No need to stick to one borough—the best dumplings in NYC can be eaten throughout Manhattan, Brooklyn and Queens. Head downtown to get your soup dumpling fix at one of the best Chinatown restaurants in the city. Exploring new neighborhoods? Take the train to Sunset Park for some of the best dim sum outside Hong Kong. And if you're really on a budget, there are plenty of options for cheap dumplings along the way.
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Best dumplings in NYC
There's no shortage of no-frills, cheap dumplings in Sunset Park, but this dollar dumpling counter ranks among the best in all of New York. Find those greasy, crispy-on-the-outside, steamy-on-the-inside pork dumplings at a pocket-friendly price.
Famed for its wonton noodle soup, this Chinatown noodle house folds a whole piece of shrimp into each Hong Kong-style pork wonton. Floating in soup with springy yellow egg noodles, the wontons form a delicious vessel for soaking up the sweet chicken broth.
Avoid the painfully long wait and plan your trip to this super affordable Michelin-starred restaurant during off-hours. With dozens of dim sum plates available, there’s no wrong choice, but we’ll happily order seconds and thirds of the ever-expanding, paper-thin steamers bulging with succulent shrimp and verdant chives.
This sister-owned, scratch-made Taiwanese dumpling house proudly stuffs each pocket with high quality meat and produce hailing from small, sustainable family farms from upstate New York. Signature flavors like the chicken-zucchini and mighty veggie are available year-round, while out-of-the-box special offerings like slow-cooked short rib change each month. When in doubt, order the 50/50, which includes two signature flavors of your choice.
A red-and-white color scheme spruces up this Chinatown dim sum joint, where dumplings (more than 24 types) are the focus. A neophyte-friendly menu is divided into categories like “fried,” “baked” and “steamed”; to avoid tough decisions, order the dim sum platter, whose artful array of ten items includes juicy steamed duck and mushroom dumplings.
With wooden tables and red gingham seats, Joe Ng and Ed Schoenfeld’s perpetually packed West Village eatery has a modern farmhouse look to match the menu. Here, the kitchen's greenmarket ethos is applied even to a traditional soup dumpling recipe: The dumpling skin is made with saffron and leek, while the filling is a mix of fresh crab, pork, mushroom and yellow leeks.
Sadly, the eponymous Shanghainese soup dumplings are no longer on the menu at this East Village dim sum den and sister to Flushing's Kung Fu Xiao Long Bao. But don’t let that keep you from the crispy pan-fried pork dumplings, which come six to an order and serve as the perfect vessel for sopping up excess chili oil and tangy black vinegar.
Fans of Chinatown’s dumpling stands can finally get their fix farther uptown. Vanessa Weng, owner of Vanessa’s Dumpling House and Tasty Dumpling, has opened an eponymous location near Union Square.