This is just the nomination thread, right?
SMOKED MEAT/FISH.
DUMPLINGS , still have not made pierogi.
Cuisine of the month, Chinese new year coming on the 7th Feb, to celebrate: NORTHERN CHINESE COOKING note DUMPLINGS is included in the northern cooking! (all the talk on Bao made me really want to make my own)
Northern Chinese cooking included: Beijing (including also Imperial court cuisine), Inner Mongolia and Shandong Cuisine.
This is nomination. You can nominate more than one, but you vote for one when it comes time to vote.
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Errrmmm. Having never participated in a Something of the Month, what is this thread about, please?
I’m see that folk are nominating their various somethings.
Do I deduce that, in due course, one of the somethings will be picked and we’ll then cook the dish/cookbook/ingredient/cuisine/ whatever?
Yours
Sherlock Harters
Its similar to DOTM/ COTM in Chowhound. But we haven’t quite reached a consensus whether people are interested in DOTM, COTM, or Cuisine of the month, or, seasonal ingredient of the month. so basically just letting the democratic process sort it out.
Is that kinda HUGE? 
DUMPLINGS please
We have vast interests! Also there is a certain Peking duck I would like to do too…
ALMOND PRESSED DUCK - Wor Shiu Op recipe
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DUMPLINGS
It’s an easy thing to start with - lots of regional variations on the theme are possible.
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STIR-FRY, so many possibilities, hopefully many useful suggestions.
I’ll say STIR-FRY also as I’ve never done much of it and this would inspire me.
I would vote for STIR FRY also . I need help on this . Mine just ends up tasting like greasy chalk .
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I was going to ask if pierogi count as dumplings. I intend to try some this month.
I would say yes . Unleavened dough wrapped around a savory or sweet filling and cooked in boiling water .
ALMOND PRESSED DUCK!!! Thanks cynsa 
Totally agree. Dumplings have a depth and breadth.
I’ll play. Never made DUMPLINGS so this would be a good kick in the pants.
Dessert of the month: EGG CUSTARD TARTS, sounds simple, but they are so good if they are well done!
Egg tart from Hong Kong (using lard than butter for the light puff pastry)
Pastel de Nata from Portuguese
I’m sure from every cuisine, there is a version…