Don’t be mistaken—Dumpling is no glutenous dough-blob from the pages of The Pioneer Woman’s cookbook (although she may not be opposed to bathing in gravy). Dumpling is more like an Eddie-Huang-crafted bao, plump and a bit edgy, with teensy ears folded over like the pinched tops of Chinese buns. (Perhaps there is some Scottish Fold lurking beneath her calico coat?) Dumpling’s name wasn’t influenced by her immense size alone. Her personality has the spice of a samosa but the comfort of Nonna’s ravioli. Her presence is as soothing as a plate of pierogis, but full of pleasant surprises, like a crispy empanada. You may have given up carbs this New Year, but Dumpling will distract you from your starchy cravings. She’s all of the dough with none of the guilt.
Whether you hanker for the sweetness of a fruit turnover or the savory flavor of spätzle, you’ll find something to love about Dumpling. Come visit her any day of the week between 12 and 5 PM.
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