Try Mark Bittman’s delicious holiday appetizers

Want to impress your friends at your next holiday party — while staying within budget? Try cooking up homemade Chinese-style dumplings!

Try the recipe from Mark Bittman, New York Times columnist and author of "The Food Matters Cookbook." He also provides two other delicious holiday appetizers.

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Shrimp and cilantro shu mai

Mark Bittman, New York Times columnist and author of "The Food Matters Cookbook"

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Dates stuffed with almonds or manchego

Mark Bittman, New York Times columnist and author of "The Food Matters Cookbook"

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Vegetables with tangy mayo

Mark Bittman, New York Times columnist and author of "The Food Matters Cookbook"