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" One of the reasons we love Instagram? It brings us such genius ideas as Dumpling Week, an idea NPR recently took to mouthwatering heights. Throughout last week, the media organization enlisted four renowned restaurants in Washington, D.C., to share their secrets to making different types of equally delicious dumplings via Instagram. Watch each 15-second tutorial below, and be sure to tell us which dumpling looks the tastiest!  Potstickers, made by chef Scott Drewno at The Source             It&amp;#039;s official! #NPRDumplingWeek is here! Each day we&amp;#039;ll post a little (semi-instructional) guide to the art of making different dumplings found around the world. Today: Jiaozi! Chef Scott Drewno of The Source assembles his original take on Chinese potstickers with cherries, apricots and raisins added to the classic filling of pork, cabbage, garlic, ginger and herbs. Yum! More #NPRDumplingWeek goodness on our website and on the air. And tag your dumplings of course! (Photos by Heather Rousseau/NPR) A video posted by NPR (@npr) on Aug 26, 2013 at 5:16am PDT      Tortelloni, made at Filomena Ristorante            #NPRDumplingWeek continues! The next semi-instructional guide to folding dumplings takes us to Italy: Tortelloni! They&amp;#039;re often veggie- or cheese- filled but the &amp;quot;pasta mamas&amp;quot; at D.C.&amp;#039;s Filomena Ristorante fill the tortelloni (larger than tortellini) with braised beef. P.S. Don&amp;#039;t miss the tortellini creation story on our website. Legend has it the little shape was inspired by Venus, the goddess of love -- that is ... her belly button! (Photos by Heather Rousseau/NPR) A video posted by NPR (@npr) on Aug 27, 2013 at 6:39am PDT      Manti, made by chef Cavit \u00D6zt\u00FCrkat at Cafe Divan            #NPRDumplingWeek part III: Manti! A dumpling found in Turkey and around Central Asia. Chef Cavit \u00D6zt\u00FCrkat at Cafe Divan in Georgetown uses ground beef and herbs as the filling -- then uses a plate to cut them into pillowy little dumplings! Served with with sauteed tomatoes. (Photo by Heather Rousseau/NPR) A video posted by NPR (@npr) on Aug 28, 2013 at 6:08am PDT      Shumai, made by chef Scott Drewno at The Source            Today for #NPRDumplingWeek, @morningedition goes to China! And explains how there&amp;#039;s way more to Chinese dumplings than potstickers. (One dim sum restaurant in China serves 318 varieties!) Once again chef @sdrewno at D.C.&amp;#039;s The Source shows us how it&amp;#039;s done. This time: steamed shu mai! Only one remains in our semi-instructional how-to-dumpling-in-15-seconds series. Can you guess what it will be? Have you dumplinged yet this week? (Photos by Heather Rousseau for NPR) A video posted by NPR (@npr) on Aug 29, 2013 at 6:01am PDT      Pierogi, made by chef Kera Carpenter at Domku            And with pierogi, so concludes #NPRDumplingWeek. This Polish staple (with many Eastern European variants) was made for us by Kera Carpenter, chef/owner of D.C.&amp;#039;s Domku. We&amp;#039;ve been around the world to examine many dumpling species, but what have we missed? What&amp;#039;s your favorite? (Photos by @hkrousseau for NPR, Videos by @clairevoyant/NPR, music by Podington Bear) A video posted by NPR (@npr) on Aug 30, 2013 at 7:38am PDT     Which dumpling will you make? ----- Plus: 26 Go-To Pasta Recipes for Dinner Tonight \u00BB43 Quick Dishes with 5 Ingredients or Fewer \u00BB100+ Bedrooms You&amp;#039;ll Love! \u00BB64 Hearty Vegetarian Recipes Even Meat-Eaters Will Love \u00BB "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.countryliving.com/food-drinks/videos/a4639/npr-dumpling-week/>