Classic wonton soup

No kid grows up in Taiwan, where I spent my first 18 years, without learning how to make dumplings.

Yes, dumpling stands are ubiquitous on the streets of Taipei, but making this takeout favorite at home is a special kitchen project for most families. Especially when the Lunar New Year rolls around–dumplings are served at practically every traditional feast as an auspicious food–everyone gathers around the kitchen table, grabs a spoon for scooping filling, and gets busy wrapping.

I recently published a recipe for wonton soup in New York Family as a good indoor activities to do with kids. This thin-skinned and triangular-shaped variety of dumplings is easier to wrap than the thicker-skinned kind with scalloped edges. But the truth is that every so often, when I’m craving something cozy and familiar, it’s a whole of of fun for me and the Asian friends I rally into the kitchen, too. For us, the recipe is delicious and hassle-free–and it tastes like home.