If you’ve been to China, chances are you’ve munched on one of the many varieties of dumpings, or 饺子, that are eaten all over the country. Whether you get them boiled, fried, or steamed, they are all incredibly delicious. Having lived in China for around two years total now, and having eaten hundreds upon hundreds of just about every kind of dumpling there is, I figured it was time I learned how to make them myself… or at least attempted to. With help from the wonderful Hutong School in Beijing, we took a short class to study the fine art of preparing and cooking China’s most traditional dish: