchen. It’s a call to action to step out of our comfort zones, try new flavors, and perhaps even host a dumpling party to share these delicious creations with loved ones. It highlights the beauty of culinary fusion and the universal language of good food, proving that a simple wrapper can hold an entire world of flavor.