Dumplings Across Cultures

The Best Dumplings in Seattle Southside

Dumplings are the ultimate comfort food.

From the delicate wrappers of Chinese xiao long ba to the doughy pierogi of Eastern Europe to the flaky, hearty samosas of South Asia, there are countless variations on the theme of wrapping flavorful fillings in dough. In Seattle Southside, an exceptionally diverse region, you can tour the world's culinary traditions by sampling dumplings across cultures.

What exactly falls under this vast category is wonderfully broad (and hotly debated!). While there are too many dumplings to name here, we rounded up some of the most popular varieties and where to try them. Read on to find out where to get the best dumplings in Seattle Southside and the surrounding area.

Pictured: Dough Zone's famous Q-BAO®, a modern take on Shanghai's Sheng Jian Bao (pan-fried buns).
Chinese Dumplings
Gyoza
Mandu
Samosas
Sambusa
Stuffed Pasta
Momos
Pierogi

Chinese Dumplings

When many think of dumplings, they picture dim sum, a Cantonese brunch tradition consisting of many small dishes. In fact, the history of dumplings in China began more than 1,800 years ago, when the ethnic Han people of northern China began making jiaozi by wrapping a piece of dough around a filling of minced meat, seafood, or vegetables. The word jiaozi is phonetically similar to a phrase that signifies “transitioning from old to new,” which is why these dumplings are a favorite during China’s Lunar New Year celebrations. Eating jiaozi is believed to bring prosperity and good fortune for the year ahead.*

Over the centuries, countless varieties of dumplings have been developed throughout China. For instance, potstickers, a type of pan-fried dumpling that is made by frying, then steaming, then frying them again. Perhaps the most well-known Chinese dumplings in the U.S., they have a fun origin story: legend has it that a chef was boiling jiaozi and walked away, accidentally letting all the water boil off. Meanwhile, the dumplings crisped up and stuck to the wok (now you see where the name comes from!)*

There's also the wide world of bao (buns), which have thicker, chewier dough, and many modern twists on these ancient creations. Whatever style you seek, Seattle Southside has several places to get fantastic Chinese dumplings. To see how they differ, you'll have to try each yourself.

Mr. Dim Sum

Locally owned Mr. Dim Sum, which draws from the traditions of the Guangdong region in China, features many different kinds of dumplings. As is customary, the steamed dumplings are prepared in bamboo steamers, enhancing their juiciness. Standout dishes include:

Har Gao, listed on the menu as Shrimp Dumplings, is characterized by a delicate, translucent wheat wrapper and juicy shrimp filling.

Shu Mai are open-top dumplings formed into a cup-like shape and filled with ingredients such as pork and shrimp, giving them a uniquely satisfying texture.

Beyond these classic options are crispy pan-fried dumplings, steamed pork buns fluffy as clouds, and a baked House Special B.B.Q. Pork Bun. On the sweet side of the spectrum are the purple potato custard balls. With a crisp exterior and gooey golden egg yolk inside, they make the perfect finale for your meal.

Pictured: Shrimp Dumplings and Pork and Shrimp Shui Mai at Mr. Dim Sum, a popular Chinese restaurant in Seattle Southside.

Dough Zone

Since its founding in 2014 in Bellevue, just outside Seattle, Dough Zone has captured the hearts of diners across the West Coast. Founder Jason Zhai grew up in Northern China, a region that has historically embraced dumplings because wheat was an abundant staple crop. His wife, Nancy Xia, still develops recipes for the restaurant, drawing inspiration from cuisines across China. Some standout menu items include:

Xiao Long Bao: If you're new to soup dumplings, you'll be delighted—and maybe a bit perplexed—when you bite into them and warm, savory broth pours into your mouth. The secret lies in the aspic, a savory gel-like substance made from broth or stock enclosed in the wrapper, along with fillings such as crab or pork. As the dumplings are heated in a bamboo steamer, the aspic slowly melts to liquid broth inside them.

QBAO: A modern take on Shanghai's iconic Sheng Jian Bao (pan-fried buns). With a crispy golden bottom, fluffy exterior, and juicy, flavorful filling, you'll want to gobble up a whole plateful.

Din Tai Fung

Taiwanese restaurant group Din Tai Fung, founded in Taipei in 1972, has become a dumpling empire with locations across the U.S. When it opened its location in Westfield Southcenter in 2017, people flocked to try the legendary handcrafted dumplings. You can even watch the chefs preparing food in an open kitchen, making it an especially good place to gain a deeper appreciation for the cuisine.

Standout dishes include:

Xiao long bao (soup dumplings): The restaurant's most famous dish, these melt-in-your-mouth morsels are known for their delicate, paper-thin wrappers, juicy fillings, and rich broth.

Shrimp & Kurobuta Pork Shao Mai: This classic Shanghainese dish has a thicker wrapper than other dumplings, giving it a satisfyingly chewy texture. Filled with rich pork and topped with a single juicy shrimp, it's a small bite with big flavor.

Steamed Dumplings: The classic dumplings come with many filling options, such as chicken, cod, and a mixture of kimchi and Kurobuta pork (a type of premium pork). There's also a specialty vegan option filled with bean curd, baby bok choy, shiitake mushrooms, wood ear mushrooms, glass noodles, and jicama. The dish gets its vibrant green color from freshly squeezed spinach juice.

Gyoza

Gyoza are Japanese pan-fried dumplings, loved for their crispy exterior and flavorful fillings, such as a mixture of ground pork, cabbage, garlic, and ginger. While they are not exactly the same as Chinese pot stickers, their history is intertwined. During World War II, Japanese soldiers were exposed to jiaozi in China and wanted to recreate the recipe while putting their own spin on them. Gyoza are typically a bit smaller than pot stickers and use thinner, more delicate wrappers that crisp up during frying. Often served with a dipping sauce that consists of soy sauce, vinegar, and other seasonings, they make a delicious appetizer or side. Today, they're so beloved in Japan that there are numerous gyoza festivals.

In Seattle Southside, you can enjoy gyoza at several Japanese restaurants, such as Miyabi Sushi, a relaxed, welcoming restaurant with a large menu. If you're craving soup as your main dish, check out Arashi Ramen or Kizuki Ramen & Izakaya and order a side of gyoza.

Mandu

Korean mandu are traditional dumplings that come in various forms, including steamed, boiled, pan-fried, or deep-fried. They are typically filled with a mixture of minced meat (often pork or beef), tofu, vegetables, and seasonings. Some include kimchi, a tangy, spicy dish made from fermented cabbage. In Korean culture, they are especially popular during festive occasions like Lunar New Year, when many people cook them at home. You might see them shaped like crescents or folded into circular moon shapes (which is perfect for steaming and adding to Korean dumpling soup).

In Seattle Southside, you can find deep-fried mandu at Gen Korean, a lively Korean BBQ restaurant that opened a Seattle Southside location in 2024. These crispy dumplings, filled with pork and vegetables and paired with a tangy, soy-based sauce, make a perfect appetizer to share before diving into a hearty meal of all-you-can-eat BBQ.

Samosas

Though they don't neatly fall into the dumpling category, samosas are what you might call dumpling-esque in that they entail vegetables or minced meat stuffed in fried or baked dough. These savory snacks, typically triangular in shape, are enjoyed throughout India, South, Central, and West Asia, and East Africa. Thanks to the South Asian diaspora, it's also a common appetizer at Indian restaurants in the U.S. and throughout the globe. Seasonings such as garlic, ginger, and chili kick up the flavor, though what's inside a given samosa varies. No matter the filling, their convenient shape has made them a go-to snack for travelers and workers for hundreds of years.

In Seattle Southside, you can find samosas at several restaurants, such as Indian Curry Palace in Tukwila. In addition to your standard vegetable samosas stuffed with spiced potatoes and green peas, the menu features Samosa Chaat—samosas topped with chickpeas, yogurt, onion, tomato & chutneys. As one reviewer wrote, "I've never had a samosa enrobed in delicious sauce. Full body, rich flavor that brought Indian food to a whole new level."

At Urban Tapri, a small, cozy spot that specializes in Indian street food, you'll find not only samosas but a number of dishes that you might call dumplings of a sort, like Masala Chicken or Veg Puffs, savory pastries that are similar to samosas but with a lighter, flakier dough.

Sambusas

Sambusas (also called sambuus), similar to samosas in that they are similarly fried and triangular, are beloved throughout the Middle East and East Africa. Typically filled with meat, seafood or vegetables, they're enjoyed both as an everyday snack and at celebrations. "There’s no definitive answer on how sambuus came to exist, but this beloved golden-brown treat is likely a result of the marriage between East African and Middle Eastern culinary influences in Somalia — an offspring born from trade and migration throughout the region," writes food journalist Ifrah F. Ahmed in the LA Times.

Seattle Southside is home to many people who hail from East Africa, so there are numerous places where you can find staple foods from this region. At Tawakal Mini Market, a beloved, locally-owned grocery in SeaTac filled with specialty imported goods, you can order fresh, hot sambusas at the deli counter. Some people enjoy eating them with mandazi, a sweet, fluffy fried bread similar to doughnuts that are popular in Somali cuisine. Smashed together and dipped in hot sauce, the two dishes combine to create a sweet and savory flavor. You can also order crispy, deep-fried beef and chicken sambusas at Halwo Kismayo Grill, a casual Somali restaurant in SeaTac known for its generous portions and friendly service.

Credit: Alabastro Photography

Bánh bao

Vietnamese bao, known as bánh bao, are soft, pillowy steamed buns filled with savory or sweet ingredients. They trace their origins to the Chinese baozi, brought to Vietnam through cultural exchange and trade. Over time, bánh bao evolved to reflect local tastes, incorporating distinctly Vietnamese ingredients and flavors. A classic savory filling includes ground pork, mushrooms, quail eggs, and Chinese sausage, while sweet versions often feature mung bean paste or coconut. These versatile buns are a popular breakfast or snack item and a staple of Vietnamese street food culture. Papa Ban Bao in Seattle Southside is a small, locally-owned shop specializing in bánh bao takeout that you can buy frozen or ask to have heated up for you. The owner toiled for years to get the dough just right, and you can tell.

Stuffed Pasta

Do certain kinds of pasta qualify as dumplings? If your definition is simply fillings enclosed in dough, then several varieties make the cut! Among the most well-known in the U.S. is ravioli—tender pillows of square or round pasta filled with ingredients such as cheese, meat, or vegetables. Iterations on this theme largely differ by shape. There's tortellini (ring-shaped), agnolotti (crescent-shaped), cappelletti (hat-shaped), and mezzelune (half-moon-shaped).

You can find several of these varieties at Grazie Ristorante in Tukwila, including Tortellini Gorgonzola, served with a creamy basil pesto sauce, and Ravolio Rosé, served with capers and spinach in a creamy tomato sauce. You can also find both kinds of pasta at family-owned Tuscany at Des Moines Creek, a local favorite known for its warm, down-to-earth vibe and large menu, as well as nearby Athens Pizza & Pasta, another casual spot where people rave about the friendly service.

Momos

Momos have long been embraced by people across the Himalayas and the Tibetan Plateau. Though momos have similarities to traditional Chinese dumplings, they use a simpler dough made from all-purpose flour, making them a bit thicker and more opaque than their Chinese counterparts. They can be crescent-shaped or round, and often contain meat such as yak or beef, though there are also vegetarian versions. In recent decades, they've become a hugely popular street food in India, where they're typically served with red chutney made from soaking red dry chilis in oil.*

Royal Everest, an Indian and Nepalese restaurant in Burien, is known for its melt-in-your-mouth chicken momos. Seattle-based Kathmandu MomoCha is also famous for its momos, which you order online. The company also has a food truck that makes the rounds at farmer's markets in the area, as well as catering services.

Polish Pierogi

Pierogi, a form of Polish dumplings made with thin, unleaved dough and savory fillings, such as potatoes, cheese, or minced meat, have been enjoyed in Eastern Europe for centuries. Some speculate that a Polish-born saint brought the dish back from a missionary post, and others believe they originated in Central Asia or the Middle East and made their way to Europe via the Silk Road.* They are typically boiled, then fried, and topped with yogurt or sour cream (unless they have a sweet filling, in which case they might be topped with fruit compote). You can try pierogi at Polish Home Association in Seattle's Capitol Hill neighborhood, a longstanding cultural organization that's open to the public once a week for Friday Dinner. Note: pierogi are not to be confused with piroshki, another popular Eastern European dish that is more like a hand-held pie stuffed with any number of sweet or savory fillings. If you want to try one, head to Piroshky Piroshky, one of the most popular spots in Seattle's Pike Place Market.

The Best Way to Sample the World's Cuisines

Whether you're an adventurous foodie or a little more hesitant to try new things, dumplings are a great way to explore the world’s culinary traditions. Their common characteristics lend them a comforting sense of familiarity while introducing you to exciting new flavors and preparations. In Seattle Southside, you’ll find countless opportunities to experience this balance. It’s a journey that connects cultures through the shared joy of good food.

*Sources

- History of jiaozi: BBC

- History of potstickers and gyoza: The Kitchn

- Mandu: The Spruce

- Samosa: Britannica

- Sambusa: LA Times

- Momos: Al Jazeera

- Pierogi: Britannica