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A Loss of Dumplings

Before I discovered my wheat allergy, I'd been inspired by a show in which someone went to visit different restaurants in NY, trying their dumplings and showing how they were made. (For all I can recall, this might have even been an episode of Reading Rainbow, but more likely it was on H&G Channel). I made the decision that one day, for a special occasion, I would take a group of friends on a Dumplings Around the World tour, hopping from one restaurant (and culture's cuisine) to the next, ordering the dumplings from each one, and moving on: jiaozi, gyoza, pierogi, ravioli, kreplach, dim sum's shrimp dumplings, etc. I was going to plan everything out, call the restaurants ahead of time to set it up, and try to find enough of them near one another we wouldn't have to travel far (maybe even within walking distance). I'm clearly not the only one who likes having all my dumplings in one place. New York City holds an annual dumpling festival:

Of course, that dream is dead. If I want different types of dumplings, I'd have to make them myself, and they won't be the same. I've found one frozen version of gf pot stickers that comes very close, but certain gf doughs just don't steam/bake/pan sear the same way as their wheat counterparts. And I LOVE dumplings. All kinds. And handheld savory pies*. It makes me sad.



*There's a fine line between certain types of dumplings and handheld savory pies. Just consider some of these examples and their dumpling similarities: empanadas, samosas, sambusas, pasties, sfihas, etc.