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The New York Times
nytimes.com
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Kay Chun’s mom’s cabbage-potato soup and other similar dishes, like pierogi and knishes, inspired these dumplings. These dumplings are equally delicious boiled or pan-fried. Leftovers can be cooked with vegetables in broth for a quick, satisfying soup. nyti.ms/4kFmXXi
2026-02-19T20:14:06.257Z