Header image courtesy of Frank Zhang (Unsplash)
Originally published by Inés Fung. Last updated by Jen Paolini.
Some know them as baos, some call them gyoza; some are filled, some are sweet… The beloved dumpling comes in many shapes and sizes, and words can’t express our fillings for these moreish pockets of deliciousness. From traditional Chinese jiaozi to Polish pierogi and everything in-between, we’ve rounded up the best dumplings in Hong Kong and where to find them.
Northern Dumpling Yuan is a long-standing chain of restaurants serving up traditional Shandong cuisine (one of China’s eight classic cuisines) for uber-affordable prices, and they rightly deserve a spot on our list of the best dumplings in Hong Kong. Each restaurant prepares 3,000 thick dumplings by hand each day before they open for lunch, and their recipes omit lard and MSG from their flavouring to let the ingredients shine on their own. Go for favourites like the Fried Mutton and Green Onion Dumplings ($36), the Abalone, Asparagus, and Pork Dumplings ($43), or the Fried Leek and Pork Dumplings ($34).
Run by an old couple and their son from northern China, Traditional Beijing Dumpling House is a hidden gem inside the hectic Queen Street Cooked Food Centre. Offering a limited daily selection of homemade dumplings that don’t break the bank, we recommend you head to this stall early to both snag seats and get a dozen of your preferred Northern-style dumplings. We love the Prawn, Chives, and Pork Dumplings ($42) as well as the Fried Mutton and Green Onion Dumplings ($52), washed down with unlimited helpings of a simple Tomato and Coriander Egg Drop Soup.
Traditional Beijing Dumpling House, CF11, Queen‘s Street Cooked Food Market, 38 Des Voeux Road West, Sheung Wan
Cheung Hing Kee is a chain of takeout spots specialising in one delightful dumpling straight from the streets of Shanghai—the shengjian bao. Technically, this is more of a bao than it is a dumpling but bear with us. Available in pork, shrimp, and truffle flavours, the bun is filled with a rich and meaty soup and pan-fried to perfection. Similar to the xiaolongbao, you must carefully bite into the top or side in order to sip some of the hot soup first, before attempting to eat the dumpling. The Black Truffle Buns ($36) are surprisingly tasty and not overpowering, but you can’t beat the Signature Pan-fried Buns ($34) with just a bit of vinegar and spicy broad bean paste.
Noodles and dumplings are Shandong staples, and Ah Chun Shandong does it so well that they’ve been featured on the Michelin Guide as a Bib Gourmand restaurant. Owner and chef Wang Hong Chun is an experienced Shandong cook, and the substantial dumplings here are handmade fresh every day and can satisfy even the hungriest diner. Those in the know usually order their boiled Spicy Leek and Lamb Dumplings ($52), or Tomato and Egg Dumplings ($42), with a side of the starchy cooking water and raw ground garlic mixed into soy sauce. Ah Chun is about as authentic as it gets.
Ah Chun Shandong Dumpling, 60 Lai Chi Kok Road, Prince Edward | (+852) 2789 9611
Any mention of dumplings would be amiss without Din Tai Fung. As quasi-royalty hailing from Taipei, this xiaolongbao concept has garnered cult followings around the world and the quality of their dumplings remains top-notch. At most of their shops, you can catch a glimpse of the chefs hard at work, pleating xiaolongbao with exactly 18 folds in lightning speed and weighing them before they meet their final destination: the steamer baskets. The Steamed Pork Dumplings ($64) remains Din Tai Fung’s signature offering, though the Steamed Black Truffle and Pork Dumplings ($190) also come highly recommended.
The queues and crowds do not lie: Nom Nom Dumpling serves up some of the best Chinese dumplings in Hong Kong. If you’re dining with friends burdened with all sorts of dietary choices (vegetarian, pescetarian, and more), we’re sure that something on their extensive menu will be a good fit. Handmade dumplings are the speciality here, and you can have them in two ways: fried or boiled. From vegetarian Wild Matsutake Pan-fried Dumplings ($55) and tongue-numbing Chongzing Pork Wonton ($40) to limited-edition Cheese Dumplings ($20) and classics like the Boiled Pork & Chives Dumplings ($43), there are enough options to turn your head and delight everyone’s appetites.
Chao Chao Gyoza was named best gyoza shop in Japan for several years running and the quality has remained just as high at its Hong Kong outlet. The menu specialises in over 20 kinds of made-to-order Japanese-style dumplings, with a thinner skin than its Chinese counterparts but just as many yummy fillings. The signature pan-fried Chao Chao Dumplings ($42) are the kind of crispy you can’t achieve at home, filled with a simple mixture of cabbage, onions, and chives. There are some more outlandish options too, such as the Deep-fried Chicken and Mozzarella Gyoza ($42), and the Mentaiko and Potato Gyoza ($48) for your next carb load.
Chao Chao Gyoza, 31 Amoy Street, Wan Chai | (+852) 2735 5360
Wagyumafia’s noodle shop Mashi no Mashi serves up a decadent plate of wagyu gyozas that are David Beckham-approved alongside their signature wagyu tsukemen and donburi. The gyoza are made fresh daily and filled with four different cuts of Ozaki wagyu beef (Mr Ozaki limits cattle production in his farm in Miyazaki to just 30 a month, and Wagyumafia Hong Kong gets two of them) with fresh veggies wrapped in crackling gyoza wrappers. Be sure to drop by early and bring your Octopus or credit cards, as Mashi no Mashi doesn’t accept cash and closes as soon as they sell out of noodles at dinnertime.
Mashi no Mashi, Shop 1B, G/F, Guardian House, 32 Oi Kwan Road, Wan Chai | (+852) 2608 0677
Himalaya Restaurant provides a taste of authentic Nepalese and Indian cuisine in cosy surroundings, and you can bet they serve up a mean plate of momos. Momos are Nepal’s answer to steamed dumplings, hearty morsels sometimes covered in spicy sauce. Choose between Traditional Chicken Momos, Spicy Chicken Momochas (which are round instead of long), and Kothay Chicken Momos, which are a half-fried, half-steamed variety not often found at other Nepali restaurants in town.
Himalaya Restaurant, 1A, 22–30 Tai Wong Street East, Wan Chai | (+852) 2527 5899
KTM Bar and Kitchen is a hip little spot in Kennedy Town serving up Nepali and Indian standards until late. The momos here come in portions of five or 10 with three different fillings (chicken, pork, and veggie) and in three different styles—jhol (soup-based), steamed, or fried. If you can’t make up your mind, you can mix and match the dumplings to your heart’s delight.
KTM Bar and Kitchen, 71 Cadogan Street, Kennedy Town | (+852) 2817 3889
MOMO is a bit of a mission to visit unless you live in that end of the city, but we promise it’s worth the trip. Though none of the dumpling options we’ve included in this list are pricey, MOMO is definitely the most affordable of them all, at below $50 for a plate of 10 delicious homemade momos. Get your favourite Himalayan dumplings to go (or tuck in at one of the limited seats available) in a wide range of cooking styles: steamed, pan-fried, deep-fried, sweet and sour, or even served in soup with noodles. They’re so humble, but oh so satisfying.
MOMO, Shop D150, 1/F, Kingswood Richly Plaza, 1 Tin Wu Road, Tin Shui Wai | (+852) 61081283
In Russian, “dacha” means a cottage home or holiday house, where you and your loved ones bond over a home-cooked meal together. Dacha on Hollywood Road is one of the rare Ukrainian and Eastern European restaurants in town and aims to recreate this feeling of homely warmth right here in Hong Kong. There are three kinds of pierogi on the menu here: a Siberian Pelmeni ($138) in a light herb butter, Braised Cabbage and Mushroom Pierogi ($128), and our personal favourite: a classic Pan-fried Potato Pierogi ($128) with caramelised onions.
Dacha Restaurant & Bar, G/F, 38–40 Hollywood Road, Soho, Central | (+852) 2420 3555