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 pierogis, we’ve rounded up the best spots in Hong Kong to get a fix of your favourite dumpling varieties.
Northern Dumpling Yuan is a long-standing chain of restaurants serving up traditional Shandong cuisine (one of China’s eight classic cuisines) for über affordable prices. Each restaurant prepares 3,000 thick dumplings by hand each day before they open for lunch, and omits lard and MSG from their flavouring, letting the ingredients shine on their own. Go for favourites like the Fried Mutton and Green Onion Dumplings, the Abalone, Asparagus, and Pork Dumplings, or the Fried Leek and Pork Dumplings.
Run by an old couple and their son from northern China, Old 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 as well as the Mutton and Green Onion variety, washed down with unlimited helpings of a simple Tomato and Coriander Egg Drop Soup.
Old 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 Sheng Jian Bao. Technically this is more of a bao than it is a dumpling, but bear with us. Available in original, shrimp, and truffle flavours, the bun is filled with a rich and meaty soup, and pan-fried to perfection. Similar to the xiao long bao, 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 truffle baos are surprisingly tasty and not overpowering, but you can’t beat the original bun with just a bit of vinegar and spicy broad bean paste.
Cheung Hing Kee Shanghai Pan-fried Buns, locations vary
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 chef, 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 Sheep Meat Dumplings, or Tomato and Egg Dumplings, 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
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, with just as many yummy fillings. The bite-sized signature Chao Chao dumplings 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, and a Fried Chocolate Gyoza that’s served with vanilla ice cream.
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 gyozas 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, 32 Oi Kwan Road, Causeway Bay | (+852) 2608 0677
Himalaya Restaurant provides a taste of authentic Nepalese and Indian cuisine in cozy 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, Wanchai | (+852) 2527 5899
KTM Bar and Kitchen is a hip little spot in Kennedy Town serving up Nepali and Indian standards till 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 Yummy 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 Yummy 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 Yummy, 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 pierogis on the menu here: a Siberian Pelmeni in a light herb butter, Braised Cabbage and Mushroom pierogis, and our personal favourite: a classic Pan-fried Potato Pierogi with caramelised onions.
Dacha, G/F, 38–40 Hollywood Road, SoHo, Central | (+852) 2420 3555
Piotr is a friendly Polish home-cook looking to share home-made Polish cuisine that he learnt from his mother and grandmother with the people of Hong Kong. He’s lived in Hong Kong for over seven years, and runs a private kitchen out of his flat in Tin Hau. There are five menus on offer, some of which are even vegan and vegetarian-friendly, and you’ll be happy to know that a more genuine pierogi “ruskie” (named after their Russian neighbours) can’t be found elsewhere in the city, the most popular form of pierogi filled with potato and cheese, and served with generous dollops of sour cream.
Piotr's Polish Kitchen, Tin Hau