I'm in love with dumplings of all kinds. From Shanghainese steamed xiao long bao with their liquid center filling to Japanese gyoza (yeah, my mom's are the best). But my desert island dumpling would be the chewy-crispy, pork-filled, Beijing-style guo tie. The name literally translates to "pot stick," a reference to their tendency to get stuck to the bottom of the cast iron pans they're boiled, then fried in.
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