If I could choose to emulate any food, it would be a dumpling. Hear me out: They’re adaptable, so much so that almost every culture has found a way to stuff sweet and savory fillings into small, thin pieces of dough (as in gyozas), or else make delicate orbs of tender-cooked dough (as in gnocchi). They’re accessible and generous, made with chopped up ingredients that stretch into filling meals. They’re creative, playing with all sorts of fillings (think pork and chives or ricotta and spinach) and elegantly simple with no fillings at all. Plus, they take exceedingly well to substitutions. Once you get into the flow of folding or pinching or scooping, they become more fun than fussy.