Meet our three unique dumpling styles! Like anyone who loves good food, we here at District Dumplings couldn’t just pick one. We’re committed to offering quality and taste at fast-casual prices, so you don’t have to pick just one either!

Dumplings:

There are as many unique ways of eating dumplings in East Asia as there are unique regions and cultures. Here at District Dumplings, we’ve taken our inspiration from the Northern Chinese guotie, or “potstickers,” which have a long history as both an imperial delicacy and humble street food. Now, we’ve expanded the possibilities of traditional fillings with our own takes on a classic: updating old favorites such as Pork and Chives, drawing from other cuisines to create fusion recipes such as Bulgogi Beef, and inventing new vegetarian delicacies like Buddha’s Choice. Available pan-fried or steamed, our selection of eleven different flavors is sure to contain a little something for everyone.

Shumai:

A staple of any proper dim sum spread, shumai — also known as siumai — are a steamed, open-faced dumpling stuffed with meat, vegetables, and sticky rice. In addition to the traditional Shanghai-style variety with pork, mushroom, and sticky rice, we’ve made our own variations, like sweet chicken and smoky tofu. A smaller, lighter alternative to our potstickers, enjoy them with a drop of black vinegar, a dab of soy sauce, or just as they are, fresh from the steamer.

Xiao Long Bao (Soup Dumplings):

Soup? Inside a dumpling? You’re not reading that wrong, these “little basket buns” have a tender pork filling surrounded by a savory hot chicken broth, all delicately folded up with an impossibly thin wrapper and steamed to perfection. To enjoy this kind of dumpling, pick one up and set it gently on your spoon. Nibble a tiny hole in the side and slurp out some of the broth (careful, it’s hot!), letting the spoon catch the rest. Finish off the dumpling and the broth from the spoon, and feel the warmth spread all the way down to your toes.