The dumpling is one of the oldest foods in human culinary history — a simple concept (filling wrapped in dough) that has been independently discovered and elaborated upon by cultures across the world. From Chinese jiaozi to Georgian khinkali, from Polish pierogi to Japanese gyoza, the impulse to encase something good inside dough and cook…

Scotland has some of the finest raw ingredients in the world: wild venison, smoked salmon, hand-dived scallops, wild mushrooms, neeps, and one of the world’s most polarising meat preparations — haggis. What happens when these ingredients meet the techniques of Chinese dumpling-making? In Edinburgh’s more creative kitchens, the answer is: something genuinely worth eating. Why…

The dumpling has been around for over a thousand years. In that time, it has crossed continents, absorbed local ingredients, and adapted to the tastes of every culture it has encountered. The question facing today’s dumpling chefs — particularly those working outside China — is where the line falls between meaningful evolution and novelty that…