Dumplings of the World, Unite!
It’s nearly required that the word “dumpling” be uttered with a sigh of longing. Steamed, boiled, fried, filled, swimming in broth—almost every country has at least one variation of these irresistible morsels. Go devour them all.
Hum Bao at H.K. Cafe
A balance of sweet and savory, the onion-soy-sugar tang of char siu barbecue pork tucked inside these classic dim sum puffs is bold enough to resonate through the dough’s marshmallow-fluffiness.
Empanadas Qué Bacano
This cheery Portland Mercado cart relies on the traditional corn dough of Colombia for its crispy-shelled empanadas, which give way with a satisfying crunch before melting into cumin-spiced beef and potato heaven.
Pelmeni at Kachka
These teeny boiled dumplings, nearly bursting with spiced beef, pork, and veal, are similar to Italian tortellini. Kachka’s Bonnie Morales uses a special mold called a pelmenitsa to craft 8,500+ per week.
Pierogi at Grandpa's Café
This “members only” café serves Polish half-moons of boiled perfection stuffed with sauerkraut and mushrooms, meat, or—our fave—mashed potatoes and farmer’s cheese. One-day club memberships are $1. Seriously.
Knedlíky at Tábor
The only nonfilled dumpling on our list doesn’t need any innards. Smear the light, springy, steamed dough rounds with porcini garlic gravy or heap ’em with caraway-infused sauerkraut.
Mandu at Spring Restaurant
Essentially the offspring of an egg roll and a pierogi, Beaverton’s Spring packs its mandu with tender pork and cabbage alongside a bright soy-chile sauce that’s
perfect for dunking. 503-641-3670