I live in the East Village, and I have spent the better part of three years eating dumplings at counter-service spots across New York City. Some of what I write here comes from personal experience. The rest comes from research, reading, and talking to people who eat dumplings more than I do. I will be clear about which is which.
This is not a comprehensive guide. It is a record of five places that show what a dumpling can be when every detail is attended to.
The five spots
1. Shu Jiao Fu Zhou, Chinatown
This is my favorite dumpling spot in New York City. I have eaten here many times, and it is awesome every single time.
They specialize in northern style dumplings with paper thin wrappers that puff when steamed. The pork and chive filling is so well seasoned that you do not need sauce. The dumplings are juicy, almost to the point of being soup dumplings, but they hold their shape.
Six dumplings cost three dollars. You can also buy a bag of fifty frozen dumplings for twelve dollars.
2. White Bear, Flushing
White Bear is a takeout window with a menu of thirty four items taped above the counter. Everyone orders the same thing. Number six. Wontons in chili oil.
The wrappers are thin, almost translucent, with a soft chew that yields immediately. They do not tear. They do not stick to each other.
The filling is pork and vegetables, balanced and juicy. But the chili oil is what really makes White Bear what it is. It is bright, sharp, and layered. The pickled vegetables add crunch and acidity. The scallions add freshness.
I am somewhat sensitive to chili oil, and even I went back.
3. North Dumpling, Lower East Side
Workers fold dumplings at a table in the back. Another worker fries them in batches and delivers them to the front counter, still crackling.
I have had North Dumpling many times, and it is really good. The wrappers are medium thick. They develop a crust on the bottom that shatters when you bite into it. The inside stays chewy. The filling is ginger forward, bold, and porky.
Ten dumplings cost four dollars. The consistency is ironclad. The turnover is so high that every order feels like it just came off the line. I do not think it quite reaches the level of Shu Jiao Fu Zhou, but for the price, it is hard to beat.
4. Vanessa’s Dumpling House, Chinatown
Vanessa’s has been open since 1999. It has multiple locations.
The wrappers are thick, but tender. They hold up to steaming or frying without becoming gummy. The filling is chive heavy, uniformly fresh, and dependable.
It is not quite at the level of the top three spots on this list, but it is still a good option. Consistency across years and locations counts for something.
5. Tasty Dumpling, Chinatown
I have not tried Tasty Dumpling yet, so this ranking is based on research rather than personal experience.
It sits across from Columbus Park on Mulberry Street. The dumplings are reported to be small, ribbed, and darkly flavorful. The wrappers are said to be surprisingly delicate for a spot at this price point.
Four dumplings cost two dollars. The portion is designed for snacking, not for a full meal. Multiple sources note that the dumplings do not travel well. It is on my list to try soon.
A note on other strong contenders
I have not had a chance to try Wei Mei Xian in Sunset Park yet, but I have heard great things. The wrappers are said to be nearly translucent, and their version of xiao long bao reportedly crosses into steamed bun territory.
Jin Mei Dumpling on Henry Street offers fifteen dumplings for five dollars, and it is pretty good if you like volume. The flavor profile is unusual though. The filling tastes almost like ground beef or ground pork mixed with some kind of chili seasoning. If that sounds appealing, it is worth a trip.
I have heard good things about Super Taste on Eldridge Street as well, but I have not had a chance to try it yet. They are known for deep fried dumplings with aged black vinegar.
Same goes for Fried Dumpling on Mosco Street. I have heard it is a historic spot and still satisfying, but I have not been able to get there yet.
Jack Maguire 