I sampled a number of dumplings during my three-week trip to Asia last month. One of them was a Sichuan specialty called Zhong jiaozi, which literally means Zhong's poached dumpling. The name doesn't say much for the dumpling, which is extraordinarily easy to prepare but the flavors are synergistic and wonderful.
Once back in the States, I looked through my bookshelves and tinkered in my kitchen until I could come up with a terrific version. These are a cinch. Use the basic dumpling dough made in the processor, roll out the wrappers, fill them and form half-moons (which look like crescents). Then poach them and you're done. A very satisfying Asian dumpling for the fall.
Visit Viet World Kitchen for the Sichuan crescent dumpling recipe.