A quick glance around the world tells us two things: one, everyone loves dumplings; and two, no two dumplings are alike. They may be cut from the same cloth (er, dough), but no one’s going to mistake gyoza for ravioli. The combination of a flexible definition and unabashed affection yields unexpected discoveries, like these Shanghai golden egg dumplings from 2017 James Beard International Cookbook award nominee Land of Fish and Rice, by four-time James Beard Award–winning author Fuchsia Dunlop.
These unique treats swap the typical dumpling dough for a delicate omelet shell, adding another savory layer to complement the minced pork and cabbage inside. Served in a rich broth, this recipe upends our expectations for egg and dumpling dishes, fortunately, to deeply delicious results. Get the recipe.
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Learn more about the 2017 James Beard Awards.
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Maggie Borden is associate editor at the James Beard Foundation. Find her on Instagram and Twitter.
