Supported by By Genevieve KoPhotographs by Linda Xiao and Styled by Monica Pierini All the good feelings rush in with dumplings: excitement at the wisps of steam that rise from them; happiness at ...

The only dim sum she ever made was siu mai: small, open-topped dumplings filled with pork and ... My grandmother would steam them in a large tiered steamer, and serve them with congee.

All the good feelings rush in with dumplings: excitement at the wisps of steam that rise from them; happiness at first bite through the dough; a thrill at hitting the ...