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Dumplings have traveled the globe and evolved for more than 1500 years

Savory filling is at the center of sweet fluffy buns called king or wang in Korean

Dumplings below were created by New York Times Cooking recipe developers

Ground pork filling is flavorful and juicy thanks to garlic chives

Eating dumplings feels like tearing open gifts but better

This recipe uses store-bought wonton wrappers resulting in a more conventionally sized dumpling

Beef mushroom and onion within this version from Eric Kim are not traditional but taste familiar

Dumplings are what we all want in late winter amid Lunar New Year on Tuesday

Salty-sweet soy-sauce pickle of red onion and jalapeño is a vibrant dipping sauce

This is Sue Li’s version of a traditional pan-fried dumpling

Dumplings make you want to inhale many one after another

Manti are typically meat-filled dumplings eaten in Turkey Armenia and across Central Asia

Hetty Lui McKinnon’s vegetarian manti is inspired by the Turkish version

Sailer was first person to win three gold medals in Alpine skiing at same Games in 1956 in Cortina d’Ampezzo Italy a site of 2026 Games

From 1964 to 2006 Soviet or Russian skaters took gold in pairs competition in 12 consecutive Olympics

The position which came to be known as l’oeuf or egg became standard practice

Vuarnet had innovative technique racing with knees bent in tuck position to reduce drag on his body from wind

Vuarnet was not France’s best hope for medal at 1960 Games

Mittermaier went on win two women’s Alpine skiing events in 1976 Olympics and narrowly missed winning third