Food Wednesdays running a bit late...

New Year, New Dumpling
By JOAN NATHAN

TRADITION has it that there is a dumpling for every Jewish holiday: kreplach, the Jewish tortellini, for the meal before Yom Kippur; dough pockets filled with cottage cheese for Shavuot; and matzo balls for Passover.

But Jewish food has become so diverse, how about a taste of another kind of tradition for Rosh Hashana on Friday night? A new dumpling for the holiday.

I first found gundi, a cardamom-flavored chickpea and chicken dumpling, 15 years ago when I met Azizeh Koshki, who had just emigrated from Iran.

Recipe: Whole-Wheat Matzo Balls
Recipe: Iranian Beet, Plum and Celery Soup With Kubbeh (Meat Dumplings)
Recipe: Persian Chickpea and Chicken Dumplings

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