Buyan
Russians are no strangers to dumplings. The version you’ll get here is the Pelmeni, described as dough pockets with meat filling. They’re a little less pretty to look at than traditional Chinese dumplings, but the morsels are pretty meaty and starchy.
Crystal Jade Golden Palace
Sure the place is a little frou frou with purple chandeliers and heavy carpets. What they do make are great dumplings. We particularly love the vegetarian Teochew-style dumpling stuffed with mushrooms, radishes and peanuts. The key to a good one is the translucent skin.
Din Tai Fung
This Taiwanese import needs no introduction. It’s cheap and we are all obsessed with the xiao long baos or soup dumplings. Whether you go for the classic pork, add a little bit of crab or black truffle, the soup is always flavorful and the meat moist.
Ding Dong
The Asian-inspired fusion restaurant makes a mean interpretation of dumplings. The roasted duck dumplings here are also stuffed with shitake mushrooms and bobbing in a clear duck consomme that’s both light and comforting. We loved it so much we put it on our 50 Things to Eat Before You Die 2014.
Gyoza-ya
No points if you guess what this place specializes in. There are tons of dumplings to choose from: pan-fried or boiled and stuffed with pork, prawn or veggies. We love the pan-fried versions and each dumpling’s quite a toothsome mouthful.
Imperial Treasure Super Peking Duck
This pretty swank place also does mean Chinese-style dim sum dumplings. The har gau skin is smooth and the filling generous. Same goes for the Teochew-style dumplings. If you’re more of a dessert dumplings kinda person, don’t miss the red bean cream with glutinous dumplings, too.
Jing Hua
This family restaurant first set up shop on Neil Road but we say go to their lush new digs at Palais Renaissance. It specializes in pork xiao long bao as well as dessert dumplings. We recommend the sweet osmanthus flower rice ball soup here.
Paradise Dynasty
The xiao long bao you’ll find here are a little unconventional. First, they come in a multitude of rainbow colors and then they come in unorthodox flavors. Expect flavors like crab roe, black truffle, foie gras and, of course, the traditional pork.
The Provision Shop
Back in Europe, pierogis are pretty common. Made of unleavened dough, this is a staple in many Polish homes. They’re boiled, fried with onions and stuffed with a mixture of potato, sauerkraut, ground meat, cheese or fruit. These are pretty hearty morsels and the ones you find here are made with ricotta and potato and topped with bacon, onions and sour cream.
Swee Choon
Any late night eater will know this Jalan Besar staple. The Shanghai dim sum menu comes with items like xiao long bao, pan-fried pork dumplings and Sichuan oil chili wantons. Plus, it’s virtually open all hours of the day.
