Food

Plus our favourite matchas to try now.

This communal meal can be a cinch—and just as fun—to have at home.

This recipe is a nostalgic-but-novel homage to my childhood McDonald’s treats, and to memories of watching my mom’s nimble fingers as they deftly stuffed dumplings at the kitchen table.

This recipe is adapted from Fuschia Dunlop's version in Revolutionary Chinese Cookbook—the recipe I consulted when I wanted to master this dish. These days I make this a lot looser, following the curiosity of my palate and the ingredients available to me. Dunlop recommends many variations, including adding bean curd puffs or water chestnuts. An invitation to make it your own. —Tracy Wan

The weight of authenticity in food shouldn’t be the immigrant’s to carry. It’s the impossible task of replicating conditions that will never exist again—not in our present-day kitchens, and not in the places we once called home.