Every 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.