About Mr. Dumpling
Welcome to Juicy Dumpling.
At Juicy Dumpling, we believe the best meals are made fresh, shared together, and enjoyed one delicious bite at a time. Our kitchen is all about bringing you the comforting flavors of authentic Chinese dumplings with a fresh, modern experience. From juicy soup dumplings and handmade dumplings to flavorful noodles, small plates, and other Chinese favorites, our food is prepared with quality ingredients and attention to every detail. One of the things that makes Juicy Dumpling special is our open dumpling kitchen, where you can watch our team make dumplings fresh right in front of you. From rolling the dough to carefully wrapping each dumpling by hand, we want you to see the craftsmanship that goes into every order. Whether you're stopping by for a quick lunch, enjoying dinner with family, or sharing a table full of dumplings with friends, we want Juicy Dumpling to feel warm, welcoming, and fun. Freshly made. Hand wrapped. Full of flavor. Come hungry, bring your friends, and discover your new favorite dumpling spot at Juicy Dumpling.
Course 1
Steamed Pork Buns
Pleated by hand into a neat spiral and steamed in bamboo until the skin turns satiny and almost translucent. Inside, seasoned pork sits in a pool of its own clear broth. Lift one gently with chopsticks, take a small bite first, and let the soup come to you.
Course 2
Steamed Dumplings
Six plump crescents arranged like petals in the basket, wrappers rolled thin this morning and closed with a row of even pleats. Choose pork and scallion, shrimp with chive, beef and onion, or the vegan filling — the same tender skin holds every one of them.
Course 3
Beef Roll Pancake
Flaky scallion pancake wrapped around sliced braised beef shank with sweet sauce, cucumber and fresh scallion, then cut on the diagonal. Crisp layers outside, cool crunch and savory beef within — one handheld piece our regulars add without opening the menu.
Handmade Every Morning,
Never From a Freezer
Nothing in our dumpling room arrives pre-formed. Flour is mixed, rested and rolled on site, and fillings are chopped and seasoned the same day they are served. We choose pork shoulder for its balance of fat, shrimp for its snap, and vegetables from suppliers we can call by name. Broths are skimmed rather than thickened, and heat comes from toasted chilies instead of shortcuts. It means a slightly longer wait at the counter, and a plate that tastes the way it should.
The same hand-folded dumplings, laid flat in a heavy pan and left alone until one side sets into a blistered golden crust while the rest steams through. Crisp underneath, soft on top, juicy in the middle. Take them with black vinegar and a little chili oil.
Pan-Fried Dumplings
Pan-Fried Thumb Buns
Thumb-sized yeasted buns crowded into the pan and fried until each base wears a lacquered brown coin, then finished with scallion and black sesame. Pierce one carefully — the filling holds a mouthful of hot broth. Ten to an order, and gone faster than that.
Hand-Folded Today, Ready When You Are
Folded by Hand
Every wrapper is rolled and pleated in our own kitchen, never machine-stamped, so the skin stays thin at the edge and springy where the filling sits.
Broth in Every Bite
Fillings are whipped with stock until they hold liquid, which is why the first bite of a steamed bun releases real soup instead of only meat.
Szechuan, Properly Spiced
Chilies are toasted and pressed into oil in house for aroma and depth rather than blunt burn, with plenty of mild dishes on the very same menu.
A University City Favorite
A steady lunch line of students, families and neighbors from JM Keynes Drive who come back for noodles, wontons and trays of dumplings to take home.