EDITORIAL
I ADORE DUMPLINGS OF ALL SORTS— wontons, pierogi, gyoza, momos, ravioli, mandu—if it's dough wrapped around a delicious filling, I'm in. I love them so much, I decreed 2023 as the year I learn to make as many different types of dumplings as possible. While I enjoy eating them, cooking them scared me—they just seem so fiddly. That said, the only way to get over the fear of making dumplings was to do the work and make them. As it turns out? It was much easier than I thought. So far, I've made Szechuan-style wontons and potato and cheese pierogi. Both took a lot of time, but the work itself was surprisingly simple to the point of being relaxing—meditative, even. Stuff, seal, shape, repeat. As I was making the pierogi, which…