Imagine a Chinese potsticker dumpling with a white dough wrapper, browned in a frying pan. It’s huge. There’s only one per serving, because each is as big as a plate. And when it’s put in front of you, it’ll have caramelized onions on top like pierogies do. Cut it open and you´ll find the same sort of peppery potato filling you’ll see in knishes. These are boova shenkel, the traditional filled dumplings of the Pennsylvania Dutch. Once a staple of local restaurants, church suppers, and firehouse fundraisers, the only place…
