As a person of Chinese and Jewish heritage, I have inherited two wonderful, though often divergent culinary traditions. My favorite moment in our kitchen is when the two traditions converge on Christmas Eve at our annual Dumplings of the World Festival. We gather with family friends to make steamed barbecue chicken buns, potstickers, samosas, empanadas and pierogi and whatever new recipes we decide to throw in the mix.
The potstickers, which are a staple of the festival, are made from an old family recipe from China. Last year, we added a little twist to these dumplings by morphing them into our take on Shanghai xiaolongbao, which are delicate steamed dumplings that are filled with meat and soup. To our potstickers, a soup filling component was added, and then the shape changed from a crescent into a symmetrical little pouch. They were a tasty, exciting, and slightly messy success!