culture has its own cuisine, and every cuisine has its own dumpling.
The similarities of traditional foods based on local ingredients
and customs have become a recurring theme in Joan's writing about
cooks around the world. In this episode, Joan watches three cooks
make their versions of stuffed dumplings. In New York, Katja Goldman
makes kreplach; in Washington, DC, Roberto Donna makes 'capelletti
in brodo'; while back in New York, Genevieve Ko makes wonton soup
- three dishes that can trace their common pedigree back to the
ancient silk route linking Asia and Europe.